Oven that ‘steams’ rather than roasts

GrannyGravy13

Sasta I have a Rangemaster double oven range cooker, it’s 15 years old.

I get crunchy crackling, tasty chicken, good roast potatoes and Yorkshire puddings with a very good rise along with baking cakes perfectly.

I have none of the issues you are saying, maybe get it serviced?

I would agree with GG13 re getting it serviced. I have a Rangemaster which is a couple of months short of 20 years old and it's still knocking out perfectly cooked roasts, crackling etc. I can't understand why it's producing steam ?

Sasta I have a Rangemaster double oven range cooker, it’s 15 years old.

I get crunchy crackling, tasty chicken, good roast potatoes and Yorkshire puddings with a very good rise along with baking cakes perfectly.

I have none of the issues you are saying, maybe get it serviced?

Thank you Sago, that sounds amazing. It must have been so tough leaving that behind. I thought I’d never need another oven after buying the Rangemaster, but thank you for your recommendation, I’ll certainly look them up.

If you’re happy to spend a lot of money Lachance ranges are outstanding.
I sold mine with our home 6 months ago but I really miss it.
I had a fan oven, static oven and a small static oven, all 3 had a grill too.
I think they retail about 6/7K but are worth the money if you cook a lot.

Thank you. I had no problem prior to this cooker, I used to do lovely cracking too. It doesn’t make any difference what I roast in or on, I use Le Creuset most of the time. I use the convection in my microwave to do chicken now but I’d still like a nice dry oven. It’s cooker recommendations I’d like if anybody loves theirs.

Similarly, I could not get food to crisp or even colour much when roasting. A chance article led to a purchase of a toughened Le Creuset roaster pan. Problems solved! Perfect roasted veg with crust and colour and in relatively less time.
Yes it is expensive but it will outlast me and be passed on via children. Worth every penny.

Perhaps a separate oven would be the answer. My air fryer has an oven feature which works pretty well. I never cook meat but I would say it is dry heat which works well for roast potatoes. Another advantage is that it is much quicker than a conventional oven. I think you can get ones that are big enough to roast meat in.

I cannot do anything about your oven but my tip for great crackling is first to cut the whole lot off the joint, leaving as much fat off the crackling as possible. The cut it into thin strips, and just before putting it into the oven salt both sides. Put a really tiny amount of oil on the tray (to prevent sticking) and place the strips fat side down. I cook mine at 180C with a fan. I also check after about 10 minutes and poke any strips that are stuck - they curl up if they are OK. You definitely will need a sharp knife for all the cutting.