Sometimes it seems that our life recently revolves around convection ovens. This is our little kitchen, with the fourth microwave-convection oven we've had in a year (three in this RV.)
Our new (October 2006) RV home came with a combination convection-microwave oven. Our other trailer had a gas oven, so this was a first for us. The microwave worked fine, but the convection part was a dud. For a while, I assumed it was me -- just having an extra-difficult time with the learning curve. We kept following the directions, but the oven just wouldn't get hot enough. Finally, we tested it with an oven thermometer and decided it wasn't me after all! So, we got it replaced (under warranty, thankfully). The second one heated, after a fashion. We bought an inexpensive toaster-oven, which worked lots better (but took up quite a bit of precious counter space).
Then, we went to England. The flat we rented for our three-month stay also had a convection-microwave, but the mechanics of setting it were quite different. You needed to set the time of day to turn on the oven. The temperature setting was in Celsius and the timer in 24-hour time. So it was three different sets of instructions just to turn on the oven -- a funny little balancing act! But we just don't like to eat dinner out every night, so it was worth the struggle.
Once back in our own little condo-on-wheels and with the cooler weather of fall, we needed to get back to trying out the oven again. When we did, it still took an hour to heat up to 350. Not satisfactory at all, so Bill spent a morning making the usual round of calls to the manufacturer (Dometic). Once again, they were polite and apologetic. To save a service call -- which isn't covered by the warranty -- we stopped by a recommended dealer when we were moving anyway. So we are now on our third oven (in a one-year old RV).
I don't bake much at all -- we really do usually use the oven to make dinner -- but yesterday I made these cookies (just to check out the newest replacement, of course). A good recipe because, in case the oven didn't work, the batter is yummy enough to eat raw (hey, it's only one Eggland's Best). But we didn't have to do that because the oven works, so far at least. But I'm keeping the George Foreman toaster oven handy just in case.
TESTING-THE-OVEN COOKIES (formerly known as Butterscotch Brownies).
- In microwave, melt 1/4 cup butter in glass measuring cup. Let cool slightly, then stir in one egg,1 cup brown sugar, and 1 tsp. vanilla.
- Preheat oven to 350.
- Stir the following dry ingredients together: 3/4 cup flour, 1 tsp. baking powder, 1/2 tsp. salt.
- Stir butter-sugar mixture into dry ingredients. Spray 8-inch pan and spread batter in it. Bake 20 to 25 minutes, just until no thumbprint remains. (Don't over bake. These freeze well.)
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