Quote:
Originally Posted by cooper barrett
I wonder if the control rheostat could be bad?
Now that you know to crank it at 450 does it matter?
I would check temps without the plate just because you're doing it and I am not     I do wonder if it gets hotter without it.
If it were me, but it's not, I'd make a mental note the oven is too cool at 400 up and crank it and be done with it.
I know that no gas oven is going to be dead on but knowing where to crank it and let it ride would be nice to know. I have read that cooking above recommended temps is better than low temps. You just have to watch it and not wait for a buzzer.
Dinny has a bet that you buy the rheostat, I say you don't. But he may be right..It may be a calibration issue.
Have you called the manufacturer yet???
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Nah, the entire purpose of testing was to simply know when and where to crank it. If it was consistently low, I can modify the calibration in the settings. But since 350 is on, I'll leave as is and adjust up 15 degrees on the top end.
Not bothering with the manufacturer. At 450, a 12-degree difference is like 3%. I'm sure that's within spec.
If I have the oven on this weekend without the steel, I'll check it for the he'll of it. But knowing that it's off and adjusting for it solved most of my issue.