Using the oven in my new GE JB988TKWW range I find that recipes do not bake any where near the time specified in recipes. In fact, conventional baking takes considerably longer-at least 25 to 50 % longer. I had the same problem with my GE JB910TKWW range. I've even adjusted the thermostat ala the user manual with no significant effect. My question is this: is it normal for today's new digital ovens to take significantly longer than the older electric ovens? If so, how do I modify the recipes? Does convection baking solve this problem?
First let me address the temp ... Buy a meat thermometer and test it against the temp set in the oven. Though that isn't the most accurate, it should prove whether or not it is way way off.
Second.. convection baking takes considerably less time....
Third... elevation plays a key factor on baking but not so much on cooking meat. Baking above 2500ft elevation takes 20% longer and above.
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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
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
Hi, Two racks never bake as evenly as one unless you use the fan inside the oven if you have one...The fan will also shorten the baking times... The other thing that I would check is to make sure that the lower element in your oven is not blown and you are heating with the top element only...
Many ranges now have automatic conversion when you use convection feature instead of standard bake, but as a general rule, if your standard baking time in the recipe is over 30 minutes, you can lower the convection setting by 25 degrees F and reduce the time by 25% to get the same results as standard baking settings. Please don't rate this if you don't feel it is a Fix-Ya for you, as other ratings lower my score. Thanks.
I was wrong (I think). the baking element probably was burnt out as the repairman said. He replaced it and I thought selfclean still wasn't working. In fact, I think I just had to give the self-clean function more time. Also, I was judging by smell. We have become used to a bad odor during self clean which was missing when it was broken and still missing after the repair. Bottom line, the oven was clean after the baking element was replaced, sans smell.