a slow oven

Even a mile below the surface, the mines had been like a slow oven.

Yeah slow give it an hour and a half in a slow oven.

Melt it in a slow oven or a double boiler.

If only life were as kind to its youth as a slow oven is to summer produce.

It opened into a sort of vestibule that was about as warm as a slow oven.

If the tomatoes are just passable, a slow oven and a roasting rack will bring out their best.

Kang felt as if he were being roasted alive in a slow oven.

I think tomatoes taste even better when they have been baked in olive oil in a slow oven.

Madame Maigret baked them in a slow oven with wine and plenty of mustard."

Titus and his staff discovered the "inedible" potatoes were delicious after baking in a slow oven.

Jachnun is left in a slow oven overnight.

(This can be made in advance and reheated in a slow oven.)

Instead of being poached, the shelled lobster is drenched with butter and roasted in a slow oven for about five minutes.

Left undisturbed in a slow oven, a crock or casserole of beans becomes richly flavorful.

Bake in a slow oven.

Wrap the grilled corn in foil, and put it on a warming rack or in a slow oven to keep warm until ready to serve.

This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.

Bake in a slow oven (300F/150C/gas mark 2) for about 45 minutes, or until golden brown.

I roasted pork, tomatoes, beets, whole cloves of garlic and peaches in a slow oven and took them out several hours before people arrived.

In a double boiler or a slow oven, melt the chocolate carefully and stir in the rum or brandy.

He baked the fish in a slow oven so that the flesh never lost its moisture, then served it on a bed of truffled mashed potatoes.

They are often encased in a web of caul fat or thin sheets of fatback, and baked several hours in a slow oven.

I put the ducks to roast in a slow oven and finished coring the apples, relieved to notice the corer hadn't gone the way of the knives.

Paul Prudhomme, the Cajun chef, roasts his ducks (large five- to six-pounders) in a slow oven, 250 degrees, for five hours.

Then you add the vinegar and spread the meringue on a nonstick baking sheet or on parchment and put it in a slow oven for two hours.