Brand new AEG oven problems

Giotto

Hi, I am looking for some advice. I had 2 new AEG ovens fitted on a week ago yesterday and I think the temperature gauge on both is faulty. One is a compact oven and the other is a single oven. E.g in the single oven I set the temperature gauge to 180 degrees and the heating up indicator went out after 15 minutes but my Chef Alarm probe said it was only 140. According to my probe it took 44 minutes in total for the oven to reach 180 so if I put something in to cook/bake after the indicator light goes out it's in there for half an hour before it's actually at the right temperature.
Can I contact the seller and ask them to take them back?

Le_Kirk

You might be better off (in fact you will be) posting this in the Consumer Advice section, there are loads of knowledgeable people reading that sub-forum.

EssexExile

I've never worked on ovens but I know what my colleagues who did would say. The most common complaint with a new oven is that the temperature is not correct. In almost all of these cases it's fine, every oven is different & will take some getting used to. I've not used a Chef Alarm but a quick look suggests that they are designed to measure the temperature of the meat (or whatever) being cooked, not the air in the oven.

Use the ovens & see how you get on, don't stress over the numbers.

Can you ask the seller to take them back? You can always ask but it depends on their returns policy.

Giotto

My brother works for Stanley cookers and has several highly technical, calibrated gauges which he's going to bring tomorrow to test the oven for me. The Chefalarm instructions do say that it can be used to test the oven temperature alone, without putting the probe into meat etc. And, using it, it seems as if the oven does reach the required temperatures but after a much longer time than the oven's built-in temperature indicator shows. Even if the oven does heat up to the proper temperatures it's not much good if the temperature light goes out far too soon. Also, do you think it's normal to take three quarters of an hour for an oven to heat up to 180?

DavidFx

Is your probe suspended in free space within the oven? - if it is touching a shelf then the temperature rise will be slower due to the thermal mass of the shelf

carly

Giotto wrote: »

My brother works for Stanley cookers and has several highly technical, calibrated gauges which he's going to bring tomorrow to test the oven for me. The Chefalarm instructions do say that it can be used to test the oven temperature alone, without putting the probe into meat etc. And, using it, it seems as if the oven does reach the required temperatures but after a much longer time than the oven's built-in temperature indicator shows. Even if the oven does heat up to the proper temperatures it's not much good if the temperature light goes out far too soon. Also, do you think it's normal to take three quarters of an hour for an oven to heat up to 180?

No, I think 45 mins is far too long to reach any given temperature. My Siemens oven reaches 180 in less than 15 mins. i would be furious if it took 45 mins. Although with a fan assisted oven most dishes do not need to go into a preheated oven.