Oven bakes unevenly, with top of baked goods overdone before cooked through. Suggestions?
I am temporarily working in Chile, and I am trying to get used to my new kitchen. I have a small oven, but the things I have baked so far have browned very quickly on top, but aren't quite done at the bottom. It might be a convection oven; I can feel air blowing out the top of the door, but I would have thought that would help even out the temperatures.
What is my best bet to try to get more even baking? Lower temperature? Move the rack lower? Only turn on the bottom element?
So far, I've made brownies and banana bread in glass pans and biscuits on a metal sheet pan.
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I'm not sure if the original poster is in a position to do this, as she is a temporary resident and she can't even find an oven thermometer, but it is good general advice.
Note: if your pizza stone has a "right" side and "wrong" side like my cheapo consumer stone, flip it so it is upside down. When you want to use it for pizza (or other items) at least you won't have to clean it off.
An oven thermometer only works well if your oven isn't totally messed up like the one I have now. There's too many hot spots that even if the thermometer tells me one temp, it is not the same throughout the oven. Let's just say I had to develop brownie-baking maneuvers that involves rotating pan in diff directions, diff times, and adjusting temp during baking. :)
1) are there co-workers, former tenants, neighbors you could ask about local ovens in general or this oven in particular? With more information, it would be easier to work on solutions and adaptations.
2) Also, separate solution, is there any possibility of acquiring during your temporary stay another more reliable oven, even if it is small like a toaster oven, or stovetop oven contraption, as I know exist in some countries where households commonly have only direct heat and not ovens.
"Lower temperature? Move the rack lower? Only turn on the bottom element?"
All three of these are potential solutions, try each by itself and see which works best. Rather than cook (and potentially ruin) an entire batch of biscuits (or cookies), I would just try a couple with each method.
Also, there's the option of switch to the bottom burner only about halfway through the baking.