Portable toaster oven, anyone?

[Scottyboy_33]

Hola,

I have no built-in oven on my Silverton 330 SB, so I generally use a small Black and Decker toaster/convection oven, which also bakes, broils, etc. It sits on the counter top and comes in handy for steaks (pan-sear, then bake), chicken (just bake or broil) and other assorted meats. How does everyone cook their meats aboard, when not grilling outside? Is there some other (better) alternative to the oven I mentioned above, if you aren't in the mood to grill outside? I saw a post about slow cooking and pressure cooking -- curious if I am missing some OTHER secret cooking methods inside the boat. Gracias.

[tex]

My preference on the boat is a slow cooker, crockpot...what have you, that we just slice & dice various meats and veges and let cook all morning and into the afternoon before serving at dinner. Always tender. For something more urgent, typically get out the pressure cooker.

[scallywag]

At dock I have a electric stove top. Underway, we have a 120v microwave and a toaster. We have a 12v crock pot basically for heating foods.

Dot and John

[tex]

Although we’ve never had any issues with our propane stove, I worry about it. It’s old, ugly, and kinda out-dated. I’ve thought about eventually going with an Induction type. Anyone tried these?

[CaptForce]

We had the following for cooking listed in order of most frequent use: Electric fry pan, microwave, toaster oven, propane range, slow cooker and the never used propane oven (used for storing pots and pans), as well as a gifted propane grill mounted on the aft rail which was also never used and later regifted. When not using shore power we had the use of a 7Kw diesel generator.

It may seem strange for a cruising sailor not to use a grill,- no fishing,- no interest in grilling.... I have common tastes and would usually be satisfied with anything cold out of a can. Once Nancie and I were anchored off of Tex's place and he and his wife presented us with and array of savory items with various sauces,- I especially remember the sausages and mustards. I think Tex would likely have the best advice. I know he has the best food!

[tex]

Dang, CF: It must have been good for you to remember it! Of course, my kraut Countess is acutely aware of sausages (wurst) and mustard variations. When we lived in Berlin, going into those butcher shops with all the huge, pendulous wursts hanging everywhere ...felt kinda strange.

[Robin]

We have a propane stove with 3 burner top oven with inbuilt grill. On shorepower or generator we have a (small) George Foreman grill, electric steamer with 3 stacked trays, electric pop-up toaster, kettle and a halogen oven/dry fryer which is truly excellent (had large baked potatoes with roasted peppers and salad today in that) Propane oven hasn't been used since we acquired the halogen oven. Propane hob is used mostly for (old fashioned) wok stir- frys, pan fried fish or pasta dishes. Beauty of halogen oven is that is clean and doesn't overheat the galley area, plus no steam or smoke. We do not have a microwave.