Eleven months ago, I bought a Waring Pro Digital Convection Oven. Basically, it’s a high-end toaster oven with an added convection baking function. I picked it because it has the features I wanted, it got good reviews … and it would fit in the space I had available.
These days, I cook pretty much entirely for Garry and I. We rarely have company, much less dinner guests. I figured I could bring our electric consumption down considerably by not using the huge oven in my electric, glass-top range.
Since I bought it last June, I’ve used my full-size oven only once. I love this little oven … except that the design of the rack can make it very difficult to get the baking sheet out.
It gets stuck under the claws of the oven, which I believe it is designed to do. It has been the source of significant frustration for me, especially since I use it nearly every day for everything from baking chicken to frozen pizza.
Our electric bill dropped by 50% between last year and now, so I figured it was worth the hassle.
Today, I solved the puzzle. I figured out how to prevent the baking tray from getting stuck on the rack. What was the solution? I changed its orientation from east-west to north-south. In other words, I rotated it 90 degrees on the rack and the problem vanished.
For eleven months, I struggled with the oven pan, trying to get it out of the oven without burning my hand. I have hundreds of little burns on my hands because the pan got caught every time I used it. Which, I remind you, has been almost every day.
In all these months, it never occurred to me I could turn it.
What point is there in having a high IQ if it takes 11 months of getting burned on an oven rack before you consider turning the pan in the other direction?
Garry said he was glad it was me, not him.
I guess I will never be too old to be really stupid.