This blog is about all the exciting and fun things we do here on the Pearson Farm. We have chickens, pigs, bees, and fish. We keep busy taking care of the animals, the property, and we keep foster children. We hope that by keeping the foster kids in a safe, quiet country environment they will have a chance to recover and heal from emotional scarring.
Tuesday, October 8, 2013
Baking with the cookstove
Saturday was cold, wet and rainy, so after finishing paying bills on the computer I decided to give the cookstove a try at baking. I got a box of brownie mix, as I figured that would allow me a rather wide margin of error. I got the fire started and then after about 30 minutes the oven was not getting hot, so I packed the firebox with wood and went out to get another egg from the hen house. When I got back the smoke alarms were going off, the upstairs was filling with smoke, and the oven temp was up over 450 degrees. I finished mixing the egg into the brownie mix, figuring that the oven would start cooling down some, but it didn't. So, I opened the "check draft" on the front of the firebox and when that didn't seem to do anything to the oven temp, I went ahead and put the brownie mix into the oven. When I opened the oven door, smoke billowed out into the room. I guess when I fired up the stove the first time, I didn't get the oven part hot enough to burn off the blacking, so now it was burning off. I opened all the windows and doors upstairs to let the smoke out of the house, it didn't really get cold inside because the stove was giving off so much heat. The brownie mix was supposed to bake for about 23 minutes but after 15 minutes it was browning quite dark, so I took it out and put it on a rack to cool. I let the fire burn out over the next 2-3 hours and I recorded the temperature inside the oven with a store-bought oven thermometer and the temperature that read on the front of the oven to see how close they were, and wrote it on a post-it note so that in the future I will have a better idea what the oven temp is without having to open the oven door.
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It's so much fun to hear about your adventures!
ReplyDeleteI'm curious to know how your temperature conversion chart works out for you. The thermometer on our Qualified range's oven door was always dead accurate until the oven got hotter than 400 degrees. Above 400 degrees, it always seemed to register a bit cooler than the oven actually was, but it is so seldom that I need to bake anything in an oven above 400 degrees that it wasn't a problem.
The oven thermometer on the Qualified is a bit more of a challenge. When starting with a cold range, it takes the oven thermometer a while to "catch up" with the true oven temperature. However, if the stove has been going for awhile, the thermometer consistently registers 30 degrees less than the actual oven temperature.
I also had to smile when I saw that you were using your modern stove for your cooling rack. We do that all the time! It's just such a great place to set hot things.
I'm looking forward to hearing more as you continue to experiment.
During the last week of cooking I have noticed that the thermometer on the oven door actually is accurate, or at least pretty close. The only thing, as you have noted, is that it lags behind the actual temperature inside the oven during changes in temperature. So, when I am getting started heating the oven, the oven gets hot inside before the thermometer on the oven door starts to register. And, conversely, when cooling down, the oven cools faster than the oven door thermometer indicates. So, when the temperature is stable for a while, it actually reads pretty close to the actual oven temperature.
DeleteLast week when I was baking I had to put my cast iron pots and pans somewhere, as they are usually stored in the oven. So, I ended up putting them on top of the electric stove. Now that I think of it, it probably would work better to store the pots and pans inside the electric stove, since I am not using it now, anyway!