If skinned properly the skins are pulled off and are like a tube of skin and fir on the inside. We used 1/2" plywood forms to pull the skins onto (fur on inside toward the plywood). We made several different sizes of plywood forms so that the hides were stretched very tight. They were then hung up to dry for about a week to 10 days at which time the fats were pealed off the skin carefully as not to tear the skin. Then we would sell them to a fur dealer who would give us $2 for pure white and for the different colored furs as little as $.50 each. That was good for the late 1950's to early 60's. During the summer I would keep them in large fenced in areas and the feed cost was nothing. We buried the fence 1' deep and 1' flat away for the fenced area like an "L" for a total of 2' under ground. We used several 4'x8' sheets of marine plywood and put these on top of cement blocks so the rabbits had a place the was shaded and gave them cover form weather and hawks and owls. There were many bushes and pines in there for them to nest and hide in also. Only one buck and 20 does were in each 3/4 acre pen. We usually culled the young every 30 days or so and pen raise them to butchering size-about 8-12 week depending on the breed. During the winter only the buck was left in the pens. There was enough food for 1 rabbit for the winter months. Sometimes we would give them so hay if we noticed that they were over browsing the shrubs due to deep snow. They were so much healthier this way. Ma would fry the rabbit that she dipped in her herbal blend of flour mix. After they were 1/2 way cooked she would transfer them to her famous 'Dutch Oven' over low heat and added a cup of cheap wine (MD, it was the brand Charlie Weaver used to push on TV) and of course the cook always saved herself a wee bit of wine to sip on while preparing the rest of the meal. VERY TASTEY-the rabbit I mean.

You can become an Oven Saleman now, by reading from our experts here on GW, I bet you know more than most the appliance sale ppl that folks run into? You can talk intelligently now about convection, infra red, etc etc. I wished I had known about this site before I redid my kitchen (2006) alto I only made one big goof (a fancy cooktop) and was "saved from another mistake" cause my cabinet maker, My kitchen remodeler as well as the company that sold me the pop up vent all said it would fit, only wife said it wouldnt--and I argued with her saying 3 people told me it would. She was right, so I had to take a bath on that pop up, and intall and outside vent--which we really like. Had I read GW first, I would never have bought the thing. Gary

I like an integrated oven probe, & now that I have one that sends info to my phone, I find it even more convenient. The probe didn't work when I got my GE Profile oven two years ago. I didn't want to go through service call hassles (back then there were supply chain backlogs & unavailable parts), so I just bought a $25 Chinese knock off probe for GE ovens through Amazon. That didn't work either. Then GE upgraded my oven's software via wi fi -- voila! Both probes work. So since probes are prone to breaking, if you'd like to have a back up, try the cheap ones sold on Anazon.

Oven thermodynamics is a complex energy interplay of convection, conduction and radiation. Temperature controls in the best ovens are never accurate. They can be easily off by more than 50 degrees, and that is very normal. A good convection oven with electronic thermocouple thermostat will give you the best accurate control. Issue #1 - How even is the temperature inside an oven. Thermostats in an oven only measured one spot inside. There can be wide differences in temperatures if measured in the front, back, center, top or bottom. Here is a method to check � place inside the oven in a few areas containers of cooking oil and set the oven temperature dial. In about half and hour, measure each container with a thermostat and record the variations. Then set the temperature higher and measure again. You will see that you cannot use the measurements to determine the accuracy of the oven thermostat. Issue #2 � How accurate is the oven thermostat setting. Using the measurements from above, which will be most likely varies a lot and determine by averaging if the setting is in reasonable vicinity to the oven setting calibrations. Issue#3 � How repeatable is the oven thermostat settings. Repeat the tests and see if you get the same results. In general, a mechanical dial face type (bi-metal) thermometer, cheap may be, will not give you very reliable measurements. Rob, get a digital probe type oven/meat thermometer. You will not need to bent down to read thru the steamed up glass port dimly lit dial face thermometer. dcarch