I decided to split the difference and bake my cake at 170, it took half an hour longer than it should to cook and got dried out (i was poking it with a stick every 5 minutes for the last half hour), does that mean 170 in the dial is actually 150?
Tbh, almost all oven thermostats are not accurate for the actual temperature of the oven. Like, they probably are measuring 170 accuretly, but the thermostat is in the very back top corner and the temperature in the middle shelf is 15 degrees off.
People who are keen on baking, roasting meat etc where temperatures are important often recommend getting an oven thermometer so you can see the real temperature.
If it’s like mine then it’s a low speed fan on “bake” mode which has little impact on cakes. If you have a convection option, don’t use it when baking.
The only options are fan forced, grill with fan and grill without fan. I might try the grill option and put some foil on a rack above the cake to stop the top from burning. I’ve had to do this for many years as my last two ovens only had functioning grills.
Read the manual. Some ovens compensate and lower the actual temp from the nominal temp when used in convection mode.
Yikes wtf? That’s a terrible idea, recipes for fan forced already compensate the temperature so everyone will be getting it wrong. That’s crazy.
I decided to split the difference and bake my cake at 170, it took half an hour longer than it should to cook and got dried out (i was poking it with a stick every 5 minutes for the last half hour), does that mean 170 in the dial is actually 150?
I don’t have the manual unfortunately.
Tbh, almost all oven thermostats are not accurate for the actual temperature of the oven. Like, they probably are measuring 170 accuretly, but the thermostat is in the very back top corner and the temperature in the middle shelf is 15 degrees off.
People who are keen on baking, roasting meat etc where temperatures are important often recommend getting an oven thermometer so you can see the real temperature.
Convection ovens will always dry out cakes.
I have never had a properly functioning oven before and now my brand new one is still wrong. :(
If it’s like mine then it’s a low speed fan on “bake” mode which has little impact on cakes. If you have a convection option, don’t use it when baking.
The only options are fan forced, grill with fan and grill without fan. I might try the grill option and put some foil on a rack above the cake to stop the top from burning. I’ve had to do this for many years as my last two ovens only had functioning grills.
What is the model number? So I know what not to get.
huh? ours makes great cakes.
I’d see if you can find the manual online… if not, well, trial and error.
Or test with a thermometer.
If you wanted to take a look at the manual, you might have luck finding it on manualslib.