plans to mod my oven for improved temperature control

[Matt Gruber]

my oven works as it was designed, but, if i bake near the top or the bottom it browns when i don't want brown.
i have 4 racks and i can't use the top rack at all.
.
i've removed the knob from the R Rear burner.
this is so i don't turn it on by mistake, as i don't use it. Now, i've learned the temp control is not thermostatic, but has a cycling timer.
.
so the idea is to hook this "extra" control to the oven elements, to cycle them quicky, avoiding RED hot, and maybe it won't burn my rolls if i use the top shelf.

 

[Anonymous]

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[Matt Gruber]

Yes, my 1st thought was to add a fan, but it's too much work.
I'll have to have a look at some new ovens.

 

[EMF]

my oven works as it was designed, but, if i bake near the top or the bottom it browns when i don't want brown.
i have 4 racks and i can't use the top rack at all.
.
i've removed the knob from the R Rear burner.
this is so i don't turn it on by mistake, as i don't use it. Now, i've learned the temp control is not thermostatic, but has a cycling timer.
.
so the idea is to hook this "extra" control to the oven elements, to cycle them quicky, avoiding RED hot, and maybe it won't burn my rolls if i use the top shelf.

I hesitate to ask,but why don't you do like everyone else that bakes bread in an oven- and simply use the middle rack?

 

[Matt Gruber]

Yes EMF
i use the midde rack, along with #2 and #3.
As to why i mod things, its a hobby(fun) and i enjoy life more. Many mods save $$$$$. This allowed me to retire 20 years early! So, i'm hooked on mods.
I'm using the burner timer every day, so, with success, i tend to want to do more.
.
I've even modded the sloan valve on my urinal.
Who here even has a urinal?
Who bakes pizza from scratch?
Rolls from flour?
Designed your own house?
In store grocery shopper?(link below)
Chime in guys!
I know some guys here built EV's, so am i wrong to assume there are innovators here?
Next, i'm changing an SLA in my red scooter. A modded sla made in 2003. Hey, that is 6 yrs old!

 

[Matt Gruber]

so on pg 21 it says BROILING should be on the 2nd or 3rd rack.(i never broil)
Nowhere is the top rack used for anything!
.
They brag how FAST it heats.(7 min to 340)
So i checked the wattage:
Top 3450 watts, btm 2600w
a top pot, small is 1440, so the total in the oven is a LOT, 6050! no wonder it browns LOL
I'm sure u guys know my next move.

 

[Matt Gruber]

removed the BROIL 3450 watt element. <1hr.
lots of extra room at top, could even squeeze in a 5th rack for my wheat chips(cracker like a potato chip)
.
hopefully, it will still cook ribs nicely without it, that is todays test.
i've started 10 min early since the oven will heat slower w/2600 watts instead of 6050w.
UPDATE: took 13min to preheat vs 7 with 6050w. Not bad! therm says 400 vs. 350 desired. went on at 380, 4min later so i'll have to lower dial.
.
Removed knob and reset it. Set at 350 oven goes on at 340, power on for 1:55, shuts off at 360. Ribs look good! lunch at noon.

 

[northernmike]

Here, be inspired.

Serious ovens for serious applications.

http://www.rational-online.com/GB_en/service/countries/

Insane controls + accuracy - I used to use these ovens working for Magna (car parts company) in their commissary. 8,000 meals daily!

Temperature to a single digit F, % humidity control, fan speed in kph ... programmable to remember what dish you're cooking and how to do it...

 

[Matt Gruber]

mike
Nice ovens! Thanks for posting.
Any tips on how to keep rolls from sticking to an aluminum sheet? My wearever silverstone non-stick are 6 yrs old and the rolls are starting to fuse to the sheet! Oil helps, any ideas? flour? corn meal? baking paper?
Thanks!
.
Also, any comments on the internal vent? Will my rolls be less dry if i block it? Cheers!

 

[jag]

North American electric ovens have exposed heating coils. European ones have the heating elements used in baking integrated in the walls. In my experience this helps to avoid burning breads. (The broiling element is usually separate and exposed. Then it is supposed to burn the food with radiant heat)

One way to avoid burning is to put a heat shield, e.g. just an old empty baking sheet, between the burner causing the problem and the bread.

To bake in humid air, boil water in a pot with steel handle. Put pot in oven. (Don't pour water into the oven. This can crack the glass in the door. BTDT

 

[Matt Gruber]

today is for experiments:
1. upped to 6 cups of flour from 4.5 to take advantage of all 4 racks.
2. only 1 teaspoon of yeast to see if it still rises
3. steel pan on top. i never liked steel, but, most mass market pans are steel, i suspect due to the high price for aluminum. i've got only 1 roll in it, plus a huge wheat cracker.
4. temp and time is unknown with my mod. I'll preheat 5 min. earlier(12Total) and try 350 same time
.
jag
thanks for the info!
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UPDATE: made enough rolls for at least a week! Had to put 3 pans back in as they were not done. Will have to experiment to find best time. Surprisingly it preheated to 350 in just 8 min.
Rolls did not stick, unless undercooked.

 

[dnmun]

i never bake in the summer, already hot enuff. never bake in winter because it is too much work. solved that problem without modifying the oven. cooking is like work, avoid at all costs. cook one day and eat leftovers for 4 days. using the energy intensive microwave with a horribly noisy bell. can almost not handle that much noise and stress of cooking. only time i ever eat a roll is thanksgiving or christmas when i eat women's cooking. they seem to enjoy it. i hate cooking, a waste of time.

 

[Matt Gruber]

dnmun
i agree. that's why i make a weeks worth of rolls to make sandwitches.
Cooking is a chore. 20 Years ago i'd do like you, make enough food for 4 meals, re-heat in a wasteful micro with a way too loud bell. Now i have enough prepared food in my freezer for 40-50 meals with a quieter micro. Those ribs i made yesterday?
12 cooked rib meals now in the freezer. 4? why bother LOL
Odd you don't eat sandwitches, however.
I make Chicago style hard rolls for sandwitches, not dinner rolls.

 

[Matt Gruber]

today i baked a pizza and 10 hard rolls at the same time.
i tried 387F but had to cut it back to 375. gave the pizza 18 min, 5 min more for the rolls. The 20 yr old thermostat can't be trusted. i may time the on /off cycle next time, while checking the thermometer. the top rolls were golden despite no top element, so i doubt i'll ever put it back.
i think 16 min, same as before the mod, is what the pizza needs.

 

[Matt Gruber]

got the hang of it. i don't use the thermostat anymore.
10 min on
3 min off
2.5 min on(tried 2, was underdone, 3 was overdone)
pizza and 10 rolls all done nice at same time.
.
Surprise! Uses 37% less electric! I didn't expect any savings and i don't know how this is even possible.

 

[dnmun]

you haven't lived until you bake in a wood cookstove, especially in florida in the summer, hehe

people been baking for thousands of years with no thermostat, and no electricity too.

you woulda been impressed with me repairing my toaster by twisting the broken wires back together, except now the resistance is unbalanced and one side is always hotter than the other. haven't been shocked yet.