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New Oven
Former Member
Posts: 1,876,323 The Mix Honorary Guru
in General Chat
We got a brand new double Gas oven yesterday - only got it cos it was some bargain off a friend of my dad's - but everything's taking longer to cook, at least in the top half
Just made an Asda 14 inch pizza in the top only cos it was too deep to go in the botton and it's come out a bit gooey in the middle (middle of stone baked base that is) - anyone know what might causing it?
Also how the heck can you tell when it's reached the right preheat, cos inthe top the door is solid metal so you can't see the flame and when you open the door a switch turns off the gas and turns it back on when you close it.
We tried chips and garlic bread in there yesterday and they also came out a bit softer then in our old oven. Usually garlic bread would have been harder and cruncier
The air in our old oven was always very dry and hot this one seems to be less of a dry heat if you know what I mean. Which mightbe good for cooking meat but for pastry type stuff not sure if it's a good thing.
Anyway any cooking experts in the house? I'd just gotten used to the old oven, now everything is new but not sure if it's improved .. :chin:
Just made an Asda 14 inch pizza in the top only cos it was too deep to go in the botton and it's come out a bit gooey in the middle (middle of stone baked base that is) - anyone know what might causing it?
Also how the heck can you tell when it's reached the right preheat, cos inthe top the door is solid metal so you can't see the flame and when you open the door a switch turns off the gas and turns it back on when you close it.
We tried chips and garlic bread in there yesterday and they also came out a bit softer then in our old oven. Usually garlic bread would have been harder and cruncier
The air in our old oven was always very dry and hot this one seems to be less of a dry heat if you know what I mean. Which mightbe good for cooking meat but for pastry type stuff not sure if it's a good thing.
Anyway any cooking experts in the house? I'd just gotten used to the old oven, now everything is new but not sure if it's improved .. :chin:
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Comments
Erm, otherwise... no idea.
Maybe you have to leave it longer to warm up and whatnot.
Why not ask the person you got it off?
Looks like this pic and has glass on the top bit but behind the glass (top) it's metal so you can't see inside
Also it's constantly blowing warm air our of the top - it says in the manual that's to keep the controls cool but it seems quite wasteful cos the air is quite warm.
Do other people's ovens blow warm air out of vents? Our old one never got rid of any heat it all stayed inside.
That sounds like a problem there. Cold air... maybe, but warm air over the controls?
Maybe its just me who thinks that sounds strange!
In our old oven once it got to 5 it turned off and would come back on after a while if it needed to.
Oh yea, that makes sense too.
Does the top half heat up by a metal filament? If I was cooking pizza I'd bung it in for 10 minutes top shelf of the bottom oven at 200*C
Ours has a fan that will blow air through the front to cool the controls after the grill has been on.
The top half is a combined grill or oven
if you open the door then you can turn on the grilling and flames come on the top along the roof of the oven for cooking on top but if you close the door there is a switch and it allows you to cook like it was a mini oven.
But there is no door to see the flame or light to tell you when it's preheated.
to be honest i just throw a pizza in at the required gas mark, and leave it for the required time, check its cooked properly, and whack it on a plate