I’m living in a new home that has a lovely Wedgewood stove. The heat in the oven is pretty much on target yet everything I bake is getting done too quickly and centers are now dropping. I’ve moved down a rung from center and trying to bake 25 degrees less. It’s so inconsistent. I have been baking for years in other ovens and not had a problem. I’m using same/similar recipes. I wonder if anyone has tips, tricks and other know how when baking in an old oven. Thanks!