Mark Chrismer > wrote:

> Hi its that time of year again.
> I am wanting to bake some fruit cakes for family and friends. The
> problem I always run in to is baking time and temp,due to changing ovens
> from house to house. The big question is if I go from a regular loaf
> pan to the smaller 6 in pan due I need to change temp or time. I use the
> method that has a pan of watter in the bottom. It seems every year is a
> experiment but all my standards change oven and size are my new test.
> please give any advice if you can.

An oven thermometer will help quite a bit when moving from one oven to
another. List and then control each of the variables in your baking
process.

Ross Bernheim