Hi! (I'm not sure I'm doing this posting thing correctly!
) I have a 1960s GE Americana electric range. Yesterday, I cooked a pork roll in its upper oven set to 425...in a Pyrex baking dish lined with aluminum foil. (I'm also no cook, really, so if there's anything I shouldn't have done in the actual basic baking process feel free to call me a bozo.) The Pyrex broke in half at some point during the baking. Now, admittedly, it's an *old* very scratched up dish, so I'm not sure if the dish's integrity played any part in it, but I'm wondering if the oven itself is running wayyyy higher than 425? How do I and what instrument would I use to gauge whether the oven is at the temperature I've chosen? Thank you so much for any advice!!!
) I have a 1960s GE Americana electric range. Yesterday, I cooked a pork roll in its upper oven set to 425...in a Pyrex baking dish lined with aluminum foil. (I'm also no cook, really, so if there's anything I shouldn't have done in the actual basic baking process feel free to call me a bozo.) The Pyrex broke in half at some point during the baking. Now, admittedly, it's an *old* very scratched up dish, so I'm not sure if the dish's integrity played any part in it, but I'm wondering if the oven itself is running wayyyy higher than 425? How do I and what instrument would I use to gauge whether the oven is at the temperature I've chosen? Thank you so much for any advice!!!
