El Comandante
Assistant Cook
- Joined
- Dec 15, 2009
- Messages
- 2
Everything I bake comes out badly. After the recommended time the food isn't done, so I leave it in longer, then eventually it's dried out, flat, and tastes bad. Could any of these be the problem:
- I live in Colorado at an altitude of 5400 feet. Should I adjust recipes for high altitudes?
- I have an electric oven. I bought an oven thermometer, it said that my oven was about 25 degrees too low, so I always add 25 degrees to the temperature in recipes.
- I have the lower rack covered with aluminum foil to catch spills. Is this radiant barrier stopping heat from reaching the food on the middle rack? I hate cleaning ovens, and have housemates who spill food in the oven and don't clean up.
- I often substitute whole wheat flour for white flour, and fructose for sugar.
- I don't always have the sizes of pans recipes call for, so I sometimes use a pan that's too big or too small, or square instead of round, etc.
- My oven doesn't have a temperature indicator. To preheat the oven you wait about 15 minutes and then it beeps when it reaches the temperature you selected. But if you're not in the room or don't hear the beep, you don't know if the oven is preheated so sometimes I put food in the oven before it has preheated to the desired temperature.
Any other ideas of what could be the problem? I'm thinking of buying a convection microwave and getting rid of this oven.
And nobody makes any puns about me being half-baked!
- I live in Colorado at an altitude of 5400 feet. Should I adjust recipes for high altitudes?
- I have an electric oven. I bought an oven thermometer, it said that my oven was about 25 degrees too low, so I always add 25 degrees to the temperature in recipes.
- I have the lower rack covered with aluminum foil to catch spills. Is this radiant barrier stopping heat from reaching the food on the middle rack? I hate cleaning ovens, and have housemates who spill food in the oven and don't clean up.
- I often substitute whole wheat flour for white flour, and fructose for sugar.
- I don't always have the sizes of pans recipes call for, so I sometimes use a pan that's too big or too small, or square instead of round, etc.
- My oven doesn't have a temperature indicator. To preheat the oven you wait about 15 minutes and then it beeps when it reaches the temperature you selected. But if you're not in the room or don't hear the beep, you don't know if the oven is preheated so sometimes I put food in the oven before it has preheated to the desired temperature.
Any other ideas of what could be the problem? I'm thinking of buying a convection microwave and getting rid of this oven.
And nobody makes any puns about me being half-baked!