Re-calibrating Oven

[Fern Modena]

My oven hasn't been cooking food well lately. Things are done on the outside and not so much on the inside. So I figured I had a problem I found out that once I found out exactly many degrees off it was, I could fix it.

So here is my problem (I never was too good at math). When the oven is set for 400º it is actually 425º. I checked this with a separate oven thermometer, and did readings every fifteen minutes for an hour.

So, it is off by 25º. Here's what I can't figure out: Do I want to add or subtract 25º when I am re-calibrating? I can't figure it out. I *think* I want to subtract, but I wouldn't swear to it. When I look it up online, they tell me how to re-calibrate, but they assume I'll know which way to go, and I don't.

Fern

 

[Big Matt]

Fern,
I don't know how to do it either, but let's look at two possible outcomes:

1) you recalibrate 25 degrees and you are all done if you guessed right.
2) you recalibrate 25 degrees and you are now off by 50 degrees. If this is what happens, just do the opposite at 50 degrees and you are done

 

[CO skier]

So here is my problem (I never was too good at math). When the oven is set for 400º it is actually 425º. I checked this with a separate oven thermometer, and did readings every fifteen minutes for an hour.

So, it is off by 25º. Here's what I can't figure out: Do I want to add or subtract 25º when I am re-calibrating? I can't figure it out. I *think* I want to subtract, but I wouldn't swear to it. When I look it up online, they tell me how to re-calibrate, but they assume I'll know which way to go, and I don't.

Here are the recalibration instructions for my oven model that might make it clearer:

"Set the new offset temperature.

Press s to raise the temperature or t to lower
the temperature in 10°F amounts. You can set
the temperature change to as low as -30°F or as
high as +30°F. A minus (-) sign will appear before
the number when decreasing the temperature
setting. The minus sign shows the oven will be
cooler by the displayed amount. There is no sign
in front of the number when increasing the temperature
setting."


If your oven has the same type of recalibration, you would want to set if for -25 degrees (if you can), or if it only allows 10-degree increments, set it for -20 degrees, then subtract 5 degrees from the recipe temperature -- if the recipe calls for 400F, set it for 395F.

 

[BevL]

I'm positive it would be recalibrate down. The temperature you set your oven at should be your starting point and then adjust the actual temerature from where it is to where you want it to be. In your case, you want your actual oven temp to reduce 25 degrees to match what you've set.

 

[Beaglemom3]

I had a similar problem with my GE Double Gas Oven. It was new and had calibration problems right off the rip.

I ended up calling their customer/technical help line. They walked me through it.

The directions were confusing.

 

[DaveNV]

Do as you think - lower the oven temp by 25 degrees to match the keypad settings, let the oven cool down completely, then check it again against your thermometer. You'll know very soon whether it's working right after that, and whether you need to fine-tune your adjustment.

My brand new Whirlpool gas/convection range was off by about 20 degrees, and we had to do the same thing. It was easy to do. We keep an oven thermometer in the kitchen drawer now, and every so often confirm it's still set right. We haven't had to adjust it since we got it right the first time.

Dave

 

[RonB]

What kind of thermometer did you use to check the temp? Dial, (bi-metal), thermometers are notoriously inaccurate. The "deluxe" dial thermo. on my Weber grill is off by more than 50F. A calibrated digital thermometer should be accurate to within 1F or 2F. I suggest a digital thermometer with a remote probe. You can use it to check your oven, and then use it to cook whatever to the correct temp, and that is the most accurate way to cook.

You want to set your oven 25F lower. That should make it close to 400F, (assuming you used an accurate thermo. ).

Another way to check your oven is the "biscuit test". Buy a can of refrigerator biscuits and cook them following the directions on the can. Check them at the minimum time. If they are too brown at the minimum time, you need to adjust your temp "minus", (lower the setting). If they are not done at the minimum time, check them again at the max time recommended. If they are still not done enough, you need to "plus" the time, ((raise the setting). If they are done between those two times, you oven is "close enough".

Interestingly enough, the reason the range of time is in the biscuit directions is because the manufacturer knows that not all ovens are accurate, so they give a range. Believe me - they know exactly how long the biscuits take to cook at the recommended temp ~ Ron

 

[hvsteve1]

We moved into a new home with existing gas oven. We had several service calls (under new home warrantee) before the guy finally told us gas ovens are never very accurate and electric is much better. You may have noticed many stores now selling ranges with a gas cooktop and electric oven, the best of both worlds.

 

[laurac260]

My oven hasn't been cooking food well lately. Things are done on the outside and not so much on the inside. So I figured I had a problem I found out that once I found out exactly many degrees off it was, I could fix it.

So here is my problem (I never was too good at math). When the oven is set for 400º it is actually 425º. I checked this with a separate oven thermometer, and did readings every fifteen minutes for an hour.

So, it is off by 25º. Here's what I can't figure out: Do I want to add or subtract 25º when I am re-calibrating? I can't figure it out. I *think* I want to subtract, but I wouldn't swear to it. When I look it up online, they tell me how to re-calibrate, but they assume I'll know which way to go, and I don't.

Fern

You can try recalibrating, but also know that the "newish" ovens are not designed to maintain a constant temp like the old ones were. The ones you grew up with, if you set the oven for 400, the oven would warm up to 400, then kick off. When the temp got to say, 390 (or whatever the factory preset was), it would turn back on. It was determined this was an energy waster. So now, when you set your oven to 400, it warms to 425 (or whatever the factory preset is), then shuts off. When it cools to say, 350 (again, based on factory preset), then it turns back on. This isn't a problem when you are slow roasting something, or cooking anything that can be put in the oven at an "ish" temp, and cooked for an "ish" amount of time, but for things that require precise cooking/baking, it kind of sucks. I learned this from a GE tech when he came out for a similar problem. If you have the convection option for your oven, use this whenever you can, or need to. The blower in the convection oven helps maintain a more constant temp.

 

[Fern Modena]

I did the re-calibration by subtracting as so many of you said I should. For those of you who said the oven doesn't keep a constant temp, I expected that; however I did a check every fifteen minutes for an hour, and it was the same each time and had not reheated at all. So it did maintain the temp well.

My house is one of those with electric ovens and a gas cooktop. I much prefer the gas cooktop, as it is easy to turn down the temperature while you are cooking.

Oh, and I'm lucky. I have a double oven, so when the top one wasn't working correctly, once I figured it out I was able to use the bottom one, which was fine.

Fern