Using gas cooker now having problem cooking food
I have a new world gas cooker bur I am finding following recipes cooking guidelines results in undercooked bases of i.e. scones, fruit pies, or Xmas fruit loaf. When baking blind, the top of food looks cooked but the bottom is soggy and uncooked. I tried changing position of shelves and cooking longer on lower heat, but my normally good baking is no longer.
Best Answer
On many gas ovens, the calibration of oven temperature is fairly slack - the manual for mine says it can be off be 30 degrees either up or down. Invest in an oven thermometer, preheat your oven until it shows the desired temperature, and see if this gives you better results.
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Why is my gas oven not cooking properly?
Like with a heating element or gas igniter, replacing the temperature sensor is a quick and easy fix you can do yourself. Cause: If it's still not heating to the correct temperature and you've checked or replaced the heating elements, gas igniter and temperature sensor, it may simply need to be calibrated.What are the disadvantages of a gas cooker?
Much loss of heat: no efficient energy consumption. Cleaning is difficult due to pan supports and burners. You cook with an open flame and therefore cooking with gas is not the safest way.What goes wrong with a gas stove?
A very common gas stove problem is a surface burner that won't light. This could be caused by the pilot light being extinguished if your stove has one or the burner portholes getting clogged. If your gas stove is equipped with an electric igniter, there could be a loss of electricity that's keeping it from working.How do you reset a gas cooker?
Reset the electronic control:How to use a GAS OVEN | Tips on using a gas oven | @Cooking With Nimoh
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Answer 2
I have a new world gas cooker and have found the same problem. I did what James McLeod recommended and bought an oven thermometer and did find the results quite surprising. If I set the gas mark 4 from the off, it took half an hour or more to heat up - and higher temperatures even longer. I now set it to gas mark 9 until it has reached the desired temperature and then turn it to the required setting and it retains its temperature as it should. Obviously all models are going to act differently but I've moved the thermometer around the oven and it seems to heat quite evenly too.
Answer 3
Don't quite see why someone has down voted you? Anyway...
Strange that your tops are cooking while your bottoms are raw? Is it top heated?
I've had a similar issue but the other way round trying to cook scones, Yorkshire puddings and shortbread in a gas oven. The bottoms would burn while the tops were raw. I found the best fix for me was to put an empty tray on the bottom shelf and then cook directly above the tray on the upper shelf. My idea was the bottom tray would stop the direct heat hitting the bottom of my cooking trays. Resulting in a more controlled heat all over my produce instead of it being directed right at the bottom. In your case it might be worth putting a tray on the shelf above your food.
Also it is worth noting where the thermostat is in your oven. If I remember correctly the thermostat in the oven I was using was in the top where all the heat was coming from the bottom. This meant if I had placed my trays near the edge the heat wasn't getting close to the thermostat meaning the oven would keep blasting heat out obviously over doing the bottoms. If you are inhibiting heat getting to your thermostat in any way this could also be causing you issues.
Good luck.
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