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Whirlpool oven - app. 12 yrs. old - Model RF376PXYN 4

When baking (pies/cakes/breads, etc.) outside browns/burns before inside is cooked - have tried different rack positions/ adjusting to lower temps - nothing seems to work

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vest6
  • 196 Answers

SOURCE: Oven not cooking evenly, outside is getting brown but inside is undercooked

Sounds like the igniter is not operating at full capacity. What happens is that the oven does not light when it should. Instead, the oven is cooling down much too far so when the oven does light it has too heat more rapidly. This causes the outside to brown/burn long before it should.

Posted on Jan 26, 2008

  • 4 Answers

SOURCE: OVEN NOT BROWNING CAKES

put dynamite in container. if it blows up, too bad

Posted on Jan 14, 2010

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I'm so tired of this! Everything I bake is overcooked/burnt on outside and not cooked on inside. IE..banana bread, cookies, muffins. I have two gauges that are telling me that the temperature is correct. I...


The cheapest would be to go buy an oven thermometer. A couple of dollars. Set oven at 350. Put thermometer on the oven rack. Put in a cake pan, etc with water in it. Let be 15-30 minutes. Then read the thermometer. You can tell by how much it is off.
Really, what might have to be replaced is the thermostat. That constantly trying to kick in would be the ticking noise.

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I have an older model double oven by Kenmore - probably 15-18 years old. I was baking bread in foil three days ago and the oven set on bake 325 degrees. (I had been cooking a roast in it for several hours...


Hi.

the oven may have locked in consequence of the self cleaning cycle.

After unplugging, allow the oven cooling down for few hours.

If the is still locked, then the high temperature generated in self cleaning cycle may have damaged temp probe, door latch, or electronic control.

Parts must be tested to discover the fault.

Call Kenmore at the number listed on the owners manual.

Regards.

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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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Best setting for baking cakes


good day,
hope this link below will solve your problem.

baking.

The best bread machine we've found for gluten-free bread baking. Programmable feature puts you in charge. Bakes a delicious 1.5 to 2 pound loaf every time. It has a viewing window, automatic settings for breads, cakes and jam, sourdough starter and programmable cycle that makes gluten-free bread in under two hours!

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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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1 Answer

OVEN NOT BROWNING CAKES


put dynamite in container. if it blows up, too bad

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Oven not cooking evenly, outside is getting brown but inside is undercooked


Sounds like the igniter is not operating at full capacity. What happens is that the oven does not light when it should. Instead, the oven is cooling down much too far so when the oven does light it has too heat more rapidly. This causes the outside to brown/burn long before it should.

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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

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