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Discussion Topic: Oven Efficiency
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 aussieIngrid |
09-06-2007 @ 10:48 PM
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Member
Posts: 39
Joined: Jul. 07
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I have an oven that is about 15 years old and yes I am getting a new one soon. With trial and error, I have figured out that every cake I ever bake in my oven needs to be baked half the time with the cake uncovered and the other half with it covered by foil. Most often it requires further baking with the foil on. With this method, my cakes all turn out good. If I dont do this, my cake always turn out half done with the middle totally mush. Can anyone give me a logical explanation what is happening inside my oven? and no, it is not fan forced. Thanks in advance.
Warmly,
Ingrid
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| natcat |
09-09-2007 @ 9:42 AM
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Member
Posts: 45
Joined: Nov. 05
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Hi!!
Most likely, you're having those problems, because even though your oven dial says it is a certain temperature, it can be off, so I would suggest that you go out to a store, & buy an oven temperature gauge, & set it on the rack you're baking on, we always have one in our oven.
Also, please make sure that whatever you bake, it is not too close to the heat. I always bake on the middle rack, in the middle of the oven, not too close to the heat if it is below, or not too close if the heat is above what you're baking.
Have A Sweet Day!!
Carol
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| aussieIngrid |
09-09-2007 @ 2:06 PM
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Member
Posts: 39
Joined: Jul. 07
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I NEVER thought of a temperature gauge, it just never entered my head. Thank you Carol for the suggestion. I will go out today and purchase one.
And yes, I have whatever I bake on the middle rack. I learned that the hard way - literally  Thanks again...
Warmly,
Ingrid
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