A little pricey those PSW. A whole cluck-cluck can take longer than an hour. I am doing this to avoid SALT and SUGAR which is all but unavoidable in Mexican cooking. The juice in one take out chicken is like equal to two weeks of salt. 1,120 mg of sodium in one small package of chorizo a Mexican sausage.
I can test hop a connection by firing the oven empty. If voltage is ridiculous then the oven is nixxed for the meal. It may seem strange but I really like infra-red toasty cooked vegetables.
And a convection oven would heat the rig a small fraction of what a stove oven would. Home baked sourdough and dill rye is excellent and the ingredients stay fresh for months.
I can purchase turkey thighs and breasts.
I guess a lot of folks think "Someone stole the cork out of my breakfast" is the norm down here --- maybe for tourists.
