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Topic: help - oven issue?

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Date Posted: 1/4/2009 6:31 PM ET
Member Since: 8/21/2006
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Last Edited on: 2/1/09 12:42 AM ET - Total times edited: 1
Date Posted: 1/4/2009 7:42 PM ET
Member Since: 7/6/2008
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Is your lower oven really a broiler? Or is this a new problem?

Date Posted: 1/4/2009 8:36 PM ET
Member Since: 8/21/2006
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Last Edited on: 2/1/09 12:42 AM ET - Total times edited: 1
Date Posted: 1/4/2009 9:12 PM ET
Member Since: 2/25/2007
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It doesn;t take much for the oven temperature thingy to get messed up (how's that for sounding literate?)

I had the same problem that developed rather quickly; the repairman said my temp. controls were 30 degreees off. It just happens; our oven is 10 years old, and that's one reason.

Date Posted: 1/4/2009 9:37 PM ET
Member Since: 2/2/2008
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Have you tried getting an oven thermometer?  That way you know that if your temperature setting is at 350, but the oven thermometer reads 375, than your oven is 25 degrees off.  Then you can adjust the oven's temperature setting accordingly.

Date Posted: 1/5/2009 4:05 PM ET
Member Since: 4/23/2008
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I second the recommendation for an oven thermometer! When my old oven started to go, we continued to use it for a couple years by supplementing the temp readings with a thermometer.

Date Posted: 1/5/2009 8:22 PM ET
Member Since: 2/20/2008
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Mine does the same thing.  When I make cookies, or rolls or something they always burn only on the bottom.  My cookie sheets were pretty old, so I thought I needed new ones.  The new ones do the same thing.  My MIL and some others said I should get the ones called "air bake"or whatever.  I haven't gotten them because I don't know what they are lol.  Let me know if you find a solution, I'm tired of burnt cookies!

Date Posted: 1/5/2009 10:43 PM ET
Member Since: 8/15/2007
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I'm casting another vote for the oven thermometer.  I bought a cheap little $5 model and don't regret it, since I no longer burn my baked goods.

Sometimes nonstick pans can cause your food to burn on the bottom, which is why the tags on the new ones say to reduce the baking temp by (I think) 25 degrees.  If the problem started with your old pans, Shannon, that's probably not the cause. :(

Good luck to you both!



Last Edited on: 1/5/09 10:43 PM ET - Total times edited: 1
Date Posted: 1/6/2009 12:18 AM ET
Member Since: 8/21/2006
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Last Edited on: 2/1/09 12:42 AM ET - Total times edited: 1
Date Posted: 1/6/2009 1:01 AM ET
Member Since: 2/2/2008
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Have you tried doubling the pans?  It's an effect similar to Air-Bake pans, but cheaper, assuming you already have enough pans.

FYI, for those who don't know, Air-Bake pans are pans with a sealed in layer of air to help insulate the bottom of the pans.  My only experience with them is if your oven doesn't burn cookies, then they don't bake well at all on an air-bake pan.  Go figure!

L. G. (L)
Date Posted: 1/6/2009 1:57 AM ET
Member Since: 9/5/2005
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It's probably your pans.  Also if your dogh is too cold it will burn on the bottom and be raw on top.

 

Date Posted: 1/7/2009 12:31 AM ET
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Last Edited on: 2/1/09 12:42 AM ET - Total times edited: 1
Date Posted: 1/8/2009 11:13 PM ET
Member Since: 7/19/2008
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The darker pans need a different temp than the pale ones.  And glass still another temp.  Pans vary on how they hold the heat and how fast they heat up.  I've learned to not split a batch between different types of pans.  Even if it means the baking will take longer. Which shelf the pan goes on changes the cooking time and temp.  As I recall, the temp of the dough varies with the type of cookie.  I think higher butter content like shortbread needs to be colder?  I've ended up doing a three cookie test run at times to check that it is the right balance.  And nuts will keep cooking after taken out of the oven.