oven too small?
I think my oven may be small. I don't know what the problem is, but I canNOT bake chicken any more :(
I've been home cooking for about 9 years now. We made the switch to organic / free range about 6 years ago. We have moved several times. I've baked in electric ovens and gas ovens, new and old, digital and electric - and I've never had a problem baking/ roasting meats.
Back in April, we moved to a new-to-us-house and I haven't been able to properly cook chicken since then.
I have a Frigidaire oven that measures 18" wide by 15" tall by 18" deep.
The chicken takes longer than usual to cook. I bought both an anolog and digital meat thermometers just to make sure I'm not underestimating the meats.
The 'typical' amount of time to bake chicken leaves the chicken still pale and bloody. Double the amount of time usually gets the chicken up to temperature and by then the meat is dry and unpalatable.
I've tried brining and/or marinating.
I've tried high temps for a fast roast, and I've tried slow and low. I've tried starting high to brown the outside then turning the oven low to finish. I've tried starting low to cook the meat more thoroughly and then turning the oven up to finish.
I've tried wrapping baking dishes in foil or parchment paper.
I've tried fresh cuts from a local butcher. I've tried 'fresh' chicken from the grocery and cooked it that same day. I've tried previously frozen meats.
Thin fillets of flaky fish have been okay - a little dry, but okay.
Whole brined roasting hens with tons of butter in the cavity turn out fine.
But whole breasts, breast tenderloins, legs, quarters, drumsticks, and all other cuts of chicken I've tried are ruined in my oven.
We typically do pork in the Big Green Egg and hubby will only eat grilled steak with regard to beef, so chicken I guess chicken is my only issue.
I used to be fabulous in the kitchen! Now our grocery budget has doubled because we're wasting so much food and my hubby doubles up on snacks to get by.
Oh and my bread is fine. I bake all our own breads, cereals, etc from scratch. My daily bread has always been fine.
I would invest in an oven thermometer to make sure the temp you set is what you're getting. In addition, it may also be wise to watch it's recovery time.
My mom had a recent issue similar to yours. She called the gas company, made up some story about occasionally smelling gas in the kitchen. They immediately sent someone out to check the pipes and the connection. They even performed a free calibration of the oven and was able to tell her there was an issue with the ignitor. It delayed the oven's recovery time once the heat dropped below the set temperature.
just a suggestion.
I second (third?) the suggestion to check the temperature. I remember reading an idea to spread out slices of bread on a cookie sheet and put in the oven at 350F for a few minutes, to figure out where the hot and cold spots are. That might also give you some clues as to what's going wrong.
I have a small oven too, and it really stinks; it's a cheap electric model that doesn't have even or consistent temperatures. When I get my dream house it will have an Aga.
Y'all are awesome. Thank you.
I'm using my digital meat thermometer hung in the air in the middle of the oven. Thermostat set to 200* results in air temps as high as 282 and dropping as low as 143 before rising again in to the high 270s.
My thermometer maxes out at 350 so I can't accurately test higher oven settings, but let's assume it's the same issue.
Unfortunately, it's an electric oven so the gas company can't help. But it looks like if we set aside hubby's snack budget for a new oven I'll be back in business :)
Yes, this is too much swing. My oven goes +/- 25F from the setpoint (I happen to have a thermocouple so I can accurately measure). You might look to see if there is a manual available to see if the controller can be adjusted. And if you do get a new oven, would recommend convection.
Your digital meat thermometer is not meant to register correct temperatures for anything other than meat. You need to get a dedicated oven thermometer. Once you have that, you will be able to tell whether or not your oven is heating correctly. (I'm guessing it isn't.) After you have that information, I'd go to the Frigidaire web site. (they must have one) and contact someone about how to fix the oven.
I hope you're in good with your landlord, because it could require a replacement.
If there is that big of a fluctuation and you're not in the market for a new oven, try adding tiles (unglazed quarry tiles are cheap), cast iron, or anything that retains heat in the oven. Let it preheat for a while. It will help maintain a more constant temperature. I'd also e-mail the stove manufacturer to see if anything can be done about it.
I hate to be the one to bring this up, but is your oven clean and free of grease build up? It's the number one cause for inefficient ovens and the accuracy of the oven settings. It's a separate issue from the calibration of the oven.
Like others have said check with an oven thermometer to see if your oven is inaccurate, runs cool, or runs hot on the setting you typically roast your chicken at.
In general, electric ovens hold temperatures very well....especially for low and slow oven temperature roasting under 225*
Since you mention that the oven was new when you moved in....is it possible it is still under warranty and could be covered for a service call directly from an approved, or authorized Service Repair Company?
The previous owner said she had never used it, but who knows how long it had been in place. The paperwork is very clear that the warranty is good for 1 year since date of purchase and non transferable to new owners. Original receipt for oven and original receipt for paid repairs must be submit. If Frigidaire determines the repairs were due to mfgr defect, they will reimburse for repairs.
I'll definitely give them a call though and see what we can work out.
I'll clean the oven again and get an oven thermometer to verify that's the problem this weekend :)
Thank you for all the suggestions!