Q: How do you calibrate an oven? We got a new one when we moved into our apartment, and when I got an oven thermometer, it turned out it was about 50 degrees off.
Thoughts on the best way to address this? It's TINY, but it also significantly hotter at the back than the front. I'm not sure how to deal with this either.
Sent by MaryWynn
Editor: MaryWynn, this is going to vary quite a bit from oven to oven. If your oven is brand new and you still have the manual, then check the manual to see if it has instructions. If it is brand new and that far off where it should be, then you should also look into having a repair done under your warranty agreement.
If the oven is an older oven (just new to you!) and you don't have the manual, you may be able to calibrate it using these instructions. This applies to ovens that have a manual knob for adjusting the temperature. Electronic ovens may have the ability to be adjusted, but you'll need to check your manual.
• DIY Oven Maintenance: Adjusting the Temperature Gauge
• Calibrate the Oven at Home Repair Forum
Failing all that, then you are still on the right track by using a thermometer and checking the hot spots in the oven. If you know where the hot spots are you should be able to adjust cooking time and temperature to allow for them.
Readers, any advice for MaryWynn?
Related: Best Product: Sunbeam Oven Thermometer
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My parents moved into a place with a tiny (20") oven. They have regular sized baking sheets that just barely fit in the oven. Since there is no air space around the baking sheet, it blocks the heat from circulating evenly. Just a guess that you may be having a similar problem.
Web search on "calibrate oven thermostat" - you will find several fix-it sites that cover several types of adjustments.
We have a new Viking oven and have asked them several times to come calibrate it because it seems to be running too hot. Much to my surprise, we have been informed that Viking allows all of their ovens to vary in temperature by no more than 50 degrees. So apparently it is acceptable for your oven to run 50 degrees hot or cold, a facet to me which seems unacceptable. Luckily, it's not that hard to just adjust the cooking time or temperature accordingly, just takes a little reasoning.
I'm having another problem with my oven but involves the temperature. The oven repair man told me the $6 oven thermometer I bought at the store isn't very accurate. Sure enough it was nearly 50 degrees different that his digital testing thermometer. No wonder some of my stuff hasn't been baking correctly!
The problem is an oven doesn't get to one temperature and hold it. It will fluctuate on a curve. If you set the oven at 350 it will heat to there and as it cools the element will kick back on and heat it usually overshooting the set 350 mark and then shut off and let the oven start to cool again... So yes you can easily end up with a 50 degree variance. The best way to combat this is with mass. I have a FibraMent baking stone that I keep in the oven at all times. They are 3/4" thick and will really soak up and help radiate heat keeping a much more constant temperature in your oven. Also the longer you preheat the better, but at least 20 minutes is required on almost every oven.
a brick.
large thermal masses will help keep the temperature stable, but at the cost of taking longer to pre-heat. if it's electric, you can put the bricks down on the bottom surface between the elements.
also bear in mind where the measurement is being made, I had one oven where the thermocouple at the end of the wire was bent and touching a surface. threw all the settings off.
i had a sears guy out to my house the other day...because i noticed that mine was 40-50 degrees off too. he told me that all oven makers put the temp in a range....just incase people use different pans. i didnt really understand but he said something about dark pans and light pans so its in between...does that make sense?! so they are all like 20-25 degress off on the low side