Thread Number: 73413
/ Tag: Recipes, Cooking Accessories
Oven design affects finished product |
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Post# 969493 , Reply# 2   11/23/2017 at 05:52 (2,338 days old) by Frigilux (The Minnesota Prairie)   |   | |
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The double-oven GE 860 I've had since moving to the apartment in August behaves differently than the 2002 and 2014 Frigidaires I had at the house. The GE keeps a tighter rein on temperature and it's very accurate. If a recipe calls for baking at 350 degrees for 30-40 minutes the product is nearly always done in 30 minutes. This holds true for both the small upper and larger lower ovens. Products baked in the 2014 Frigidaire--even after recalibration--generally required 37-40 minutes. No complaints about the finished product from either brand, although the GE doesn't bake a sheet of cookies quite as evenly as did the Frigidaires.
Frigidaire's double oven ranges have two ovens of the same size--something I really liked--and both were true convection. Have to admit I use the small upper oven on the GE almost exclusively. I used the larger, lower oven for only the 2nd time when baking Thanksgiving pies last night. In fact, it still gave off that slightly acrid 'new oven smell.' The small oven needs more frequent cleaning, naturally. Things that spatter a bit--trays of skin-on chicken thighs, bacon or meatloaf--dirty the tight quarters of the interior unmercifully. The upper oven will see its third self-cleaning cycle since August in a couple of days. Back to baking pies in your Electrolux, Matt: Have you experimented with raising the temperature a bit or baking on a lower rack position? Photo 1: GE JB860 Photo 2: Frigidaire FGEF302 |
Post# 969494 , Reply# 3   11/23/2017 at 05:55 (2,338 days old) by norgeway (mocksville n c )   |   | |
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The 59 Westinghouse I'm using now is as good as the big old Norge I had,nothing else has overall been as good, The worst was the Kenmores I have had, they never browned anything worth a darn on top. |