No.13776
ayo, just got a small oven
any simple shit i can make in it?
so far i've only tried ham and i'll try potatoes tomorrow
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No.13777
>>13776
>any simple shit i can make in it?
do you know any real life jewish people perhaps?
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No.13778
>>13777
not in this country
only turks and gypsies
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No.13779
>>13778
Gypsies will do, you can also reheat pizza, make bread, roast chicken, and make garlic bread with a baguette.
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No.13790
I believe those ovens are about the ideal size to prepare oeufs en cocotte aka shirred eggs.
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No.13794
they take less time to pre-heat, and cook faster because of their smaller size
i really like makng chicken in it
just marinade a whole chicken leg(not just the drumstick or quarter, the whole side of the chicken, forgot the name of it in english)
also croque-monsieurs
also roasting vegetables before putting them in a soup(put them in later than usual)
also you can re-bake biscuits if they get stale if youre like my grandma and buy 5 metric tons of crackers every week
also the top gets warm so you can toast your bread
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No.13803
>>13776
We call them toaster-ovens here as they are not quite toasters, and not proper ovens.
The only thing I've ever cooked with them is toast or bagels for breakfast, or those french-toast pizzas for lunch. My sister made s'mores in it.
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No.13817
>>13794
We call that, "half a chicken."
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No.13886
I have actually baked salmon and pork chops in mine. Better than using a big oven for small meals. I may look into a tabletop convection oven next.
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No.13889
How hot will it go?
You might be able to make some nice bread in it.
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No.13892
>>13889
90-230 degrees C
kind of small for bread though
so far i'm mainly using it for potatoes/weiners/salami
toast worked well too, but if i buy bread i end up overdosing on it instead of normal food
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No.13911
>>13892
>toast worked well too, but if i buy bread i end up overdosing on it instead of normal food
This. Especially homemade bread, or at least mine which is incredibly calorie-dense even if I limit the ingredients to sugar, salt, yeast, water, and either kamut or einkorn flour. So damned sinful right when pulling it out.
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