Hi guys! I attached a photo of my oven. As you can see, it’s very small and it has gas and electric options. There are also slots for three racks (top, middle, and bottom, of course).
The circulation of heat from this oven isn’t so great. Even if I use an oven thermometer, most things I bake in it come out with black burned tops and undercooked insides so I’ve been using the top rack to hang aluminum foil to shield whatever I bake. This tends to work for cupcakes, but when I venture on to different things, like cake layers and brownies baking in 9x13 pans, the sides cook faster than the centers. Due to this, when the cooking time is through, the center is still a little raw and the sides are almost crisp.
I’ve read in some of the posts that putting a quarry tile is necessary to keep the temperature even. Should I put one tile at the base of the oven and another at the top or is one tile sufficient? Perhaps it’s a calibration issue?
If you guys need more information about my oven, please just ask! I hope our family oven is not worthless. It’s about to reach a decade and hasn’t been used since three years ago.