By now, you’ve probably figured out that I love to bake. After all, we’ve talked a lot about the various components, although there are so many more topics to cover.
However, there is one thing that we really don’t have a whole lot of control over, so let’s talk about it.
The Oven.
Whenever you moved into your living quarters, there likely was an oven already there. Or maybe you have replaced the oven since moving in. Either way, it’s one of those things that isn’t easily changed once installed. Here’s the thing: every oven is different.
Even those that are the exact same model.
You will have to learn your particular oven’s quirks. Some don’t heat very evenly and you will need to turn your bakes halfway through so they brown evenly. Some will have colder spots that you will need to compensate for. Some run hotter than the temperature it says. There is no way to predict what your particular oven will do.
Time and testing is your friend.
It’s rare that any of these quirks would prevent you from baking, it just might make it a little more challenging or hands on than you prefer. If you’ve ever seen a range of times given in a recipe, it’s generally for this reason. You can also use an oven thermometer to check the temperature of your oven to help understand it a little better. But the more you bake, the more you will understand how to work with your oven.
What quirks does your oven have? Mine runs a little hot and almost always needs a minute or so less than called for in a recipe.