[Blindtlk] labelling stoves and ovens

[Judy jones]

Wow, there are probably as many systems one can invent as there are ovens.

When I was growing up, my mom put a couple of pieces of scotch tape around 
the temp dial.  One for the 350 degrees, and one for the 400.  In my later 
teens I became one of the main cooks in our household, and that system 
worked well.  You could judge, for instance, how far to turn the dial to 
cook at either 325, 375, or 400, or 425.

Then, there is the stove that was in the house where our daughters grew up. 
My husband bought it for me, a wonderful ceramic top.  On that one, when you 
turned the dial, a pointer under a glass pannel would move.  I had to help 
the installation person understand that the tape mark needed to be where the 
pointer would be when the oven was on at 350.  Also, another temperature on 
ovens like that is the arrow up and down.

Our current oven now has this process, you press the button for "bake," then 
"start," and the oven starts at 350 by default.  Each time you press the 
temperature arrow, it goes up 5 degrees, and conversely when pressing the 
down arrow.

So I rambled on, just to say that every oven is different, and it will 
depend on how your oven works.

When we stay in a motel, I always bring a roll of scotch tape along to put a 
piece on the minute-plus button.  Most microwaves now have that feature, and 
is a good short-term fix for using a microwave.  I've done the same thing 
with our office microwave.

In my lifetime, I've cooked on 15 regular ovens, as we've moved a lot over 
the years, but they've all had their commonalities and eccentricities, and 
you learn to adapt with what works for you.

Judy

----- Original Message -----
From: "Chris Nusbaum" <dotkid.nusbaum at gmail.com>
To: <blindtlk at nfbnet.org>; <eguillory at lcb-ruston.com>; 
<ninette.legates at comcast.net>
Cc: <ldforma at carrollk12.org>
Sent: Monday, March 04, 2013 7:04 PM
Subject: [Blindtlk] labelling stoves and ovens


> Hi everyone,
>
> I am trying to develop a system for labelling the stove and the oven in 
> our kitchen.  Since this will be the first time I have labelled a 
> stove/oven, I don't really know what system of labelling will work best 
> for me.  So, I'm wondering how you label your stoves and ovens.  I'm 
> particularly interested in how you label the controls for the burners and 
> the oven? For example, how do you know when you have turned the knob on 
> your oven to 350 degrees when you are preheating an oven? When I went to 
> the Buddy Program at the Louisiana Center for the Blind (LCB,) the 
> controls on our stove/oven were labelled with Wicki Sticks which were 
> placed above each degree mark (325 degrees, 350 degrees, etc) and we had 
> to know where the mark we were looking for was.  There are probably many 
> systems for labelling stoves, so I'm just trying to get an idea of what 
> you use so I can determine what works best for me.  Any help on this would 
> be greatly appreciated.
>
> Thanks in advance,
>
> Chris
>
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