I have an older(?) blodgett electric convection overn, and I bake cakes, it has just recently started baking the edges really fast, browning the tops but the centers seem to take forever to bake making the edges overbaked even hard on some larger pans. My shop is in a very rural area of N Fl and now one around here works on commercial appliances.. and I have to wait forever to get someone out of Gainesville and it cost of fortune... was wondering it you had any suggestions as to what I might be able to repair or replace myself.. hubby pretty handy..
thanks in advance for you time
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Re: blodgett conv oven heating
A couple of things to check--are you baking more product than usual at one time?does your oven have a load control dial?if so the dial could be set wrong or inoperative.if your baking to much product than normally the excess moisture could cause this.has any electrical work been done to the oven or its power line.is the fan running clockwise?when you look at the fan do you see a tube in front of it?if so check for a blockage (tinfoil).lastly you could have a bad heating element.
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Manufacture and model would be nice ohm out the bake element might be open some are in the oven cavity others are hidden below the lower oven plate and have to check from the rear by removing back cover in the bake mode the broil element element cycles on/off thats why you have some heat.
it could be the oven temp sensor rod located near the top of the inside of the oven,or possibly the bake element has a hot spot on the element and can no longer pass enough current thru this spot to correctly heat to your settings a hot spot on the element will look discolored in this area
if your oven is gas its is very difficult to make perfect baking of of the uneven heating,if your oven is elecric is with convection that one good compare to gas oven on an electric oven without convection, the advantage of oven the with convection is even heating.
Bake and convection bake settings both use the bottom bake element to heat. It would be unusual for bake to work without conv. bake working. You also have pure convection which uses a different element surrounding the conv. fan on the back of the unit. If you press a feature and nothing happens it's the touch pad. If it comes on then turns back off it's probably the ERC (clock). If it comes on and wont heat only in pure conv. possibly an upper relay board or element problem.
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.
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