Discovered the abject misery of oven/microwave combos. Need advice.
Ian Simpson
7 years ago
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Speed Cook oven vs. Convection/Microwave
Comments (29)First I work in a deli and use a high speed commercial Blodgett convection ovens also use induction ranges. I cook at home every Sunday a large enough meal to feed 4 for the week, even though my daughter is as thin as a toothpick my son more then makes up for it (now 6.4" about 240) I've had the advantium for close to 20 years at home, my first was the 120v. It was a nice speed cook, a little weak microwave (only 900w) but general cooking times were much faster then conventional/ convection oven, especially casseroles, lasagna, scalloped potatoes etc... worked great! My oven was the Jenn-air, but I found to be too much to deal with cleaning to use any of the accessories Grilling frying etc, so it was really a waste of money in my new home I just have a convection oven with my Advantium. When I moved I added the Advantium 240v. even faster cooking, 1100w microwave & many more auto selections. I use my toaster oven for pizza, comes out a little better and my toaster oven is also convection so only takes a few minutes longer. The only time I use my lower oven is for holiday cooking turkey, or large roast, but even a roast alone I just use the Advantium in convection, I'll sear in large pot w/shortening, then convection in Advantium. The Advantium will sear but hot oil is faster method, and wont start cooking the meat, also searing gives off a lot a splatter. Same for steaks the splatter not worth it, a mess to clean, I just sear in pan on stove then auto cook in Advantium. I'm about to replace my Advantium (mines getting worn out). I don't think there is ANYTHING out there as flexible as the Advantium!...See MoreWhat does a 3K oven do that a 1K oven will not do?
Comments (35)Update on the Panasonic Convection/MW: I cooked stuffed peppers last night and decided to preheat the oven. I combo cooked for 25 min total but it took a little longer to get everything put together so it was preheating for a while before that. When my daughter got something out of the cabinet above she commented that it was warm and it definitely was. I got out the manual (which has a picture of the oven on a counter below wall cabinets) and under placement of oven it says "3" clearance on each side and 1" on top, do not block air vents, do not place near a hot, damp, surface such as a gas or electric range or dishwasher, do not operate when room humidity is excessive." Also, I couldn't find it on display anywhere when I was looking. They have it online at Sears and Best Buy but not in the stores and none of the 4 appliances stores that I went to had one either. I ended up buying it sight unseen at Buy.com . So far I like it better than the Sharp. Hope that helps! attention. I did notice the cabinet being warm on occasion but never checked during or right after cooking. I cooked the stuffed peppers for 25 minutes total but it took me longer than expected to get everything put together so it was preheating for a while. I know that doesn't help much but I thought I'd throw that in. Also, FWIW, when I took down the wallpaper in the kitchen several weeks ago, the paper behind that oven had come away from the wall. I read about the Panasonic here on Gardenweb. It seems stupid to have a countertop oven that size that nees 6" clearance above it month, teh paper beThere's about...See MoreDelayed 3 Years But Gained 16"...Need Layout Advice!
Comments (34)Buehl: I do not have to do anything in the layout options and am open to any ideas that make the most of the space I have. We are gutting everything. The original designer had pantries 24" wide by 15" deep so I just kept them that way and concentrated on the kitchen layout by stealing more space from the dining area than she originally allotted. In her design I had one 30 inch drawer stack and the rest (other than the trash pullout) were 12 inches...yuck and a major reason for pause! I discovered the help on this site only after family issues forced postponing the kitchen remodel. I have two 24" wide x 12" reach-ins now, and they hold a lot of staples and appliances. If I kept her original idea but increased the reach-in width would it be too much visually? I think I would rather have more reach-in space than so much counter and wall cabs in the "hutch" area. She did show me a rendering of all reach-ins along the back wall, but it was just too much solid wall-to-ceiling door fronts for me visually. Right now, I have a hutch that will be moved to an in-the-making office/memorabilia room so DH can finally display his "treasures." The wall does not need to stay, but one of my husband's biggest concerns is "Where are the light switches going to go? Unfortunately, the French door swings in (only the half farthest from the back wall; the other half is stationary( and it leads to a deck. The only time that door is used is during the summer when we host family parties. It cannot be changed...we replaced a leaking sliding door 10 years ago. I like my brick and stucco exterior, but repair is expensive, costly, and it's almost impossible to find the craftsmen to do the work. I think I answered everything. I do want to sincerely thank you for sharing your PPT design file!!!! As a retired teacher, it is a program I am comfortable using, and your templates were so easy to use and manipulating the design elements was a breeze....See MoreNeed help with Lacanche and Miele combi steam oven decision!
Comments (35)Hi Nicoleradams, Just curious - what did you end up choosing? We are in a similar decision point right now, planning on a Lacanche Vougeot for our kitchen and thinking of a Miele CSO XXL for the spice kitchen. Based on reviews, it seems like the Miele is fantastic for re-warming food, but the online manual suggests that it doesn't actually have an official keep warm setting (beyond a 15 minute default after food is done cooking). I guess people could just turn it on to a fairly low temperature with some steam/humidity to keep things moist?...See MoreIan Simpson
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