I have an amazing oven.
It's amazing for many reasons none of which include its ability to cook food. I don't know how old it is, but let's just say that if we ball park it in the time frame of older than me, younger than dirt.
I will give it this, though. It is the first oven that I've had in Mexico with numbers. I'm talking real temperatures, people. My first oven went from temperature minus sign (-) to temperature plus sign (+). Your guess is as good as mine, or maybe better because I always guessed wrong with that baby. My second oven was way more high tech; it had a scale from 1-5. Again, your guess, probably better. This one has temps, in celsius, which, even after 5 years, still means very little to me.
The door doesn't close properly. Handy Fix-it Man Wally Hickey rigged up a nice latch system for me when he was here in April which took the oven's usability from zero to functioning. To use said latch, you must push all your weight against the oven door and then latch. Though, when the oven is on, this means that you will burn your leg and fingers because the door and latch are just about as hot as the inside of the oven.
Everything around the oven gets hot when its on. Note to self, plastic should not be close by. Learned that lesson the hard way.
Oh yeah, that part about how the oven has temperatures? Big, fat lie. The temperatures mean nothing. I set my oven to less than 350. It heated up to over 500.
The point is this: I now have 60+ chocolate chip crackers.
Anybody hungry?
You have just made home made 100 calorie Chips ahoy cookies :)
ReplyDeleteSend them my way! Our oven down here has the exact opposite problem-I made a pie last week that was supposed to bake for 55 minutes. After 4 hours, it still was not completely done.
ReplyDelete