Problem with brand new AEG ovens.

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?

I posted this previously on the Techie forum and someone suggested I should post it here.

neilmcl

It could be a combination of both your oven and your temperature probe not being as accurate as you'd think. I saw your other thread on the subject and you say you're going to get a cooker engineer out to test it properly. Once, you've done that and if the oven proves not to be that accurate (although most consumer ovens tend have a margin of error) then go back to the retailer and seek a remedy.

Giotto

Thanks. I think that's what I'll do. At least after tomorrow I'll be armed with very accurate information.

Linton

I have an AEG microwave combination oven and a large AEG single oven....

15 minutes is reasonable for the single oven to reach 180. I have checked the temperature with a proper though cheap oven thermometer and it's correct. However I have found that both the ovens are fairly unreliable. With the small combination oven the thermostat wasnt working at all so the oven overheated.

Both my ovens came with a 2 year guarantee, and my installer had arranged an extension to 5 years. I have found the repair people good - perhaps they get lots of practice. Sadly the 5 years is nearly over.

LilElvis

I don't think a probe designed to test the internal temperature of food is also supposed to act as an oven thermometer.

neilmcl

Any update?

Giotto

The conclusion, after testing with two separate sophisticated pieces of equipment is that there is nothing wrong with my ovens! They heated up to 180 C in about 15 minutes - shot past the 180 to about 184/186 and then went down to about 170, then back up over 180 etc. According to my brother, the Stanley cooker engineer, this is normal. Thermostats are not, apparently, an exact science! I think my problem lay in that on the first two occasions I cooked/baked I just used the ordinary "top and bottom" heat, not the fan oven and it took an age to heat up to the required temperature. Apparently this is normal also! But my fan ovens are working as they should be (with a little to-be-expected fluctuation) and I am very relieved! So, fan oven usage is the way to go from now on.
Thank you to everyone who gave me input.

neilmcl

Thanks for coming back and updating us, given the result many wouldn't have.

Giotto

Well, I had to come back to say thank you to everyone for their input........and, perhaps, my experience will help someone else.
I should have said that my Chef Alarm probe is accurate also! I first posted this query on the Techie forum and someone there said that the end of the probe needs to be suspended in the air, not touching anything in the oven.........to do with something called thermal mass of whatever it was touching. That's awfully scientific for me but the bottom line is that when I was using the Chef Alarm probe, even with the fan oven, the end of the probe was lying on the baking tray.......thus negating the result. I had to confess this to my brother when I saw him winding the thin metal cord from his gadgets round the wires of my shelf rack but making sure that the end of it was in the air! A little knowledge is a dangerous thing!!!
Thanks to all for your interest and help.