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Baking with an electric oven?
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Agree with the comments above, as well as getting hold of an oven thermometer - https://www.amazon.co.uk/KitchenCraft-Stainless-Steel-Oven-Thermometer/dp/B0001IWVD0/ref=sr_1_50
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debitcardmayhem wrote: »What oven is it , have you put it on a grill setting?0
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It was on the conventional heating symbol, the square with two lines.0
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two lines are heating elements at the top and the bottom
Either find the same regime with the fan on or use fan only.
In the latter case you can switch to the conventional regime at the end for browning. Some ovens can be programmed to do this automatically.0 -
Neil_Jones wrote: »When it's black its done
If stuff is cooking too fast it may imply that the temperature calibration is out and the oven is obviously too hot.
If you're used to gas oven cooking then electric ovens apparently dry the heat, an effect you don't get in gas ovens (it says here), which are slightly more humid. However apparently given a choice electrical ovens are the preferred choice of many a professional baker.
Easiest solution initially is turn it down a bit and see how you go. Of course if you see Bake Off and things like that it's all too common apparently to "cook" the outside and have an uncooked middle/soggy bottomeven for people who think they're good enough to win the Bake Off.
Oh I see! Thanks for the clarification! Ngl, the reason I even started that banana bread was because I was soo hungry after a binge watch of Bake Off:rotfl::rotfl:0 -
I took some photos of my oven but unfortunately I can't post the link since I am a new member
These are the symbols that I have:
- Light
- Upper and Lower heat
- Lower heat
- Part grill0 -
It is an Indesit FI 53 K.A IX BK UK0
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flickr.com/photos/186345480@N03/with/49341413098/[/url]0
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