Most modern ovens gas or electric use temp sensors that are quite accurate. Older ovens use a diastat that is calibrated thru the oven control stem. If a thermometer is needed get a bakers thermometer. Pre-heating is a good ides as stated by others.
Yes - though typically they aren't off by that much. I've had to calibrate 3 different ovens over the years...Has anyone compared the actual oven temperature with what it is set at? I can imagine that after 10 or 20 years of age the thermostat won't be too accurate. Set it for 350 and it could be 300 or 400?
No one here does!I don't have such an oven but.. .
I know people who have smart homes. I'm not a Luddite but a smart home is not for me. I don't even like it when my car starts talking to me. I don't need kitchen appliances to talk back.No one here does!
There are many baked goods that just won't come out right without preheating. For example, many yeast-leavened baked goods rely also on steam-leavening. Unless the oven has been preheated you won't get the steam-leavening and the baked goods, for example yeast dumplings, won't rise sufficiently and will turn out very dense and even hard. In the case of larger loaves of read, if you don't preheat, the bread may end up burning on the outside while still not done on the inside.
Heat n serve - no observe … but watch it rise ? Must be wise !Vavavroom is on the right track - can you throw your chicken nuggets in and set for a couple extra minutes, YUP! There isn't anything special going on there. BUT, baking is entirely different - it is a careful chemical reaction. Screw up the ingredient ratios/temp/time/preheat, and you won't get the product you are looking for.
My bride is an amazing baker, and has perfected chocolate chip cookies (the ONLY sweet thing I will eat), but I am a better chef. She has the chemistry and art of baking mastered, but is not so great at cooking. I am a great cook, and make most of our meals, but I am mediocre (more like poor) at best for baking.
Then you can throw in convection ovens vs. normal ovens...
A frozen pizza has been partially baked before it was frozen. If you defrost a frozen pizza it will get soggy and you won't get a good crust on a baking rack. You can get a good crust on a cookie sheet or even better on a pizza stone, though.With frozen pizzas it says to leave them in the freezer when the oven is pre warming. I think so they come out crispy.
Has anyone compared the actual oven temperature with what it is set at? I can imagine that after 10 or 20 years of age the thermostat won't be too accurate. Set it for 350 and it could be 300 or 400?