I've noticed that over the last couple of weeks, food has been coming out of our oven under-done. From time to time in the past I've used an infra- red laser/gun type device to check the dial temp indicator actually matches the heat produced and it's always been spot-on up until very recently. My initial thought was the heating element may have gone hi-res and replacing it would cure the problem, but then I thought maybe it's a fault with the control. Anyone know electric ovens generate the required temperature? I'm guessing it's probably something as simple as a bi- metallic strip arrangement, since a reostat would be *horrifically* inefficient and a burst-firing thyristor inherently unreliable in that environment. Any ideas? Ta!
- posted
6 years ago