"Old/New" oven...GE electric range

I got re-introduced to an oven I had over a year ago and was impressed with for it's temperatures. It's a generic, off-the-rack GE electric range. It goes up to 550°F with the capability to calibrate up by another 35°F which brings it to a total of 585°F.

After barely an hour the bottom stone had a max temp of 645°F and the top stone showed a max of 585°F. Well, the dough I had was still geared towards the old Whirlpool and it didn't turn out too well in the GE. Too much browning, one bottom was almost black and the crust was overall way too crunchy.

Back to the drawing board, dough-wise. Or I have to lower the temps.

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Mike K.
posted over 3 years ago

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Mike two things you can try:

1. Insert a screen underneath your pie once it starts to brown.

2. Place a pizza pan or tray on the stone for a few seconds to draw away excess heat.

Both techniques work well for me.

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Raj Irukulla admin
posted over 3 years ago


Thanks for the tips.

I'm not a fan of screens at all. Never used them. I have one but use it as a cooling rack when the pies come out.

I've baked in this oven before, for a few years actually, but just need dial it in, dough- and temp-wise.I have the feeling the malt may have contributed to the excess browning. I'll make adjustments.

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Mike K.
posted over 3 years ago

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