Q: We're all familiar with how to deal with ovens that run hot, or cold, or are a little dry — but my oven has the unusual idiosyncrasy of being very 'wet'! It fills with steam whenever I roast or bake anything, which prevents stuff getting crispy and makes roast vegetables steam into an overcooked mush rather than caramelizing and browning.
Do any readers have tips for 'damp' ovens?
Sent by Rose
Editor: It sounds to me like something isn't venting properly. Have you tried having a repair person come in to look at it?
Readers, any other suggestions for dealing with an overly-steamy oven?