questions about my oven

In article <[email hidden]>,

Hope said:

hi, I was thinking about asking some really dumb questions about my
oven, and the thread about pizza stones has pushed me over the edge,
so here goes. Be gentle.

Our old wall oven died and we got a new electric oven. It has a fan
that keeps hot air blowing around inside it. There is no setting that
doesn't have some kind of blowing going on (some have more though).
Does that make it a convection oven? (yep that's stupid question #1
The manual doesn't refer to it as a convection oven, but it sounds
like it is?). The manual doesn't say much at all, it drives me crazy.

Ok, stupid question #2 is about the trays- the oven came with, in
addition to racks, two baking trays that take up the entire width of
the oven. From what someone said in the pizza stone thread, that
sounds like it wouldn't be good for a convection oven? Until I read
that I thought it was kinda nice because Australian ovens are tiny and
anything that helpos maximise the amount if stuff you can fit in is A
Good Thing. So is it bad that the trays fill the entire width and
depth of the oven?

SQ #2a is about the trays themselves. One is black and one is silver.
The black one is metal too but it's kind of coated. Not with enamel,
some other kind of coating. What are the best uses of each one? I
tend to use the black one mostly because it's easier to clean but I
don't know if I'm missing something.

There are other things about the oven that mystify me but I can't
think of what they are right now...

A convection oven is generally considered a premium feature. You didn't
say who made your oven or what model it is, so all one can do is
speculate about whether or not it is a convection oven. Why don't you
call the customer service office at the company who made your oven to
ask these three questions or ask the dealer who sold the oven to you?
Your questions are not stupid, but odds are, the manufacturer can give
you the best answer. You should be able to find the contact information
for the company in the manual that came with the oven.

On Thu, 26 May 2005 06:50:18 -0400, Stan Horwitz <[email hidden]>

Quoted message said:

A convection oven is generally considered a premium feature. You didn't
say who made your oven or what model it is, so all one can do is
speculate about whether or not it is a convection oven. Why don't you
call the customer service office at the company who made your oven to
ask these three questions or ask the dealer who sold the oven to you?
Your questions are not stupid, but odds are, the manufacturer can give
you the best answer. You should be able to find the contact information
for the company in the manual that came with the oven.

OK, I found this online,
http://www.delonghi.com.au/PDF_SPEC/DMFPS60.pdf

that's the oven. Since 'convection' is good and it doesn't say
convection I guess it isn't. You're right about asking elsewhere, but
there is something embarrassing about going in *after* you buy a major
appliance and asking basic questions about it!! ;-/

Hope

On Thu, 26 May 2005 12:10:51 GMT, Hope <[email hidden]>

Quoted message said:

OK, I found this online,
http://www.delonghi.com.au/PDF_SPEC/DMFPS60.pdf

that's the oven. Since 'convection' is good and it doesn't say
convection I guess it isn't. You're right about asking elsewhere, but
there is something embarrassing about going in *after* you buy a major
appliance and asking basic questions about it!! ;-/

It is confusing. It seems that the "fan" they keep referring to is to
cool the oven exterior to protect the surrounding cabinets; it's a
wall oven (?).

It does say that there are eight oven functions including "fan
forced."

My research into buying convection ovens suggests that the
"true"/"European" convection has a third element in front of the
convection fan so that the air being circulated remains hot. Some
ovens simply have a fan that blows the oven air around.

From the write-ups about your model I see on the web
(www.dogpile.com), it is advertized as "fan-forced," probably because
it doesn't have the third element.

You should get some of the advantages of convection anyway.

I noticed in the pdf that there is mention of "catalytic" lining.
This suggests to me that your oven is continuous cleaning. That's
good! I had a continuous cleaning oven once in an apartment and it
worked as it should.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Hope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

hi, I was thinking about asking some really dumb questions about my
oven, and the thread about pizza stones has pushed me over the edge,
so here goes. Be gentle.

Our old wall oven died and we got a new electric oven. It has a fan
that keeps hot air blowing around inside it.

From the website description
http://www.delonghi.com.au/Instruction%20Manual/DMFPS60.pdf:

1) it appears to have two fans - one is to keep the outside cool which would
then run whenever the oven is on, the other for moving air by force (fan)
inside the cooking chamber when that mode is selected.

The idea of forced convection is to move air at the set temperature
rapidly across the item being cooked by forced air so more heat will
transfer to the item and thus shorten the cooking time- your oven is natural
convection, forced convection (fan) and semi-forced convection (whatever
that is - slower fan?), depending on what you choose.

Quoted message said:

There is no setting that
doesn't have some kind of blowing going on (some have more though).

I suspect that the "more' would be the forced-convection and semi-forced
convection and defrost modes, since the cooling fan would run in all modes.

Quoted message said:

Does that make it a convection oven?

strictly speaking, all ovens are convection ovens, but some have fans to
make them "forced-convection" ovens.
From the description, around here we would call your oven a combination or
multi-function oven oven - an oven that can be either forced-convection or
"standard-convection", in one unit.

(yep that's stupid question #1

Quoted message said:

The manual doesn't refer to it as a convection oven, but it sounds
like it is?). The manual doesn't say much at all, it drives me crazy.

see page 14. http://www.delonghi.com.au/Instruction%20Manual/DMFPS60.pdf

Quoted message said:

Ok, stupid question #2 is about the trays- the oven came with, in
addition to racks, two baking trays that take up the entire width of
the oven.

From the description, one is a pizza stone (the white one). The other is a
roasting/grilling tray for when you want to fry in the oven (a lot of bacon,
for example) or roast.

NOTE: the manual says to remove the grease trap when baking. (or as we
would probably say it, use the grease trap only when using the supplied
roasting pan)

Quoted message said:

From what someone said in the pizza stone thread, that
sounds like it wouldn't be good for a convection oven? Until I read
that I thought it was kinda nice because Australian ovens are tiny and
anything that helpos maximise the amount if stuff you can fit in is A
Good Thing. So is it bad that the trays fill the entire width and
depth of the oven?

not bad if they are from the mfg. as part of the oven, and are only used for
their intended purpose.

Quoted message said:

SQ #2a is about the trays themselves. One is black and one is silver.
The black one is metal too but it's kind of coated. Not with enamel,
some other kind of coating. What are the best uses of each one?

frying in the oven, basically, and grilling

I

Quoted message said:

tend to use the black one mostly because it's easier to clean but I
don't know if I'm missing something.

There are other things about the oven that mystify me but I can't
think of what they are right now...

That's a common problem when you get one appliance that has so many features
and capabilities it does anything you want - you have to know what you want
as opposed to what limits it puts on you.

Quoted message said:

thanks for any help

Hope

Hope said:

hi, I was thinking about asking some really dumb questions about my
oven, and the thread about pizza stones has pushed me over the edge,
so here goes. Be gentle.

Our old wall oven died and we got a new electric oven. It has a fan
that keeps hot air blowing around inside it. There is no setting that
doesn't have some kind of blowing going on (some have more though).
Does that make it a convection oven? (yep that's stupid question #1
The manual doesn't refer to it as a convection oven, but it sounds
like it is?). The manual doesn't say much at all, it drives me crazy.

Ok, stupid question #2 is about the trays- the oven came with, in
addition to racks, two baking trays that take up the entire width of
the oven. From what someone said in the pizza stone thread, that
sounds like it wouldn't be good for a convection oven? Until I read
that I thought it was kinda nice because Australian ovens are tiny and
anything that helpos maximise the amount if stuff you can fit in is A
Good Thing. So is it bad that the trays fill the entire width and
depth of the oven?

SQ #2a is about the trays themselves. One is black and one is silver.
The black one is metal too but it's kind of coated. Not with enamel,
some other kind of coating. What are the best uses of each one? I
tend to use the black one mostly because it's easier to clean but I
don't know if I'm missing something.

There are other things about the oven that mystify me but I can't
think of what they are right now...

I think you are going to have to wait to ask your questions, until next
Passover! <g>

Sheldon

clarification -

Quoted message said:

Quoted message said:

SQ #2a is about the trays themselves. One is black and one is silver.
The black one is metal too but it's kind of coated. Not with enamel,
some other kind of coating. What are the best uses of each one?

because they say there are two trays provided in addition to the racks,
i.e., a roasting tray and a pizza stone; and since the website pizza-stone
picture shows the pizza stone as a silver/white tray, then the black one is
for

Quoted message said:

frying in the oven, basically, and roasting.

Sheldon said:

Quoted message said:

There are other things about the oven that mystify me but I can't
think of what they are right now...

I think you are going to have to wait to ask your questions, until next
Passover! <g>

snork!!

H

On Thu, 26 May 2005 13:13:27 GMT, [email hidden] (Curly

Sue) said:

It is confusing. It seems that the "fan" they keep referring to is to
cool the oven exterior to protect the surrounding cabinets; it's a
wall oven (?).

It does say that there are eight oven functions including "fan
forced."

My research into buying convection ovens suggests that the
"true"/"European" convection has a third element in front of the
convection fan so that the air being circulated remains hot. Some
ovens simply have a fan that blows the oven air around.

From the write-ups about your model I see on the web
(www.dogpile.com), it is advertized as "fan-forced," probably because
it doesn't have the third element.

You should get some of the advantages of convection anyway.

I noticed in the pdf that there is mention of "catalytic" lining.
This suggests to me that your oven is continuous cleaning. That's
good! I had a continuous cleaning oven once in an apartment and it
worked as it should.

Sue(tm)
Lead me not into temptation... I can find it myself!

Thanks Sue. Our old oven was such a POS that I was just grateful to
be replacing it, and so I didn't get too picky or do too much
research, silly really.

I think you're right, it's 'fan forced' because there is no third
element. And the outside of the oven does always stay quite cool.

Yes it's a wall oven.

The thing I HATE about it is that the many functions are depicted by
little icons around the dial- and to me some of them are NOT
intuitive. One of them is for "oven is off, fan is on" (for
defrostiong, apparently). But it is so similar to the icon for "fan
forced, oven is ON" that I have more than once turned OFF the heat
when in fact I wanted things to get hotter!! Even the positions on
the dial are stupid. I used to keep the tiny little manual that the
oven came with in the kitchen so I could check which fan icon I
wanted, buy my NSDSO and I have a fundamental power struggle over the
presence of appliance manuals in the kitchen (not taht he cooks.
ever.) And I think he threw it out.

everyone gather round now and pity me, 'k?

:-)

Hope

Hope said:

hi, I was thinking about asking some really dumb questions about my
oven, and the thread about pizza stones has pushed me over the edge,
so here goes. Be gentle.

Our old wall oven died and we got a new electric oven. It has a fan
that keeps hot air blowing around inside it. There is no setting that
doesn't have some kind of blowing going on (some have more though).
Does that make it a convection oven? (yep that's stupid question #1
The manual doesn't refer to it as a convection oven, but it sounds
like it is?). The manual doesn't say much at all, it drives me crazy.

Ok, stupid question #2 is about the trays- the oven came with, in
addition to racks, two baking trays that take up the entire width of
the oven. From what someone said in the pizza stone thread, that
sounds like it wouldn't be good for a convection oven? Until I read
that I thought it was kinda nice because Australian ovens are tiny and
anything that helpos maximise the amount if stuff you can fit in is A
Good Thing. So is it bad that the trays fill the entire width and
depth of the oven?

SQ #2a is about the trays themselves. One is black and one is silver.
The black one is metal too but it's kind of coated. Not with enamel,
some other kind of coating. What are the best uses of each one? I
tend to use the black one mostly because it's easier to clean but I
don't know if I'm missing something.

There are other things about the oven that mystify me but I can't
think of what they are right now...

R T F M

-- said:

Quoted message said:

Ok, stupid question #2 is about the trays- the oven came with, in
addition to racks, two baking trays that take up the entire width of
the oven.

From the description, one is a pizza stone (the white one). The other is a
roasting/grilling tray for when you want to fry in the oven (a lot of bacon,
for example) or roast.

Well, the pizza stone is like an unglazed ceramic tile, right? Then in
addition to that there are two metal trays. One is kind of raw silver
metal teh other is glossy and black coated metal.

Any idea what the silver one is for?

Cooking bacon in the oven- never would have occurred to me. WOuldn't
every surface, including the elements get covered in bacon grease and
catch fire?

Oh- and the pizza stone supplied is way smaller than the width/depth
of teh oven, just in relation to the other discussion about that.

Quoted message said:

Quoted message said:

SQ #2a is about the trays themselves. One is black and one is silver.
The black one is metal too but it's kind of coated. Not with enamel,
some other kind of coating. What are the best uses of each one?

frying in the oven, basically, and grilling

so when you say grilling you mean... cooking onder the top element?
There's no actual grill involved? Would broiling be a synonym? (sorry
there is perhaps a Strine/English disconnect here).

Quoted message said:

That's a common problem when you get one appliance that has so many features
and capabilities it does anything you want - you have to know what you want
as opposed to what limits it puts on you.

yeah, thanks. And the annoying thing is that the manual supplied with
the oven is a tiny little pamphlet that gives no info really, It
doesn't even mention the pizza stone. Wasn't until later when trendy
friends were talking about the ones they got/gave for Xmas that I
realised what that tile was for :-).

Hope

Dave Smith said:

Hope said:

hi, I was thinking about asking some really dumb questions about my
oven, and the thread about pizza stones has pushed me over the edge,
so here goes. Be gentle.
...

R T F M

Thanks Dave, that helps.

NOT.

After reading the manual which can be seen here
http://www.delonghi.com.au/Instruction%20Manual/DMFPS60.pdf

I still had questions. The manual doesn't mention the trays or the
pizza stone, and while it uses the word "convection" here n there, it
doesn't say that the oven is a convection oven. So kiss my grits.

Hope

Hope said:

Dave Smith said:

Hope said:

hi, I was thinking about asking some really dumb questions about my
oven, and the thread about pizza stones has pushed me over the edge,
so here goes. Be gentle.
...

R T F M

Thanks Dave, that helps.

NOT.

After reading the manual which can be seen here
http://www.delonghi.com.au/Instruction%20Manual/DMFPS60.pdf

I still had questions. The manual doesn't mention the trays or the
pizza stone, and while it uses the word "convection" here n there, it
doesn't say that the oven is a convection oven. So kiss my grits.

Hope

The manual does indeed say it's a convection oven (clear as can be),
says it's a "multifunctional" oven with convection mode as one of the
function options... this of course is true with most all convection
ovens.

Sheldon

Sheldon said:

Hope said:

Dave Smith said:

Hope wrote:

> hi, I was thinking about asking some really dumb questions about my
> oven, and the thread about pizza stones has pushed me over the edge,
> so here goes. Be gentle.
>...
>

R T F M

Thanks Dave, that helps.

NOT.

After reading the manual which can be seen here
http://www.delonghi.com.au/Instruction%20Manual/DMFPS60.pdf

I still had questions. The manual doesn't mention the trays or the
pizza stone, and while it uses the word "convection" here n there, it
doesn't say that the oven is a convection oven. So kiss my grits.

Hope

The manual does indeed say it's a convection oven (clear as can be),
says it's a "multifunctional" oven with convection mode as one of the
function options... this of course is true with most all convection
ovens.

Sheldon

Thanks. So it *is* a convection oven. When it said
"multifunctional" I started to wonder if that was a euphemism for
"another POS"- know what I mean? Oven with convection-like feature!
(actual oven may not convect. Rack of lamb not included.)

We have noticed that the more superlatives on packs of batteries, the
more [censored] they are. Like Ultra Super Heavy Duty Long Life batteries
will last 30 seconds. Plain old Duracell batteries last for ages.
And so on. I was afraid it was the same with ovens.

Hope

"Hope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

-- said:

Quoted message said:

Ok, stupid question #2 is about the trays- the oven came with, in
addition to racks, two baking trays that take up the entire width of
the oven.

From the description, one is a pizza stone (the white one). The other is

a

Quoted message said:

Quoted message said:

roasting/grilling tray for when you want to fry in the oven (a lot of

bacon,

Quoted message said:

Quoted message said:

for example) or roast.

Well, the pizza stone is like an unglazed ceramic tile, right? Then in
addition to that there are two metal trays. One is kind of raw silver
metal teh other is glossy and black coated metal.

Any idea what the silver one is for?

rechecking the website, the oven is supposed to come with two wire racks and
a grilling rack, a roasting/grilling tray and a baking tray, and a
(refractory) pizza stone.

I would guess then that your silver tray is their "baking tray" (as in
cookie sheet or flat pan?), since a silver tray would be hell to clean after
roasting and lousy for broiling/grilling, and a black tray isn't very good
for baking IMHO.

Quoted message said:

Cooking bacon in the oven- never would have occurred to me. WOuldn't
every surface, including the elements get covered in bacon grease and
catch fire?

I have never had a problem when using very high temp alone with a full tray
of bacon- never tried it using the broiler.

In yours with that fan and grease filter, it looks like frying bacon would
be a snap.

Quoted message said:

Oh- and the pizza stone supplied is way smaller than the width/depth
of teh oven, just in relation to the other discussion about that.

Quoted message said:

Quoted message said:

SQ #2a is about the trays themselves. One is black and one is silver.
The black one is metal too but it's kind of coated. Not with enamel,
some other kind of coating. What are the best uses of each one?

frying in the oven, basically, and grilling

so when you say grilling you mean... cooking onder the top element?
There's no actual grill involved? Would broiling be a synonym? (sorry
there is perhaps a Strine/English disconnect here).

Yes, it's a synonym here. (Although I always considered broiling done
using radiant heat above and grilling done using radiant heat from below)

Quoted message said:

Quoted message said:

That's a common problem when you get one appliance that has so many

features

Quoted message said:

Quoted message said:

and capabilities it does anything you want - you have to know what you

want

Quoted message said:

Quoted message said:

as opposed to what limits it puts on you.

yeah, thanks. And the annoying thing is that the manual supplied with
the oven is a tiny little pamphlet that gives no info really, It
doesn't even mention the pizza stone. Wasn't until later when trendy
friends were talking about the ones they got/gave for Xmas that I
realised what that tile was for :-).

Hope