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I’d try preheating your oven even longer…
Joined: Dec 9, 2005
Posted to Thread #30235 at 8:04 pm on Apr 15, 2018
Because you jogged my memory. My mother-in-lawâ€˜s â€œnewâ€œ stove in the 1990s takes at least 45 minutes of preheating oven temp be damned. The first time I roast a chicken at her house it took an hour longer than at my house â€” in my dandy spot on 1959 pink wall oven.
When my friend had similar problems with her expensive Thermidor wall ovens, it was the repair person that said new stoves and ovens donâ€™t have the same type of insulation that the older ones did and he recommended at minimum 35 minutes to preheat newer ovens.
My old oven always gives me the bump/crack. You arenâ€™t using a different size pan are you?
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 30235. Where has my banana bread *bump & crack* gone??? - MarilynFL - 1:33am on 04/15/18 (8)
- Weird. Is it humidity? Oven temp? It seems it should be the baking powder/soda. I got nuttin. [NT] - MariaDNoCA - 7:40am on 04/15/18
- I have been checking my oven temp. It's spot on, but takes 10 minutes PAST the little ding it gives - MarilynFL - 4:04pm on 04/15/18
- I’d try preheating your oven even longer… - MariaDNoCA - 8:04pm on 04/15/18
- I've always used my OLD bread pans, which are 9x5. I picked up some 8x4 (remember, I asked how to - MarilynFL - 9:16pm on 04/15/18
- Yes, I was wondering if you were using the new old pans — but scoop and swipe could make a differenc [NT] - MariaDNoCA - 9:44pm on 04/15/18
- Mix it too much? [NT] - Charley - 10:10am on 04/15/18
- Don't think it's that. I usually beat the sugar/fat, then add banana, then fold in flour mix. - MarilynFL - 4:05pm on 04/15/18
- This is what I was going to say. I am envious of your ability to consistenly get . . . - mistral - 5:19pm on 04/15/18