We set temp to 350F and bake mode. The preheat indicator goes off while the internal temp is 60 degrees lower then the target temp. AFTER the preheat temp goes off, it takes about 30 min for the internal temp to reach target. GE technician tell me that this is the way GE monogram oven is designed. The manual says to put food in as soon as the preheqat indicator goes off. We cooker chicken cutlets for 45 min, they came out raw. Is this GE monogram feature? Is the manual incorrect? Was the technician a moron? Please, help!
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First of all, most oven thermometers move very slowly compared to the electronic sensors and controls on the oven. To make sure you are getting an accurate reading, the thermometer should be in the center of the oven, the oven should be preheated, then wait another 20 minutes after the preheat beep. If the temperature is less than 35 degrees higher or lower at this point, it can be adjusted via the controls. Usually on GE ovens you press and hold bake and broil at the same time until SF comes up in the display. Then press bake, then use the arrow keys to raise or lower the temperature setting. If the temperature is more than 35 degrees off, you may have a bad sensor, bad control board, or other problem.
more than likely there is an issue with one of the temp sensors. you will need to press and hold clear then upper on off at the same time then release them then immed. press clear 3 times and hold on the 3rd till the service screen appears. on the right side you will see internal temp and catalyst temp they should be equal or very close. ill bet one of them is alot higher than the other if so the sensor will need replace but depends which one is bad as there are 2 of them. if the problem is on the lower just repeat above but use lower instead of upper
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.
Good Luck with this!
The Taylor oven thermometer you bought is decent at best. It is most likely the sensor inside the oven. Has your clock displayed any fault codes? F, followed by a number? Changing the sensor will probably correct the problem.
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.
You can re-calibrate the oven as follows;
press BAKE pad.
select temp of 500 degress or more.
immediately PRESS and HOLD the BAKE pad until "00" appears.
Then press the + or _ pad to adjust temp up or down 5 degrees at a time.
When fimished press the Clear/Off pad.
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