"laurie" > wrote in message
news:3mLAg.13$AF1.7@trndny03...
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "laurie" > wrote in message
>> newshKAg.14$Fl2.8@trndny01...
>>>
>>> "JoeSpareBedroom" > wrote in message
>>> ...
>>>
>>> Not with this oven, no, but nothing else burns- not cookies or roasts or
>>> anything else- so I hate to adjust the temp if I don't have to. Do you
>>> think that is the problem?
>>>
>>> laurie
>>
>> I don't know, but it's the first thing I'd check, and an oven
>> thermometer's a good thing to have. How much trouble would it be to
>> adjust the temp if necessary? A push of a button?
>
> I do have an oven thermometer, actually, as my last oven was very
> inaccurate. It's no trouble to adjust the temp at all- I just meant that
> then I'd have to adapt to the new temps for all the other things I cook,
> and *I'm* not that adaptable.

For many things, the temp doesn't matter that much. You cook them until
they're done, a vary the time, leaving the temp where it is. But, for baked
goods, the temp CAN be important.



>> Is absolutely everything else equal to your previous method with the old
>> oven? Exact same recipe? Exact same ingredients? Same position for the
>> oven rack? Exactly the same pan that produced successful results before?
>
> Same recipe, same pan, maybe not the same rack. I'll try that.
>
> laurie

Another issue to experiment with: Flour settles during shipment and storage,
like cereal. So, if you open a new bag and scoop out an exact cup, it will
have a certain weight. If you poured that same bag of flour into a big
container and immediately scooped out a cup, it would be lighter than the
first cup. Come back to the container in a month and it will have settled.
Now, a measured cup would have yet a different weight.

A friend who's a pro chef explained this to me, and said that if the recipe
is one which he knows to be "sensitive", he'll always measure flour by
weight, not by volume.