Need gas oven opinions

Monroe, WI(Zone 4b)

My sister just bought a restaurant............I am wanting to try and bake some things to sell on my own (commercial kitchen), NOT work for her. Anyway...........I don't know if it's normal for commercial gas range/ovens that there are only 2 rack levels in the oven..........top third and bottom third. There isn't even slots to put a rack in the MIDDLE of the oven. Both the stoves are like this. Those of you that have gas, how long do you think I need to leave whatever I'm baking on the bottom rack before I have to switch it to the top? So far I made cinnamon rolls that got too brown and cookies that weren't too bad, considering. Yes, the oven is "off" but I compensated for that when I found out how much I had to adjust it after putting an oven thermometer in.

I do not like gas, never have. People think I have a screw loose when I tell them that............"oh, as much as you love to bake, gas is the way to go." Had a gas range at home when I was a kid and I was scared to death of it. Using gas was not enhanced by the time I walked up into our milkhouse and the gas heater exploded. Give me Reddy Kilowatt any day. LOL

Any hints would be appreciated so I can get things looking nice when they come out of the oven. I'd like to try a pie too.

Cleveland,GA/Atlanta, GA(Zone 7b)

Gas ovens are a pain for baking. They invariably have hot spots. My heart sinks when I have catering work at a venue with gas ovens. The usual advice is to rotate shelves halfway through baking time but when using gas also rotate trays ninety degrees. So top to bottom and ninety degrees. Longer baking time, as for cakes or breads, may require a second rotation. It's trial and error with every gas oven.

Cleveland,GA/Atlanta, GA(Zone 7b)

BTW, best wishes to your sister on her new venture.

Monroe, WI(Zone 4b)

What really surprises me is how long the damn things take to heat up initially.

I will persevere.

Monroe, WI(Zone 4b)

I think I have it pretty well figured out. The cookies were in just a tad too long, but they were the first things I baked in the oven before I really got to messing with the temp control. I had a pic of a pie, but I must have deleted that. She didn't have a cooling rack, so I had to improvise and use a dishwasher rack. LOL

I told Julie I thought I had the oven "tamed", she asked what the secret was. I told her she'd have to hire me to find out. LOLOL Have to set the temp control at LEAST 50 degrees hotter, maybe a little more.



This message was edited Apr 8, 2016 12:17 AM

Thumbnail by Anna_Z Thumbnail by Anna_Z
Cleveland,GA/Atlanta, GA(Zone 7b)

Cookies and rolls both look beautiful. Have you calibrated the oven to see if the interior temp matches the setting? Fifty degrees is huge. The burner jets may need to be cleaned, serviced or replaced. I'd recommend an inspection for safety's sake with a temp disparity that big. Meanwhile, don't let sis know you're having fun. It will make it harder for you to squeeze her for bucks. :>)

I have a wood fired oven that I love for baking breads. It's a loose cannon for sure but, if I stay on top of it, the breads are incredible! For that matter, everything that comes out of it is incredible.

Monroe, WI(Zone 4b)

The gas appliances were checked early on after she bought as to safety, cleaning, etc. HE was the one that told her it is VERY difficult to have a gas oven set correctly. She says "nothing beats an electric oven!" LOL So, unless she wants to spent ginormous amounts of money I think they will stay the way they are. The times I've used it, I ALWAYS put the oven thermometer in. I told her I figured that was going to be "the norm" if the oven was going to be used for baking. She agreed.

Oh, she already KNOWS I'm having fun, and I think she is kind of impressed that I've been able to get decent results after the first fiasco. It was cinnamon rolls, and I guess they weren't really a fiasco, just browner on the bottom than I would have cared to have anyone see. BUT............that was on the bottom rack, before I put those little "lifters" on the rack to bring my baking pan up to the middle of the oven. Then watch the stuff like a hawk. :>) But I frosted them, so with the tasty frosting on the top, nobody was much concerned about the bottoms. LOL

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