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My New Oven
Posted: Wed Jun 30, 2010 3:29 pm
by sueluvshalloween
We finally got our new oven a couple of weeks ago ... really nice, stainless double wall oven. As I was looking through the user's manual to familiarize myself with all the features, I thought this was interesting ... my oven is equipped with a Sabbath feature for use on the Jewish Sabbath and holidays. Since I'm not Jewish, I have no idea why an oven would have to be operated any differently during these holidays. If I ever convert to Judiasm, or if one of my kids marries someone Jewish and we celebrate Jewish holidays at my house, this will definitely come in handy.
Re: My New Oven
Posted: Wed Jun 30, 2010 3:36 pm
by Andybev01
If you practice Judaism you are not allowed to perform anything that is listed as work on the Sabbath, that includes things like switching appliances on or off.
You bought a Miele, right?
Re: My New Oven
Posted: Wed Jun 30, 2010 3:41 pm
by sueluvshalloween
Thanks for clearing that up for me, Andy!
Nope, it's a Frigidaire.
Re: My New Oven
Posted: Wed Jun 30, 2010 3:51 pm
by Andybev01
I guess it's catching on across the industry. The first one I knew about was Miele which is manufactured in Germany...and the really, really bad jokes started to fly.
Re: My New Oven
Posted: Wed Jun 30, 2010 4:56 pm
by sueluvshalloween
Oh, I can only imagine how awful the jokes are!
Re: My New Oven
Posted: Wed Jun 30, 2010 5:08 pm
by Pumpkin_Man
I think I have "oven envy." I have an ordinary oven with a pilot less igniton for both the upper burners and an oven, but it's not a stainless steal, and it isn't any where's near as extravogant as the one you described.
Mike
Re: My New Oven
Posted: Wed Jun 30, 2010 6:22 pm
by Spookymufu
I told my wife if we are ever in the position to buy a nice kitchen ( 
) then I wanted a Viking range...like this one
but until then, like when we hit the lottery, I'll have to envy you Sue
Re: My New Oven
Posted: Wed Jun 30, 2010 8:53 pm
by MacPhantom
Andybev01 wrote:If you practice Judaism you are not allowed to perform anything that is listed as work on the Sabbath, that includes things like switching appliances on or off.
Hmmm.... So, it's a timer you set the day before so you don't have to turn on the oven on the Sabbath? Do you also put the chicken in the night before, and let it sit there for twelve hours before it gets cooked? And how do you take the chicken out when it's done?? Isn't taking a chicken out of the oven work?
Dang. Religion is hard!
Re: My New Oven
Posted: Thu Jul 01, 2010 8:13 am
by Andybev01
If you think that's complicated, read up on how food is qualified as kosher.
Re: My New Oven
Posted: Thu Jul 01, 2010 8:43 am
by Pumpkin_Man
That Viking looks like an oven you would find in a professional chef's kitchen.
Mike
Re: My New Oven
Posted: Thu Jul 01, 2010 8:49 am
by Andybev01
Funny this is, the more burners you get the more you end up needing. The side-by-side ovens would be so handy during the holidays!
Re: My New Oven
Posted: Thu Jul 01, 2010 9:01 am
by Pumpkin_Man
When it's my turn to cook Thanksgiving dinner for my family, I use the oven, a Nesco, and some times the barbecue. I'll do a whole stuffed turkey on the barbecue, and a turkey breast in the Nesco, and my niece would come over and use the oven to bake the pies and candied yams. If it's raining, then we have a small problem, but she usualy brings her own Nesco.
Mike
Re: My New Oven
Posted: Thu Jul 01, 2010 12:37 pm
by Spookymufu
Pumpkin_Man wrote: That Viking looks like an oven you would find in a professional chef's kitchen.
Mike
they run about $9k and many professional chefs use them in their homes...it has a grill on it too!
Re: My New Oven
Posted: Thu Jul 01, 2010 12:42 pm
by Pumpkin_Man
Well it may have a grill on it, and I would love to have a stove like that for my indoor cooking, but the grill is where I part company. Good barbecue requires charcoal or wood, not gas. Lump charcoal is the best, because it gives you the best of both world. My local Wal-Mart will often have lump charcoal on sale, and you can get Oak, Hickory, Ash, Apple, Cherry, and a whole host of others. The smokd really adds great flavor to the meat. Hickory mixed with Maple are my favs when I barbecue beef or pork.
Mike