Is Your Oven Working Properly? Here’s How to Find Out.
Updated: Mar. 20, 2019To make sure your oven is ready for everything you'll throw at it (or in it), remember three things: Calibrate it, level it, clean it!
For most home cooks, the oven is in heavy use. Whether it’s baking delectable cookies or turning out beautiful breakfast bakes, your oven is likely working nonstop—and, if you’re like me, you depend on it to be in perfect working order. How can you be sure that it is?
Calibrate It
Of all preparations, it’s most important to make sure the temperature inside the oven matches the setting you’ve chosen. If you don’t have an oven thermometer, this is the perfect time to get one. (We’ll wait.) Oven temperatures do fluctuate, so once the oven has preheated, check the thermometer repeatedly over a 10- to 15-minute period. Some ovens can vary up to 50° from their set temperature, and that wide of a range can have a huge impact on cooking. Think about it—50° too cool, and you’ll have a hard time getting that lovely brown crust on your fancy rib roast. Fifty degrees too hot, and your most delicate cookies will go from underdone to singed in the blink of an eye.
Depending on the kind of oven you have, you may be able to calibrate it yourself; check the owner’s manual, either in print or online. If you can’t find either type of manual (and you don’t have time to call a specialist), just compensate with basic math—set the oven higher or lower by the number of degrees by which the temperature is off.
Level It
This step is super important if you’re a baker. Turkeys and roasts probably won’t be affected by a slight incline, but a cheesecake or a pumpkin pie certainly will, and you’ll get more professional results if your oven doesn’t introduce a natural tilt to the top of a cake. Grab a carpenter’s level (if you don’t have one in your household toolbox, you can pick one up at the hardware store for a few bucks) and lay it across the top of the oven—first across the width, then from front to back. If the oven isn’t level in either direction, pull it away from the wall and adjust the height. (Having a partner can be helpful here.) Most ovens have adjustable feet mounted on threaded screws; you can raise one or more corners of the appliance quickly and easily simply by twisting them. Check again with the level until you’re satisfied. Your baked goods will thank you.
Clean It
A shiny, clean oven will certainly impress visiting friends and family, but on the practical side, a dirty oven can interfere with cooking times. However tempting, don’t use the self-clean setting for a last-minute scrub. The self-cleaning cycle works by raising the oven temperature to anywhere from 800° to over 1,000°, burning the food residue inside to ash; it actually puts stress on the appliance, and is the most likely time for the oven to break down. Not what you want on the day before you’re due to serve the Thanksgiving turkey or the Christmas ham to a dozen guests! Plus, it’s always a good idea to open windows for the best possible ventilation when using the self-cleaning setting, and if you live in a cooler climate, that may not be an option around Christmastime. We wrote about the easiest ways to clean your oven, here.
A few simple steps—calibrate, level, clean—and your oven will be as ready for the holiday season as you are!
Sandy's Chocolate Cake
Majestic Pecan Cake
This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
Malted Chocolate & Stout Layer Cake
If you want a St. Patrick's Day dessert that will take the cake, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
Grandma's Red Velvet Cake
It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Chocolate Spice Cake with Caramel Icing
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
Chocolate Hazelnut Torte
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste of Home Test Kitchen
Black Walnut Layer Cake
My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio
Moist Chocolate Cake
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
Butter Pecan Layer Cake
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
Cherry Nut Cake
My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
Favorite Coconut Cake
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
Strawberry Mascarpone Cake
Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
Marvelous Marble Cake
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Chocolate Bavarian Torte
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Pink Lemonade Stand Cake
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Carrot Cake with Pecan Frosting
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Chocolate Cake with Chocolate Frosting
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) —Megan Moelbert, Springville, NY
Lemon Ricotta Cake
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska
Coconut Italian Cream Cake
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
Frosted Chocolate Cake
This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. —Beth Bristow West Plains, Missouri
Pineapple Carrot Cake
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
Cranberry Layer Cake
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
Mama's Spice Cake
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. —Nancy Duty, Jacksonville, Florida
Come-Home-to-Mama Chocolate Cake
You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. —Taste of Home Test Kitchen
Lemon Layer Cake
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Hummingbird Cake
This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Spiced Devil's Food Cake
One of my mom's friends gave her this recipe when I was a child and it has been a family favorite ever since. When your "chocolate sweet tooth" acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
Pumpkin Pie Cake
No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
Three-Layer Chocolate Ganache Cake
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri
Southern Lane Cake
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Blue Ribbon Red Velvet Cake
This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award winning red velvet cake recipe will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska
Contest-Winning Chocolate Potato Cake
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.
Maple Walnut Cake
This maple-flavored cake with candied walnuts honors my grandpa, who used to make maple syrup. —Lori Fee, Middlesex, New York
Pumpkin Cake with Whipped Cinnamon Frosting
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia
Butterscotch Cake
I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee
Cookies-and-Cream Cake
If you like cookies-and-cream ice cream, you'll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. —Pat Habiger, Spearville, Kansas
Coconut Chiffon Cake
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Brooklyn Blackout Cake
If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. —Donna Bardocz, Howell, Michigan
