Kitchen Gas Appliances - Fridgidaire Stove
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xiii13
11-02-04, 04:53 PM
I've got a Fridgidaire self cleaning range/stove that is about 4 years old. It has the digital readout. My wife insists that it is not cooking right in the oven part. She says that when she cooks cookies (as an example) that they burn on the bottom and are not cooked on the top. I preheated the oven to 350 and put an oven thermometer on the grid in the middle of the oven. When it preheated to 350 I looked at the thermo and it was 350. I left it on for about an hour and the thermo said 350. I can hear it clicking on and off to maintain the temperature. What do you think? Do I have a problem? Is there any other testing that can be done.
Sharp Advice
11-02-04, 06:55 PM
Hello: xiii13. Welcome to my Gas Appliances topic.
Based on the reading of the oven thermometer, temp is correct.
Very likely a baking method is incorrect.
Wrong pan.
Rack to low in oven.
Pan to low in oven.
Pan to large for oven. Too large a pan will hold too much heat down not allowing heat to rise upwards. Which creates too much heat under pan.
Something else in the oven may be reflecting the nautral flow of the heat.
Or not allowing the heat to rise. Holding too much heat down causing the bottom of the foods or baked goods to burn on the bottom.
No evidence, based on info provided, indicates any mechanical problem or thermostat problem with the oven. 350 degrees is 350. How that heat circulates and rises is a factor.
Unless a condition not mentioned is missing from within your posting info. Or a condition exists in the oven that is being overlooked, etc.
Based on the reading of the oven thermometer, temp is correct.
Very likely a baking method is incorrect.
Wrong pan.
Rack to low in oven.
Pan to low in oven.
Pan to large for oven. Too large a pan will hold too much heat down not allowing heat to rise upwards. Which creates too much heat under pan.
Something else in the oven may be reflecting the nautral flow of the heat.
Or not allowing the heat to rise. Holding too much heat down causing the bottom of the foods or baked goods to burn on the bottom.
No evidence, based on info provided, indicates any mechanical problem or thermostat problem with the oven. 350 degrees is 350. How that heat circulates and rises is a factor.
Unless a condition not mentioned is missing from within your posting info. Or a condition exists in the oven that is being overlooked, etc.