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Why does the oven take too long to cook?
WARNING!
To avoid personal injury or death, disconnect your appliance from its power source
before you start any troubleshooting or repair work. Use caution when working inside any appliance.
Often the oven uses both the bake and broil elements to
pre-heat or cook. Sometimes the bake element can go bad and only the
broil element is heating the food, cooking the top, but leaving the
bottom food undercooked, and vice versa with the broil element, the
food on bottom will cook faster and the food on top is undercooked.
Over time, it is also possible for your thermostat to lose its
calibration. Check the oven temperature. You can monitor the oven with
a calibrating thermometer to check whether or not your thermostat is
off. Make sure you pre-heat your oven if the recipe wants you to
pre-heat. A couple of minutes cooking at the wrong temperature can make
a world of difference in how baked goods come out.
Try not to open the oven door while cooking. This will cause
the oven to lose heat and will lead to an increase in cooking times.
You also want to check your rack position, and the cooking pan
placement on the racks. You want to leave an inch or two between the
pan and the walls, and racks the same amount of space between pans. If you
are using two racks, you will want to offset or stagger the pans to
allow free air circulation.
A lot of people like to line their oven racks with foil to
prevent food spills or drips. Unfortunately, this blocks proper airflow
in the oven. If you need to use foil, use it on the rack below the one
you're using, and use just enough to catch the drips from that pan. You
should never foil the entire rack. Ovens with convection features in
use should be about 25F lower in temperature than the recipe calls for
because the convection feature heats foods more evenly.
Another thing to check is the oven vent itself, you don't want
anything blocking or covering it. Lastly, make sure the oven is level.
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