Thank you Going to try this tomorrow. You explain really well. I a m 79yr old women, I have nothing too lose. I going to try doing moving the temperature up or down nothing else. It's off about 18 degrees. I have to set it to 370 to get the temperature up close to 350.
Thanks for the video, I had to turn my frigidaire gallery up to 550 degrees then hold in the bake button in for 5 seconds in order to adjust the calibration desgrees.
This was helpful. My oven is a mess. Its set for 275 but readings are 350 🤦🏻♀️. I was only able to calibrate it for -35. I will need to take additional steps but this is helpful. Thanks so much.
Thanks for watching. You could try cleaning the temperature sensor. In some cases, a buildup of grease can act as an insulator. It is possible that the sensor is starting to fail. You can see how to test the sensor and install a new one in this video: th-cam.com/video/jnt_mUwdL8o/w-d-xo.html
Thank you for the helpful video. I was certain our oven was 5 degrees too low but it’s actually 6 degrees too hot. Unfortunately our Whirlpool oven does not allow 5 degree increments for adjustment but instead 10. I decided to minus 10 and see how that works out.
Thanks for watching, we're glad you found it helpful. When it comes to a 5 °F difference for most cooking won't make a huge difference in most recipes. Even opening the oven door several times during baking can change the temperature for a few minutes so there will be some variance as cooking is done.
Is there an adjustment to narrow the differential between minimum and maximum temperatures during the cycles? I'm getting 50-60 degree differential depending on temperature set point using a sensor offset of +25. I'm assuming the differential is preset and not adjustable though.
Thanks for watching. Most models do not have a way of adjusting the range of temperature. This is usually preset and is fairly wide all things consdiering. Convection cooking helps normalize this, and will reduce hot and cold spots. A 50 degree F differential is considered very accurate when it comes to electronic controls and heating elements that can only turn on and off intermittently.
When you said to take measurements at 10, 15, and 20 minutes, did you mean 10, add another 15, and add another 20 minutes? Or did you mean to take the temperature at 10 minutes, then take the temperature again at another five, and then again at another five.? By the last method, my oven is off by 67 degrees.
Thanks for watching. The intention is just to get an average temperature by sampling a few times so take the temperature at 10 minutes, then take the temperature again at another five, and then again at another five. You can take more sample points for more accuracy but just keep in mind that every time you open the oven door you will lose some heat.
All manuals say not to use a thermometer like ones in grocery store, but don’t tell you what to use. So what should I use? I have 2 different brands in my oven that both read the same temp so I’d think they’re right. Oven set to 350, both read 300. What are we supposed to be using?
Thanks for watching. The oven manual might suggest using a thermistor (temperature probe) like those that can be connected to some multimeters or an accurate meat thermometer. Thermistors are heat sensitive resistors and are very accurate. However if you tested with 2 separate thermometers then you know that one isn't faulty. There is a small test you can do without a thermometer. Based on it's crystal structure, sucrose or table sugar melts at 365 degrees F. You can place some granulated sugar on tin foil on a cookie sheet. Place in the oven set at 375 for 15 minutes. The sugar should melt. If it doesn't melt then the temperature is too low. Alternative if you put sugar in at 350, the oven should not be hot enough to melt the sugar.
I took two readings of my oven with the temperature set at 350. When the thermometer in the oven read 350 the digital display read 260 on the stove. I had to raise the temperature 90 degrees but the stove would only let me raise it 30 degrees. This is with a new igniter and temp sensor. It's a Whirlpool gas model# WFG374LVS 1. I'm stumped? How do I raise the display up 90??
Thanks for watching. Most models don't allow for adjustments over 30°F in either direction when calibrating. If the temperature is significantly off then it points to a larger issue. Since you've installed a new temperature sensor then you've eliminated that as the source of the excessive temperature. Check all the wire connectors and make sure there is no grease or anything else that might interfer with the electrical signal. Also check that the sensor is positioned correctly. If the temperature is still out by 90°, then it could be a faulty control board.
@@fathompin The over temp I purchase an oven thermometer And it's off need adjustment or Adjust to desired temperature based on interal thermometer My wife also mentioned Convection setting doesn't bake Double cookie trays . Even tho supposed to. She bakes to the extreme Good luck
Is there a way to adjust the allowable range above and below the set temp? We recently purchased a lower quality oven after having owned a couple more expensive models in past years. The main difference we see in this one is that the elements and oven go through longer cycles between on and off which is rather annoying and makes cooking harder to control.
Thanks for watching. The oven calibration is meant to help match the temperature that the oven thinks it's heating to, to the actual temperature inside of the oven. The rate of cycling is not something that is adjustable. A convection fan would help reduce any hot and cold spots in the oven and would help it cook more evenly. As well putting a pizza stone in the oven can help. The stone will take longer to heat up but once it's up to temperature it will help maintain heat and help with consistency of baking.
@@AmreSupply Thanks. Figured as much. This Whirpool stove has overly long cycling time IMO. Even the cooktop. An egg stops sizzling between cycles of the element. The oven sees wide temperature swings between max and min. Terrible.
@@dart70ca The fluctuations in heat can be frustrating. Having more thermal mass like a pizza stone, using a heavy cast iron pan, or adding a bowl of water to create steam inside of the oven will all improve the consistency. As for the cooktop, the heat switches are fairly standard and don't vary much. There are different sizes of elements which can effect it. Carbon steel or cast iron pans can help even out the heat in this case as well.
This was extremely helpful and I know mine is off significantly. I have it at 300 and the food has burnt spots on it and still boiling. It's supposed to cook at 350 or 375. This is only 15 min in.
I haven't done the test yet, but my problem is that the right side of the oven is burning the items being baked??? is it that the oven isn't level??? or is it a temp. problem????
Thanks for watching. It is not common for only one side of the oven to burn the food. Does your heating element evenly cover left to right? It is possible that the element is starting to fail, and there is a short or a hot spot in the element.
Do you mean check temp at 10 min. Then just 5 min. later, then 5 min. later? Or do you mean check temp at 10 min. then set the timer for 15 min. from there, then set the timer to check from there to 20 min. ?
Thanks for watching. Check at 5 min then wait 5 min and check again. The interval length don't matter it could be every 3 minutes or every 4. It's just helpful to get regular sample points to get an ideal of the average temperature over time.
@@AmreSupply thanks. That's where uts at after I calibrated it. It was running up to 391. I bought a good heavy pizza stone to try and limit these 20° up and under swings. Thanks for the video
@@AmreSupply update, I bought a 3/4 thick pizza stone at one of the outdoor stores and re-calibrated my stove again, now my temps only swing 11° on each end of the cycle.
Thanks for watching. Older ovens will use a oven thermostat which is connected to a sensing bulb. This is not digital. Over time these thermostats can wear down and effect the temperatures. www.amresupply.com/catalog/Oven-Control-Thermostats-632506-AD1P
Thanks for watching. Older ovens will use a oven thermostat which is connected to a sensing bulb. This is not digital. Over time these thermostats can wear down and effect the temperatures. www.amresupply.com/catalog/Oven-Control-Thermostats-632506-AD1P
Hi there, thank you for the video. But im desperate for some help! I've got an Hotpoint Oven, model "SI4 854 H IX" . Any idea how to calibrate this model? my oven doesn't have the particular buttons used in this video. I've called the Hotpoint customer service and technical board, none of them know. They want to send an engineer down...which i dont want for literally a 5 second job. Nevermind what they're charging me...
Thanks for watching. Not familiar with that model so I can't say anything for sure. It would be best to check the oven manual which some are available online. It might have specific instructions. In some cases, it might not be easy to calibrate the oven without special tools.
Thanks for watching. An F10 code refers to a runaway temperature. It's likely an issue with the temperature sensor or the control board. Using a multimeter you can test the sensor to see if the resistance is within normal ranges: th-cam.com/video/jnt_mUwdL8o/w-d-xo.html If the sensor is good then it could be a faulty control board: th-cam.com/video/ORTi4lLyoqw/w-d-xo.html
Thanks for watching. Not all ovens will have the same button combinations and features. If it won't start the bake cycle, then try unplugging or shutting off the breaker for several minutes. This can often reset the oven.
@@AmreSupply I did the shut off the breaker but it was only about 2o seconds so I will try again. Also,,, there is a settings button and when pressed it shows error messages. About 3 of them.
Hit the breaker for 10 minutes , no change. But, when I press settings I can get it to go to oven temp change. But, I don't know what to change it to because I haven't the ability to turn it on and check the temp. Should I try taking it down 20 deggrees and see? By the way,,, thanks for being there so far,,, I am also learning new stuff
@@cold2four1 If you have error codes, then it's best to look up them and see what they mean. This video explains some of the codes and what the most common problems are: th-cam.com/video/kxk-itM9UBA/w-d-xo.html Here's our playlist of all repairs: th-cam.com/play/PLCo9SMjkdWBysYYCcg5xQLiVh_cW0JQvt.html
@@cold2four1 We're just happy to help. It might be good to look up your model or reference the manual to see if there are specific instructions for your model. You might be inside of a certain mode. Alternatively if the temperature sensor is faulty then the control board won't let the oven heat. This might show up as an error code but this will depend on the model.
I have increased my adjustment as high as it will go, which is 30 degrees. I needed a 45 degree increase. Are these elements just poorly made? The need for additional degrees beyond the ability to fix is really frustrating, but I accept it since I have no guarantee a new element will be any better. If I need 350 degrees I have to set my oven for 365.
Hi Janet, thank you for watching. If both elements are heating then they are working. The element is a resistor that generates heat when electricity flows through it. It either heats or doesn't heat. The oven controls the temperature by turning the elements on or off. If you've made adjustments and the temperature is still off, then it's likely an issue with your temperature sensor. This repair is shown here: th-cam.com/video/jnt_mUwdL8o/w-d-xo.html
How do I address the women in my life that complain their older ovens do not work like they used to? Can an oven work perfectly with respect to set temperature (as assessed from the test described in this video), but still have valid operator complaints that their older oven no longer ~works like it used to~? I'm talking about two separate ovens. The women are complaining that with oven age they could not rely on the oven temperature and so everything cooked was either under or over cooked? I spent the day helping my mom with her problems (my wife adapts much better with cooking than my much older mom, but my wife is claiming there must be something to my mom's complaints). I found that the set temperature was exactly the average of the oscillating temperatures showing +/- 30 degree swing with empty oven. I then added 2 X pizza stone mass and warm up took 50 minutes as pizza stone temperature ramped up to exactly the set temperature and stayed there. So both my wife and mom are saying their older ovens don't work like they used to and I am saying everything is fine. Where is the disconnect with their complaints that something has changed? I told them to keep a pizza stone in the lower rack to help reduce temperature swing and use an instant-read food thermometer to make sure the food is done. I think they are only imagining better ovens, but I don't want to overlook something. If the set temperature is being hit nicely for the average how can anything be wrong? Thanks for help.
Thanks for watching. Most electric ovens don't consistently stay at a single set temperature as the mechanism of turning elements on and off will cause spikes and drops in the temperature. The average should still be close to the set temperature. Older models didn't really have any particular advantage. They still worked by elements turning on and off. Instead of using a control board and a temperature sensor, those older models used a fluid sending bulb that would turn the elements on and off. The tricky thing is that people often remember something working differently than it was so it's hard to verify if the older models were more consistent or if that's just how they felt. You are right that the pizza stone and having more thermal mass inside of the oven will help with the consistency.
@@AmreSupply Thanks. I’m at a loss to understand how her complaint is at all valid and you seem to be saying the same thing. I have since told her she does NOT need a pizza stone to help with temperature consistency (like I first suggested to her) as I doubt there is need for it. Instead, just monitor for "doneness" the internal temperature of the baked goods she is cooking using an instant read thermometer, AND understand that there are only four basic temperature ranges needed for cooking that her older oven is indeed providing her; i.e. a cool oven has temperature set to 200 °F (90 °C), a slow oven has a temperature range from 300-325 °F (150-160 °C), a moderate oven has a range of 350-375 °F (180-190 °C), and a hot oven has temperature set to 400-450 °F (200-230 °C).
Did this video help you troubleshoot your oven? Did you run into any hurdles? Let us know in the comments!
But what if you can't get it to 350 had a couple of power outages in my city and ever since max it will go is 267
Please help
@@jaimenoble Thanks for watching. It's worth checking the temperature sensor: th-cam.com/video/jnt_mUwdL8o/w-d-xo.html
Thank you for posting this video. It helped with simple to follow instructions and great accurate information.
You're welcome Douglas, we're glad that you found it helpful!
Thanks 👍 Replaced mine today. Took 15 minutes exactly, as a novice. One Philips head screwdriver 🪛
You're welcome, we're just happy to share some good info!
Thank you Going to try this tomorrow. You explain really well. I a m 79yr old women, I have nothing too lose. I going to try doing moving the temperature up or down nothing else. It's off about 18 degrees. I have to set it to 370 to get the temperature up close to 350.
You're welcome! Keep us posted on how the calibration goes!
Thanks for the video, I had to turn my frigidaire gallery up to 550 degrees then hold in the bake button in for 5 seconds in order to adjust the calibration desgrees.
You're welcome, thanks for sharing what steps you took to start the calibration!
This was helpful. My oven is a mess. Its set for 275 but readings are 350 🤦🏻♀️. I was only able to calibrate it for -35. I will need to take additional steps but this is helpful. Thanks so much.
Thanks for watching. You could try cleaning the temperature sensor. In some cases, a buildup of grease can act as an insulator. It is possible that the sensor is starting to fail. You can see how to test the sensor and install a new one in this video: th-cam.com/video/jnt_mUwdL8o/w-d-xo.html
Excellent! Exactly the info I needed! Thanks!
You're welcome, we're just happy to help!
Thank you for the helpful video. I was certain our oven was 5 degrees too low but it’s actually 6 degrees too hot. Unfortunately our Whirlpool oven does not allow 5 degree increments for adjustment but instead 10. I decided to minus 10 and see how that works out.
Thanks for watching, we're glad you found it helpful. When it comes to a 5 °F difference for most cooking won't make a huge difference in most recipes. Even opening the oven door several times during baking can change the temperature for a few minutes so there will be some variance as cooking is done.
Is there an adjustment to narrow the differential between minimum and maximum temperatures during the cycles? I'm getting 50-60 degree differential depending on temperature set point using a sensor offset of +25. I'm assuming the differential is preset and not adjustable though.
Thanks for watching. Most models do not have a way of adjusting the range of temperature. This is usually preset and is fairly wide all things consdiering. Convection cooking helps normalize this, and will reduce hot and cold spots. A 50 degree F differential is considered very accurate when it comes to electronic controls and heating elements that can only turn on and off intermittently.
cool,,, I can't wait to try this and hope that this will fix my over heating problem. Thanks
You're welcome, we're glad that you found the video helpful!
When you said to take measurements at 10, 15, and 20 minutes, did you mean 10, add another 15, and add another 20 minutes? Or did you mean to take the temperature at 10 minutes, then take the temperature again at another five, and then again at another five.? By the last method, my oven is off by 67 degrees.
Thanks for watching. The intention is just to get an average temperature by sampling a few times so take the temperature at 10 minutes, then take the temperature again at another five, and then again at another five. You can take more sample points for more accuracy but just keep in mind that every time you open the oven door you will lose some heat.
All manuals say not to use a thermometer like ones in grocery store, but don’t tell you what to use. So what should I use? I have 2 different brands in my oven that both read the same temp so I’d think they’re right. Oven set to 350, both read 300. What are we supposed to be using?
Thanks for watching. The oven manual might suggest using a thermistor (temperature probe) like those that can be connected to some multimeters or an accurate meat thermometer. Thermistors are heat sensitive resistors and are very accurate.
However if you tested with 2 separate thermometers then you know that one isn't faulty.
There is a small test you can do without a thermometer. Based on it's crystal structure, sucrose or table sugar melts at 365 degrees F.
You can place some granulated sugar on tin foil on a cookie sheet. Place in the oven set at 375 for 15 minutes. The sugar should melt. If it doesn't melt then the temperature is too low.
Alternative if you put sugar in at 350, the oven should not be hot enough to melt the sugar.
@@AmreSupply so cool! I definitely will also try that as I’m still not convinced my oven gets to the right temp. Thanks!!!!
@@sandyc9379 You're welcome!
I took two readings of my oven with the temperature set at 350. When the thermometer in the oven read 350 the digital display read 260 on the stove. I had to raise the temperature 90 degrees but the stove would only let me raise it 30 degrees. This is with a new igniter and temp sensor. It's a Whirlpool gas model# WFG374LVS 1. I'm stumped? How do I raise the display up 90??
Thanks for watching. Most models don't allow for adjustments over 30°F in either direction when calibrating. If the temperature is significantly off then it points to a larger issue.
Since you've installed a new temperature sensor then you've eliminated that as the source of the excessive temperature. Check all the wire connectors and make sure there is no grease or anything else that might interfer with the electrical signal. Also check that the sensor is positioned correctly. If the temperature is still out by 90°, then it could be a faulty control board.
@@AmreSupply Thank you for your quick response!!
@@bobross9321 You're welcome, we're just happy to help!
Absolutely!
I knew something was wrong with my Kenmore convection oven my wife's always complaining about it!
Thanks, we're glad that the video was helpful!
Was there something off with the Kenmore? My mom was complaining about her oven and I found nothing wrong.
@@fathompin
The over temp
I purchase an oven thermometer
And it's off need adjustment or
Adjust to desired temperature based on interal thermometer
My wife also mentioned
Convection setting doesn't bake
Double cookie trays .
Even tho supposed to.
She bakes to the extreme
Good luck
Is there a way to adjust the allowable range above and below the set temp?
We recently purchased a lower quality oven after having owned a couple more expensive models in past years. The main difference we see in this one is that the elements and oven go through longer cycles between on and off which is rather annoying and makes cooking harder to control.
Thanks for watching. The oven calibration is meant to help match the temperature that the oven thinks it's heating to, to the actual temperature inside of the oven. The rate of cycling is not something that is adjustable. A convection fan would help reduce any hot and cold spots in the oven and would help it cook more evenly. As well putting a pizza stone in the oven can help. The stone will take longer to heat up but once it's up to temperature it will help maintain heat and help with consistency of baking.
@@AmreSupply Thanks. Figured as much. This Whirpool stove has overly long cycling time IMO. Even the cooktop. An egg stops sizzling between cycles of the element.
The oven sees wide temperature swings between max and min. Terrible.
@@dart70ca The fluctuations in heat can be frustrating. Having more thermal mass like a pizza stone, using a heavy cast iron pan, or adding a bowl of water to create steam inside of the oven will all improve the consistency.
As for the cooktop, the heat switches are fairly standard and don't vary much. There are different sizes of elements which can effect it. Carbon steel or cast iron pans can help even out the heat in this case as well.
This was extremely helpful and I know mine is off significantly. I have it at 300 and the food has burnt spots on it and still boiling. It's supposed to cook at 350 or 375. This is only 15 min in.
Thank you for sharing, we're just happy that you found the video helpful!
I haven't done the test yet, but my problem is that the right side of the oven is burning the items being baked??? is it that the oven isn't level??? or is it a temp. problem????
Thanks for watching. It is not common for only one side of the oven to burn the food. Does your heating element evenly cover left to right?
It is possible that the element is starting to fail, and there is a short or a hot spot in the element.
I'm curious my oven says 300 and my thermometer says 250 inside the oven do I minus 50 or do I add 50?
Thanks for watching. You'll want to increase the temperature by 50 in the adjustment mode so the oven is warmer when baking.
Do you mean check temp at 10 min. Then just 5 min. later, then 5 min. later? Or do you mean check temp at 10 min. then set the timer for 15 min. from there, then set the timer to check from there to 20 min. ?
Thanks for watching. Check at 5 min then wait 5 min and check again. The interval length don't matter it could be every 3 minutes or every 4. It's just helpful to get regular sample points to get an ideal of the average temperature over time.
is it normal for the oven to be set at 350 degrees and get high and low readings around 320 and 370?
Thanks for watching. Yes the temperature can swing +25 or more degrees during a bake cycle. In your case the average heat will be around 350.
@@AmreSupply thanks. That's where uts at after I calibrated it. It was running up to 391. I bought a good heavy pizza stone to try and limit these 20° up and under swings. Thanks for the video
@@metthem88 You're welcome, we're just glad that the video helped you get it calibrated!
@@AmreSupply update, I bought a 3/4 thick pizza stone at one of the outdoor stores and re-calibrated my stove again, now my temps only swing 11° on each end of the cycle.
@@metthem88 Thank you for the update, a 11° swing is a big improvement!
Mine has a dial to turn on all temperatures
Degrees doesn't show in display
Thanks for watching. Older ovens will use a oven thermostat which is connected to a sensing bulb. This is not digital. Over time these thermostats can wear down and effect the temperatures.
www.amresupply.com/catalog/Oven-Control-Thermostats-632506-AD1P
Mine has a dial to turn on all temperatures
Thanks for watching. Older ovens will use a oven thermostat which is connected to a sensing bulb. This is not digital. Over time these thermostats can wear down and effect the temperatures.
www.amresupply.com/catalog/Oven-Control-Thermostats-632506-AD1P
Hi there, thank you for the video. But im desperate for some help! I've got an Hotpoint Oven, model "SI4 854 H IX" . Any idea how to calibrate this model? my oven doesn't have the particular buttons used in this video.
I've called the Hotpoint customer service and technical board, none of them know. They want to send an engineer down...which i dont want for literally a 5 second job. Nevermind what they're charging me...
Thanks for watching. Not familiar with that model so I can't say anything for sure. It would be best to check the oven manual which some are available online. It might have specific instructions. In some cases, it might not be easy to calibrate the oven without special tools.
What if your oven displays F10 code
Thanks for watching. An F10 code refers to a runaway temperature. It's likely an issue with the temperature sensor or the control board. Using a multimeter you can test the sensor to see if the resistance is within normal ranges: th-cam.com/video/jnt_mUwdL8o/w-d-xo.html
If the sensor is good then it could be a faulty control board: th-cam.com/video/ORTi4lLyoqw/w-d-xo.html
I went to try this and when I pushed the bake cycle button it said "feature not available" and the oven won't turn on
Thanks for watching. Not all ovens will have the same button combinations and features. If it won't start the bake cycle, then try unplugging or shutting off the breaker for several minutes. This can often reset the oven.
@@AmreSupply I did the shut off the breaker but it was only about 2o seconds so I will try again. Also,,, there is a settings button and when pressed it shows error messages. About 3 of them.
Hit the breaker for 10 minutes , no change. But, when I press settings I can get it to go to oven temp change. But, I don't know what to change it to because I haven't the ability to turn it on and check the temp. Should I try taking it down 20 deggrees and see? By the way,,, thanks for being there so far,,, I am also learning new stuff
@@cold2four1 If you have error codes, then it's best to look up them and see what they mean. This video explains some of the codes and what the most common problems are: th-cam.com/video/kxk-itM9UBA/w-d-xo.html
Here's our playlist of all repairs: th-cam.com/play/PLCo9SMjkdWBysYYCcg5xQLiVh_cW0JQvt.html
@@cold2four1 We're just happy to help. It might be good to look up your model or reference the manual to see if there are specific instructions for your model. You might be inside of a certain mode.
Alternatively if the temperature sensor is faulty then the control board won't let the oven heat. This might show up as an error code but this will depend on the model.
I have increased my adjustment as high as it will go, which is 30
degrees. I needed a 45 degree increase. Are these elements just poorly
made? The need for additional degrees beyond the ability to fix is
really frustrating, but I accept it since I have no guarantee a new
element will be any better. If I need 350 degrees I have to set my oven
for 365.
Hi Janet, thank you for watching. If both elements are heating then they are working. The element is a resistor that generates heat when electricity flows through it. It either heats or doesn't heat. The oven controls the temperature by turning the elements on or off.
If you've made adjustments and the temperature is still off, then it's likely an issue with your temperature sensor. This repair is shown here: th-cam.com/video/jnt_mUwdL8o/w-d-xo.html
For mine I had to put a 550f then right away hold bake for 8 sec
Thank you for sharing the steps that worked for you!
How do I address the women in my life that complain their older ovens do not work like they used to? Can an oven work perfectly with respect to set temperature (as assessed from the test described in this video), but still have valid operator complaints that their older oven no longer ~works like it used to~? I'm talking about two separate ovens. The women are complaining that with oven age they could not rely on the oven temperature and so everything cooked was either under or over cooked? I spent the day helping my mom with her problems (my wife adapts much better with cooking than my much older mom, but my wife is claiming there must be something to my mom's complaints). I found that the set temperature was exactly the average of the oscillating temperatures showing +/- 30 degree swing with empty oven. I then added 2 X pizza stone mass and warm up took 50 minutes as pizza stone temperature ramped up to exactly the set temperature and stayed there. So both my wife and mom are saying their older ovens don't work like they used to and I am saying everything is fine. Where is the disconnect with their complaints that something has changed? I told them to keep a pizza stone in the lower rack to help reduce temperature swing and use an instant-read food thermometer to make sure the food is done. I think they are only imagining better ovens, but I don't want to overlook something. If the set temperature is being hit nicely for the average how can anything be wrong? Thanks for help.
Thanks for watching. Most electric ovens don't consistently stay at a single set temperature as the mechanism of turning elements on and off will cause spikes and drops in the temperature. The average should still be close to the set temperature. Older models didn't really have any particular advantage. They still worked by elements turning on and off. Instead of using a control board and a temperature sensor, those older models used a fluid sending bulb that would turn the elements on and off.
The tricky thing is that people often remember something working differently than it was so it's hard to verify if the older models were more consistent or if that's just how they felt. You are right that the pizza stone and having more thermal mass inside of the oven will help with the consistency.
@@AmreSupply Thanks. I’m at a loss to understand how her complaint is at all valid and you seem to be saying the same thing. I have since told her she does NOT need a pizza stone to help with temperature consistency (like I first suggested to her) as I doubt there is need for it. Instead, just monitor for "doneness" the internal temperature of the baked goods she is cooking using an instant read thermometer, AND understand that there are only four basic temperature ranges needed for cooking that her older oven is indeed providing her; i.e. a cool oven has temperature set to 200 °F (90 °C), a slow oven has a temperature range from 300-325 °F (150-160 °C), a moderate oven has a range of 350-375 °F (180-190 °C), and a hot oven has temperature set to 400-450 °F (200-230 °C).
TLDR