Trying to figure out the gas oven....
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Our new house has a gas stove/oven. We've used the stove top already (we're using it almost daily) but we hadn't tried the oven yet. The other day, we were hurrying and tried it, the burner in the oven came on and we could see it. Then when I tried to adjust the temp, it seemed like the burner went out. We were nervous about whether it was working correctly so we ended up turning it off and using the microwave.
But now Mr SK wants to make sure we can use it so he can bake something.
This is the model we have:
https://www.lowes.com/pd/Thor-Kitchen-5-Burners-4-5-cu-ft-Convection-Freestanding-Gas-Range-Stainless-Steel-Common-30-in-Actual-30-in/1001040650.It has a fan in the oven which is supposed to make it work as a convection oven as well
So, any advice about how to know we're using it correctly?
Also, if he wants to bake something (it's like the mochi version of brownies, in a brownie pan), should he use the convection fan?
Any advice appreciated!!! TIA!
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Ok, so I did a little more reading (I had the manual but it was a little sparse, the one on Lowe's is actually better).
First, I think when we first turned it on, the top burner (broil) came, so when you set the temp, that will go off. I also watched a few videos about convection cooking. Takeaway #1: probably don't use it for baking unless the recipe calls for a convection oven. Takeaway #2: convection fans can help when you have more than one item in the oven. Takeaway #3: convection fans may cause your item to brown/burn on the top.
I also learned that gas ovens are moist heat, while electric ovens are dry heat. This will impact the baking I'm sure!
Anyway, Mr SK is going to try to bake his pumpkin mochi cake tomorrow. I'll let you know how it goes!
In the meantime, if anyone has any gas oven tips (either for safety or success) please share!
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Just don't leave any plastic bowls in there when you fire it up....
Probably a good idea to get an oven thermometer. Seems like all of ours over the years have had different accuracy! -
Not sure why the broiler (upper) burner would go on. From the user manual, note that you turn the knob counterclockwise to light the oven, and clockwise for the broiler.
To light the oven burner, push and turn the appropriate control knob counterclockwise to the (150â~500â) position. You will hear a clicking noise â the sound of the electric spark igniting the burner.
Once burner ignition has been achieved, then turn the burner control knob to adjust the desired heat setting.
To turn on the broiler:
To light the broiler burner, push and turn the appropriate control knob clockwise to the broil
position. You will hear a clicking noise â the sound of the electric spark igniting the burner. Keep pressing about 4 seconds until the burner ignition has been achievedThe oven (lower) burner will go off and on to maintain the correct temperature. An electric oven turns the element off, too, but you just don't notice it.
I have had a convection fan in my ovens for 35 years and rarely use it. Mostly for pseudo-fried foods like breaded fish or shrimp. Never for baked goods I make from scratch. But I've never bothered to learn how to use it, and my baked goods come out fine without it.
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@Rontuner said in Trying to figure out the gas oven....:
Just don't leave any plastic bowls in there when you fire it up....
Probably a good idea to get an oven thermometer. Seems like all of ours over the years have had different accuracy!Yea, a decent oven thermometer is handy. I usually don't spend a lot, but I decided to spring for the ThermoWorks Square Dot, which has two probes, one for taking the oven temp and a second you can put in food.
https://www.thermoworks.com/square-dot/
I either got mine on sale or maybe it was a closeout on a old model. Or the price has just really jumped. I only paid $45 for it, not $69.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie AumĂ´nier
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@Rontuner thanks! I think we'll have to use a thermometer tomorrow, because this will be Mr SK's first time ever baking in a gas oven!
@wtg thanks! I think we must have turned the knob all the way to broil.
And then panicked and turned the whole thing off.I feel better about it now that I have more info. Gas ovens and ranges are just a little scary!
We are actually having a mini housewarming party on Sunday (yay!) so Mr Sk wants to serve his mochi cake. He decided to bake tomorrow so that way, if it gets burned or is otherwise inedible, we will still have time to get something from the store.
I'll let you know how it works out!
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Very handy. I use mine a lot.
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@wtg We could probably get a new one at this point. We have an old one. Also we have a meat thermometer, wonder if that should be replaced too...
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I have a cheapo instant read thermometer that @Steve-Miller recommended. It was $10 or so bucks and seems to work fine. The ThermoWorks version is like$100. I'm not that good a cook.
You could get something from the grocery store like the chocolate chip cookies in the tube to bake as an experiment. Or something else that you're familiar with, so if it bakes really fast or takes forever, you'll have an idea of whether the oven runs true to temp.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie AumĂ´nier
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Umm, yeah, we are not "$100 thermometer" cooks either!
@wtg said in Trying to figure out the gas oven....:
Or something else that you're familiar with, so if it bakes really fast or takes forever, you'll have an idea of whether the oven runs true to temp.
Ooh, good idea!
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Iâd set the thing to 325 or whatever temp you normally use and bake as normal. There really isnât any difference except the gas oven is cheaper to run. Do check the actual temp, ignore which burners ignite.
The wet heat vs dry heat thing is nonsense. The convection feature will save time if youâre coking something that takes a long time - like a roast. I doubt most people use it.
I like the idea of a test run with something like pre made cookie dough. Maybe put samples in various places to see if you have hot/cold spots, and then see if the convection fan evens things out.
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@Steve-Miller thank you! This is very helpful! Esp re not worrying about the dry heat/wet heat thing.
Mr SK likes the idea of a test run with pre made dough. And if they come out ok, we can serve those on Sunday along with what he makes. If they donât come out ok, we will learn something!
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Back when Consumer Reports actually tested things, they did an article on ranges. I remember they tested how even the ovens were by covering the rack with white bread slices and evaluating the shades of the resulting toast.
Might be overkill but it would be interesting to try.
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They did that in one of the videos I watched yesterday. Iâll pay attention if I make garlic bread sometime.
Today weâre going to buy some premade cookie dough and test it. The cookies should give us an idea of whether one side of the oven cooks tater than the other.
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Send me the brownies and I will help you learn how to cook more.
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Cookies are in the oven now!
BTW itâs been years since bought pre-made dough. Now they sell it in little cubes so all you have to do is break them off and put them on a cookie sheet. So much better than fighting that awful log of dough!
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Wow. I forgot how much I love chocolate chip cookies!
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P.S. I think the oven works great!
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Next up: Pumpkin Mochi Cake
psst...we need Mr SK's recipe....I looked at some online and it looks like an intriguing bit of sweet!
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Oh yeah, I actually wrote it out in English I think, lemme find it.
Mits super yummy!!!
