# Delayed start on an oven **URL:** \ **Category:** Cafe Society\ **Created:** [October 1, 2009, 2:31am UTC](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196 "2009-10-01T02:31:47Z")\ **Posts on this page:** 6\ **Page:** 2
**Author:** ![MLS](https://avatars.discourse-cdn.com/v4/letter/m/919ad9/32.png) [@MLS](https://boards.straightdope.com/u/MLS)\ **Post date:** [October 1, 2009, 5:49pm UTC](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196/21 "2009-10-01T17:49:15Z")
I cook a fantastic (and cheap) roast beef with the delayed start. You can get a relatively inexpensive cut like bottom round roast, at least 3 pounds. Freeze it. Put it in the oven on time-delay to start about 12 hours before you want to serve it, and at the lowest setting you can, preferably the temp that corresponds to the temp on the meat thermometer for the degree of rareness you prefer. You will end up with slow-cooked, tender and juicy roast beef, but roasted, not stewed. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [October 1, 2009, 6:10pm UTC](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196/22 "2009-10-01T18:10:38Z")
A few years ago, Whirlpool sold a range called the Polara that could also keep food cool. So you could put food in it in the morning or the night before, it will keep it cool and then later start the cooking process. I can’t find it listed on Whirlpool’s website, so it may have been discontinued. ---
**Author:** ![Jas09](https://avatars.discourse-cdn.com/v4/letter/j/d07c76/32.png) [@Jas09](https://boards.straightdope.com/u/Jas09)\ **Post date:** [October 1, 2009, 7:27pm UTC](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196/23 "2009-10-01T19:27:35Z")
> [@Dewey\_Finn](#): > > A few years ago, Whirlpool sold a range called the Polara that could also keep food cool. So you could put food in it in the morning or the night before, it will keep it cool and then later start the cooking process. I can’t find it listed on Whirlpool’s website, so it may have been discontinued. Thus finally realizing Homer Simpson’s great idea: “Marge, can you set the oven to Cold?” ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [October 1, 2009, 8:16pm UTC](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196/24 "2009-10-01T20:16:03Z")
> [@TruCelt](#): > > I don’t remmeber any of my friends being infected with MRSA (or anything like it). We know two families who have suffered this in the last three years. > > The germs have evolved considerably, and they are beginning to fight back against the “miracle cures” of our youth. Very true. I’ve been diagnosed with MRSA myself in the past year and a half (thereby earning me a ‘private room’ for my latest hospital stay; the hospital system never bothered to ‘officially’ list me as non-infectious; therefore, after my most recent surgery, I was put in seclusion! Didn’t mean no one could visit me. Just meant anyone who did had to be gowned/gloved, and the nurses had to leave a blood pressure cuff and thermometer in my room and not use them on anyone else). The “miracle cures” are working too well, IMHO, and big business is catering to germ-phobia, marketing all kinds of products that kill “%99.9 of bacteria”, thus leaving the _strongest_ %0.1 to reproduce. :smack: I try not to buy that crap. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [October 1, 2009, 9:27pm UTC](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196/25 "2009-10-01T21:27:13Z")
> [@Ferret\_Herder](#): > > It’s not evolution, it’s the increased prevalence of factory farming with the concentration of more and more animals into enclosed spaces. Salmonella in chickens wasn’t the problem back then that it is now, either, and it’s only been decreasing from poultry somewhat since [new cleanliness regimes were added to the egg industry a few years back.](http://en.wikipedia.org/wiki/Salmonellosis#Up_to_2005) [Salmonella Prevalence in Free-Range and Certified Organic Chickens](http://www.ingentaconnect.com/content/iafp/jfp/2005/00000068/00000011/art00029) > [@](#): > > Consumers should not assume that free-range or organic conditions will have anything to do with the Salmonella status of the chicken. You’re also not going to get MSRA from a piece of meat left out for 6 hours. ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [October 1, 2009, 11:30pm UTC](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196/26 "2009-10-01T23:30:00Z")
> [@Shalmanese](#): > > [Salmonella Prevalence in Free-Range and Certified Organic Chickens](http://www.ingentaconnect.com/content/iafp/jfp/2005/00000068/00000011/art00029) Considering that salmonella has spread to peanut butter and vegetables, this is unsurprising. And no, you won’t get MRSA from meat. [Previous page](https://boards.straightdope.com/t/delayed-start-on-an-oven/512196.md?page=1)