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Old 08-05-2017, 09:19 PM   #11
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I cooked up some frozen chicken breasts from a wire grate on the bottom of the cookwell with thermostat set to around 375 and the chicken cooked up perfectly within approx. an ~hour +/-.

However when I cooked a chicken mix it must have taken over 2 - 3 hours to cook. I added 3 cups water and milk, the pasta and spices which your suppose to bring to a boil and allow to simmer for 12 mins.

However it actually took a long amount of time where there was some simmering in the bottom of the 18 quart cookwell after a couple of hours. The chicken pasta and mix with approx. 3 cup of liquid would only low simmer and not produce a rapid boil Eventually cooked up well but took a long time because temperatures in the bottom of the cookwell stay low at around 150 deg. F with temperatures at the top of the cookwell around 300 deg F. This is with the thermostat set to 450.

I think when only around an ~inch of liquid on the bottom cookwell isn't high enough to reach the hot areas from the cookwell sides, perhaps requires to be another inch or two higher.

I think the frozen chicken breasts did ok as hot air produced higher in the cookwell was able to permeate the chicken found from the rack at the bottom.

I don't think a roaster oven is able to adequately boil liquid when there is only around of inch or so from the bottom.

Liquid usually requires direct contact from a cooking vessel to bring to a boil within several mins. (approx. same time required to boil water, etc.)
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Old 08-06-2017, 12:32 AM   #12
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Quote:
Originally Posted by albert01 View Post
I cooked up some frozen chicken breasts from a wire grate on the bottom of the cookwell with thermostat set to around 375 and the chicken cooked up perfectly within approx. an ~hour +/-.

However when I cooked a chicken mix it must have taken over 2 - 3 hours to cook. I added 3 cups water and milk, the pasta and spices which your suppose to bring to a boil and allow to simmer for 12 mins.

However it actually took a long amount of time where there was some simmering in the bottom of the 18 quart cookwell after a couple of hours. The chicken pasta and mix with approx. 3 cup of liquid would only low simmer and not produce a rapid boil Eventually cooked up well but took a long time because temperatures in the bottom of the cookwell stay low at around 150 deg. F with temperatures at the top of the cookwell around 300 deg F. This is with the thermostat set to 450.

I think when only around an ~inch of liquid on the bottom cookwell isn't high enough to reach the hot areas from the cookwell sides, perhaps requires to be another inch or two higher.

I think the frozen chicken breasts did ok as hot air produced higher in the cookwell was able to permeate the chicken found from the rack at the bottom.

I don't think a roaster oven is able to adequately boil liquid when there is only around of inch or so from the bottom.

Liquid usually requires direct contact from a cooking vessel to bring to a boil within several mins. (approx. same time required to boil water, etc.)
My 6qt. Nesco did fine cooking 8oz. of Penne pasta in 4qt. of water. I prepared it first before doing a Chicken Cacciatore in the cookwell.
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Old 08-06-2017, 12:27 PM   #13
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My stove isn't working and because of expense not really worth trying to fix. So I normally use an electric rice cooker to cook up small meals. I also have a convection microwave with large fold down door like a regular oven. Also a 12 quart electric pressure cooker but it doesn't slow cook very well so I use a ~4 - ~5 quart slow cooker with ceramic bowl.

These appliances work ok but not like a regular stove so I've been thinking of building a brick oven with gas cooktop. There are plans available or you can create you own plan.

Where I grew up I use to know people with brick ovens. Cooked all the time from them. Standard metal oven with all their controls are good but not quite the same as cooking from a brick, rock or masonry oven.

Here's a site with information and plans for building and designing brick ovens. Some are built for the outdoors while other are designed to be used indoors. Can be built as a gas oven, wood burning oven or combination gas and wood burning.

Wood pizza oven Building wood burning brick bread ovens
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Old 08-06-2017, 12:36 PM   #14
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Take advantage of the New Wave Induction Cooktop 2 fer 1 sale and you will never go back to a gas cook top again. I am still kicking myself in the butt for not choosing induction when I bought my new stove.
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