July 28, 2014 11:32 AM Subscribe
My oven is bipolar: when I follow the instructions for frozen pizza, it's done in about 66% of the time, i.e. instructions say 18min, it's done in 12, usually less - 18min would burn it to a crisp. Thicker things, like pork roasts or heating a pre-cooked ham, are barely tepid in the center at the time in their instructions, i.e. instructions say 45min, takes over an hour to get to the recommended temperature. The oven is a generic, in-every-apartment-I've-ever-had kind of stove. What's it's problem?
posted by AzraelBrown to Food & Drink (17 answers total)
Preheating and all recipes and instructions are followed exactly, and it's consistent across different items and whether it's 350` or 450`; for example, porkchops count as "thin" and are done early; cookies, rolls, etc are "thin" as well, Banquet fried chicken is done sooner too, but closer to actual time. Baked potatoes (various varieties of potatoes) count as "thick" so they take about 1-1/2 hours despite cookbooks saying 1 hour is enough. It seems weird that, despite following directions, thin things are always crispified while thicker things never get cooked through. Is the stove wonky, or is there something I'm overlooking in its care and operation?