No, I just wouldn't trust it. I do use the delay start knob when I clean my oven-it has an automatic cycle. The start and stop on the delay control the cleaning cycle.

My stove has that capability too but I have never used it. You talk about food poisoning.

I've never used it either. I think the 40�-140� rule is pretty sound and a timed delay on it doesn't make sense. Put refrigerated meat in the oven in the morning, set it to be ready when you get home, it sits in the oven all day... then you get in a traffic jam and are an hour late getting home so it's cold again. Bacteria haven. At least you wouldn't have to feel guilty about not washing your hands!

Yes, I do it sometimes.
But only when i'm in the house and it's only for an hour or two. Saves me from getting involved in a project or sitting outside and reading and forgetting to put, say, a roast in the oven.

I have never used it, but my oven is broke right now, so it wouldnt matter cause I cant use it either.

I have one, but I don't use it. I'm home almost all the time, so it just isn't needed.

I use to have a stove with a large sized burner that had a delayed start. -- Now that is a scarry item!

Never used it.

Mine too has it but I have never used it. I am home a lot so there is no reason to. I use my slow cookers a lot though.

Sue

I have and I will

I use the timer to save myself a trip downstairs when I'm upstairs on the computer. And I have some recipes that are fine in the oven for a few hours before it goes on.

I was told years ago that self cleaning ovens (gaskets) are built very tight so cold or semi frozen food would stay cold longer than it would out on the counter. Makes sense to me, within reason.

I do use it sometimes..but I use the cook and hold more often.

I do use mine from time to time but mostly it's on Sunday so that lunch will be ready after church. Even though I don't use it alot, I love it when I do.

I use it often, but only when either DH or I are at home. I'll take a roast out of the freezer, pop it in the oven, and set the timer. That saves me from having to remember the exact time to turn the oven on. I would never leave anything cooking if no one was here.

I've never used mine. I don't like the idea of raw meat sitting before cooking. I guess it might be okay if baking bread or something other than meat?

I have used mine quite frequently, it is great! I usually prepare an entree and then freeze it. Pop it in the oven on the way out the door in the morning, it thaws and then cooks. I also do it for holidays and dinner parties, prep it and set the oven, that way we are sitting at the table when I remember that I didn't bake the rolls or have a crunch time, I prepare it and set it!

I don't thaw food at room temp, or ever let food sit out for more than the time needed to prep it. So there's no way I'd put any food in the oven (fresh OR frozen) and let it sit for hours before cooking/baking. No, I've never used the delay feature. Don't have a slow cooker for the reason that hours and hours of cooking means hours and hours of nutrients leaching out of the food, and the fact that if the temp is low enough that food will take that long to cook, it often isn't hot enough to be safe. If it's hot enough to be safe, it's too hot for the food to end up being of truly good quality. Besides, I've never met a crockpot/slow cooker recipe that I can't revise into a 20-30 minute top-of-the range recipe.

I used it once then I could not get my oven to work for a few months. Took me a long time fiddling with the clock dials to get the oven working again.

My friend uses that feature all the time though with great success. She has a new oven with a digital timer which makes it much easier.

Anne

No, I am concerned that the meat/chicken shouldn't sit out for 5 hours before cooking. Same reason I don't use the crock pot.
I either use my convection ovem or pressure cooker if I am pressed for time.

I use mine frequently...love the thing.

I use mine often, but am usually delaying the start for only 30-45 minutes, while I take Chloe somewhere. Sometimes, I use it to preheat the oven so it's ready to go when I get home.

I use the delayed cooking feature of my oven a lot! One thing I don't use is a crockpot for many of the reasons stated above about why people don't use their ovens on a delayed cook cycle. Temps in the critical range for too long. In fact, didn't the government make crockpots start cooking at HIGHER temps a few years ago because of it?

I really miss having that feature on this oven. It would be perfect to turn it on 30- 45 minutes after we leave for soccer practice.

I've noticed my new crockpot bought last Christmas season is MUCH hotter than the old one! I don't like it as well. You don't have to cook as long in it, but I still don't like it. On low it boils and boils and the glass lid rattles and spits water all over the counter.

Something is wrong with the website, but I hope you aren't selling a cookbook....that's not allowed on GardenWeb.

If you have a blog to share, that's perfectly fine!

I remember this oven way back in the 60's my mother had and it was a timed one and she used it but mind you she also was home but she could do it if she was going out but wanted a roast,etc. to start cooking to be ready for supper so she didn't have to worry about that item. She loved to use it all the time as she could go out freely. I don't know how long before she would put it in the oven and do that though as I said she stayed home, didn't work but she was out and about though.

My range has no timer, not even a clock. I chose it specifically for it's all gas simplicity.

Rhizo you are still not getting it.
This is Houzz now. It's a business generated site. This forum is sharing their playground now. New rules. Not your rules.
Pros and regulars can post and share. People can post links. Stop with the board queen nonsense. You're not interested don't click on it.

Learn what spam is actually is. Cookingwithice's post was relevant to the discussion. No different than a tile guy sharing his work on the Bathroom forum. She/he solicited no one. Simply embedded a link. Your choice to click or not. My advice don't click it. It seems to upset you.

spam

spam/

noun

1. 1.

   irrelevant or inappropriate messages sent on the Internet to a large number of recipients.

• 2. 2.

trademark

a canned meat product made mainly from ham.

verb

1. 1.

   send the same message indiscriminately to (large numbers of recipients) on the Internet.

watchme must have missed cocktail hour today. It's not too late.

I had a chuckle seeing someone bumping a 6 year old stale thread with what sounded like a Marx Brothers line in the name of promotion or advertising. "Speaking of ovens, did you ever hear the one about putting ice in the oven ........"

What is allowed is reactions. That approach isn't going to sell anything.

Yep. I admit I didn't look at the date. But my comment on board queens still stands. It's tiresome.

I see no one selling a cookbook. Is Rhizo a Houzz moderator now?

Nice first post, macicglass. What other user name do you use here?

Earlier in the day there was another post immediately before rhizo's that now seems to have been removed. That's what she was commenting on and so in its absence, her comment doesn't make sense. Nor does it need to. That now removed comment was spammy and was the first word uttered in this otherwise dead thread in nearly 6 years.

Whether it was removed by Houzz moderators or by its author doesn't matter. Everything has been cleared up, everyone can go home.

Not my first post Fudd. I have been a member here for 15 years. Much longer than you. For some reason Houzz has changed my user name unbeknownst to me. I will ask again, is Rhizo a Houzz monitor now. I really want to know.

I am NOT a monitor in any way other than we are ALL monitors.

The rules for participating in Houzz GardenWeb are the same as they always have been. Direct selling of goods and services is not allowed. Read the Houzz rules of membership.

Why do I care? I have seen what happens to the GardenWeb forums when people are allowed to sell their products, shill, or promote their personal businesses, always disguised within an innocent post.

GardenWeb is pretty much self monitored. That's what the flagging system is for. I didn't flag the cooking with ice post because I don't know that she is selling a cookbook at all. She refers to working on one and invited us to look at it at her website.

I see just now that she has removed her post, either because the link to the website wasn't working or because she read the rules for posting in GardenWeb and decided to withdraw.

This thread is precisely why I am not fond of having a 'delete' button. It's so easy for chicken poops to run scared and delete their comments when called out. The resulting messages make no sense.

Rhizo was responding to a possible spammer. No more, no less. She is no different than all of us. We look out for each other. Some people think it's a compliment when a site gets spammed, it means that the site/forums are successful. Personally I can do without it.

I use my timer all the time. We haven't died yet. I work in the food industry and I find most housewives to be paranoid about bacteria and food thawing, If you only saw what goes on with your meat before you get your hands on it you would have to become vegan, lol. I will make foods that can be cooked together with a little tweeking. Pop in oven, set timer and go shopping. My oven has never blown up while I watch it so I feel confident that it can run on its own for a while. Pot roasts, roast chicken, casseroles and anything that you can do in a crockpot. I dislike crock pots for most things because the textures and gravies are not to my liking. As for meat sitting at a temp you do not like for too long, I challenge you to tour your grocery store with a meat thermometer