Just wanted to remind people you bake to periodically check their oven for proper temperature calibration. Last fall I picked up a great Electrolux Wave Touch oven and have been quite happy with it, but questioned the accuracy of the temperature setting. I had a problem with the meat probe and the great people over at Fixitnow.com were quickly able to link me to the service info. Turns out my probe is bad, but in reading the info I found how to properly adjust my oven.
Various brands do it differently, but for my brand the service info indicates not to take a reading until the unit cycles 5 times. It states initially the oven overshoots the target temp by a large amount. I was taking reading when I first set the oven, as soon as the indicator was out I did a reading, and it was always high. My unit is capable of adjusting the set temp up or down 35 degrees and I had played with that setting. I doing research I found that the temp swing in the average oven can be as much a 40-50 degrees!
Using the most accurate thermometer I have, a candy thermometer, when my oven was set a 350 it was actually 362, and I watched the temp drop and rise over 25 degrees. It took me over an hour but I tamed it quite nicely, temp swing is now 10 degrees either way of the set point, much better than it was. I actually adjusted the temp reading down 13 degrees.
I reading I found that a Whirlpool tech said that in their units the elements cycle on for a full minute. If the oven calls for heat the bottom element runs for a full minute and then the temp is sampled again. There is no variable power so the element runs at full power. That would explain large swings in temp in most ovens. One other surprising bit of info I came across is that it's often hotter at the bottom of the oven than at the top. I guess it makes sense when you think about it,the element is there, but always knowing that heat rises I always lowered the rack when I was worried about things browning too quickly.
Anyway, after all this, I had to use it. I baked my favorite Custard Chiffon cake and it was better than it's has been in years. Tender and moist with a fine texture, I had forgotten how good it can be.
Various brands do it differently, but for my brand the service info indicates not to take a reading until the unit cycles 5 times. It states initially the oven overshoots the target temp by a large amount. I was taking reading when I first set the oven, as soon as the indicator was out I did a reading, and it was always high. My unit is capable of adjusting the set temp up or down 35 degrees and I had played with that setting. I doing research I found that the temp swing in the average oven can be as much a 40-50 degrees!
Using the most accurate thermometer I have, a candy thermometer, when my oven was set a 350 it was actually 362, and I watched the temp drop and rise over 25 degrees. It took me over an hour but I tamed it quite nicely, temp swing is now 10 degrees either way of the set point, much better than it was. I actually adjusted the temp reading down 13 degrees.
I reading I found that a Whirlpool tech said that in their units the elements cycle on for a full minute. If the oven calls for heat the bottom element runs for a full minute and then the temp is sampled again. There is no variable power so the element runs at full power. That would explain large swings in temp in most ovens. One other surprising bit of info I came across is that it's often hotter at the bottom of the oven than at the top. I guess it makes sense when you think about it,the element is there, but always knowing that heat rises I always lowered the rack when I was worried about things browning too quickly.
Anyway, after all this, I had to use it. I baked my favorite Custard Chiffon cake and it was better than it's has been in years. Tender and moist with a fine texture, I had forgotten how good it can be.
