All too often we have complaints and calls about customers having an issue with their oven temperature. They run into problems with the food that they’re baking taking longer to bake or burning before it was projected to be complete. Did you know that the positioning of your racks and your bakeware all contribute to just how well your food is cooked. Let’s take a deeper dive into each to see how they contribute to cooking time.
Oven Rack Positions
There are a couple of things you’ll want to do before you fire up the oven. Make sure you position your racks where they need to be prior to turning your oven on. Uncertain on where your rack needs to be? Use the table below for help.
Notes – Do not remove racks with bakeware on them. Make sure racks are level.
If you’re experiencing darker browning of food that you’re baking and using a darker or duller dish, we suggest moving the rack up by one. On the opposite side of the spectrum, if you’re using lighter or shiny bakeware, drop your rack by one. This prevents light browning of your food. If you’re baking and the bottoms are too brown, this was caused by having the rack too close to the bottom of the oven.
In order to get the best results for your food, it’s best to have at least 2” of space between your bakeware and oven walls. This allows the hot air to circulate within the oven and cook your food more evenly.
While bakeware and rack positioning do affect how well your food is cooked, preheating your oven properly is probably the highest contributor to why your food isn’t cooked properly. If you think this may be what’s happening, check out our Preheating Your Oven blog for more helpful tips.
If you’re still having issues after you’ve tried the above suggestions, you may need to have a professional technician come out and calibrate your oven. Thank you for letting our family help yours!