have you check restaurant supply stores? there should be at least one in major cities and at least in the us public food places are required to have them in every appliance that is hot or cold. so there are tons of cheapish ones there.
you'd be surprised how little it matters to not have the the proper oven temperature. i've been in guatemala the last few years and used nothing BUT gas ovens - that have even more temperature consistancy problems because none of their doors have ever shut properly. for things like cakes and cookies it's pretty easy to guesstimate. if you think the temperature is lower than the dial says, just aim a little higher and check your stuff often (toothpicks, lift em up, what have you). and if your gas oven is like most, the heat just comes from the bottom, so it's less likely to burn things on the bottom if you use the top rack. good luck!
You may be out of luck on this one. Baking isn't an exact science, but some degree of control needs to be present to ensure that everything comes out ok. Try focusing on cooking on your stove top. Also, a toaster oven is great for reheating things, and usually cheap to find. When my oven was sub par, I ventured into the interesting and satisfying world of raw foods. If it's desserts you're after, there are plenty of interesting things to be found in that realm. I know that cupcakes and other baked desserts are the poster children of vegan cuisine, but there *is* fun to be had outside the realm of the oven.
As for things you could make now....well, you'd first need to get some insulated cookware. Cast iron would be good. Try some form of cobbler in a dutch oven.
Do you have a crockpot instead? I've seen cake recipes for crockpots posted recently in a veg*n community. I can find them if you can go that.
Gas, btw, from my experience has a continual supply, until the cylinder reaches it's lowest levels. I only use 2kg cylinders however. Larger may be different.
As for dodgy baking, I never followed recipes and made gluten free bread every other day for a few years. I don't know if my oven was accurate, but my rule of thumb was to check it and grab it before it burns. That's obvious I suppose, but I'd happily slow the end baking to check it lots.
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good luck!
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As for things you could make now....well, you'd first need to get some insulated cookware. Cast iron would be good. Try some form of cobbler in a dutch oven.
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Gas, btw, from my experience has a continual supply, until the cylinder reaches it's lowest levels. I only use 2kg cylinders however. Larger may be different.
As for dodgy baking, I never followed recipes and made gluten free bread every other day for a few years. I don't know if my oven was accurate, but my rule of thumb was to check it and grab it before it burns. That's obvious I suppose, but I'd happily slow the end baking to check it lots.
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