Quote:
Originally Posted by Fire Me Boy!
Didn't want to start a thread about this, and this is the largest group of food people in one thread, so here goes:
My gas oven seems to cook really slowly. Recipes that call for 30-40 minutes can take upwards of an hour. This morning I ran some tests with my ChefAlarm with an air probe in the middle of the oven to get the true temp. Set at 350F, it oscillates between 338F and 376F, for a 357F average - well within acceptable range. Is it the extra water vapor from combustion in the gas oven that's causing the slow cooks, or am I missing something?
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How old is the oven? Is it new to you? LP gas or Nat. gas? convection?
Do the burners all have big blue flames and good color (White followed by blue with very little or no yellow) If not consider looking at gas supply issues. I doubt this is the issue but it just takes a sec to cherck. (This will really only be an issue if you have a low LP tank... but none the less worth noting if the burners are also slacking off.)
Do you have access to the burner tube? It looks something like these and will either be above the broiler drawer or under an access panel. If you have a broiler there will be another burner tube.
Inspect it for corrosion, if bad... replace. if good then fire it up and look for blocked holes or uneven flames. clean as needed.
Are you cooking in the lower half of the oven? I have alway heard to keep it high but that's just the brownies talking
Oh and check the ovens vent tube for blockage for good measure.
Please do not post any, head in the oven suicide pics!!!
After doing those steps my I would make the first call to the manufacturer as they have probably already been there and done that and already own the tee shirt too.
Hope this gets you started in the right direction. FWIW I personally dislike gas ovens unless of course it a Viking or something nice. Give me a gas cook top and an electric convection oven anyday!