(Background: I’ve had five different stoves since early
Summer, 2018! The first one had both carbon monoxide and gas leaks. The second
and third AND fourth had gas leaks! The fifth, my current, runs safely—no
toxicities emitted. G-d be thanked (along with my building’s management.) BUT
it is as temperamental as a wood stove as far as the oven goes. Not only does
it run very hot—more than 100 degrees Fahrenheit hotter than the dial setting
would indicate—but also it has no insulation and the heat is concentrated on its top portion, especially on one
side of the oven.)
Home economists would prescribe use of a free-standing oven
thermometer. Basically, my mobility disorder comes down to severe tremor, and I
would knock a thermometer over in the course of inserting/removing pans. So
much for the thermometer that I bought long ago when less tremulous—it hangs
near the sink now for decoration!
The extent of the problem is as follows. For a recipe for an
oven-baked Indian rice pilaf that called for a baking time of 50 minutes at 350
degrees, I must adjust the time and temp to 40 minutes at 250 degrees this
morning!
Furthermore, pans need to be adjusted up and down as well as
turned about.
Such expertise did not come easily. So many batches of baked
goods burned at top or bottom before I learned to check as early as when the
first one-third of the recipe’s stated time had elapsed. In addition, I
learned to reduce the temperature of the oven by 100 degrees from the recipe’s
stated heat level.
It reminds me of the time when I lived in an apartment where
the only source of heat was a fireplace. Keeping the wood types (size, tree
origin) and amounts accurate so as to maintain some warmth was a learning
experience indeed.
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