🙏🫂🛐🤩 *_Thank you ! Thank you ! Thank you !_* After saying to my wife that I had found a way to recalibrate the oven, she was so happy that she said that once I'm done, it would be her turn to raise the temperature in a very torrid and hot weekend. 🥳🎊🎉 🤔 Come to think of it, it's a good thing that I'm doing it myself
I did this a few weeks ago, using a digital sensor & analog oven gauge simultaneously. I took samples at 25* increments from 200 to 450. I was surprised by the large temp swings indicated by the digital that averaged on the analog. It was within 10* 200-400, but off by at least 20* at 425+. Instead of throwing off the other temps, I now make a manual correction at 425+.
That’s the problem with doing a one-point calibration if the difference across the range isn’t consistent (oven set points and thermometer readings have significantly different slopes). If the slopes are very similar then the offset just needs to be adjusted. If the slopes are quite different then you have to pick a temperature at which the temperature is correct and know that it will be more incorrect the farther you get from that temperature.
I'd been wating to do this at our old house but never got around to it. Now with the "new" house and oven I searched for how to do it and this video came up and I think I have the same model as in the video. LOL I'm using the oven to do actually cooking right now but will eventually, hopefully, get around to calibrating it.
Maybe you can help me... I followed your video for my Frigidaire model PLCF489CCD oven and it worked great. I needed to add +20 to match the temperature on my thermometer. The problem is, it takes 45 minutes or more to pre-heat my empty oven to 400 degrees. Both elements glow red and seem to be working okay and it will hold its temperature. When it's pre-heating, the temperature will rise 10 to 15 degrees and the elements turn off for 5 or so minutes (the icon on the control screen shows that the heating element turns off). I can see the lower element turn from red to black. The temperature will drop a few degrees and the element will turn back on and the temperature will rise the few degrees the oven lost plus 10 to 15 degrees below turning off. This will repeat until it reaches to set temperature. My wife wonders if both top and bottom elements should turn on while pre-heating. The top element does not turn on during pre-heat but does work when you turn the oven to broil. Any suggestions?
I've tried doing this with the oven on, or at max temp (Mine's 500) and I'll only get the timer to show up afterwards. Are there any other combinations for frigidaire ovens because all I see is the press and hold bake button. :(
We had a tenant with the same temp issue. We set the offset and calibrated using an oven thermometer. Still was not working, it wasn't holding the calibration. We replaced the sensor since we had one already. Still was not working. Turns out to be the control board. We found used pulled boards on ebay for $140-$200 that matched the same part number. Turns out Frigidaire made a revision to the board and changed the part number, I would think presumably because of failures. The only place to get the revised control board was from them, and it was $400. We bought a GE dial stove instead. We've had enough of these control boards failing
Ben! I have a question!! I know it’s off-topic but I figured you might still be there since you just loaded this. When you say icemakers through the door are a problem what exactly does that entail? My icemaker has been chugging along since 2011 in my samsung French door refrigerator. I just need to know is it actually the icemaker that breaks or does it affect the performance of the fridge in a different way? I posted this to another video but it was an old video My experience with the samsung is that the crisper drawer gets stuck in place because of the iceberg that builds up underneath it. My fridge is messed up but it worked really great for a long time. Granted I have been fixing it for years… But I really like the ice through the door and want badly to be able to buy another one with confidence (if only I knew why they’re deemed “awful”).
Noooo, 😮that’s not how to test the oven temperature for accuracy. First things first, the thermometer should be placed in the centre of the middle shelf. (That’s the average place where food will be, so that’s all that matters) next, let the oven preheat, cycle the elements on-off at least twice, say 20 minutes. (This is most important as the temperature can vary wildly over the first few cycles, possibly 30 degrees hotter than set, especially with electronically controlled systems as some systems will fast preheat to over hot in the initial heat up ). Next take several readings, firstly when the element switches off, then when it switches back on, the variation will be around 20 degrees . Take the average reading of the 2 temps and that is the temperature of the oven . Lastly, if accuracy is what’s important, a digital thermometer with a probe is a must, those dial thermometers are reasonably rubbish for accuracy, can easily be 20’ out, either way
He’s just totally winging it, hilarious to watch. Is it 20 mins we have to wait or is it 30. Why is he taking the temp is the back corner, the food isn’t there. And he didn’t even take the time to learn how to make the adjustments before filming lol. And like you said the best thermometer is a probe style used commonly on bbq smokers, in the middle of the oven.
That's how I've done it. I did it last year and rechecked it last month. I place a digital probe in the center of the middle shelf, next to an analog gauge to compare. For 50* increments between 200 & 450, I recorded the min & max digital temps for each cycle, and avg'd them. Each avg was off less than 11* up 400, then 425 was low by 13 and 450 low by ~26. The analog gauge read close to the digital avgs.
Agreed with everything except for the placement of the probe. Yes food does go in the middle of the oven. But ovens are calibrated according to the temperature probe. This means all recipes are using this calibration of back left rather than middle.
@@jakefavazza1239 except, most ovens use the fan forced cooking function. The ovens thermostat probe could be reading very different airflows depending on the oven, sometimes the vented heated air straight off the fan, other times the return air to the fan&element, or even on the side panel near the door.
The 2 most inaccurate ways to calibrate your oven. Infrared thermometers absolutely won't work because your measuring surface temp and the round metal thermometers are often 25-50F to low and to slow to respond. A k-type thermocouple placed directly in the middle of the cavity is the best you'll get and you still want to measure at least one upswing and downswing to get your average.
🙏🫂🛐🤩 *_Thank you ! Thank you ! Thank you !_*
After saying to my wife that I had found a way to recalibrate the oven, she was so happy that she said that once I'm done, it would be her turn to raise the temperature in a very torrid and hot weekend. 🥳🎊🎉
🤔 Come to think of it, it's a good thing that I'm doing it myself
I did this a few weeks ago, using a digital sensor & analog oven gauge simultaneously. I took samples at 25* increments from 200 to 450. I was surprised by the large temp swings indicated by the digital that averaged on the analog. It was within 10* 200-400, but off by at least 20* at 425+. Instead of throwing off the other temps, I now make a manual correction at 425+.
Nice work!
That’s the problem with doing a one-point calibration if the difference across the range isn’t consistent (oven set points and thermometer readings have significantly different slopes). If the slopes are very similar then the offset just needs to be adjusted. If the slopes are quite different then you have to pick a temperature at which the temperature is correct and know that it will be more incorrect the farther you get from that temperature.
I'd been wating to do this at our old house but never got around to it. Now with the "new" house and oven I searched for how to do it and this video came up and I think I have the same model as in the video. LOL
I'm using the oven to do actually cooking right now but will eventually, hopefully, get around to calibrating it.
Thank you Ben much appreciated.
Maybe you can help me...
I followed your video for my Frigidaire model PLCF489CCD oven and it worked great. I needed to add +20 to match the temperature on my thermometer. The problem is, it takes 45 minutes or more to pre-heat my empty oven to 400 degrees. Both elements glow red and seem to be working okay and it will hold its temperature. When it's pre-heating, the temperature will rise 10 to 15 degrees and the elements turn off for 5 or so minutes (the icon on the control screen shows that the heating element turns off). I can see the lower element turn from red to black. The temperature will drop a few degrees and the element will turn back on and the temperature will rise the few degrees the oven lost plus 10 to 15 degrees below turning off. This will repeat until it reaches to set temperature. My wife wonders if both top and bottom elements should turn on while pre-heating. The top element does not turn on during pre-heat but does work when you turn the oven to broil.
Any suggestions?
I've tried doing this with the oven on, or at max temp (Mine's 500) and I'll only get the timer to show up afterwards. Are there any other combinations for frigidaire ovens because all I see is the press and hold bake button. :(
I don’t see the link for the thermometer. What’s there doesn’t go to the thermometer.
We had a tenant with the same temp issue. We set the offset and calibrated using an oven thermometer. Still was not working, it wasn't holding the calibration. We replaced the sensor since we had one already. Still was not working. Turns out to be the control board. We found used pulled boards on ebay for $140-$200 that matched the same part number. Turns out Frigidaire made a revision to the board and changed the part number, I would think presumably because of failures. The only place to get the revised control board was from them, and it was $400. We bought a GE dial stove instead. We've had enough of these control boards failing
Another great video!
Ben! I have a question!! I know it’s off-topic but I figured you might still be there since you just loaded this. When you say icemakers through the door are a problem what exactly does that entail? My icemaker has been chugging along since 2011 in my samsung French door refrigerator. I just need to know is it actually the icemaker that breaks or does it affect the performance of the fridge in a different way? I posted this to another video but it was an old video
My experience with the samsung is that the crisper drawer gets stuck in place because of the iceberg that builds up
underneath it. My fridge is messed up but it worked really great for a long time. Granted I have been fixing it for years…
But I really like the ice through the door and want badly to be able to buy another one with confidence (if only I knew why they’re deemed “awful”).
I'll make a video on it this year as it's a pretty long topic to discuss
@@bensappliancesandjunk oh thank you! You still would advise against through the door ice… sadly!
@@tednsuzy unless its in a freezer, its always going to have a problem
Michas gracias ❤
Noooo, 😮that’s not how to test the oven temperature for accuracy. First things first, the thermometer should be placed in the centre of the middle shelf. (That’s the average place where food will be, so that’s all that matters) next, let the oven preheat, cycle the elements on-off at least twice, say 20 minutes. (This is most important as the temperature can vary wildly over the first few cycles, possibly 30 degrees hotter than set, especially with electronically controlled systems as some systems will fast preheat to over hot in the initial heat up ). Next take several readings, firstly when the element switches off, then when it switches back on, the variation will be around 20 degrees . Take the average reading of the 2 temps and that is the temperature of the oven . Lastly, if accuracy is what’s important, a digital thermometer with a probe is a must, those dial thermometers are reasonably rubbish for accuracy, can easily be 20’ out, either way
He’s just totally winging it, hilarious to watch. Is it 20 mins we have to wait or is it 30. Why is he taking the temp is the back corner, the food isn’t there. And he didn’t even take the time to learn how to make the adjustments before filming lol. And like you said the best thermometer is a probe style used commonly on bbq smokers, in the middle of the oven.
That's how I've done it. I did it last year and rechecked it last month. I place a digital probe in the center of the middle shelf, next to an analog gauge to compare. For 50* increments between 200 & 450, I recorded the min & max digital temps for each cycle, and avg'd them. Each avg was off less than 11* up 400, then 425 was low by 13 and 450 low by ~26. The analog gauge read close to the digital avgs.
Agreed with everything except for the placement of the probe. Yes food does go in the middle of the oven. But ovens are calibrated according to the temperature probe. This means all recipes are using this calibration of back left rather than middle.
@@jakefavazza1239 except, most ovens use the fan forced cooking function. The ovens thermostat probe could be reading very different airflows depending on the oven, sometimes the vented heated air straight off the fan, other times the return air to the fan&element, or even on the side panel near the door.
Should the oven be tested using the convection setting so the temperature is more uniform within the oven?
This is why I avoid any appliances with chips in them, which is getting to be much harder nowadays
He says as he makes the comment from a device FULL of chips.
The 2 most inaccurate ways to calibrate your oven. Infrared thermometers absolutely won't work because your measuring surface temp and the round metal thermometers are often 25-50F to low and to slow to respond. A k-type thermocouple placed directly in the middle of the cavity is the best you'll get and you still want to measure at least one upswing and downswing to get your average.
Do you think the average homeowner is going to calibrate a stove like this with a K-type thermocouple?
@@bensappliancesandjunk no I don't think they will but it doesn't change the fact it's wrong. That's why you call a service tech.
This is way beyond my pay-scale. I think I would create more problems than it is worth.