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Does anyone else have a problem baking in their KitchAid oven?
We recently purchased a new electric Kitchenaid Range (KESS908SPS). I love the look of it, the flat cook-top and electronic controls. The problem that I'm having is that it doesn't seem to bake evenly. Even when I bake on a stone, cookies seem to be overcooked on the bottom. I did not have this problem with my previous 13year old GE range. Even when I use the convection I still have the same problem. Does anyone else have this issue? If so, and advise or tips?
What kind of bake ware do you use? I've found I get better results with the heavy commercial shiny aluminum cookie trays. I get them at Sam's Club and 2 are less the $15. the last I looked. They are called 1/2 sheet. The next best result is gotten with glass but you have to remember to lower the temp 25F degrees.
I've noticed that anything with a dark finish wants to burn or doesn't cook evenly. The darker the finish, the more heat it absorbs and that sometimes is not a good thing.
I just got a new stove/oven a few weeks ago and in reading the manual, I noticed that the manufacturer is much more exact in telling you where what should be baked as far as position in the oven. Pull out your manual and read it. My old stove wasn't that "particular" but the new one is. As soon as I started doing it the recommended way, I got better results also. We tend to think that everything needs to be baked in the bottom 1/3 of the oven and that's not true with these newer units, especially the convection units. Even with baking bread (which I do at least once a week), I have had to adjust the rack position up a couple notches from where I baked it before in the old oven. Then I get the even browning and nice crust.