Richard Quilhot wrote: > I would use the setting at 50-75% of your scale. > Use the foil only as a lid. > Higher setting will add sear (Browning.)
Hi Richard, Thanks. I did just that as a first guess, "3". In 40 minutes the oven thermometer I put in the pan showed 275 degrees F. The frozen chicken inside the envelope (foil all around) was a little burned on the bottom, but pretty good the rest of the way. Maybe a little dry. Eating it as I type. I used the complete foil wrap to avoid having to clean the pan. Too old for that chore. Or maybe lazy. Or both :-) >> Michael Madigan wrote: >>> You can slow cook meat in a dutch oven. Recipes are on the internet. >> The lower and slower the better. >> Such a treasure as a "dutch oven" is beyond me, I run out of money on >> the 15th every month, remember? >> >> I have a small frying pan. The meat is typically 4 oz of hamburger or pork. >> >> >> What temperature should I use to cook meat on the >>>> stove top? >>>> >>>> The choices are 1 through 6 and "sim" -- Regards, Pete http://pete-theisen.com/ http://elect-pete-theisen.com/ _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[email protected] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
