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Not wanting to hijack the "Staub vs. Le Creuset: How I burned stew" thread.

FOAS mentioned about some tests for his oven.

It is important for everyone to know one's oven characteristics. When a recipe calls for 350F oven, how hot are you really getting?

Here are tests I had done when I installed my new oven. You can see things can be much unexpected when you set your oven temperature.

Test # 1 with temperature set at 200 F :

a. Water center top rack - 146F

b. Water left side top rack - 144F

c. Water front bottom rack - 138F

d. Oil - right next to "a" 156F
- - - - - - - - - -- - - - - - - - - - -
Test #2 with temperature set at 230F

a. Water center top rack - 152F

b. Water left side top rack - 149F

c. Water front bottom rack - 141F

d. Oil - right next to "a" 194F

Tests show how drastically different the dial and the actually temperatures inside the oven can be.

Tests show how uneven temperature can be inside the oven.

Test show how evaporation can make a huge difference in temperature. (oil vs water)

How hot is your oven?

dcarch

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