Tweet
I have read all your notes and so today I have a toaster oven. I agree it is smaller and probably simpler to use. But, I have never used one before: Advice and hints please.
-
-
Re: Toaster Oven
Hey thanks for the post I would love some ideas also I am gonna be buying one soon I need one for work but would love to use it at home also when not using it for work -
Re: Toaster Oven
If it's small and can be done in an oven, it can be done in a toaster oven
TV dinners say they can't be . . .they can in my experience. Meat loaf in a small pan is fine. Baked chicken, ham, salmon is fine. Nachos are awesome in a toaster oven. Bagels go in the toaster oven. (No need for fancy "big" toaster.) Leftovers in general (pizza, pie, casserole.) Basically treat it just like an oven, but watch the time because things might get done faster than you think they should. Oh, and use a pan or at least Al foil for anything except bread/bagel. No "direct on the rack" with a toaster oven!
Pop tarts -- really better in the regular toaster
Comment
-
Re: Toaster Oven
Really? Why no direct on the rack? I make small pizzas all the time in my toaster oven, and I always put them directly on the rack. I love my little oven. Take time to figure out your own oven's idiosyncracies...mine usually has to be set 25 degrees lower than the recipe/food calls for, and takes much less time to cook things.Comment
-
Re: Toaster Oven
I guess I say that because there's so little room for error. A drip will almost always land on the heating element. . . and stink! You must very good at avoiding drips
Comment
-
Re: Toaster Oven
Hmmm...well I am cooking Freschetta small frozen pizzas...maybe since they have a thick crust, they're not prone to dripping. I use a pan for everything else (almost - I cook whole potatoes on the rack too).Comment
Comment