Baking Issues in New Oven
Hey everyone!
Long story short, my parents recently had to get a new oven, as the one that had been in their house the last 20 years finally gave out.
It’s become an issue during the holiday season because my mother is a baker and loves making cookies and other baked goods during the holiday season. Baking is a hobby for her.
She’s discovered that this new oven leaves her baked goods either oily on the outside, as though ingredients are separating while baking (like has happened to cookies she’s trying to make) or hard and difficult to cut through AND oily (like the fudge she makes this time of year).
She had cancer last year, and it stopped her from being able to bake as often as she wanted and liked. She’s finally back on her feet and has enough energy to bake again, and I’m not well versed in these things, and really want to see if I can find something to help her in this matter. She’s tried different temperatures to see if that’s the issue, she’s tried different settings and lengths of time baking, and nothing has worked for her. The ingredients and recipes are the same, and things she baked up to a month or two ago in the old oven were just fine, with no issues at all.
Has anyone else had issues like this before, it’s a GE Free Standing Ranges model oven, if that helps narrow things down.
Posted Dec 16, 2023, 3:55 PM UTC
First thing that comes to mind is getting an oven thermometer and verifying the temperature. Setting my oven to 400 is more like 350-360.
Preheating the oven and letting it sit for 15-20 minutes for everything to stabilize might help.
This was my first thought as well. Also, OP, look at how it heats (some use both top and bottom elements, some only bottom) and does it have a convection setting? If so and the old oven did not, disable convection. Or the reverse of course.