Ahhh.. current model vs. older model. No wonder I wasn't understanding
all those other gripes I was reading abour Force 10 stoves/ovens; I've
got one of the newer ones (and it did just fine baking my daughter's
birthday cake the other week). Now if only I could find a refrigeration
system that I could trust to keep a whole mess of meat frozen for a few
months..

Cheers,
Kris

On Tue, Feb 22, 2011 at 09:33:52AM -0500, Lee Haefele wrote:
> The current model Force 10 has a much improved oven with thermostat control 
> and excellent heat distrubution.  Two caveats:  The new stove gas inlet is 
> on the left rear, the old was on the right.  The oven is slightly shorter, 
> if I had known, I might have bought the taller model.  Our stove is the 19" 
> high model, the only actual problem is if the bread rises excessively, it 
> touches the broiler.  The broiler is a lovely feature.
> Lee Haefele
> ----- Original Message ----- 
> From: "Philip McConnell" <[email protected]>
> To: <[email protected]>
> Sent: Saturday, February 12, 2011 7:40 PM
> Subject: [Liveaboard] Stoves
> 
> 
> > We have a pretty ubiquitous Force 10 stove. While functional, it is not a 
> > particularly good cooking instrument. We have added Mexican tile to the 
> > bottom of the oven which helps with more even heating, but the oven 
> > doesn't get that hot. The stove top is pretty anemic too. It has one 8000 
> > BTU burner but the other three are like four or five thousand BTUs.
> >
> > In looking about, Force 10 seems to be what there is. Am I wrong? Does 
> > someone have a different brand that they like? Has anyone modified a Force 
> > 10 to make it a better cooker?
> >
> > Any thoughts would be appreciated.
> >
> > Philip McConnell
> >
> > Sent from my iPad
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-- 
Kris Coward                                     http://unripe.melon.org/
GPG Fingerprint: 2BF3 957D 310A FEEC 4733  830E 21A4 05C7 1FEB 12B3
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