It looks like we're actually about 10 days from having an oven. Boy, this is turning into more a project set back than expected. Two repair guys later and parts have been ordered. I was wondering how much it costs to buy a range/oven because the repair is pretty expensive. So I did a little research.
Found the oven closest to mine in the current KitchenAid line up. Higher MSRP than I would have guessed. But more important, in the process though I found a manual for the oven and have discovered all kinds of useful things about my range!
First I found that I have a InstaWok grate. The burner with the highest setting has a grate over it that can be flipped upside down to hold a wok. Never heard of such a thing before but sounds pretty cool. Might inspire next round of kitchen gadget shopping.
Also discovered that the "easy convect" setting on the oven will do the translation from a regular recipe to convection cooking and change the temp and time for you. You just enter the conventional settings. This seems very dicey to me. It lumps baked good together and adjusts them all the same. I guess it's better than my guess work, but I'd rather have those very hard to come by explicit recipe instructions for convection cooking. Luckily my Complete Breads book does have that!
I also have a bread proofing setting. Apparently the oven proofs bread at 100 degrees. Is that standard? I certainly never have bread rising at that temp otherwise. I guess you have to cut down the time? It also says to put a pan of hot water on a lower rack while you're proofing. I wonder how necessary that is. Will dough really dry out if you proof it covered in the oven without the water?
More questions than answers today. I'll keep investigating.
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