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My banana bread went from edible to charcoal in 12 minutes because I trusted the recipe's bake time
The recipe said 55 minutes at 350 so I set a timer and walked off to fold laundry. Came back to smoke rolling out of the oven and a loaf that was black on the bottom, raw in the middle, and stuck to the pan like glue. Turns out my oven runs about 25 degrees hot on the bottom rack, which I only learned after ruining my third loaf this week. Anyone else have an oven that lies to them, or do I just need to finally buy a thermometer?
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sandra_murphy10h ago
Read somewhere that most home ovens are off by like 25 to 50 degrees and nobody ever checks. My old apartment oven had a hot spot in the back left corner that would burn anything within 5 inches of it. Baked cookies on a sheet and the back row was always toast while the front was dough. Bought a $6 oven thermometer from the store and stuck it on the middle rack. Total game changer. Now I know my oven really runs at 375 when I set it to 350, so I just dial it down and everything bakes even.
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