In article . net>,
"Bob Giel" > wrote:

> How much can an oven's temperature vary and still give good results?
>
> If set at 350 degrees F., what is the most it should go above or below the
> set temperature?
> Is there actually a standard or "generally accepted range"?
> Is the acceptable range a percentage of the target temperature (e.g. up or
> down 5%) or is it an absolute (e.g. up or down 10 degrees F maximum?)
>
> My oven is way out of whack, can vary as much as 150 degrees when set at 250
> deg F (down to 100 and up to 289!) and +/- 70 degrees when set at 35.
> Obviously this is crazy, but I need to know what is acceptable for good
> baking, as the repair people are worthless in this regard, and I'm sick and
> tired of throwing out food!
>
> I've searched the internet for weeks and found NOTHING even remotely like a
> standard.
>
> Please help!
>
> TIA
> Bob in Los Angeles

You might find out that your temperature controller - wherever it may
be, or whatever it may look like - has had the biscuit. I had a gas
oven that constantly cooked far quicker than any cookbook guide said
food should cook (poultry in particular). The new gas oven seems to be
spot on for cooking times. I suspect it is just that the controller in
the new range is a lot more accurate.

H.