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Question about how I finally figured out my oven runs 25 degrees cold, and it was the biscuits that tipped me off
For about a year I thought I just sucked at baking. Everything came out pale and doughy in the middle. I kept blaming the recipe, my flour, the humidity, all of it.
Then last week I did frozen biscuits on a sheet pan as a lazy breakfast. Package said 400 degrees for 12 minutes. Mine came out raw in the center at 18 minutes. That is when it clicked. I grabbed a $7 oven thermometer from the hardware store, stuck it in there, and sure enough my oven sits at 375 when I set it to 400. Twenty five degrees off, the whole time.
So every single thing I baked over the past year was undercooked by design. Cakes, cornbread, a meatloaf I thought was just greasy. All of it my oven lying to my face.
Now I just set everything 25 higher and wait. Biscuits finally came out right. I feel dumb but also kind of mad I never checked sooner.
Did anyone else's oven do this or did I just get a lemon? And is there a way to actually fix the dial or do I just live with the math forever?
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tessa_clark7412d ago
Mine was off about 30 degrees too and I baked on a cheap sheet pan for months wondering why nothing browned. I grabbed a thermometer from the grocery store for like six bucks and just taped it to the rack so I stop forgetting where it is. There's usually a little screw behind the knob you can turn to adjust the dial, but on my old rental stove the knob popped off and cracked so I never messed with it, I just do the math now. Doesn't fix the waiting though, a 25 degree gap turns a 12 minute biscuit into an 18 minute biscuit every time.
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