The Hotpoint oven mystery is solved!!

[norgeway]

As most of you know I have a 1961 Hotpoint 40 inch range in my kitchen, I really like it ...all but the oven, ever since I got it it seems to brown stuff way too much on the bottom, I checked everything I could think of, the temperature was dead on what it was set at, both elements were working correctly..?????? Finally, a light went on in my dim little brain!!!! I had wondered why the bake element was smaller than what was in most ovens....so I hunted around in my stove parts and found a GE element from a similar oven...When I compared the 2, it became clear, sometime in the past the bake element had been replaced with a smaller Hotpoint wall oven bake unit, I changed it out with the wider GE unit, and miraculously now it browns perfectly, evenly like it should, I never would have believed a bake unit that was smaller would have made that much difference.

 

[turquoisedude]

Hans, size matters.... We all knew that....  LOL

 

Seriously, congratulations on solving the mystery of the Hotpoint!  Happy baking!!

 

[tomturbomatic]

Great detective work. The smaller element put more radiant heat under the food instead of around the perimeter of the oven like the properly-sized element would.

 

[appnut]

Congratulations Hans.  I knew you'd get to the bottom of it.  "Element"ary my dear Watson.  You still looking to add some Flair to the kitchen? 

 

[norgeway]

I baked a

Pound Cake and a pan of biscuits,, both were perfect, The only thing I need to do now is find a new outer glass for the door, mine has a crack in it.

 

[philcoford]

Great Lesson

Thanks for sharing that,good to know. I am glad to hear another person cooking on a 61 Hotpoint too!
Do you have a picture of it so we can look for a door glass for you?
Scott