Posts: 1
From:Sparks, NV
Registered: Sep 2007

posted September 16, 2007 02:40 PM               

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Has anyone ever had an oven that was just not good for baking? We replaced our old range about 1 year ago and it seems that nothing I bake turns out right. Cakes rise much too fast and spill over their pans and don't set. I have adjusted oven temps and have a thermometer currently in my oven. I live in NV at @ 4600 ft. but never had any problems with my old range. This problems mainly occurs on cake recipes from scratch.

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Posts: 26
From:Oakville, Ontario, Canada
Registered: Apr 2007

posted September 16, 2007 08:33 PM            

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Something may have been jarred during transit/shipping. You should call the company that services this oven to come and readjust the temperature for you. Hopefully you're still under warranty so it won't cost anything. Good luck.

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Posts: 891
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99

posted September 18, 2007 01:04 AM               

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To check that you can find oven thermometers in almost any kitchen store. Set the oven to 350' and leave the thermometer in the oven the whole time. Check the temperature when the oven's ready. Leave it 10 more minutes and check again, then continue doing so a few times to make sure the thermostat is going on and off properly. If it's off-temp, call and have them fix it.

If not, you may want to test using a couple of high-altitude modified recipes before taking it in to be checked. See the "High Altitude" cooking article via the "Culinary Education" link from the CCF homepage.

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Posts: 1246
From:Hertford, North Carolina, USA
Registered: May 2003

posted September 18, 2007 04:25 PM            

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Praise the Lord D...May I askif it's commercial or household? And if it Electric or Gas...There are issues with calibration that can be addressed by the cheff or better by authorized or trained technicians...Then the old precept of measure twice cut once....check your recipes and ingredients...issues like yeast going dead or going to a fresh leavening agent from a large older can...
But when alls said and done it will probubly be an equipment issue...if that is the only variable that has changed....

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Hungry for Him,
Leo Griego
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2 Cor 4:7

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