Oven temperature for cakes
I am not sure if this is the right forum for this and I hope that if it is not, a moderator can be so kind to move it to the right forum.
As I am Norwegian, I am used to electrical stoves (right term?). But I live in Brazil now, and we have a gas stove. And it is a HUGE difference.
The gas stove only heats from the under side as opposed to the electrical one where I have been used to both heating over/under and a small fan that distribute the hot air.
I am very tempted to install a small fan in the stove we have now to at least circulate the air. When I make a cake, it is way too easy to burn it on the underside, so I have come up with a workaround. I place the cakedish on a small metal stand on a flat baking tray so it is protected from the direct heat from the underside.
This takes care of the burning of the bottom of the cake. But it is difficult to get consistent results as it is impossible to control the heat in any exact way. Do anyone know of a good termometer to install in a gas stove, and where to install it? Are there any "stove hackers" out there? I do not have a lot of money to put into this at the moment. If I had, I would buy a commercial grade stove with a fan. I guess that would help a lot...
We are thinking about building a new house, and I have total freedom to design the kitchen of my dreams. So I better start planning...