This is a follow-up to all the problems with my Electrolux ICON Pro double ovens-(E30EW85GPS5). Yesterday Electrolux approved us for replacement of our ovens and the new ones should be here and installed in about 2 weeks. Based on all the research I have done I truly do believe my problems were unique and that my units were lemons and that over all the Electrolux Icon Pro is a good oven�time will tell once the new ones are here and I can start using them. Furthermore, Lowe's (where I purchased the ovens from) said once the new ovens are here to call their extended warranty department and they can assign a new end date to my extended protection plan based on the install date of the new replacement ovens. So a few lessons learned from this experience: Deal directly with the appliance manufacturer on new appliances not the store's warrant service. Even if they say as a consumer convenience they will handle both the manufacturers and extended warrant issue. Keep great records of everything and if you can photo copy the service mans paperwork for the repair order. Conference call all involved parties together so you can all hear the same thing at the same time. There were some huge communication disconnects between the repair companies, Lowe's and Electrolux regarding paperwork and repair /problem and diagnostic history. If the first resolution offered is not acceptable say so and stand firm. Initially Electrolux offered me a 3 month manufacturers warrant extension and not replacement of my defective ovens. I said no that was useless, especially since I purchased the extended protection plan. Do not consider buying these ovens without also getting an extended service plan, but I would say that on any oven today. In shopping for the appliances in our new kitchen we found that most of the high end appliances (Wolf, Viking, Dacor, Electrolux Icon...) were all priced the same store to store with prices set by the manufactures. We found the saving to occur in combined cost of delivery, installation and especially the cost of the extended service plans. In this we found Sears/ Home Goods to have the most expensive extended service plans on appliances and for Lowe's to have some of the least expensive service plan, especially since they have a reduced price for multiple appliance bundles on the service agreement. With regards to the cracked cooktop grate (cracked after first time using high heat) on my Electrolux Icon Pro slide in cook top; Electrolux is sending me part of the replacement cost of the grate-- $75 of the $155 I paid for the new grate. They said I never contacted them when it broke, correct I contacted Lowe's since that is what the store said to do for all needs on my new appliances. To be continued once the replacement ovens are installed...

It's quite common for oven thermometers to show a variance in the temp from the digi readout. So here's the standard a few of us have found to be reasonable. Bake a box of Duncan Hines or Pillsbury cake mix using one of the pan sizes they specify, the exact oven setting and set the timer for the earliest 'done' time. See what happens. Those companies engineer those mixes for consistency with almost any oven. So it's a good test. The box mix cooks exactly on time in my oven. The browning is extremely even as is the rising. Since it's processed food there will be less variation in results -- it's been engineered to perform. I used convection bake, lowest rack and put pan in the center with no drip pan below -- just one rack in the oven. If you get uneven browning with the box test, then you likely have an oven issue. If not, then it's probably a matter of finding the right oven mode. My bake cycle is 15 degrees slow. So I just add the 15 degrees to the setting. When I got this oven I knew I would have to accept a long learning curve. I've got 2 books full of my own recipes that I've made forever and I've had to match them up to the right cooking mode with this oven. It's how I've seen the differences and learned to use the various modes. F.ex. I use intensive most, I use bake and convection bake. I rarely use surround. The diagrams of heat sources in the user manual is the most helpful thing I've found to determine which mode to use. I find their explanations to be bizarre. Overall, I really love my oven. It's been a very high performer and very dependable. But I'm not convinced that everything needs convection -- for me it's whatever works best. Here is a link that might be useful: Challah thread

Speaking of soap, that reminds me, I love the cheapy Jergen's bar soap. It is kind of hard to find though, I buy mine at Marc's. Walgreen's has it too I think. Cannot be found at Walmart or Target etc which is strange to me. I'm very allergic to bar soaps and don't like the sort that leave a oily feel/film on my skin such as Dove. I'll use Jergen's bar soap for as long as they continue to sell it. I also love Dr. Bronner's baby liquid soap, it's fragrance free. I used it as a body wash with a scrubby. I cannot use it on my hair though as it eats it up, my hair is very fine and it is turns it to straw. The damage is lasting too until it grows out! So use caution when washing your hair with it, I would not suggest it for hair honestly.

This past thread might help: http://ths.gardenweb.com/discussions/3854444/air-fryers-any-thoughts?n=17 For reducing your fat intake, however, you might look for alternative things you'd like to eat that are cooked by a different method, however. You can make crisped up vegetables and potatoes by tossing in a little good oil and seasoning/herbs/spices and laying them out on a baking sheet and putting them in any good oven at 375-425° F, depending on the oven and type/thickness/density, for 40-75 minutes, depending on all the previous. If you like battered or breaded fried meats, when they're well prepared, they actually steam in their own moisture, which is held in by the coating. You can get a fairly similar result if you spray the outside with oil and put in the oven, but you can also get rid of the coating by using moist cooking methods such as steaming and braising. Good luck.