Dimitri wrote:
>
>
> There is a lot of advice around but without knowing all of the
> variables it is impossible to tell.
>
> There are several steps you should take.
>
> 1. Buy an additional oven thermometer and check to see if your
> oven is running at the correct temperature.

Absolutely. I feel it needs calibrating.


> 2. Are you adjusting for the pan type/color/material.

Well, I'm using the pans I've used for years.


> 3. Is there any significant altitude where you are?

No, I'm at sea level.

> 4. Remember just because the oven clicks off (reaches
> temperature) does not mean the oven has been preheated properly.
> Many baking\bread recipes call for the oven to be preheated for at
> least 45 minutes and some recommend 1 hour.

I get what you are saying. Part of the solution no doubt lies in
calibration or at least the oven thermometer.

Thanks, everyone, for the advice. Back to the drawing board.

Dora