Timeline for Measuring Oven Temperature: Surface or Air?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 5, 2018 at 15:38 | comment | added | Chris H | My first two sentences say that recipes expect air temperature. The rest explains the science behind why, and a few suggestiosn for what to do about it. It's also possible to get an over-browned bottom on a black baking sheet, if it gets too hot, so in a sense both matter | |
| Nov 5, 2018 at 14:57 | comment | added | tuk | The real issue is knowing which of the two readings is the most important in terms of baking the bread at the correct temperature. Is it the metal surface the bread sits on or the air circulating around the bread? As I have to choose between them to gauge when the oven is ready. | |
| Nov 5, 2018 at 14:48 | comment | added | Chris H | It sounds like you may still have some radiant heating going on. You may be able to select between elements. My small (non-fan) oven has top and bottom heat, with the top element exposed, while my large fan oven tucks the element away and shouldn't be so uneven. If radiant heating from the top is an issue I would expect a little too much browning on top, which may be mitigated by using a lower shelf and/or placing an empty baking sheet (or even a sheet of foil) on the shelf above the food. | |
| Nov 5, 2018 at 14:35 | comment | added | tuk | I measure with the IR Gun only when the setpoint is reached + the door is only open a crack + IR measurement is taken within 1 sec, so the metal wont have time to cool too much. But, the metal surface is always hotter than the air, even over a period of 30mins. | |
| Nov 5, 2018 at 14:16 | history | answered | Chris H | CC BY-SA 4.0 |