How to prepare piza, cake and biscuit in otg - Ovens

i would check the over temperature sensor as it can cause variable intermident heating

Different kinds of cakes require different temperatures. Most cookbooks tell you what temp to use for each recipe. Same goes for cake mixes. The instructions on the box are way smarter than me.

helllo dis.... There are many things that can cause cakes to fall in the middle.... Jumping, etc., around the baking area is unlikely to be a problem except with very delicate sponge or angel food cakes. More likely, cakes fall when the crust appears to be done, but the batter is not baked through the middle. An uneven baking temperature is a frequent culprit; check the temperature of your oven with a separate baking thermometer, and be certain that your oven holds a steady heat through the entire baking period. Some older ovens preheat properly, then cycle off and drop the temperature after 15 or 20 minutes, which causes the uncooked portion of the cake to fall.

Less likely but possible problems could be inaccurate proportions of baking powder or baking soda if the cake is made from scratch. This could occur with cake mixes if sour milk or buttermilk is used instead of regular milk; the additional acid in sour milk requires additional baking soda to rise properly. Eggs that are not beaten properly, or perhaps beaten too much for the type of cake being made, might also cause problems. Joe

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On most US ovens the high temp is 550f and the lowest is around 100f for warm. I would imagine 1 is warm and 5 is 550f so 2 would be 250 3 would be 325 4 would be 425. Or you could say ribs and slow cooking 2, cake 3, cornbread 4, and 5 would be broil. The only way to know is set each number and place an oven thermostat in there to see what the temp is fer each number. Personally my grand mother cooked on a wood stove and never had a knob, she just shoved the biscuits in the oven and added another stick of wood.

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I agree, the heating is very uneven in our oven, however, when I calibrated the temperature with a thermocouple, I discovered that the temperature gauge was 25C too hot! That is, if I set the oven temperature gauge to 155C, it was actually 180C inside the oven! Taking this in to account, it is now much easier to cook things without them burning.

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