Pizza

[idun]

Well teapot that is interesting to know. I make pizza, but my son sometimes brings bought ones in, so I'll tell him.

[idun]

I couldn't be doing with burnt bottoms and soggy tops either Patf.

[Gluestick]

[quote user="idun"]I couldn't be doing with burnt bottoms and soggy tops either Patf.

[/quote]

Well, if it makes you feel any better, idun, this is precisely what we are trying to overcome in France!

The original cooker we bought with the contents of our French house, excellent condition, died. The oven thermostat failed and consequently, it enjoyed one cooking temp: flat out! It proved utterly impossible to buy a replacement.

So, as an interim step (bearing in mid we shortly plan to update and change the whole kitchen), Mrs G and I researched modest priced freestanding French gas cookers jetted to run on bottled butane.

After looking at various specialist showrooms, we pitched up at our local small town showroom: and agreed a very good deal.

However, like your Cannon, it seems to incinerate the base of (e.g.) pies and cakes and gently sort of cook the top!

[:@] [:@]

We have a decent oven thermometer, a proper analogue gauge: and having run tests, I need to find the time between renovation and gardening ( [:-))] ), when in la belle, to dismantle the top bit and check out the oven gas valve.

I must say, chatting to many friends on this issue, modern ovens from a range of whizzy suppliers (which all look luverly in the catalogues), are about as much use as a one-legged gentleman at a derriere kicking party!

[:D]

That said, it does seem a majority of these folk's kitchens are a sort of extension of their house porn street cred: rather than a working area to actually cook in!

Additionally, the good old names in cooker manufacturing, Cannon, New Age, etc, have all but vanished.

Main reason, I believe, is the old iron foundries and etc, all but disappeared as UK industrial heavy industry all but vanished. Also, as investment and capital for marketing and investment in new updated models collapsed, the old manufacturers of gas cookers kept on making the same old tired product, whereas the Italians attacked the domestic market robustly. Such as Indesit, Candy, Zanussi etc, specialised in White Goods made down to a price. Indesit gas ovens were and remain rubbish, IMHO. No solid cases and vitreous stove enamelling of casings, for examples: just rather nasty pressed steel external case, spray painted: badly.

Before we ripped out our old tired kitchen a few years ago, we continued to use a New World freestanding gas cooker which was previously owned by my late Mum. I refurbished it and repaired the oven thermostat, new seals etc and it was fabulous! Great for bread when I first started baking 24 odd years ago. Better than our newish Neff electric double oven, I have  to say............

The new stuff looks very trendy and  smart, but not as good as the old things. Perhaps that is why such as Rick Stein use an Aga?

[Patf]

Gluestick - if it's an average french gas oven the burners should be under the floor of the oven which is why things burn on the bottom.

I place a thin metal baking sheet on the bottom shelf which helps a lot, though I suppose it must interfere with the circulation of hot air.

[Gluestick]

[quote user="Patf"]Gluestick - if it's an average french gas oven the burners should be under the floor of the oven which is why things burn on the bottom.

I place a thin metal baking sheet on the bottom shelf which helps a lot, though I suppose it must interfere with the circulation of hot air.

[/quote]

Thanks, Pat. I have tried this, however, but it still burns the bottoms!

Most older gas ovens had the burners at the bottom, in point of fact.

Since hot air rises; and since all ovens have air in at the bottom and an upper vent (somewhere) which allows hot air to exit through the back, I need, at some stage, to take the thing apart, check the oven gas valve (which I suspect is not working correctly) and go from there.

Hardly been used since new.

[:@]

[Théière]

[quote user="Gluestick"][quote user="Patf"]Gluestick - if it's an average french gas oven the burners should be under the floor of the oven which is why things burn on the bottom.

I place a thin metal baking sheet on the bottom shelf which helps a lot, though I suppose it must interfere with the circulation of hot air.

[/quote]

Thanks, Pat. I have tried this, however, but it still burns the bottoms!

[/quote]

Have you tried putting things in upside down [:P]

[Gluestick]

I considered buying an Australian oven, too, T..........