Our oven is not cooking our food all the way through. We cook it for the given time at the given temperature and the food is not cooked in the middle.I made a banana bread and the outside was brown and cooked and the middle was still batter.
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Re: oven is cooking unevenly
Ladder, here are some suggestions to try to help you with this problem. Make sure that you wait another 10 minutes to put your food in after the preheat light goes out or tone goes on. The manufactures like to get that energy effecient label on these ranges. If your utensil is dark, darkened by age or glass, these will absorb more heat and can cause over browning. Lower the oven temp for these types of utensils or use a pan with a shiney finish. Make sure the utensil is not too close to any oven wall. Do not check for doneness until minimum recommended baking time. Opening the door frequently causes the lower element to cycle and provides too much intense heat. Use the second or third rack from the bottom. Finally, check the owners manual for calibration instructions. You might be off with that. Catriver...post back.
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Solution to your microwave problem is given as below.
* 1 Set your Daewoo microwave on a countertop near an electrical outlet and plug it in. Open the door and place the circular roller guide in the center of the oven cavity, then place the glass cooking tray over it.
* 2 Set your food on a microwave-safe dish and then put the dish on the cooking tray and close the door. Make sure that it latches properly.
* 3 Turn the upper knob to select a power level. Power levels include "Defrost," "Med-High," or "High." If your Daewoo has a touch pad, touch the "Microwave" button once to set the highest power level. Touch it consecutive times to lower the power level.
* 4 Turn the lower knob to set the cooking time. For cooking times less than two minutes, turn the knob up past the two-minute mark, then back to the correct time. For touch pad models, enter in the cooking time with the numerical keys and then press "Start."
* 5 Open the door at any time to stop the cooking and check the temperature of your food. Shut the door to automatically continue cooking, or turn the timer knob to the right to add more time. For touch pads, press the "Stop/Clear" button, then key in a new cooking time and press "Start."
* 6 Open the door when the timer reaches the "Off" position and take out your food.
They're totally non-interchangeable as they're two totally different ways of cooking.
There is no correlation at all between a temperature setting used by electric and fan ovens and the microwave power level, there's not even a rule of thumb. For microwave cooking, the fat, sugar and water content of any given food item as well as the mass and shape are what determine cooking times and microwave power levels, and not all foods can be safely microwaved as high fat/sugar content foods may catch fire.
ooking with a convection oven requires some adjustments, but may prove much easier and more rewarding in the long run. Because the heated air transfers heat
more efficiently to cooking containers and exposed food surfaces, food
will take less time to cook. Most recipes can be cooked for 25% shorter
time, which ends up saving energy. The temperature at which food cooks
may need to be lowered slightly on a trial and error basis.
Preheat ovens only when necessary. With conventional ovens, keep the preheating time to a minimum. Unless you're baking breads or pastries, you may not need to preheat the oven at all.
Food cooks more quickly and efficiently in ovens when air can circulate freely. Don't lay foils on racks. If possible, stagger pans on upper and lower racks to improve air flow.
Use glass or ceramic pans in ovens. You can turn down the temperature about 25°F and cook foods just as quickly.
Do not open the oven door often to preview the food. Each time you open the door the oven temperature drops by 25°F. Watch the clock or use a timer instead.
Full-size ovens are not very efficient for cooking small- to medium-sized meals, it generally pays to use toaster ovens or microwave ovens.
Check to be sure the oven door gasket is tight. Adjust or replace gaskets as required.
If you have a self-cleaning oven, consider using the self-cleaning feature immediately after regular baking when the oven is still hot. Less energy will be required to reach the cleaning temperature. Try not to use the self-cleaning feature too often.
Keep range-top burners and reflectors clean; they will reflect the heat better and save energy.
Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air. A 6-inch pan on a 8-inch burner will waste over 40% of the energy.
On electric stove-tops, use only flat-bottomed pans that make full contact with the element. A warped or rounded pan will waste most of the heat.
When cooking with a gas range-top burner, use moderate flame settings to conserve gas. Also make sure the pilot light is burning efficiently, with a blue flame. A yellowish flame indicates an adjustment is needed because the gas is burning inefficiently.
Whenever possible, use a pressure cooker. By cooking food at a higher temperature and pressure, cooking time is reduced dramatically and energy use is cut by 50-75%.
I agree, the heating is very uneven in our oven, however, when I calibrated the temperature with a thermocouple, I discovered that the temperature gauge was 25C too hot! That is, if I set the oven temperature gauge to 155C, it was actually 180C inside the oven! Taking this in to account, it is now much easier to cook things without them burning.
To preheat oven just select the temp you intend to cook at and wait until the red light goes out,it is then preheated
Then you can put your food in and carrying on cooking.
Yes you do put it on fan symbol, but make sure it is on the right one , as some ovens have fan only as well as fan and heat.
Plz rate this solution.
sounds like a bad bake ignitor(uneven heat,long cook times, long preheat times, perhaps even gas smell while cooking)as far as the heat from under the clock assy thats the normal vent( nedds to release heat somewhere, not a problem
consealed bake means that the bake element on the bottom had a metal plate above it to make it easier to clean and to allow you to use the lower racks without burning the bottom of your food. To use, you want to make sure that the oven temperature that you set has been reached before putting in your food to be cooked. You also should put the racks one notch lower than you normally would. If you do this, you should have no problems with your food cooking unevenly.