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An Oven to Bring in the Season

Bookmark and Share            By Lou

How do you inaugurate your get-ready for the backcountry skiing season? Over the years I’ve done everything from putting it off so I’ll have more energy in the spring, to getting up there as soon as the first dusting of snow hits in September.

Convection oven for baking backcountry skiing boot liners.

This year I’m getting stoked for backcountry skiing by upgrading our WildSnow.com world headquarters ski shop. First project: get a convection oven for baking thermoform boot liners. Our boot fitter uses a Farberware Turbo 460, so a few months ago I began shopping for that model on Ebay, and finally scored for the right price. This particular model oven has more interior room than just about anything else around, but they’re not made anymore and only available on the used market — and that’s the kind of price we wanted anyhow. So we pulled the trigger and we’re set up to bake liners all winter for the variety of test boots and backcountry skiing boot- fit experiments we seem to always deal with. The oven makes crispy nachos as well — perfect addition to the workshop!

Posted by Lou on August 17, 2006 | Filed Under Boot Reviews 

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Comments

3 Responses to “An Oven to Bring in the Season”

  1. Terry Ackerman August 18th, 2006 8:54 am

    Now all you need is an inverter and mount it in the Tacoma for nachos and toasty liners while driving to the trail head. :-)

  2. Mike Marolt August 18th, 2006 6:35 pm

    Lou: Jeeps and biking are great. And cooking liners is super. Your creativity to make a site called wild snow working in the heat of summer is amazing; i check in every day. But wow, I just can’t wait until you and dav are back out there skiing 14ers agian, hopefully Late Sept, global warming be damned.

    Keep it coming cuz i’ll keep checking in.

    Mike

    PS Readers check into 24 hours of sunlight . com Sept 1; the interest is high, and we are expecting a huge turnout for that first weekend in Feb. Start training soon! Uber athletes prepare!

  3. Ted August 23rd, 2006 10:59 am

    I’ve long been looking for a convection oven that has settings as low as 225 degrees. Many can get down to 275, but nothing I could find went below 250.
    The current version of the Farberware 460 is the T490C, which sells for something over $400.
    The Cadco OV-250 is available on-line for $399, but the interior is probably too small for large high liners. The Cadco OV-350 has even more room than the Farberware, but sells for $699.
    Now if only one of these doubled as a microwave so as to save kitchen counter space.

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Welcome to Louis (Lou) Dawson's backcountry skiing information and opinion website. Lou's passion for the past forty years has been alpinism, climbing, mountaineering and skiing -- along with all manner of outdoor recreation. He has authored numerous books and articles about backcountry skiing and is well known as the first person to ski down all 54 of Colorado's 14,000-foot peaks, otherwise known as the Fourteeners! Books and free back country information here, and tons of Randonnee rando telemark info.

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Backcountry skiing is a dangerous sport. You may be killed or severely injured if you do any form of randone, randonnee and randonnée skiing. The information on this website is intended only as general information. While the authors and editors of the information on this website make every effort to present useful information, due to human error the information, text and images contained within this website may be inaccurate, false, or out-of-date. By using, reading or viewing the information provided on this website, you agree to absolve the owners of Wild Snow as well as content contributors of any liability for injuries or losses incurred while using such information. Furthermore, you agree to use any of this website's information, maps, photos, or binding mounting instructions or templates at your own risk, and waive Wild Snow its owners and contributors of any liability for use of said items for backcountry skiing or any other use.