Aga Masterchef problems

Allinthistogether

Has anyone else had trouble with an Aga Masterchef? Ours is about 10 years old now and has always been a bit of a disappointment for baking. It has two fan ovens with very powerful fans whcih you can't switch off. Aga Customer Services say it's probably the thermostat but I've checked the oven temps and they seem to be accurate. it'll cost £140 for 1st hour of engineer visit then £24 for each extra 15 mins!! Have always had to turn temp down at least 30 degrees when cooking most things. Cakes and things brown too fast, and delicate stuff like macarons or meringues always brown when they're not supposed to. Cakes cook through but shrink down quite a lot when cooling.

Can't really afford to replace it. Anyone suggest what the problem might be, apart from not buying it in the first place!?

WTFH

My suggestion would be to find a local boiler repair man and ask if he knows anything about Agas. If so, he might be able to get the parts and fit them for you.

As for your comment about temperatures, if you've checked the temps and they seem accurate, then why do you have to turn them down 30deg when cooking? The only reason I can think of is that the recipe time/temp is based on an oven which isn't fan assisted, in which case turning down 10-15C would be about right when using a fan assisted oven as would reducing the cooking time by a few minutes.

Azari

Allinthistogether wrote: »

Has anyone else had trouble with an Aga Masterchef? Ours is about 10 years old now and has always been a bit of a disappointment for baking. It has two fan ovens with very powerful fans whcih you can't switch off. Aga Customer Services say it's probably the thermostat but I've checked the oven temps and they seem to be accurate. it'll cost £140 for 1st hour of engineer visit then £24 for each extra 15 mins!! Have always had to turn temp down at least 30 degrees when cooking most things. Cakes and things brown too fast, and delicate stuff like macarons or meringues always brown when they're not supposed to. Cakes cook through but shrink down quite a lot when cooling.

Can't really afford to replace it. Anyone suggest what the problem might be, apart from not buying it in the first place!?

Does the 'draught' from the fan blow over what you are cooking, and brown it unevenly? (Effectively the 'other end' of wind chill.)

If the temperature is correct that would imply some problem with the circulation system and it would be very surprising that there is not a big outcry about it if it affects everyone, especially if you need to reduce temperatures by 30 degrees. (Fahrenheit or Celsius?)

Is there any possibility that you are missing some item from the inside of the cooker - some item designed to deflect the airflow so that it circulates the heat gently rather than concentrates it?