I have recently moved to a semi-tropical climate USA-Florida) and now I understand the concept of an outdoor oven to reduce adding to the heat load inside the house. What I am puzzled about is a lack of availability of a "real" countertop oven for baking at a consumer level that I can use in a garage area-a "summer kitchen", if you will. There are plenty of cheap toaster-type ovens (even convection) but they are so small and poorly heated and insulated they just don't do.(I don't know how you do it, Mini0ven) On the other end of the spectrum are the restaurant-grade countertop ovens that cost in the thousands. Am I missing the medium ground?
I have googled extensively but I must be missing something. I really enjoy baking and do not want to give it up or have to jump through so many hoops by trying to time baking for 6-8AM-the cooler part of the day.
Ideal :
USA electrical-standard plug? (I know electric stoves use 240v but will a countertop oven require that much?)
Accommodate 1-2 loaves of tinned bread in height, a bundt cake pan, 9x13 pan or a small roast without burning the top or bottom because of the close proximity of the elements.
Self contained box & controls (meant to be freestanding).
Consumer priced (under $500)
Ideas?
and I use my oven year round. A regular standalone range, and never have had an issue with it heating up the kitchen. Now, I do keep my place at 78-80 all year long, but have never felt like the oven contributed to that heat. Aside from normal food prep on the countertop burners and oven, I use it for baking 2 or 3 times a week.
I understand that everyone has their own temperature requirements and limits, but for me baking year 'round is not an issue In these parts.
I live in the northeast and I tend not to bake as much in the hot weather.
Is this the kind of product you are looking for.
http://www.foodservicewarehouse.com/supera/cvo-25-1/p1559038.aspx?utm_medium=cpc&utm_medium=cpc&utm_term=Supera-CVO-25-1&utm_term=&utm_campaign…|
Thank goodness we have had so much cool weather this spring!
Clazar, you are right. There are plenty of cheap consumer convection ovens with no insulation, but to get something with insulation, you normally have to buy a commercial unit ( I haven't taken apart or used a Breville, so that might be good) The good news is that if you check Craigslist, or even ebay, you should be able to find a decent sized used commercial oven that runs on 120. I have a Cadco, but you can also search Unox, it is a similar oven. If you search ebay, I suggest you do an advanced search and limit it to driving distance, since shipping can be pretty high. You won't have to worry about burning the top or bottom, because the element is in the rear. And yes, my oven heats up my kitchen, which is why I use the Cadco in the garage.
I have only found the bigger ovens with the $1000+ price tags. I am going to be searching for a used smaller one, now that I have some specific search parameters. Thank you,Truth Serum and Barry!
calazar123,
I'm now in Florida and have a patio small stone oven. Been using it for about a year now and I'm very happy with it. And, yes our kitchen oven heats up the house in the summer. We like to keep our thermo on 74f during the hot months.
Give this a look…… It's not $500, but it's pretty nice. The folk I at Pleasant Hill Grain are wonderful to deal with…..
Have fun and our Summer is about to start……… whew!
New Rofco B5 Oven- It Arrived
and look at the mini oven I currently use (Sharp EO-28LP K)
I have to admit all have been 220 volt ovens. Not too many countries left in the world using 110. That should be a wake up call to those planning infrastructure. :)
I don't think you're going to find an oven capable of baking bread at 500 degrees that isn't 220. The cheapest bet would probably be to have a 220 outlet put in your garage and then just buy a used range. That way you could use it for canning, other cooking that might heat up the house.
I have a small Do that I take the handle off adn plug the whole and use 1 cup (yrex measures with dish rage=s and half full of water for steaming when not using the DO. I just limit the six=ze of the dough to 750 G max and do oblong shapes to fit the longest hypotenuse of the square area when manually steaming so the cups can fit in the corner. It is 1200 watts and makes better bread than the GE oven does. I paid $99 for it at Fry's electronics a few years ago on sale - they don't make it any moire but ahve a similar model on sale for $159 now.