Baking Blunder

posted 3 years ago in Cooking
Post # 3
Member
693 posts
Busy bee
  • Wedding: October 2011

Do you have an oven thermometer?  If your oven is old, then the temperature that you set it to may not be the same as the temperature it actually is cooking at…

Post # 4
Member
676 posts
Busy bee
  • Wedding: October 2014

Yeah it may be the oven.  The oven in my old apartment sucked and it was waaaaaay off when it came to temperature.  I’d have to lower the temperature and reduce the time, in addition to watching it like a hawk.  Good luck!

Post # 6
Member
6200 posts
Bee Keeper
  • Wedding: August 2013 - The Liberty House

I would definitely move it to the top of the oven and watch it!

Post # 7
Member
168 posts
Blushing bee
  • Wedding: June 2015

@TKG83:  this is going to sound odd, but what color are your loaf pans? baking needs to be adjusted based on the colour of the metal baking pan. my dark nonstick pans cook faster and hotter thN my aluminun uncoated pans. 

Post # 8
Member
2079 posts
Buzzing bee
  • Wedding: March 2013

@TKG83:  I agree with the previous poster, you may to try a lighter pan.

Post # 9
Member
7281 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

Another option would be to use a stonewear pan. I have yet to have something burn when using stonewear.

Post # 10
Member
2562 posts
Sugar bee
  • Wedding: March 2014

My apartment oven is crappy and cooks unevenly. We figured this out by making pizzas in there – the flatbreads on the right side always burn, while the left side stays relatively normal.

My FI’s mom had a 30-year-old oven which did the same thing, but she discovered that putting a pan of water (she used an aluminum tray) at the bottom of the oven during her cookie baking sprees helped tremendously. She would check between batches to make sure the water hadn’t all evaporated.
She used to lose about a dozen or so cookies every year to burn, but once she figured that out she didn’t really lose any cookies.

FI was disappointed – his mom always gives her kids dibs on the overcooked ones, but not the nice ones. 😛

Post # 12
Member
1327 posts
Bumble bee
  • Wedding: April 2014

I also have a crappy oven (downside of renting) and for some reason it hates my clear Pyrex loaf pan.  Usually when I make bread I’ll do enough for two loaves.  I have my clear pan, and a non-stick metal loaf pan.  Without fail, no matter where in the over they are, the one in the clear pan is way darker almost burnt on the outside.  I have no idea why, this never happened in my last kitchen.  I would try picking up a cheap metal loaf pan (if you don’t have one) and trying again with that.

 

Post # 13
Member
2209 posts
Buzzing bee
  • Wedding: May 2014

@TKG83:  You should really get an oven thermometer.  They are less than $5 from any grocery store.  My oven runs 50-75 degrees HOTTER than what it should, so to cook at 425, I have to set it to 350! 

I’d be willing to bet that your oven has the same situation going on, based on your description of your bread (seems done on the top, bottom burnt, gooey insides = oven is too hot!).

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