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OK, Peter says the oven doesn't bake properly...takes too long and doesn't brown nicely. Mike the serviceman says "cook everything 25 degrees higher than recommended and remember, gas ovens are moist heat and don't always brown well". .....Hmmmmm, well, my baking experiences have turned out just fine, not as brown as I want and cooked longer at higer temps, but I'm not complaining. Have others had these same issues ? Our flame calibration looks ideal, we have complete lighting, no dead spots, we maintain temperature beautifully...what gives ? Do we need to put an eggwash on everything ?
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Well heck, would you believe me when I tell you mine seems to "over brown"!! My cornbread is always milk chocolate brown, but not burnt.
I always keep a temp gauge my oven. Do you??
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CHAMBERS ovens are some of the most EVEN cooking ovens I have ever seen - that cast iron floor is EXCELLENT for distributing the heat evnely, and the insulated walls, front, and rear, are too!
Are you SURE your oven is properly calibrated?
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Todd,
I am having hubby do just that when he gets home.
I do notice, it takes no time to heat up. Faster than my old "modern" one.
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Berlyn and Todd, I do use an oven thermometer and it is dead on...the more I think about it and the more I use it, the more I wonder if it is a problem with recipes and ingredients....going to continue to experiment...
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I seem to have the opposite problem as Berlyn - my oven seems to take forever to heat up. The temp remains steady and I do get things to brown though. Things seem to take longer to bake than the recipe book says or recipes from Treatmaker, but I'm at a pretty high altitude.
Ann
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I've been experimenting with "mexican cornbread". Easy simple recipe. I use to use my cast iron skillet for this in the "modern stove". For some odd reason, I've been using an aluminum cake pan for it. I was pondering the theory of heat retention of cast iron vs. alumminum in a Chambers oven. Which is better??
Any thoughts??
I have not used my stove much. Just start a couple months back.
My cornbread is just over browned, but not burnt and is still tastey, just not pretty!! I'll try again after hubby recalibrates the thermosat. Will most definitely use the cast iron skillet!!
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If you preheat the cast iron skillet about 5 minutes or so in the CHAMBERS oven, add a bit of oil, then pour in your batter, you'll get a WONDERFULLY crispy crust on your cornbread.
If your CHAMBERS oven doesn't ramp up to 500-degrees in 10 minutes, there is something wrong with it. Check your flame height first...
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Berlyn, We use two thermostats, both old fashioned types, one placed at the front and one at the rear of the oven....and both read exactly the same temp, The oven heats quickly, it is the browning that is the issue...lastnight the spinach pie browned, not perfectly but, it browned as did the danish...I'm thinking it's the doughs...
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Ya'll mean ThermoMETERS, not ThermoSTATS, right?
