I use a rotisserie (larger than just a toaster oven) oven in patio so I do not have to put oven in house on and so far, there is nothing I can't bake/broil/steam/reduce/braise...absolutely enjoyed your little tidbits like cutting the garlic larger with scissors, etc. Will proof dough all night in cold oven in house and bake in the morning...thanks for such an informative and honestly humorous blog! The high heat setting is fine in my oven: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=hamiltonbeach+rotisserie+oven&x=16&y=21

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