I am baking banana bread right now. I am using an electric range that turned three years old last month. My bread is done perfectly on the outside and totally unbaked in the inside. I did six zucchini breads recently that could all be used for bricks on a house. Two dinners with boneless skinless chicken breasts were dry as a bone because I had to over bake them to get them done. I made a bundt cake. Took it out of the pan after the 10 minutes. Totally baked on outside and hollow, yes, hollow inside. No wonder my cake tester came out clean! I never had this problem before. The recipes I am using are tried and true. I have used them for years. I don't want to have to purchase a new range. I also put a thermometer in the oven. It goes to the temp I set such as 350. If I open the door it drops of course and then rises again. I did have to do an adjustment because it was 25 degrees off, but the baking results remain the same.
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