Sky > wrote:

>Steve Pope wrote:

>> This may be unrelated to their situation, but some ovens have
>> WAY more convection and way less humidity than a typical oven.
>> In such an oven, it can be very difficult to get something to
>> come out correctly, even if you adjust roasting/baking times. I've
>> known people with this problem and they ultimately just have to
>> replace the thing.

>> It seems more likely to crop up with electric than with gas
>> ovens.

>I've no clue, but it's such a 'fancy' range its two timerz can't even be
>used! Don't ask me why - I have no clue. It was more than I wanted to
>learn or try to learn, so I just resorted to using my cellphone's alarm
>clock instead as a timer for the boiling (red) potatoes that were to be
>roasted. I just followed directions and requests. I was there to
>"help".

>Sky, who wasn't in her own kitchen

Right.

Is this an oven that has a fan going when it's operating? That's
a bad sign, in my experience. At minimum it speeds things up,
if not drying things out (which further speeds things up, as
the roast then has less specific heat... a sort of positive
feedback effect).

Steve