it went out and my husband's not homei'm supposed to light iti understand about holding the valve or whatever, i just don't understand what i'm lighting
A convection ovendoes it quicker, cleaner, and holds the flavor betterWe have a compact size one - but we can roast everything from meatballs to a pot roastwe do our steaks, cornish hens, and even bake cornbreadmmmso delicious!
Dear that junk in the bottom is what your awesome flavors come from just soak you pan overnight and scrub out with a good plastic scrubbie.
Spray the pan with non-stick cooking spray(rack too) The key to roasting is low and slowMeaning that if you have a prime rib weighing around 20, you start the oven at 250 for 3 hours coveredthen 1 hour and 350 uncoveredI do this all the time at the restaurant i run to make prime rib and never have a problem with burned pansIf that dont work, deglaze it with waterPut the pan on the stove with med heat under it with water and scrap the bottom when the water is warmworks like a charm.
Most modern furnaces don't have a constant on pilot light, they will turn on electronicallyThe pilot light is usually a small blue flame under or right next to the burnerIt comes off the end of a small aluminum tube that is in a small bracketIf you trace the small tube from the bottom of your gas valve, you will usually end at the pilot.
