These questions will show just how bad of a cook I am :doah:
I have a Jenn-Air oven with a ceramic cooktop. I've been using the special clearner to clean the cooktop, but there seems to be a stain that just won't come off. The owners manual suggests a flat blade to scrape off the stain, but I'm very afraid to try that on one of our pricier appliances. Has anybody used a flat blade to clean their cooktops and if so, what kind?
Also, everyone goes on about how great convection baking is. What is that and how would I adapt baking recipes to convection baking?
Convection baking is simply baking with the warm air beig circulated around whatever is being baked. Regular baking just heats one way instead of gently all over. I wouldn't think you'd really have to change anything, at least no more than adjusting for a different oven/stove. (Everyone I've ever used has cooked/baked differently so small adjustments were needed.)
My grandmother has a flat top stove and will sometimes VERY gently use the cleaner and a green scratcher pad to get the stains off. It hasn't caused any trouble for her and she just rubs it with the pressure from her hand rather than actively pushing down. If you use a blade, just be really careful and not scratch at it too hard so you didn't go to deep.
I cannot help with the cook top but I'd say put something like a sponge and leave it wet(soaking) with detergent overnight to see if you can rehydrate the stain, maybe a rub with bicarb soda.
on the over we call them fan forced, they cook hotter so i usually lower the temp by abour 20degree's C. and keep an eye on it the first time you bake, as the time can be a bit shorter. Fruit cakes I wrap with newspaper and put a grease proof sheet over the top when it looks like its browned enough. Remember the whole oven is the same temp. For roasts I use oven bags, as it saves on cleaning, plus the meat does not dry out and it takes the ? out of how long to have it in there.
the old way of checking an oven was to bake scones.
roberta
Mmmmmm, scones.......