In article >,
"Vox Humana" > wrote:

> "Rowbotth" > wrote in message
> ...
> > In article >,
> > Kenneth > wrote:
> >
> > > On Wed, 4 Jan 2006 10:29:14 -0700, Eric Jorgensen
> > > > wrote:
> > >
> > > >On Sun, 01 Jan 2006 17:03:52 GMT
> > > >"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?)
> > > >
> > > >
> > > > Maverick - people who made the oven thermometer i used until the
> > > >thermocouple died - said it's normal for the temperature to fluctuate
> up to
> > > >15% during use, and that their (reasonably good) digital oven
> thermometer
> > > >thus averages the temperature readings it gives you. Which is totally
> > > >valid.
> > > >
> > > > Anecdotally - A good friend of mine was working for a semiconductor
> > > >company when they developed a laboratory grade electric oven controller
> > > >that was far cheaper than any that had come before - back in the early
> 80's
> > > >- so they decided to market it for use in high-end home ovens.
> > > >
> > > > It was capable of regulating the temperature inside the oven to
> within
> > > >+/- 1 degree Celsius, and no oven made with it was ever worth a damn.
> > > >
> > > > Nothing that came out of them was ever cooked properly. Every recipe
> had
> > > >to be adjusted. People hated them. It was a total flop.
> > > >
> > > > The engineers determined that since baking methods have evolved over
> > > >time with these temperature fluctuations as a constant, they were
> actually
> > > >required for proper baking without reformulation.
> > >
> > > Howdy,
> > >
> > > With respect, I don't buy it...
> > >
> > > I used (for about 20 years) a Garland commercial gas oven
> > > that fluctuated by about 40F at any setting.
> > >
> > > I eventually replaced it with Bongard electric oven that
> > > holds its temperature within a degree or two.
> > >
> > > The results from the Bongard are far superior.
> > >
> > > I would like to learn more about the ways that the
> > > fluctuations could possibly be of benefit.
> > >
> > > All the best,
> >
> > I think I would agree with Kenneth. When I bought my first house in
> > '87, I bought a Magic Chef gas range. (Gas was out of vogue at the
> > time, so I had to go to my gas Utility to find a gas range.)
> >
> > It used to cook much faster - like a turkey that should take 5 hours to
> > cook at 325 F would take maybe 3 hours at 325 in that range. Then I
> > bought a new home in 200, and got a new Sears gas range. This thing has
> > a much more accurate temperature controller, and actually takes the time
> > that cook books say it should. I find the meat more moist and tender,
> > and less dried out.
> >
> > I was just thinking that the new controller is a recent development.
> > And I approve. With the anecdote, I'm not certain that I'm buying into
> > this theory, either.
> >
> > Oh, well...
>
>
> And I didn't know that Sears has been around since 200!

OOPS! (Dog years???)

H.