Quote:
Originally Posted by Fire Me Boy!
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.
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Does it preheat slow? It might be plugged burners or something. When you open the door to put the food in it lets the heat out and takes a long time to get back to temp. That might lead to the long cook times.
/not an appliance guy.
EDIT: it's a good opportunity for you to go electric since you stacked the shit on me because the wife wanted a glass top.
