Capital Precision problems
We were sooo exited about our 48" Precision range but now that we're using it we're having some problems and I was interested in the collective experience with this range.
Problem 1- The door lock for the oven seems to engage at random times. I've seen some chatter about this and people have resorted to tripping circuit breakers and even jimmying the lock with a butter knife to save dinner. What's the real fix?
Problem 2- The baking in the main oven is uneven. I did the sugar on a cookie sheet test at 375F and the front half of the oven is significantly cooler than the back (i.e. didn't melt). For a range that cost more than my car I'd expect a little better performance... Although 375F is only 8F higher than the melting point of sugar. Is it unrealistic to want an oven to have less than an 8F temperature gradient from front to back?
Any input or thoughts are welcome.