September 21, 2007 - 10:50am
Mini's Oven in China
Here is what got me into The Fresh Loaf, dealing with this and a similar oven.
Presenting: Mini Oven (notice how wide apart the lower coils are from each other, not good, should be closer to the middle but this oven came with a spit that I never used. It was the only oven in the area. I compensated by shoving my casserole all the way to the back wall and rotating it often.)
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Here are a few photos of 75% rye (also with a rye soaker) on it's way to becoming a loaf starting from kneading.
Rye dough resting after mixing up.
Dough placed into an oiled and floured caserole and scored before final proof rise.
Ready for the oven, notice it did not double like wheat would.
Way in back and right smack on top of a coil, cold oven, little mini ovens heat up fast. Cover to protect from burning top. I use a back scratcher to help pull the caserole out of the oven, oven mitts are a must!
Zee lid is removed und, Wella! Zee rye loaf zays, "Hallo! Ich bin da!" (mit ein smile)
Und dez beautiful aroma smacks ya in de face. Lovely, so lov-vel-lee!
Rye loaf cooling.
When cool, flour can be brushed off the bottom if desired.
This loaf was graciously given away, so, my regrets dear viewer, no picture of the crumb I have to show thee. Please forgive me.
Mini Oven :)
Any tips on how to figure out what I can and can't use in my oven? Glass dishes, pottery, that kind of thing?
Dig out your measure tape (or a stip of paper you can mark with a pencil)...put in the lower rack and measure from the rack up to the top coil, leaf about 3/4 inch or 2cm for space under the coil. then measure the dept and width. Whatever you choose to bake with, make sure there is about an inch all around for heat circulation and take your measuring strip and measure with the lid on. (One of my lid top knob just cleared the coils.)
The oven heats so fast, you can open the door often to rotate the pot or dish halfway through baking.
In most shops, there is ceramic cookware that is stove top proof, this works great in the oven. It is light tan in color, very solid, matt glazed and look for a shape than goes strait up or out for easy removal of loaves... not (_). Watch the lip too!
I also had a wonderful, I think 3 litre deep casserole with lid that worked beautifully.
Glass that is used in the oven is normally even in thickness and labeled for the oven. I also bought only pans that had metal or removable handles. Any glass container or lid, that has a hole drilled into it is not for the oven.
When baking bread in the casseroles, I didn't preheat the pot. Many times I did my last proof or rise inside the casserole. While the casserole is heating up, it will rise more so put it into the oven a little underproofed, add about 5 minutes to baking time.
Other things to think about:
Light or shiny colors tend to reflect heat , dark colors absorb heat and brown the bottoms more.
The pans that came with the oven can also be inverted. This works well with sliding dough into a hot oven, like pizza, for there is no edge to get caught on. Sometimes this leaves a groove running around the pan, I've used this for steam by poking a tiny hole in a tomato paste can and letting it run into the groove during first 5-10 min. baking.
Mini O
I may be trying this myself one of these days. I'd love to be able to bake a single loaf without heating up the big oven.
I picked up this salad bar pan. My first loaf in this contraption looked more fried than baked. This loaf just wanted to exsist and I just mixed the dumped in ingredients together...
What all can be used to make a loaf...
Because I'm incorrigible, Tah Dah, the incorrigible loaf...
Mini Oven
Looks very familiar!
This is a very old blog entry but I had to answer this one. Now I know were the name Mini oven is coming from, amazing. I have at least 5 or 6 foreign friends that have the same one.
I bought myself a local made Pizza oven for 1000 RMB and it's one of my best investments I have done since I came here. Pizza, breads etc.. no problem any more.
Hello,
I know this is a very old thread. I will like to know which mini oven you have please....
I am trying to perfect my bread recipe at home. Can you please share some tips please?
Thank you
which shampoo you used 7.5 years ago? :)
Sorry, I have several mini ovens since this one. They didn't go bad, I just couldn't fly with any of them. Right now it is a Silver Crest 1380W mini oven with fan switch, upper and lower coils, bottom inside black (big plus) baking trays black, rack, rack handle. Glass door, timer up to 230°C. Cost: about €35. I like the way it bakes.
Tips? Depends on the oven. I do like to turn one of the baking trays upside down, leave it in the oven and slide pizzas and rolls onto it using a peel. A small tomato paste can or two in the back corners will help make steam. Bake inside casseroles if space is tight.
Mini