Cohousing-L Mailing List: convection steam oven

[Lynn Nadeau (welcome]

Our new common house has the appliances we chose after much comparison 
and checking of other groups' experiences. Only a week in, we already 
love our countertop commercial dishwasher, which blasts a rack full of 
thrift-shop Corelle dishes clean in moments. 

Our oven is a Moffat 32 convection oven, with side runners to hold 
"hotel" pans, and includes the possibility of steam. At the first 
national cohousing conference, in Colorado, I heard a forum presenter say 
such an oven was a godsend for preparing quantities of pasta, rice, 
lasagna etc. I believed it, but now I need to know HOW. The manual of 
directions tells us almost nothing. 

Also, more generally speaking, is anyone progressing towards a coho 
quantity cookbook? We'd pay for even a mimeo'd version! Or can you post 
basic instructions for quantity pasta, rice, or potatoes? Thanks a lot. 

(I think I've set this to automatically include a full signature -- if 
not it's Lynn Nadeau, RoseWind, Port Townsend WA)
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