I have a bakery and bought a brand new Vulcan Electric single oven. I am finding that it is browning the outside of cakes very quickly. I usually use 3" deep pans, and it takes longer for the middle of the cakes to bake through, but the outside edges and tops are burning (or at least getting very dark). I have tried reducing the temperature from 350 to 325, turning the fan on low..... not sure what else to do. My internal thermometer shows that it is maintaining around 325 (where I usually have it set). Any advice is helpful. I can't keep producing cakes that are overly browned on the edges and top. Thanks!

have you tried a different cake pan,if cookies are coming out good and it's cooking your meat on time then it doesn't sound like it's the stove

wow

The recipe is the one to follow, NOT stove. And always in center rack of oven. Too low burns underneath, too high burns top

if the unit is tripping fuses then there is either an active or neutral fault in most cases the fault is a ground fault cased by a burned out heating element check the elements for cracks and burn marks if you find one replace the element


best of luck to you

p.s regardles of the fault in this case its not expensive to repair its a common and east fault to have repaired

I will speak to my service manager in the morning and call you to tell you why we think you are having a problem like this.

It must be very frustrating but I hope to be able to resolve this problem for you with a simpe solution.

Frigidaire is really a great brand so I feel like it is not the brand that is causing this issue for you.

You will hear from me tomorrow. Just relax. Thanks, Ella

I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.

As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.

The convection oven does a good job of cookies, and the broil mode is okay.

I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.

If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.

put dynamite in container. if it blows up, too bad

Most likely the brown stain will NOT come off, if the stain comes off the paint will come with it. Replacing the control panel is the option for making it look good again. Sorry to bring bad news.

Sounds like the igniter is not operating at full capacity. What happens is that the oven does not light when it should. Instead, the oven is cooling down much too far so when the oven does light it has too heat more rapidly. This causes the outside to brown/burn long before it should.

They can help you here. Great Co.BLODGETT
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