The dishes were dirty (greasy bowls, etc.) AFTER the restarted cycle completed? Or you checked it part-way through upon restarting and saw it wasn't doing a good job? I assume the machine has a mechanical timer, as an electronic control probably wouldn't have remained "paused" for an extended period and would begin the cycle completely over upon being restarted. Since the cycle was interrupted, and restarted presumably already filled with water ... it may have already been in the main wash phase (after a prewash and/or prerinse during the first 15 mins you said had passed) ... and I assume it continued on with the COLD water (since some time had passed with it turned off) already in it. Perhaps, for whatever reason (high-temp option not selected, etc.), it didn't extend the remaining cycle time to reheat the water, resulting in bad performance. Did you try rewashing the load? Have you had opportunity to run the machine again, with a different load, and got the same poor performance?

Lodge made a cast iron bundt pan which they offered until about 2002. It comes up occasionally on ebay. I know there are fakes/reproductions of the Griswold Santa pan, Rabbit pan and Lamb pan. I have no idea how to identify the reproductions but since there's no way I'd be paying mega-bucks for a cake mold, for me it's not an issue. You might consider a homemade Baker's Pan Coating, which won't leave the residue Pam does. It works extremely well with cast iron. 1 part shortening, 1 part flour, 1 part oil. Whip the shortening till fluffy. Add the flour and beat well then the oil. Finished texture should be like soft buttercream. Store in the fridge and apply with a basting brush. It works better with bundt pans and molds than any commercial product I've tried. Carol

There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut.

Wekick, it depends on what you're baking. A bundt cake should be caramelized because it's meant to be served naked. I can see the buttering and sugaring there, since the pan side is the top. For a layer cake or sheet cake, it's more important to have an even bake, especially in the middle. The top will be sliced off anyway, to make it level, so there'd be no point in going for the toasty and suffering with the doming, cracking, hard sides and unset middle, etc. Additionally, the toasty flavor doesn't always pair well with the filling. Butter cakes (in some regions called pound cakes, though in other regions pound refers only to quatre quarts) are usually baked around 325° for these reasons. Some cookies are meant to be partially or wholey browned, and crisp or even hard. More are meant to be blond, both for presentation and tenderness. One usually looks for the very beginning of browning at the edges as an indication that they're set on the bottom and done. Hvtech, my current go to, five minutes prep, roast chicken is butterflied on a bed of onion slices and baby carrots (and any veg that wants to jump in). The veg bed is old fashioned, but I figure if I'm going to use a rack, why not get some cooked veg out of it? They go well with the chicken, or can be blended into the juices for a sweeter, thicker gravy. I put "suntan lotion" on the bird. That's usually some sauce from the fridge, but the essentials are that it have some oil and some sugar. That also helps the ultra-crisp. Also some herbs and seasoning for flavor. That all is then steam roasted at 360° F with 60% steam. That comes from the clue wheel which was included with the oven--I agree that the maker isn't always right, but it comes out well so I stick with it. We like it cooked through, so for a 3.75-4.25 lb. chicken, it's an hour and a half. 5-10 minutes more or less if it's bigger or smaller. The skin comes out consistently hard crispy and delicious, with lacy, lingering fat only at the very edges. Before the combi-steam, I was a devotee of the vertical roaster, whether beer can style with the well of liquid up in the chicken, or on a wire stand in a pan with some wine or other liquid in it. I have a rotisserie in my current large oven, and it makes good chicken, but it also makes a big mess of the oven, and it's no better than the vertical roaster chicken. I think I put wine in the bottom of the drip pan, but I can't swear to it. Both rotisserie and vertical make thin, crispish skin which goes soft again very fast. The vertical retains the liquified fat inside the skin until one cuts it, whereas on the rotisserie the fat runs out the holes that the prongs of the clips make and, according to theory, baste the outside of the bird. As I said, the results are pretty much the same in the end. Crispish, going soft. That's with or without suntan lotion. Salt can also help crispen skin, but I don't do that since we don't care for it to taste salty. I've done the same prep of a butterflied chicken in regular convection ovens with liquid added to the pan with the veg, and get a fairly similar result to the combi-steam, though with more fat clinging to the skin. This is where my surmise that the steam helps the fat render comes from. Before I switched to sous vide turkey breasts ("Best turkey ever!" according to those I'm feeding and so much better doing all the work two days prior), I would roast a 20-ish lb. turkey. Most recently, it was on a turkey rack in a big roaster. The turkey was always too big for the lid, so I loosely tented with extra-heavy foil. Some roots around the bottom for flavor, and a whole bottle of white wine over the top to sit in the bottom and steam. Either a bread style stuffing, or just some tarragon twigs, and maybe a lemon inside. I've never understood why people's birds don't brown, because I never did anything to encourage it. It just happens. At 325°, I think, though I might have raised the temperature at the end, which would make sense, but I don't remember. Really good turkey. I liked it better in the eating than the sous vide, but since the guests like the latter and it's so much easier, bye bye turkey, and the flabby white nasty skin is removed during slicing.