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Re: oven wont bake at the right temperature
Sorry for the cookies have you tried going to the viking web site and downloading a manual on your oven. Usually they will explain how to calibrate the oven. Hope that this helps if not let me know please thanks
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1. Ovens are different. There are with the lower heat, there is with the upper and lower (electrical). Accordingly, the paper should be placed where you bake a cake, that is, usually in the middle of the oven or higher (on a baking tray).
2. I think that on average the oven warms up to the desired temperature for 10-15 minutes. Again, since we need a baking temperature, reheat as usual for a pie. Never miss deadline with our essay service
Electric ovens are always different from gas ovens. You have to set the temperature on average 10-15 degrees lower and watch out 15 minutes earlier if you are baking cakes, 5 mins for cookies etc. Always bake in the centre of the oven. use a metal bowl of water in another tray which may help balance out the temperature
does the oven bake properly when it does reach temps? if this is a newer oven, with a hidden bake element, they do take longer to preheat so may not have any problems, just give it about 15 minutes to preheat. if it is older and doesnt bake right, then you may have a bad bake element. the unit will heat but wont bake right. unplug the oven and take the bake element to your local parts house, they can check it and sell you a new one if needed.
Hi There I have found some stuff for you to read and hope this will help. Let me know how it goes. It won't bakeUsually,
when an oven won't bake, it's because the bake element is burned out.
The bake element is the black, pencil- thick tube at the bottom of the
oven. When the oven heats, the element glows red. This element has an
expected life-span of several years. It may last for only one; it may
last for many more. When the element burns out, you need to replace it.It bakes poorlyHere are two instances of when food "bakes poorly:"When
the food you're baking is done on top but not on the bottom--or when
baking just takes far too long to finish--the bake element may be
burned out. You
may get fooled into thinking it's working, because the oven is hot
inside. But many electric ovens use the broil element, too, during the
preheat and bake cycles. So the food may be getting heated only by the
broil element, which causes poor baking results. If
the bake element is burned out, replacing it should solve the problem.
Otherwise, you need to further troubleshoot the oven's electrical
system to locate the defective wire or component.When
the temperature is consistent but too high or too low, it could be one
of several different things. First check to see if the thermostat
sensing bulb has come loose from its holder. It could be lying on the
floor of the oven or resting on the heating element. This would cause
the oven to not heat correctly.If the thermostat bulb is not dislodged, it's likely that the thermostat or sensor is either mis-calibrated or defective. Electronic
ovens with a digital display use a sensor to monitor oven temperature.
To solve temperature problems for these models, you may need to replace
the sensor. On some digital-display models, you can calibrate the
temperature using the key pad. See your operator's manual for details. Ovens
without a digital display often use a mechanical system for controlling
temperature. On many of these units, you can remove the thermostat knob
and adjust the knob itself to more accurately represent the actual
setting of the thermostat. If,
when you remove the knob, there's a screw on the back of it with a
small calibration plate, you can loosen the screw, adjust the plate,
then tighten the screw again. If the knob isn't adjustable, and the
oven temperature is off by more than 30 to 40 degrees, you need to
replace the thermostat to solve the problem. Best Regards Richard
I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.
As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.
The convection oven does a good job of cookies, and the broil mode is okay.
I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.
If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.
I have just checked the baking guide in the manual and have found that it may not be us after all. (Maybe this is why they telll us to read the whole manual. Well, I never have) According to the cooking time for Baking, the range is very extensive. For example, an angel cake at 350 could take from 28-50 minutes, buscuits at 375-400 could take 8-16 minutes, layer cakes at 350-375 could take 25-40 minutes, pound cakes at 325-350 could take 45-70 minutes and fresh pies at 400-450 could take 35-60 minutes. Basically, the baking directions on the box means absolutely nothing to use Amana oven owners. We have no choice but to cook our food or baked goods until they are cooked, whenever that may be. :) Linda