Jovin
Senior Cook
I wonder if this is not a good thing. I've been turning my muffins and cakes around about half way through their time. It seems my oven is always baking darker at the back, and even though I just had a new thermostat put in it, it still seems to be the case.
I'm now baking a "Crazy Cake" in a 13 x 9 in glass pan and lowered the temp 25 degrees and it's baking basically on the lowest rack in my oven. Am I doing this the best way? I want it to turn out as best as it can, but I'm still thinking I'll turn it around half way? What's that old saying about if you open the over door during baking time the cake will fall?
Thanks,
Jovin
I'm now baking a "Crazy Cake" in a 13 x 9 in glass pan and lowered the temp 25 degrees and it's baking basically on the lowest rack in my oven. Am I doing this the best way? I want it to turn out as best as it can, but I'm still thinking I'll turn it around half way? What's that old saying about if you open the over door during baking time the cake will fall?
Thanks,
Jovin