newcountrygirl Posted June 12, 2012 Share Posted June 12, 2012 I took delivery of my Everhot last week and I love it. I am still finding things out by trial and error though so any tips will be greatfully received Quote Link to comment Share on other sites More sharing options...
stu Posted June 29, 2012 Share Posted June 29, 2012 We've had an Everhot for years now. All I can say is that it may oven-cook on the cool side. I tend to turn the warming oven low/off, as it maintains itself at about a third the temp of the main oven, as with any similar stove) I do the same with the smaller hotplate. The closed lid is great for drying herb leaves... bayleaf and the likes. Get yourself a 'splashback' from Everhot... it's worth it and will save you hours trying to keep the backplate clean. Forget about trying to keep the rope clean... it'll brown over time, but actually looks okay. The splashback is basically a crude heatproof sheet that hangs from the handle, but it down't cover the lid hinge, so I use a bit of foil over this, if I am frying. Don't be spontaneous with meals, the oven and plates take ages to get up to temp... i tend to cook everything at 200, bcause I can't be bothered to plan ahead, unless I know what's required. Enjoy... they're grest... they really are Quote Link to comment Share on other sites More sharing options...
newcountrygirl Posted July 1, 2012 Author Share Posted July 1, 2012 Thanks Stu - what you have said makes a lot of sense. I have only got the Everhot 60 as it was to fit in an existing gap. After about a week of trial and error I now seem to have got the hang of it. I have turned off the bottom oven for the time being. The hotplate is already getting pretty marked and the lid even though I wipe away as much as possible when I am using it. I think I will have to turn it off completely periodically to give it a really good clean though cos I have already burnt my hand a couple of times. I am loving it though. Quote Link to comment Share on other sites More sharing options...
