Picked up a Kitchenaid OTR combo unit a month ago, still have not swapped it out with my existing OTR unit but I have been playing with it. decided to check the oven calibration after burning a cake the other day it was WAY off. I set it for 350, let it heat up and stabilize, my VOM temp probe indicated 378... Not good.
The unit does have an option to calibrate the oven temp, one option was to reduce the temp by 2o degrees, I applied it and the oven was very stable around the 350 set point, very little temp swing, not more than 5 degrees under or over from what I saw. This is certainly much better than the average oven with 20-30 swings.
I guess being a convection oven I should reduce the cooking temp 25 degrees, some oven do that automatically, I see nothing in the instructions that indicate this oven does. It does have both auto cook and manual. The auto cook has an option for an Angel food cake, and I've make a few, they do turn out fine in 30 minutes or less. The unit also came with a steamer basket, did some broccoli tonight and it was done just right. Three are directions for doing pasta in the steamer basket - I might try that but see little advantage over standard stove top cooking for pasta.
Anyone else use one? Any tips or tricks?
The unit does have an option to calibrate the oven temp, one option was to reduce the temp by 2o degrees, I applied it and the oven was very stable around the 350 set point, very little temp swing, not more than 5 degrees under or over from what I saw. This is certainly much better than the average oven with 20-30 swings.
I guess being a convection oven I should reduce the cooking temp 25 degrees, some oven do that automatically, I see nothing in the instructions that indicate this oven does. It does have both auto cook and manual. The auto cook has an option for an Angel food cake, and I've make a few, they do turn out fine in 30 minutes or less. The unit also came with a steamer basket, did some broccoli tonight and it was done just right. Three are directions for doing pasta in the steamer basket - I might try that but see little advantage over standard stove top cooking for pasta.
Anyone else use one? Any tips or tricks?
