Question about GE Spectra JBP78 Electric Kitchen Range

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Items are not baked all the way through

I prepared two cakes and both were not baked all the way through. I preheated the oven to 350 and it beeped indicating that it was preheated. But after adding additional time of 10 minutes the cakes were not baked all the way through. The second time the cakes did not rise and appeared to be cooking slowly, but when tested were not cooked all the way through. Does this sound like the heating element needs to be replace? The oven is a GE Spectra and is probably 7 years old.

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Put a thermometer in the oven to see how the temp is vs what you set it at. If temp is off by more than 25 degrees replace the oven sensor. I cannot see your repyl due to some tech issue w/ the site, so it may be a day or so before I can reply again. Please leave feedback for me if appropriate. Thanks

Posted on Nov 28, 2008

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Recipe for oatmeal cookies


Oatmeal cookies
Makes 20 cookies 1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
dash of nutmeg (optional)
dash of ginger (optional)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 1/2 cups quick cooking oats
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray with non stick spray.
In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, nutmeg, ginger, baking soda, salt, baking powder and in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared baking sheet . Flatten with the bottom of a measuring cup dipped in sugar.
Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to rack to cool completely.

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helllo dis.... There are many things that can cause cakes to fall in the middle.... Jumping, etc., around the baking area is unlikely to be a problem except with very delicate sponge or angel food cakes. More likely, cakes fall when the crust appears to be done, but the batter is not baked through the middle. An uneven baking temperature is a frequent culprit; check the temperature of your oven with a separate baking thermometer, and be certain that your oven holds a steady heat through the entire baking period. Some older ovens preheat properly, then cycle off and drop the temperature after 15 or 20 minutes, which causes the uncooked portion of the cake to fall.

Less likely but possible problems could be inaccurate proportions of baking powder or baking soda if the cake is made from scratch. This could occur with cake mixes if sour milk or buttermilk is used instead of regular milk; the additional acid in sour milk requires additional baking soda to rise properly. Eggs that are not beaten properly, or perhaps beaten too much for the type of cake being made, might also cause problems. Joe

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Just about any gas grill can be used like an oven. In fact, just about any thing you bake in an oven can be baked on a gas grill using the indirect cooking method.

All you have to do, is preheat the outer burners (one on the right and one on the left). That's assuming you have a 3 or more burner gas grill. to the proper temperature that your recipe calls for. When I say, "preheat", I mean with the grill hood closed. This may take a little longer than what your kitchen oven would. In the meantime, prepare the cake batter according to the recipe's instructions. Once the grill has been heated to the proper temperature. place the cake pans in the middle section of the grill, close the hood and bake the length of time required in your recipe.

Try no to peek to much, as each time you open the grill's hood, you'll lose as much as 20 degrees in temperature. Use time and your nose to determine if the cake layers are done.

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When set to bake eg: 350 degrees the audio alarm will indicate it's reached temp but the oven is 50- 75 degrees lower. Must wait another 15 min for it to reach the proper temp. Have tried to adjust the off...


If you are monitoring the oven temperature with an analog style thermometer you may actually be ok, but seeing the thermometers slow reaction time.
Some newer ovens actually do pre-heat beep prior to reaching temp in an effort to conserve eelectricity.
A good home test is to try your oven at several different temps to see if there is any variation in internal temperature. Try it one day on 300, the next at 375 and another day at 450. Give your analog style thermometer time to catch up (usually just about 15 min) and leave it on for a half an hour to see if the temp maintains.
Also Beware of aluminum foil AND THE NEW OVEN LINER MATS as they can alter oven performance bay absorbing and blocking the ovens natural heat radiation and convection air flow currents that happen in all ovens, not just convection models.
Another interesting fact is that older ovens used a thermostat in them that operated much like your thermometer and was very slow to react making the oven typically about 100 degrees hotter than where the customer set it. This was just a fact of life before the advent of electronic temperature management and became noticeable when people began trying to bake older "hand me down" recipes in the newer ovens with less than stellar results.
You can mimic the older oven performance by preheating the oven about a hundred degrees higher than called for and after it reaches temp, re-set it to the correct temperature and put the items in right away.
If you find your temperatures fluctuating ask your servicer to replace first the temp sensor and as a last resort the control board as this part is usually pretty expensive.
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hummmm this sounds similar to what is happening to me. I am praying someone will have a solution, I don't want to have to explain to my daughter who is going to be 4 tomorrow, why I can't bake her cake.

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