CharlieD
Chef Extraordinaire
I was unaware that dark pans needed a lower temp too
I thought dark baking pans take longer to cook/bake... hm, have to go back and check.
I was unaware that dark pans needed a lower temp too
I thought dark baking pans take longer to cook/bake... hm, have to go back and check.
I'm not sure this is true. In a small, enclosed space like an oven, I don't think the temperature difference from top to bottom would be enough to matter.
Co-incidentally, I was watching Raymond Blanc on television the other day and as he put a dish in the oven in his restaurant kitchen we could clearly see a little oven thermometer sitting on oven shelf so it's not just us amateurs.Get an oven thermometer from a kitchen supplies shop/store or even from a supermarket. They are relatively cheap and sit on or hang from the oven shelf and enable you to know whether your oven thermostat is accurate. It probably isn't as I've never known an oven that was. You can then adjust the temperature for the dish you as cooking.
Oh, yes, and are you allowing the oven to come up to temp before putting the cake in? Not sure about modern electric cookers but with gas cookers it can take 15-20 minutes.
Oh yes it does - unless you have a fan assisted oven. The cookery book that came with the first gas cooker my parents bought when they were married explained this in detail and had instructions for whole dinners to be cooked in the oven at the same time - roasting on the higher shelves and slow cook things like rice pudding on the bottom.I'm not sure this is true. In a small, enclosed space like an oven, I don't think the temperature difference from top to bottom would be enough to matter.
Co-incidentally, I was watching Raymond Blanc on television the other day and as he put a dish in the oven in his restaurant kitchen we could clearly see a little oven thermometer sitting on oven shelf so it's not just us amateurs.