Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[pmillen]

An electric oven seems far simpler to control.

There's a red-hot element in there that stays hot after the current is shut off.  The engineer has to figure out when to shut off the electricity heating it so that the oven will "coast" up to (and maybe slightly over) the set temperature.  The next problem is to figure out when to turn the heat back on as the oven temperature drops.

Most ovens are set so that the heating element is either full-on or off, like a light bulb.  The better ovens modulate the electricity serving the heating element.  In those ovens, at a given condition, the heating element may not be at maximum heat.

Us BBQers want a PID-controller in our ovens.

[Osborn Cox]

For the slow preheating, if your new oven has a "convection" setting, use that to preheat, as it will use the oven AND broiler elements.  Can switch to normal oven setting once heated.

I tried that once and the oven temperature reached the setup point faster.  It was a bit confusing because after a convection cancel and conventional bake restart it dove 50 degrees.

This is typical with the convection setting on many ovens, the oven is doing a rudimentary temperature conversion so that you can set the oven temperature the same as you would in normal “bake” mode.   They do this so that the user doesn’t need to experiment with converting recipes or techniques from normal “bake” mode to “convection” mode, in theory anyway. 

[JoeGrilling]

For the slow preheating, if your new oven has a "convection" setting, use that to preheat, as it will use the oven AND broiler elements.  Can switch to normal oven setting once heated.

I tried that once and the oven temperature reached the setup point faster.  It was a bit confusing because after a convection cancel and conventional bake restart it dove 50 degrees.

This is typical with the convection setting on many ovens, the oven is doing a rudimentary temperature conversion so that you can set the oven temperature the same as you would in normal “bake” mode.   They do this so that the user doesn’t need to experiment with converting recipes or techniques from normal “bake” mode to “convection” mode, in theory anyway.

The oven gives me a choice to do the conversion or not.  I chose no conversion

[JoeGrilling]

We ran another blind food test last night using frozen beer battered cod.  The box states to cook at 475 F for 15-18 minutes.  Fifteen minutes was enough for our old oven and the fillets would get over done if we let them go any longer.

We tried cooking them last week prior to raising the calibration 10 degrees.  They were still cold in the center after 18 minutes.  They came out perfect last night so it looks like the oven is getting dialed in.

[Bentley]

Sweet!