Dealing with an oven that can't keep a steady temperature for baking

I've been baking for years, but my recent cakes come out lopsided or burnt on one side. Using an oven thermometer, I found the temperature swings by 25 degrees. It's frustrating because I follow recipes carefully. My recent vanilla sponge was a disaster, with one side raw and the other overdone. Rotating the pan didn't help much. I've tried preheating longer, but that doesn't seem to make a difference. Has anyone fixed a similar issue? I'd love advice on dealing with an unreliable oven without buying a new one.

3 comments

3 Comments

gibson.seth6h ago

Actually, have you considered that maybe your expectations are too high? Most home ovens have hot spots and temp swings, that's just how they work. A 25 degree variance is pretty normal in my experience, you might be blaming the oven instead of adjusting your technique. Professional bakers learn to work with their equipment's quirks, like using baking stones or shifting pans at specific times, not just once. Maybe the issue is treating all recipes as one size fits all when you need to adapt for your specific kitchen?

ray_mason5h ago

Rotate your pans more than once, like every 10 minutes, to even out baking. I keep an oven thermometer hanging inside to see real temps, not just what the dial says. If one corner burns, I turn the tray or shift it to a different rack. Recipes are just guides, you gotta tweak them for your own oven. My old gas oven ran 50 degrees hot, so I always set it lower than the recipe says. After a while, you learn the patterns and can adjust without thinking too much.

wyatt_foster844h ago

Wow, you guys are going off like my oven during preheat. Maybe I should sweet talk my dial instead of just turning it?

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