Ham at 250F and au gratin potatoes at 375f.
What should I do?

In article >,
wrote:

> Ham at 250F and au gratin potatoes at 375f.
> What should I do?

Cook them separately.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> In article >,
> wrote:
>
>> Ham at 250F and au gratin potatoes at 375f.
>> What should I do?
>
> Cook them separately.
>
'Zactly. I'd cook the spuds first (coulda done em yesterday). Then put
the ham in the oven and lower the heat, when the ham comes out put the spuds
back in to reheat while the ham rests. Au gratin can be reheated in the
nuker too. I've lived with one oven all my life, never needed a 2nd... most
sides can be cooked way in advance and then reheated, saves the cook angst
too. I mean like aintcha gonna bake yer pies/cakes the day before. Many a
time I've roasted two holiday turkeys in one oven, prepared two pans of
stuffing the day before and reheated after the birds come out. Like soups
and stews caseroles taste better the next day too. I think a second fridge
is far more useful than a second oven... and for the few times a year there
are inexpensive portable countertop ovens, in fact for most every day oven
uses that's all one needs instead of heating a full size oven.

In article >, "brooklyn1" > wrote:
[snip]
> [concerning] a second oven... and for the few times a year there
>are inexpensive portable countertop ovens, in fact for most every day oven
>uses that's all one needs instead of heating a full size oven.

I've had a look at those things as available here, and two things
rather put me off them:

1. According to the specs (warnings!), they get bloody hot; and

2. They look to be pretty hard to clean.

Are these real issues in practice and/or are there models available
that don't suffer such problems?

Cheers, Phred.

--
LID

> wrote in message
...
> Ham at 250F and au gratin potatoes at 375f.
> What should I do?
>

Put them both in at 250; the potatoes will not finish, but will get heated
and start to cook. . When the ham is done, crank up the temperature to
finish the potatoes while the ham is resting.

wrote:
> Ham at 250F and au gratin potatoes at 375f.
> What should I do?
>

Do you have a toaster oven big enough to hold the potatoes?

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

"Phred" > wrote in message
...
> In article >, "brooklyn1"
> > wrote:
> [snip]
>> [concerning] a second oven... and for the few times a year there
>>are inexpensive portable countertop ovens, in fact for most every day oven
>>uses that's all one needs instead of heating a full size oven.
>
> I've had a look at those things as available here, and two things
> rather put me off them:
>
> 1. According to the specs (warnings!), they get bloody hot; and
>
> 2. They look to be pretty hard to clean.
>
> Are these real issues in practice and/or are there models available
> that don't suffer such problems?
>

It is an oven, it is supposed to get hot! I don't find mine hard to clean.
I don't put my food directly into the dish they provide with the oven. It
looked like it would be hard to clean. I prepare what I am cooking in the
usual way and then put that dish into the oven in the provided dish. If I
think there could be spillage into the bottom dish, I cover it with tinfoil.
That way the only thing to be cleaned is the dish the food is in.

Debbie

On Apr 12, 8:43*am, wrote:
> Ham at 250F and au gratin potatoes at 375f.
> What should I do?

You can get a really good countertop electric roaster for less than
$40. They are 16 to 18 quarts and will hold an 18 lb (or larger)
turkey. They have an inner liner pan and you put an inch or two of
water in the bottom one and the food goes in the top one. (Sprayed
for EZ clean up.)

The ones I have used (dozens!) have always been enamel clad. Once I
cooked six turkeys at a time (unstuffed) - four countertop roasters,
two ovens. Yes, the turkeys get brown. No, the turkeys don't dry
out. Hams are easy and I've also done big batches of "crock pot"
potatoes. turkey stuffing, sweet potatoes plus many many meals of
chili, marinara sauce, beef stew, baked beans, pulled pork etc.

It's a really good investment. Even if you have to store it in the
garage! If you pour the hot water out first, you can transport it a
short distance fairly easily in a station wagon. Insulate it with
some big kitchen towels and a (clean) old quilt. Add new boiling
water when you get where you're going and plug it in.

Lynn in Fargo
(miss my old job sometimes :-(

On Apr 12, 3:27*pm, Lynn from Fargo Ografmorffig >
wrote:
> On Apr 12, 8:43*am, wrote:
>
> > Ham at 250F and au gratin potatoes at 375f.
> > What should I do?
>
> You can get a really good countertop electric roaster for less than
> $40. *They are 16 to 18 quarts and will hold an 18 lb (or larger)
> turkey. *They have an inner liner pan and you put an inch or two of
> water in the bottom one and the food goes in the top one. *(Sprayed
> for EZ clean up.)
>
> The ones I have used (dozens!) have always been enamel clad. Once I
> cooked six turkeys at a time (unstuffed) - four countertop roasters,
> two ovens. *Yes, the turkeys get brown. *No, the turkeys don't dry
> out. *Hams are easy and I've also done big batches of "crock pot"
> potatoes. turkey stuffing, sweet potatoes plus many many meals of
> chili, marinara sauce, beef stew, baked beans, pulled pork etc.
>
> It's a really good investment. Even if you have to store it in the
> garage! *If you pour the hot water out first, you can transport it a
> short distance fairly easily in a station wagon. *Insulate it with
> some big kitchen towels and a (clean) old quilt. *Add new boiling
> water when you get where you're going and plug it in.
>
> Lynn in Fargo
> (miss my old job sometimes :-(

PS: to Debbie - I learned the hard way to ALWAYS use the water in the
bottom because it really prevents hot spots and burning, it's steam
you're cooking with so it's pretty fast. Yes it gets hot. Be a big
girl and be careful.

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Apr 12, 3:27 pm, Lynn from Fargo Ografmorffig >
wrote:
> On Apr 12, 8:43 am, wrote:
>
> > Ham at 250F and au gratin potatoes at 375f.
> > What should I do?
>
> You can get a really good countertop electric roaster for less than
> $40. They are 16 to 18 quarts and will hold an 18 lb (or larger)
> turkey. They have an inner liner pan and you put an inch or two of
> water in the bottom one and the food goes in the top one. (Sprayed
> for EZ clean up.)
>
> The ones I have used (dozens!) have always been enamel clad. Once I
> cooked six turkeys at a time (unstuffed) - four countertop roasters,
> two ovens. Yes, the turkeys get brown. No, the turkeys don't dry
> out. Hams are easy and I've also done big batches of "crock pot"
> potatoes. turkey stuffing, sweet potatoes plus many many meals of
> chili, marinara sauce, beef stew, baked beans, pulled pork etc.
>
> It's a really good investment. Even if you have to store it in the
> garage! If you pour the hot water out first, you can transport it a
> short distance fairly easily in a station wagon. Insulate it with
> some big kitchen towels and a (clean) old quilt. Add new boiling
> water when you get where you're going and plug it in.
>
> Lynn in Fargo
> (miss my old job sometimes :-(

PS: to Debbie - I learned the hard way to ALWAYS use the water in the
bottom because it really prevents hot spots and burning, it's steam
you're cooking with so it's pretty fast. Yes it gets hot. Be a big
girl and be careful.

I don't use mine often, never use water and don't have difficulty with the
cooking or how hot it gets. I wasn't complaining about the heat, I was
replying to Phred who commented on the warnings that come with them that
they get bloody hot and that they look hard to clean. Well, yes they do,
they are ovens. I don't have problems cleaning because I use other
containers and set them inside the counter top oven. That said, the next
time I use it, I will try putting water in the bottom pan and see if I
notice any difference. As to being a big girl? I have tried to be one for
a few decades now.

Debbie

"Debbie" > wrote in message
...
>
> "Phred" > wrote in message
> ...
>> In article >, "brooklyn1"
>> > wrote:
>> [snip]
>>> [concerning] a second oven... and for the few times a year there
>>>are inexpensive portable countertop ovens, in fact for most every day
>>>oven
>>>uses that's all one needs instead of heating a full size oven.
>>
>> I've had a look at those things as available here, and two things
>> rather put me off them:
>>
>> 1. According to the specs (warnings!), they get bloody hot; and
>>
>> 2. They look to be pretty hard to clean.
>>
>> Are these real issues in practice and/or are there models available
>> that don't suffer such problems?
>>
>
> It is an oven, it is supposed to get hot! I don't find mine hard to
> clean. I don't put my food directly into the dish they provide with the
> oven. It looked like it would be hard to clean. I prepare what I am
> cooking in the usual way and then put that dish into the oven in the
> provided dish. If I think there could be spillage into the bottom dish, I
> cover it with tinfoil. That way the only thing to be cleaned is the dish
> the food is in.
>
> Debbie
Go and buy the cheapest toaster oven you can find. I bought my
Euro-Pro X at Macy's for under $30. It was purchased
as kind of a toy. I find I'm using it a lot more than I thought I
would. It's the best for re-heating leftover pizza, better than
a conventional oven.

Ed

"Theron" > wrote in message
...
>
> "Debbie" > wrote in message
> ...
>>
>> "Phred" > wrote in message
>> ...
>>> In article >, "brooklyn1"
>>> > wrote:
>>> [snip]
>>>> [concerning] a second oven... and for the few times a year there
>>>>are inexpensive portable countertop ovens, in fact for most every day
>>>>oven
>>>>uses that's all one needs instead of heating a full size oven.
>>>
>>> I've had a look at those things as available here, and two things
>>> rather put me off them:
>>>
>>> 1. According to the specs (warnings!), they get bloody hot; and
>>>
>>> 2. They look to be pretty hard to clean.
>>>
>>> Are these real issues in practice and/or are there models available
>>> that don't suffer such problems?
>>>
>>
>> It is an oven, it is supposed to get hot! I don't find mine hard to
>> clean. I don't put my food directly into the dish they provide with the
>> oven. It looked like it would be hard to clean. I prepare what I am
>> cooking in the usual way and then put that dish into the oven in the
>> provided dish. If I think there could be spillage into the bottom dish,
>> I cover it with tinfoil. That way the only thing to be cleaned is the
>> dish the food is in.
>>
>> Debbie
> Go and buy the cheapest toaster oven you can find. I bought my
> Euro-Pro X at Macy's for under $30. It was purchased
> as kind of a toy. I find I'm using it a lot more than I thought I
> would. It's the best for re-heating leftover pizza, better than
> a conventional oven.
>
>

What I would cook in a toaster oven, I wouldn't even think about using the
table top roaster for. I use the roastser for a 2nd meat choice or the odd
time for a large casserole type dish.

Debbie

On Sun 12 Apr 2009 03:26:10p, Theron told us...

>
> "Debbie" > wrote in message
> ...
>>
>> "Phred" > wrote in message
>> ...
>>> In article >, "brooklyn1"
>>> > wrote:
>>> [snip]
>>>> [concerning] a second oven... and for the few times a year there
>>>>are inexpensive portable countertop ovens, in fact for most every day
>>>>oven uses that's all one needs instead of heating a full size oven.
>>>
>>> I've had a look at those things as available here, and two things
>>> rather put me off them:
>>>
>>> 1. According to the specs (warnings!), they get bloody hot; and
>>>
>>> 2. They look to be pretty hard to clean.
>>>
>>> Are these real issues in practice and/or are there models available
>>> that don't suffer such problems?
>>>
>>
>> It is an oven, it is supposed to get hot! I don't find mine hard to
>> clean. I don't put my food directly into the dish they provide with the
>> oven. It looked like it would be hard to clean. I prepare what I am
>> cooking in the usual way and then put that dish into the oven in the
>> provided dish. If I think there could be spillage into the bottom
>> dish, I cover it with tinfoil. That way the only thing to be cleaned is
>> the dish the food is in.
>>
>> Debbie
> Go and buy the cheapest toaster oven you can find. I bought my
> Euro-Pro X at Macy's for under $30. It was purchased
> as kind of a toy. I find I'm using it a lot more than I thought I
> would. It's the best for re-heating leftover pizza, better than
> a conventional oven.
>
> Ed

We had a Euro-Pro X toaster oven that we bought for $29 several years ago.
We used it every day, but I didn't really take good care of it (I normally
take really good care of appliances). It was so grungy looking that I
replaced it a couple of months ago with a Hamilton Beach for $29.95. It
seems equally good. I will take better care of this one. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
It's bizarre that the produce manager is more important to my
children's health than the pediatrician. ~Meryl Streep

> wrote in message
...
> Ham at 250F and au gratin potatoes at 375f.
> What should I do?

I would put them both in at 325 or even 350. The ham will cook quicker and
the potatoes a little slower. The temp for either one isn't critical.

Ms P

"Ms P" > wrote in message
...
>
> > wrote in message
> ...
>> Ham at 250F and au gratin potatoes at 375f.
>> What should I do?
>
> I would put them both in at 325 or even 350. The ham will cook quicker
> and the potatoes a little slower. The temp for either one isn't critical.
>
> Ms P

Not true - that depends on the mass (weight) of the ham verses the mass of
the potatoes.

Dimitri

In article >, Lynn from Fargo Ografmorffig > wrote:
>On Apr 12, 8:43=A0am, wrote:
>> Ham at 250F and au gratin potatoes at 375f.
>> What should I do?
>
>You can get a really good countertop electric roaster for less than
>$40. They are 16 to 18 quarts and will hold an 18 lb (or larger)
>turkey. They have an inner liner pan and you put an inch or two of
>water in the bottom one and the food goes in the top one. (Sprayed
>for EZ clean up.)
>
>The ones I have used (dozens!) have always been enamel clad. Once I

I haven't seen one like that [enamel clad] here. Might be a bit
up-market for this town. :-) Then again, the ones I *have* seen look
pretty C&N, but still cost closer to AUD100 than USD40. :-(

>cooked six turkeys at a time (unstuffed) - four countertop roasters,
>two ovens. Yes, the turkeys get brown. No, the turkeys don't dry
>out. Hams are easy and I've also done big batches of "crock pot"
>potatoes. turkey stuffing, sweet potatoes plus many many meals of
>chili, marinara sauce, beef stew, baked beans, pulled pork etc.
>
>It's a really good investment. Even if you have to store it in the
>garage! If you pour the hot water out first, you can transport it a
>short distance fairly easily in a station wagon. Insulate it with
>some big kitchen towels and a (clean) old quilt. Add new boiling
>water when you get where you're going and plug it in.

P.S. Has that creek of yours retired to its usual bed yet?

Cheers, Phred.

--
LID

In article >, "Debbie" > wrote:
>
>"Phred" > wrote in message
...
>> In article >, "brooklyn1"
>> > wrote:
>> [snip]
>>> [concerning] a second oven... and for the few times a year there
>>>are inexpensive portable countertop ovens, in fact for most every day oven
>>>uses that's all one needs instead of heating a full size oven.
>>
>> I've had a look at those things as available here, and two things
>> rather put me off them:
>>
>> 1. According to the specs (warnings!), they get bloody hot; and
>>
>> 2. They look to be pretty hard to clean.
>>
>> Are these real issues in practice and/or are there models available
>> that don't suffer such problems?

G'day Debbie. Thank you for your reply.

>It is an oven, it is supposed to get hot!

Fair enough. But back in the days when my "proper" oven worked, it
got hot, but not so hot on the *outside* that you could seriously
damage yourself on it. According to the specs for the countertop
gizmos available locally, you just about need welder's gloves to get
near them by the time the roast is cooked.

> I don't find mine hard to clean.

You might be a more diligent housewife than me. As a mere male, I
need things to be pretty simple. :-)

>I don't put my food directly into the dish they provide with the oven. It
>looked like it would be hard to clean. I prepare what I am cooking in the
>usual way and then put that dish into the oven in the provided dish. If I
>think there could be spillage into the bottom dish, I cover it with tinfoil.
>That way the only thing to be cleaned is the dish the food is in.

Sounds like I should look into this matter more next time I'm in the
big smoke. The things I've seen locally don't have dishes provided
and certainly aren't multistory.

Cheers, Phred.

--
LID

In article >, "Dimitri" > wrote:
>
>"Ms P" > wrote in message
...
>>
>> > wrote in message
>> ...
>>> Ham at 250F and au gratin potatoes at 375f.
>>> What should I do?
>>
>> I would put them both in at 325 or even 350. The ham will cook quicker
>> and the potatoes a little slower. The temp for either one isn't critical.
>
>Not true - that depends on the mass (weight) of the ham verses the mass of
>the potatoes.

So what? Ms P was talking *temperature*, you seem to be talking
*time*. The latter is easily managed with one oven.


Cheers, Phred.

--
LID

On Sun, 12 Apr 2009 14:51:26 GMT, (Phred)
wrote:

>In article >, "brooklyn1" > wrote:
>[snip]
>> [concerning] a second oven... and for the few times a year there
>>are inexpensive portable countertop ovens, in fact for most every day oven
>>uses that's all one needs instead of heating a full size oven.
>
>I've had a look at those things as available here, and two things
>rather put me off them:
>
>1. According to the specs (warnings!), they get bloody hot; and
>
>2. They look to be pretty hard to clean.
>
>Are these real issues in practice and/or are there models available
>that don't suffer such problems?
>
>Cheers, Phred.

Phred
I have been using countertop, well, toaster ovens for years. I just
replaced my old one with this.
http://i41.tinypic.com/24x1hnc.jpg
http://i42.tinypic.com/2dryvcp.jpg

According to the precautions and warnings it's to be 2" from the
nearest surface. It even has quards on the back so it can't accidently
be placed to close to the wall.
It's sitting atop my microwave where I had the toaster oven.

I'm going to enjoy this one. It's my first convection oven, not only
that but it defrosts and has a rotisserie.

Today I'll be making the Lousianna coffee cake that was posted earlier
and rotisserie-ing a couple of cornish game hens.

Yippiee, can't wait to try it out.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/10

"Phred" > wrote in message
...
> In article >, "Dimitri"
> > wrote:
>>
>>"Ms P" > wrote in message
...
>>>
>>> > wrote in message
>>> ...
>>>> Ham at 250F and au gratin potatoes at 375f.
>>>> What should I do?
>>>
>>> I would put them both in at 325 or even 350. The ham will cook quicker
>>> and the potatoes a little slower. The temp for either one isn't
>>> critical.
>>
>>Not true - that depends on the mass (weight) of the ham verses the mass of
>>the potatoes.
>
> So what? Ms P was talking *temperature*, you seem to be talking
> *time*. The latter is easily managed with one oven.
>
>
> Cheers, Phred.

Oh for goodness sakes,

1. The warmed ham due to the mass of the ham will hold it's temperature
longer than a casserole of potatoes.
2. The obvious answer that has been mentioned is to precook the potatoes
then just warm them and brown the top in the broiler.
3. Another option is to cook the potato casserole at the same temp as the
ham and then once the ham has finished cooking step up the temperature to
finish cooking and brown the top. At the 250 temperature the potato
casserole will cook but not as fast and will probably not brown
successfully.
4. The reason the hams are WARMED slowly @ 250 is to warm the ham gently
to preserve the moisture. 99% of the hams sold are already cooked ham
injected with water and just need to be warmed. Cooking such a ham @ 350
will simply warm the first few inch(s) while the center will remain cold -
this is especially true if the ham comes right from the fridge into the
oven.
5. Finally there are obvious exceptions depending if it is a whole ham a
half a ham the weight and is the ham presliced.

Dimitri


Dimitri

In article >, koko > wrote:
[snip]
>I have been using countertop, well, toaster ovens for years. I just
>replaced my old one with this.
>http://i41.tinypic.com/24x1hnc.jpg
>http://i42.tinypic.com/2dryvcp.jpg
>
>According to the precautions and warnings it's to be 2" from the
>nearest surface. It even has quards on the back so it can't accidently
>be placed to close to the wall.
>It's sitting atop my microwave where I had the toaster oven.
>
>I'm going to enjoy this one. It's my first convection oven, not only
>that but it defrosts and has a rotisserie.
>
>Today I'll be making the Lousianna coffee cake that was posted earlier
>and rotisserie-ing a couple of cornish game hens.
>
>Yippiee, can't wait to try it out.

Thanks for your reply Koko, and I'll look forward to hearing your
report of how your new toy turned out in practice.

Cheers, Phred.

--
LID

Ed Pawlowski wrote:
> > wrote in message
> ...
>> Ham at 250F and au gratin potatoes at 375f.
>> What should I do?
>>
>
> Put them both in at 250; the potatoes will not finish, but will get heated
> and start to cook. . When the ham is done, crank up the temperature to
> finish the potatoes while the ham is resting.

I would put the whole thing in at 325 and cook the ham for less time and
the potatoes for more time.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

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