Starsiege Tribes - Appliances

Author

Appliances

ScratchMonkey

2005-09-16, 8:37 pm

"Miracle Smith" <GetLost@yourexpense.com> wrote in
news:432a5cf4$1_2@news6.uncensored-news.com:

quote:

> I've lost count of how many times I left the freezer door open,
> then
> opened the fridge, only to rise up and nail the bottom of the freezer
> door. And Ross wonders why I'm so hell-bent on keeping my
> side-by-side.

I've been eyeing the ones with the freezer on the bottom. It's typically
set up as two big roll-out drawers. You'd have to be laying on the floor to
bang your head on the fridge door. (Ok, it could happen to people like us!)

But this year's purchase will be a new oven. I've got a tiny electric in-
the-wall oven and I'm considering turning the space into a cabinet and
turning the pots-and-pans storage under the range into a 30" wall oven. Any
suggestions on what to get? I'm drawn to the Jennair stainless convection
model, but I'd be looking at close to $2k for that. (If only there was an
oven on the market with an Ethernet port, so I could get a pop-up when
gaming telling me when to get the cookies out of the oven.)

Miracle Smith

2005-09-17, 6:32 am

ScratchMonkey wrote:

quote:

> But this year's purchase will be a new oven. I've got a tiny electric
> in- the-wall oven and I'm considering turning the space into a
> cabinet and turning the pots-and-pans storage under the range into a
> 30" wall oven. Any suggestions on what to get? I'm drawn to the
> Jennair stainless convection model, but I'd be looking at close to
> $2k for that. (If only there was an oven on the market with an
> Ethernet port, so I could get a pop-up when gaming telling me when to
> get the cookies out of the oven.)

Gosh, I haven't looked at built-ins in a very long time, so I'm just
not sure what is currently available for "suzy homemaker". If you were
opening a restaurant, I'd tell you to get a (gas) Vulcan. :D

Hon, you're on your own here, but names to trust are Vulcan, both
Hobart (commercial) and KitchenAide (household), and generally
the Whirlpool line. I've heard quite a few grumbles from Jennair owners,
so I'm leary of them.

Ask the salespeeps which model has had the least returns- if they'll
be honest with you, you'll know which one(s) to avoid.

--
{{{{{HUGZ!}}}}}

quote:

>^,,^< Miracle

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ScratchMonkey

2005-09-17, 8:41 pm

"Miracle Smith" <GetLost@yourexpense.com> wrote in news:432bcc73$1_1
@news6.uncensored-news.com:

quote:

> Ask the salespeeps which model has had the least returns- if they'll
> be honest with you, you'll know which one(s) to avoid.

Good idea. I was reading about commercial ovens and how one would need to
rebuild one's kitchen to commercial fire-proofing standards were one to go
that route, an extra-expensive route to take.

I'm not *that* big a cook. I just hate my cakes coming out looking like the
Elephant Man from uneven heating. And I want a uniform temperature so that
cook times will be predictable. (Predictable is much more important than
fast.)

Miracle Smith

2005-09-18, 7:00 am

ScratchMonkey wrote:

quote:

> "Miracle Smith" <GetLost@yourexpense.com> wrote in news:432bcc73$1_1
> @news6.uncensored-news.com:
>
>
> Good idea. I was reading about commercial ovens and how one would
> need to rebuild one's kitchen to commercial fire-proofing standards
> were one to go that route, an extra-expensive route to take.

*HUH?!?!?!?* Oh, right, you're in California.......<rolls eyes>

Listen, your home oven is far more dangerous than any commercial
unit. I don't know why your codes are that way, but the only additional
work that would need to be done would be an exhaust hood that's larger
than normal, and that's just for keeping your house from becoming a sauna.
The outside of the oven would get no hotter than a household unit.

All that being said, you really would want the household version of the
commercial brands for a couple of reasons. First, aesthetics: they will
look better. Commercial units have really ugly feet.
Secondly, ease of fit. Most true commercial units are way too large
to be built in where an existing space is in the home kitchen. If you were
building a home from scratch, you could allow for this, but you'll be simply
replacing a home unit, eh?

quote:

> I'm not *that* big a cook. I just hate my cakes coming out looking
> like the Elephant Man from uneven heating. And I want a uniform
> temperature so that cook times will be predictable. (Predictable is
> much more important than fast.)

Ah, in that case what you want for baking is a convection (fan)
oven. Keeps the temp even as can be. Just keep the fan speed on
"Low", though. Otherwise the tops of your baked goods will suffer
from a "quick set".
Be sure to get doors with glass (see-through) inserts- opening the
door on a convection lets out a lot of the heat, as the fan has to stop
*after* the door is opened. So it can exhaust a lot of heat quickly.

Plus, a convection will usually brown meats much more evenly than
a regular gas or electric oven- again, the fan helps to evenly spread the
heat everywhere.

--
{{{{{HUGZ!}}}}}

quote:

>^,,^< Miracle

ScratchMonkey

2005-09-18, 8:35 pm

"Miracle Smith" <GetLost@yourexpense.com> wrote in news:432d1b7d$1_2
@news6.uncensored-news.com:

quote:

> Ah, in that case what you want for baking is a convection (fan)
> oven. Keeps the temp even as can be. Just keep the fan speed on
> "Low", though. Otherwise the tops of your baked goods will suffer
> from a "quick set".

Yep, that jives with what I've been reading. Thanks for the low speed tip.
Didn't know about that one. What's the symptom of a "quick set"? The only
thing I know like that is a brand of paddlelock. ;)

I asked over in rec.food.cooking and was directed to this review:

http://www.consumersearch.com/www/k...l-oven-reviews/

Right now my oven is, I think, one of those ultra-small 24" jobs. (The
outside dimension is 27", but the cutout is 25".) It won't hold a half-
sheet pan! The cabinet wouldn't accomodate anything wider, so we'll put the
new wider oven under the gas range and convert the old spot back to a
cabinet to hold the pots and pans that are under the range.

Miracle Smith

2005-09-19, 6:34 am

ScratchMonkey wrote:

quote:

> "Miracle Smith" <GetLost@yourexpense.com> wrote in news:432d1b7d$1_2
> @news6.uncensored-news.com:
>
>
> Yep, that jives with what I've been reading. Thanks for the low speed
> tip. Didn't know about that one. What's the symptom of a "quick set"?
> The only thing I know like that is a brand of paddlelock. ;)

I've had cakes and breads that set up firm on the top and inhibited
the rise. Um, like it crusts too early, so the top hardens. With breads,
you can dock them to help prevent that, but cake batter in a pan just
turns to a sort of brownie thing.

quote:

> I asked over in rec.food.cooking and was directed to this review:
>
> http://www.consumersearch.com/www/k...l-oven-reviews/

Holy shit. For those prices you could get a Blodgett or a Vulcan.

My best advice is look around locally at Lowe's or Sears, for example,
and see what's available in your area. The last thing you want to do is pay
truck shipping on one of these. Whoofies.
Take a half sheet with you and check out the inside room- the article is
correct in that the fan does take up a bit of interior room.
If I were in the market for a new oven, I'd get a convection with *3*
fan settings: High, Low, and *Off*. Some ovens make you use the fan
all the time, and that can be a problem with some delicate baked goods.

quote:

> Right now my oven is, I think, one of those ultra-small 24" jobs. (The
> outside dimension is 27", but the cutout is 25".) It won't hold a
> half- sheet pan! The cabinet wouldn't accomodate anything wider, so
> we'll put the new wider oven under the gas range and convert the old
> spot back to a cabinet to hold the pots and pans that are under the
> range.

Sounds like a good, well-thought-out plan. Carry on! <---Mr K influence
;)

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Miracle Smith

2005-09-19, 6:34 am

Miracle Smith wrote:

quote:

> If I were in the market for a new oven, I'd get a convection with
> *3* fan settings: High, Low, and *Off*. Some ovens make you use the fan
> all the time, and that can be a problem with some delicate baked
> goods.

Here's what I'm used to working with:

http://www.blodgett.com/convection_full.htm

http://www.vulcanhart.com/products/...fm?productcat=2

Uh, forget what I said about prices- it seems I'm out of touch
with inflation. :oO

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