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  #1  
Old 10-30-2008
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Origo oven ?

We have the stove and absolutely love it.

Before getting the oven we'd like to find out if it heats evenly enough and if it is big enough to cook a large chicken (for example) ?

Insights appreciated. Thanks.



-Sven
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Old 10-31-2008
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Sven-

It would help if you said which model Origo stove/oven you're looking at, as I believe they make more than one... and they are different sizes IIRC.
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SailingDog,

Thanks for the reply. I believe they make only one oven, the Origo 6000, but maybe I'm wrong.

Anyway, it is the non-pressurized alcohol oven. As I mentioned, we already have the stove top and it is outstanding.

Thanks,


-Sven
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If you like the stove, I don't see why you shouldn't get the oven. The Origo products are pretty well regarded.

As for fitting a large chicken... depends on your definition of large.

Here's a review of it from another forum:

Quote:
We purchased and installed an origo 6000 alcohol marine stove. This is a passive alcohol stove.

The installation instructions although somewhat on the sparse side were easy to follow and clearly written. The same applied to operating instructions.

The pods are easy to fill, close easily and come with gaskets for further closing if one is going to be away for some time.

Many marine stoves have material in the oven that is far too light, necessitating the addition of ceramic tiles or pizza stones. This is NOT the case with the Origo oven, the bottom is heavy enough so that the food heats evenly and in reasonable time. The truth is we have found very little difference in times between this oven and ones we had in houses.
The gimbals work well, as does the locking mechanism. In short we would recommend this item to anyone considering a new galley stove, in particular to those who do not want propane ( this was the case with us).
We have not had cause to contact Origo regarding any difficulties , therefore cannot speak to the customer service aspect of this company.
Witchcraft
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I have the 6000 series stove/oven

I use the oven feature of my 6000 series Origo periodically, on average 1x per month. Overall, it is easy to operate, including filling the alcohol canisters.

The oven compartment is wider than it is deep, maybe 12-14" x 7-8". You have to split a 12" round pizza in half to cook. Height is adequate.

A thick stainless shelf over the burner serves as a diffuser for the flame. I have had no trouble reaching 350-375-400 deg oven temps. You have to fiddle with the temperature "control" a bit to ensure a consistent temp.

The only downside is that it takes longer, on average, to heat the oven to temp than a similar sized propane fueled oven. I find that I will get 2-3 hours of cooking per canister fill.

Baked Ziti, Pizzas, Refrigerated Rolls, Frozen Chicken Parm and Cinnamon Buns have all come out of our oven this year with good results.

I am curious, if you are going to the expense of adding the oven, why not go propane?
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One more thing...

The review posted by SailingDog mentions that the canisters have gaskets to seal during periods on non-use. These only are used for the stovetop burners - they will not work (get jammed up) in the oven mechanism.

My work around is to only fill 2 of the 3 alcohol canisters and swap one from the stove to the oven when needed.
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