Ovens - What to Consider?

Can't really help coz I only know a gas oven. Just know that the Bosch company is still run by the family and has a good business ethic (in the past and currently). Source: my husband when he was doing research for a tumnle dryer years ago. 

Liesbet posted:

Can't really help coz I only know a gas oven. Just know that the Bosch company is still run by the family and has a good business ethic (in the past and currently). Source: my husband when he was doing research for a tumnle dryer years ago. 

A gas oven would be my dreams come true - but that would mean extensive reconstruction of my kitchen. And as the house is only rented, I don't feel like spending that much money

I thought convection was better than gas! I also have a hot spot, and can't do multiple sheets.

Liesbet posted:

I thought convection was better than gas! I also have a hot spot, and can't do multiple sheets.

I had a gas appliance once, ages ago. It was the best I ever had, both stove and oven. No pre-heating, absolute temperature control. But I never tried multiple sheets back then...

Laegwen,   Do you remember the name of that oven?

pip posted:

Laegwen,   Do you remember the name of that oven?

Unfortunately not. It was back during my time at university, and the oven was old even then. And I remember that it was large and white. It was probably a brand that doesn't even exist anymore

When we bought our house 15 years ago and had to select our oven I took my largest baking pan with me to the store to make sure it fit. I spent a lot on my pans and was not going to give them up!!!! Just something to keep in mind when looking.

Joanie posted:

When we bought our house 15 years ago and had to select our oven I took my largest baking pan with me to the store to make sure it fit. I spent a lot on my pans and was not going to give them up!!!! Just something to keep in mind when looking.

That's also a good point, never thought about that. Thanks!

Hi Laegwen, In the past I had a very cheap brand and it was a convection one. Two years ago we changed it with a larger one of a good brand. But I don't find many differences between the two models. As the first one, This new oven it's hotter on the right part, so that I always have my cookies more cooked on one part. 

when i tried the craquelé technique though, I cooked my cookies with a very low temperature and even if Cooking time was longer, the cookies were really perfect! That could be a solution!

Magadiuz posted:

Hi Laegwen, In the past I had a very cheap brand and it was a convection one. Two years ago we changed it with a larger one of a good brand. But I don't find many differences between the two models. As the first one, This new oven it's hotter on the right part, so that I always have my cookies more cooked on one part. 

when i tried the craquelé technique though, I cooked my cookies with a very low temperature and even if Cooking time was longer, the cookies were really perfect! That could be a solution!

I already use a pretty low temperature, 160°C, whereas most recipes advise 180°C. What temperature did you use, lower than that? If lowering the temperature even further will save the expense for a new oven, I wouldn't mind

Lower than150, but no lower than 140. Give it a try!

Laegwen posted:

Liesbet posted:

I thought convection was better than gas! I also have a hot spot, and can't do multiple sheets.

I had a gas appliance once, ages ago. It was the best I ever had, both stove and oven. No pre-heating, absolute temperature control. But I never tried multiple sheets back then...

Absolutely don't know what I would do without my gas ovens!! When we built our home the kitchen requirement was for 2 ovens...finally hubby saw the light. Lol and Wa La...love my ovens!!! Wish I could give you some good recommendation Laegwen but Europe is so different than what we have available here. I wish you the best in your hunt for just the right oven to meet your needs!!!

Magadiuz posted:

Hi Laegwen, In the past I had a very cheap brand and it was a convection one. Two years ago we changed it with a larger one of a good brand. But I don't find many differences between the two models. As the first one, This new oven it's hotter on the right part, so that I always have my cookies more cooked on one part. 

when i tried the craquelé technique though, I cooked my cookies with a very low temperature and even if Cooking time was longer, the cookies were really perfect! That could be a solution!

Hi Magadiuz I have been doing more work lately and haven't been on CC as often as usual. Could you please let me know about the craquele technique? Isn't that the white cracks in the actual baking of the cookie?? Or am I mixing this up with something else? Any help would be greatly appreciated .

Cookies Fantistique by Carol posted:

Magadiuz posted:

Hi Laegwen, In the past I had a very cheap brand and it was a convection one. Two years ago we changed it with a larger one of a good brand. But I don't find many differences between the two models. As the first one, This new oven it's hotter on the right part, so that I always have my cookies more cooked on one part. 

when i tried the craquelé technique though, I cooked my cookies with a very low temperature and even if Cooking time was longer, the cookies were really perfect! That could be a solution!

Hi Magadiuz I have been doing more work lately and haven't been on CC as often as usual. Could you please let me know about the craquele technique? Isn't that the white cracks in the actual baking of the cookie?? Or am I mixing this up with something else? Any help would be greatly appreciated .

Yes, that's it. You paint the cookie with alcohol-mixed-powder colors and that cracks while baking. Haven't tried it myself, though, but love the effect.