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Why does the oven take too long to cook?
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.