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MiracleMama
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 Fri, Jan 02 2015, 7:49 am
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I have only ever made cholent in a crock pot. It broke so I will need to make it in the oven this shabbos. I have no idea what temperature is appropriate. Also, would I use the same amount of liquid as in crock pot, or do I need to adjust?
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OOTBubby
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Fri, Jan 02 2015, 9:52 am
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I've done it many times. I start it first thing Friday morning at 350. I use around the same amount of liquid as a crock pot. Right before licht bentschen I lower the oven to 200-250 (depends if there are other things staying in with the cholent) -- the cholent is very flexible (maybe a little extra water if you leave it at 250) -- and leave it. Make sure to cover it very well. It is also a good idea to put something under it in case it drips so it won't mess up the oven and smell bad all Shabbos. I find that this is the most foolproof way to make cholent. It always comes out great.
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doughnut
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Fri, Jan 02 2015, 10:00 am
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I leave it at 200. I put a lot more water than in a crock pot.
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