I know I could buy a thermometer (I may yet). but JOOI would anyone agree with my suspicion that pretty much all modern ovens don't get anywhere near as hot as the dial claims they do ? Certainly as you get closer to
It really is complete overkill (but a diy project) to consider building a decent brick oven ....
Rather inconvenient for about 50 weeks of the year though.
I imagine there are other options ...
Wouldn't want to monkey around inside anything to try and raise the temperature. That way madness lies - they're cooler because it will be cheaper.
AIR, oven thermostats and the like are adjustable - there's a little screw on the switching bit that does it. But these days it might all be electronic. Should still be adjustable though, surely.
Hugely inefficient - think of all the energy absorbed just heating up the bricks! You could use lightweight insulating bricks that they use in pottery kilns, but it might be simpler just to go out and buy a pottery kiln...
Agreed. I have a duel fuel range with two ovens, and I have added a thermocouple to both, connected to a two channel meter. Mind, the main oven improved no end when I replaced the burned out bottom element (not a tripping fault).
Yeah, I generally go at least 20 degrees over and if I want anything crisping up I use the preheat function which uses the oven and grill elements.
Not the pretty standard one I just replaced (on a Creda oven). The sensor is just a thin rod clipped behind the fan in the oven which connects to a bi-metallic 'click' switch behind the temperature control. There's no adjustment apart from the temperature control knob itself.
OK, but I'm sure in the past there was an adjusting screw on that click-switch; some years ago (15+?) I recall adjusting one on our electric oven of the time, as, like the OP's, it wasn't controlling at the temperature indicated on the dial. They're probably different these days, 'factory set' or some such nonsense!
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