Question about Jenn-Air JJW8330D Electric Single Oven

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Trouble baking Every time I use this new oven to bake cookies, they ALWAYS come out burned on the bottom. My cakes fall, and meats are alos blackened on the bottom , even if I use the uppermost rack position. What is going on? Is the oven not calibrated correctly?

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Re: trouble baking

Sounds like it's running too hot. Check temps. May have a stuck relay on board. Run oven and check to see if bake element is cycling off when it reaches temps. It should stop glowing within
15 minutes from start. If it doesn't you need a relay board most likely.

Posted on Nov 04, 2007

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Why does my new stove, bought Feb. 2014, have a problem cooking my meats or cookies?

Read your user manual about settings and rack placement.
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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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When baking the oven doesn't bake evenly and always bakes quicker than the time on recipes. Items burn and the middle is raw. Can the oven be recalculated to work better?? John

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My baking element burned into. can my oven work with just the broil element or does it need both.

I don't know if the broil element will work with the thermostat -- it's usually run full on. You could experiment and see, but the oven will not work correctly with just that element. You're used to baking with heat from the bottom and there is a difference. You might get away with it for pizza and meats -- MAYBE. But, even if it does work with the thermostat, do not try to bake with it unless you plan ahead to throw whatever you're baking away. Cakes, pies, etc. will be ruined with hea from the top. Replace the element -- they're not too expensive and they're easy to change. Just turn the power off first!

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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.

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A separate oven thermometer is absolutely necessary in baking. Something similar to this would be cheap and easy.

Or you could go for a digital one with a probe.

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Trying to better define the problem....

Do you have any cuts, holes or "shorting" or tin-foil/aluminum around your bottom bake heat-element? If so, you may need to replace the baking Heat Element. (Ensure you do not use aluminum foil around your heat element to prevent your oven from getting dirty)

To replace your baking heat element, with power off; remove 2 screws securing the bake element. Slightly tug and pull towards you for about 3 inches or so and disconnect the connecting wires at each end. Then completely remove the heat element and install new in reverse manner. Whats' you're model number?

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