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Well, your temp sensors can still be bad. If not, there's always a new control board you buy!
However, I wouldn't drink water from that oasis without making ABSOLUTELY sure I'm not seeing a mirage.
The only common denominators between your upper and lower oven temp readings is the firmware and the oven thermometer you are using to visually check the temps.
What type of thermometer are you using to check your oven temperatures with?
If it's not a digital thermometer used specifically for testing ovens, you might just be leading leading yourself astray.
You need a calibrated thermometer. If I don't have a calibrated digital thermometer on me, I use two or three oven thermometers (the dial type) and average the readings.
It's the only way to be as close as possible with a digital probe.
If you have thoroughly verified that your oven is in fact not reading the correct temperature, then you can adjust it +/- 35 degrees F via your oven's control panel.
To adjust the oven temperature:
1 - Press Setup pad.
2 - Select the down arrow to scroll to the next screen.
3 - Select Temp Adjust using the Quickset pads.
4 - Select upper or lower oven (select models).
-"Set temperature offset using the Upper Set Knob" is displayed.
5 - Enter the desired temperature change using the Set knob.
The temperature can be increased or decreased up to 35 degrees.
The temp. change is displayed at the top of the window.
6 - Press the Set knob to accept the change.
Now, if you are still worried about the temp. reading being off, replace both the upper and lower temp sensors. That's all you can do besides replace the main board.
an Ice and water mix ( ice that is currently melting ) will read 32f or 0c.... solid ice will read below that, even as low as absolute zero. Try using a test that is at the \'change of state\' of a substance. Otherwise you\'re just blowing smoke.
No, that is just fine. As a matter of fact, older ranges often had 50 to 60 degree swings in temp. Your oven temp (assuming your thermometer is dead on accurate) is 347 + 365 / 2 = 356 degrees when set at 350. I never mess with ovens which are within 10 degrees of set temp. (when checking the temps, make sure to take the readings after the oven has cycled on and off at least three times, and use a good digital oven calibration thermometer)
Perhaps the item you are using to check temperatures is not accurate. I my line of work, I use a digital thermometer which records immediate temperature. Perhaps understanding the process will help you see more accuracy in the way you read the temperature in your oven. Allow me to offer this explanation....First of all, place your thermometer near on the top rack as close to the oven temperature probe as possible. This probe is the focal point for your oven and detects the temperature and opens the electrical circuit to turn off the element when the desired set temperature is attained. Set your electric oven to 300 degrees and hopefully, you have a window in your oven to watch. The bake element will come on and the temperature will rise until it reaches 300 degrees. It is at this point when your oven bake indicator light should go out. When this happens....look inside. The element is still bright orange and emitting heat and will continue to raise the temperature in the oven to approximately 325 - 340 degrees. With this noted, you will see the temperature beginning to drop 315, 310, 300, 295, 290, 285 perhaps even 280 or some even lower to 275 and then the indicator lamp will go on indicating the circuit has closed thus turning on the element, Finally there is a variance and no range GAS or ELECTRIC will ever maintain a even 300 degree temperature. The calibration set point is based on the 300 degrees. If your oven light goes off within 20-25 degrees of three hundred degrees, your oven is already calibrated pretty close and I would not attempt to adjust it at all.
You may not need anything. Most people test their oven with a dial type oven thermometer. They are slow to react and often not very accurate. When I test an oven or install a new thermostat, I use a digital thermometer with a remote temperature probe, hanging from the center of the oven, which shows the temp in tenths of a degree. I let the oven cycle on and off at least three times, then take the high and lower readings on the next cycle and average that out to see what the actual oven temp is. Most of the time, if there is a dial type thermometer in the oven it is very slow to react. After 3 to 5 cycles, they often show close to what the actual oven temp is, but the only way to know for sure is to use the more accurate digital thermometer. Most ranges with digital displays can be adjusted + or - about 35 degrees. Check your users manual for this info, but don't mess with it until you have checked the oven with a digital thermometer! Please don't bother rating this solution, as anything but a Fix-Ya drops my score. Thanks.