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Problems With My Oven

My oven is like the furnace from hell. When i bought my first commercial oven, the 4-sheeter deck style type, it took me about 1 month to figure out how to operate it. Quite a cinch considering it was my first time to ever see such oven. The La Germania i bought along side this one was relegated to one batch cake baking and eventually made peace with his maker, meaning, it choked unprovoked and so i stopped using it. Not this deck oven. I became fond of it, 15 minutes and i have 100 pieces of pandesal. What more can you ask for?

We all read somewhere that we need 1 hour to preheat our ovens before we bake our cakes. Not this one. I preheat it for 25 minutes and bake batch after batch of cookies and cakes, bread pans after bread pans. So reliable considering it only cost me P6700.00 (1998). Nowadays, you can get this oven for P12,000-P13,000, or more depending on the finishing, some are burnished steel, others are plain steel just like mine.

I am confident about my skill as an oven troubleshooter, i even stuck out my hand inside an oven to check its temperature when i forgot to bring my oven thermometer at my sister's house, c'mon. But my mother's oven is keeping me guessing all the time. I made several calculations, adjustments, and i am beginning to think that this oven pre-dates Abraham Lincoln. The house we are living in is an old, reconstructed 1920's structure, so maybe as old as the unseen ghosts living here, this oven could be haunted as well.

Preheat it at 325F and there would be days when you get a stable reading. The next time you bake, that 325F could register 350F out of nowhere. So you adjust again, preheating it at a lower temperature and you get pale, dry breads because the oven is just way too cold!!! What the....Unbelievable. I have used a convection oven, a Sinmag (P250,000.oo worth) oven, and this one is leaving me scratching my head, that's about the only thing i can do at the moment.


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