Why Recipes Fail: Improve Your Oven's Performance, Including Calibration
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- Опубліковано 12 тра 2020
- Periodically, I'll be doing some brief videos on kitchen tips or hacks that will be applicable whether you're keto or not. In this video, I'll show how to get your oven running for peak performance. I'll also explain why you should never trust the thermostat when it comes to preheating your oven and how to check if your oven is properly calibrated.
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Cheap Oven Thermometer: amzn.to/2YJACEM
IR Thermometer: amzn.to/2ytW9Xr
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Just a heads up -- a properly calibrated oven is going to be important when I release my new cracker video on Friday. 😉
Steve, That Answers So many questions🙄
Im not a bad baker🤓just bad calibration. Thanks for the science...
Steve, you saved me a boat load of cash with this oven calibration lesson! I ordered two oven temp things due to oven suddenly feeling WAY too cool. Sure enough, it was off by nearly 200 degrees in two unique tests. Before calling repair, I googled my manual and did 35 degree up calibration. It actually reset my oven and I am back to normal, if not a tad hot.
I've commented a few times about food, but I just want you to know that you're making a difference in my life. In practical and inspirational ways. Plus, you have just the right voice for watching non-stop videos AND you are very smart, getting better & better, avoiding the nasty youTube blunders like incessant music and irrelevant chatter. In short, you've become my favorite and I don't think I've EVER said that to anyone on UA-cam. Just not a gusher but I am very appreciative of your efforts and sometimes, like with this oven thing, you post info that I don't know that I need! (That baking steel thing looks VERY cool, didn't know it existed.) Thank you so much, Steve!
Thank you for the very kind words, Mary. I'm literally blushing right now. I'm so happy that my videos are making a difference for you. Now, get yourself a baking steel -- they make a HUGE impact on your baking. 🙂
Omg, you're better than watching Alton Brown (because you're keto)! I haven't tuned in since the chaffle phase, and now I'm thrilled to see all of the quality content you've published. Thank you so much, Steve!!
Calibrate my own oven!? I had no idea! Thanks Steve.
I wasn’t going to watch this video because I didn’t think calibrating my oven seemed like something I would be able to do. But after watching I see that it is within my ability. Thanks Steve. This was extremely helpful.
I had a feeling mine was off. A 30 minute egg loaf took 50. Great job Steve
IMPORTANT: I've seen radical price fluctuations and changes in availability for these "non-essential" kitchen products on Amazon. Third party sellers seem to jack up the prices whenever there's a shortage. The IR thermometer, for example, was $12 last week. The baking steel pops in and out of inventory every couple of days. If you want one of those right away, you can go directly to their site at: www.nerdchef.co/
If you do order directly from Nerd Chef and can leave any sort of comment on your order, it would very cool of you to mention this video/channel.
Serious Keto ugh!! Thanks for the heads up👍🏻
Mine runs 5° hot, I've been adjusting my baking temps downward, but now that I know how to calibrate the oven, I'm so doing that! Your dehydrator hack has me thinking! 👏
Steve - thanks so much - didn't know about most of the things you shared. Love your channel more than any others I watch.
Wow! This helped solve my oven issue - I was shopping for a new one and now I’m not. Thank you so much!
I do the same with my pizza stone. It lives in the bottom of my oven.
You blinded me with SCIENCE!!!!!!
Mind blown!!! Well done sir, well done.
I've always used an oven thermometer for as long as I can remember. Ovens always seem wonky with temp. Calibrating it to be accurate would be MUCH better and I LOVE your tip for calibrating to use for dehydrating.
Me too! Maybe I can dispense with my noisy, plastic trays, counter-hogging unit in the future.
I LOVE ur shirt! So funny. Really great tips! Thank U for this
very informative video.....I guess I never realized it could fluctuate that much. Will definitely be trying the calibration.
Steve, I love your podcasts!! Tips and Hacks are great! I learn so much from you, keep them coming. I just recalibrated the oven as it was running 25 degrees hotter than the temp. Thank you, your the best!
Glad I could help. 😄
This video was extremely informative!
I renovated my kitchen 6 years ago and had top of the line Kitchen aid ovens installed. I HATE them! They are incredibly unreliable. I am going to get one of those steel things and the temperature gages and see if I can get some consistency at long last. Thank you!
I can not stand these cursed "energy efficient" appliances. What I wouldn't give for my old GE!
Excellent suggestions!! I will definitely put them to use!! Thanks!!
AWESOME!!!! I just knew my oven was not as hot as it was saying! Going to test mine with the heat gun right now. Thanks very much!
Wow, these are all fantastic oven tips. I've always wondered what that metal plate was on the bottom rack of your oven, I'll have to invest in one now. I also never knew ovens could be calibrated, thanks a bunch.
This is a very helpful video. I always thought my oven was off but now I have a better all around knowledge of better baking.
Thx
Wow!! Who knew🤷🏻♀️...thanks for an easy to follow oven calibration guide & importance.
Thank you, thank you, thank you for the tip on how to calibrate the oven. My oven says it’s at 350F when my thermometer reads 325F! Drives me crazy. Will update next time I use the oven.
Thank you so much on this information!!!I do have a dehydrator but wish i could lower oven at times to dehydrate....and now i can thanks to you! and i will callibrate my oven since it is off a bit! Keep these great videos coming! luv yr channel.
wow, totally didn't know about this stuff. Very useful and interesting.
Good lesson! I use those cheap little thermometers, one for my kitchen oven and others for my solar cookers. Thanks to you, I can now fix the hot spot in my kitchen oven with a baking steel. Great advice. You're awesome!
Most helpful informative video ever! Thanks 🥰
Thanks for the info!! And that is why I'm a member!
A most excellent and informative video!! Explains what happened to my food last night too!
Another great learning video. Keep these coming.
Thanks, will do!
This was very insightful. Thanks or the video.
1) The pecans came out fantastic. I have to fight my non keto wife off when I grab some and she HATES the taste of keto sweeteners. 2) My oven was spot on with both the cheepo oven thermometer and the IR gun I have. At least the bottom oven whilst running alone. I will have to go back and calibrate the top oven alone and when running them together.
Keto on dude!
Great info, Steve.
I knew my oven was under by 25 degrees but thought I would have to call a "tech" which I didn't want to pay for so just resigned myself setting temp. higher. Since my Kenmore wall oven only goes to 500 degrees I thought I wouldn't be able to make a prime rib with closed oven method. Well now...just re-set it and am on my way to the butcher!!! Having prime rib today baby!!!.
WOW Such an informative video. I just ordered both thermometers.😊
That explains soooo much! Thank you!
Glad it was helpful!
Awesome, I had no idea!
I love this!!! Please keep going with the tips&tricks :-) Def need to check mine out...love the dehydrator hack; will need to try that one 😉
Great tips!!!
Great content 👍 thanks Steve for all you do. Ps old pizza stone will sub for the steel
Yay! Thank you for making this video. ❤️ This is very useful, needed info, dehydrating hack included! As soon as I get my tax refund &/or stim money, I'll be buying all of these suggested tools, via your links. 😊
Thank you so much for this information, I had no idea I could recalibrate my oven! No wonder my foods are always off when I use the oven! Bless you and your fabulous netcarbs shirt!
You have great taste in shirts btw, I'm jealous 😉
Thank you. 😊
This was great information
Glad it was helpful!
Thank you Steve! my cold old oven is almost a joke (I'm whispering so it doesn't hear me) 😂
i leave my cast iron griddle/grill in my oven all the time --works great for holding on to the heat when i open the door :)
Great tips Steve! Instead of the baking steel you can also put a pizza stone (there are square ones also) in the oven to distribute the heat evenly.
Yes. It’s not as effective at heat retention but it’s way better than nothing.
I'm so happy! I keep an oven thermometer in my oven, but I hadn't thought to use my point-n-shoot on my oven. I keep an oven stone in the bottom instead of iron. My oven is gas, no way to calibrate it, 30 yrs old. It is STILL right on target. I really sort of wish I could get a new one to match my newer fridge and dishwasher, but it just won't break. And I won't replace it as long as it still works.
I wish I had a gas oven. I keep waiting for my GE oven (over 20 years old) to die. Unlike most other GE products I've owned, this one is still running like a champ.
Great video keep em comin!
Thanks! Will do!
Another great video! I wonder if the Convection/Microwave oven in my RV can be calibrated? Always have to set it 25-30 degrees higher for everything. Great tip that I need to investigate.......... Hey Google, got a minute? Thanks Steve.
Chalk full of useful information
My oven is gas & a few years ago I concluded it was running about 10 degrees too cool. I'll now get out my manual and see if I can calibrate that. I've stored a pizza stone on the oven floor since back in my Artisan Bread days. I don't know if it helps with stability, but it's safely out of the way.
One of your really informative and best videos yet! I "caught" it on my car's Bluetooth speaker while driving home yesterday. (No, I was not "watching" it as I drove as my car is not that new.) I am really going to explore this temperature checking option with the new range that I am getting delivered next month. I need to watch the whole video now and will do so. But can you answer this question for me? I supposedly am going to get a "true convection" oven as part of the new range. Have you tested temperatures with that kind of oven?
And that was a great suggestion about how long to let the oven preheat. I still have a month or so to go with my old one and will keep in mind your comments.
This varies by oven. Some ovens will auto adjust the temp down by 25F when using convection, so an oven set to 350F would actually heat to 325F. I’d recommend calibrating with just the bake function first, then test the oven with convection turned on to see if it lowers the temp.
Another useful video Steve. I learned even more from this than I did from a somewhat related Good Eats episode from years ago.
Do you think a Pizza Stone would have a similar effect as the steel?
Similar, but not nearly as potent. A 3/8" baking steel has roughly 20 times the heat transfer and retention that a stone does. It will take longer to preheat your oven with a baking steel, but that should be more than offset by the fact that once it gets hot, it's going to STAY hot -- which means your oven won't have to work as hard to maintain the temp.
@@SeriousKeto Makes perfect sense.
I keep a stone in my oven. This is making me rethink a steel.
sweet!
Such an informative video, thank you for all the details and helpful equipment. I didn’t even know I could calibrate my ovens! The only Steel stone available right is the.25, do you think that is just as effective or should I wait for the thickness you have to become available?
If it were me, I'd wait until you can get 3/8".
Serious Keto I appreciate your response, thank you very much!
Thanks so much for the very informative video. I knew about keeping your oven calibrated, I’ll have to look in the mine and see how to do it. From your research, any thoughts about gas stoves/ovens? That’s what I have.
I do not have a gas stove/oven (I wish I did), so I can't help you beyond recommending Google.
Serious Keto Well, mine was 15° off. No difference calibrating gas and what your video showed for electric. Thanks for the videos information. I’m cooking with grease now. (A southern slang that everything is OK) thanks 😊
I've watched your channel since the beginning, and I never saw this video. Never thought of my oven having this problem, but I will be checking mine. Do you still use a baking steal? I need to get one. A little late to say this but thanks for the video. Merry Christmas!
My baking steel never leaves my oven. I don't bake on it much, except when I'm making pizza for the family, but it's great for heat retention when you're opening the oven door and can also smooth out hot/cold spots in your oven.
Just came across this video, I live in Australia and usually use a fan forced oven, if the recipe states that the temperature for fan forced I use that which is usually about 20 degrees lower than a non fan forced oven, but most of the recipesI use are from American you tube and have found that there is no indication if the temperature refers to normal or fan forced. Are you able to enlighten me as to the norm for US recipes. Thanks for any feedback that you may have. I love your Chanel, your straight to the point and I feel that you give an honest opinion of recIpes.
Typically, if a recipe states "convection", one should use the stated temperature. If a recipe doesn't state "convection" and you want to use convection/fan forced, then reducing the temp by 20-25F is correct.
Had no idea I could calibrate it. My oven is way too cool.
Does that work same on the gas oven? I find my oven takes longer to cook than most of recipes but I did confirm it was correct temp using a digital thermoset..
I’d like to try if it would work on natural gas oven as well. Thanks!
I’ve had a viewer tell me it worked on his gas oven.
Wow! Who knew! Thanks for sharing! Also, would a pizza stone work as well as your steel plate? I have a pizza stone I used before keto, because I made the most delicious sour dough bread and other breads, so my pizza stone was in the oven all the time because it was too heavy to more and to store! Never thought of it helping with my oven temperature.
It will work better than nothing, but not as well as a steel. I've seen articles claim that a steel is anywhere from 8-20x better at heat retention.
Can you place the baking steel on the floor of the oven, under the bottom element?
With the baking steel on the lower rack, can you still place items on top if it (cookie sheet, casserole dish...) to bake? or do you lose the use of the bottom rack?
Probably "no" to the first question (I suppose it depends on how much clearance you have under the bottom element). I'd be concerned if the bottom element were sitting directly on the steel (though I have no good reason for why I'd be concerned). As for putting things on the steel, you can totally do that. In fact, there may be some situations where you want to.
loooove the t-shirt
I checked my oven awhile back and found that it cycled +/- 25F every few minutes (so setting at 350F would lead to a drop to 325F, then up to 375F and repeat). I was disappointed to learn that this was the way most newer ovens are designed to function. I'm curious if the baking steel would help mitigate that or just make those cooling/heating cycles more drawn out (since the thermostat wouldn't activate the heating element until it had hit the 25 degree cooler mark maybe?). Any thoughts on that?
I can only speculate, since I have a 20+ year old oven, but I think the baking steel would lengthen the cycles considerably. As a point of reference, I finished baking 5 batches of my keto crackers about 2 hours ago. I baked them at 325F. I just fired up the oven again after being off this entire time and the thermostat was still at 290F thanks to the baking steel. So, on a short bake, you might not even lose enough heat to trigger the thermostat.
My oven is so old it’s hardwired into the breaker box, the door doesn’t close completely and runs 25 degrees hotter than the dial says. And my burners are lopsided and I sometimes have to hit them several times before they work (I bought new ones about 5 years ago). I rent, so I cant run out and buy a new stove. Is there any way to fix the burners?
You’re way out of my skill set with that. Sorry.
I had no idea I could keep my baking stone (steel?) in the oven all the time!
sure can. If it's a steel, you can even run your oven cleaning program to clean it (just oil it down afterwards like you would with cast iron).
Can you still use the rack that has the steel plate on it? For instance, can I put a baking sheet with food directly on the steel plate, or would that cook it too fast and, perhaps, burn the food?
That really depends on what you're putting on the steel. For pizza it's great. It's also great at low temps when you just want to keep something warm. Also, if I'm cooking a lot at once, I'll use the baking steel rack for anything in liquid (so there's no risk of burning).
@@SeriousKeto Thank you!
The IR Thermometer is not available. In case you wanted to know. Good Video!
Like I said in the pinned comment, I’m seeing Amazon’s pricing and availability vary widely lately on the “non-essential” items. I think people are buying IR thermometers to take people’s temperature from a distance.
@@SeriousKeto No Problem, I thought I would buy through your link just to support you. Thanks
I appreciate it.
I just calibrated mine last week! It was 15 degrees too cool. Best thing I ever did. The internet and lockdown is not such a bad thing. :)
I also fixed re-caulked my kitchen sink, solved another plumbing problem, and installed a bidet, all thanks to youtube videos. I'm feeling pretty handy.
Glad to hear you're making the best of this time. 🙂
Can you do this with gas ovens also?
I had one viewer tell me that he did.
Do you ever check out some of the ads they put on your channel?
The ads I see would be different than the ones you see, as Google Ads controls the advertising and (supposedly) tailors it to the viewer, rather than the channel. It seems no matter where I go, I get ads for a Perfect Keto.
I like the shirt 👕!
My oven isn’t digital, how do I recalibrate?? Please
You won't be able to recalibrate, but at least you will know if your thermostat is off in one direction or the other and can adjust your baking temperature accordingly for recipes.
So annoying. Where I live we also need to factor in altitude while baking!
But my oven is gas powered ... I've wanted a baking steel for years so I'm heading down to the steel fabricator to get one cut
Good call
You can wait extra long for your oven to preheat or you can set the oven 50 degrees higher wait the normal amount of time and then lower the temp when you put the food in.
hmm....interesting. You open a can of worms with this one. Who is to say that the person who created the recipe in the first place had an oven that was accurate? What if theirs was over by 25 degrees and mine is under by 25 degrees? Might explain why some recipes failed miserably. Now I have only 2 days to get mine dialed in properly! No pressure though. Thanks.
I think that was exactly the case with my candied pecans.
Out of stock and unavailable
What is? I listed multiple products (all were available as of yesterday). The steel can also be purchased directly from the manufacturer: www.nerdchef.co/
@@SeriousKeto digital oven thermometer
Baking steel sold out on both websites 🤷🏾♂️
All of this was in stock yesterday. The digital thermometer doubled in price over night. Very frustrating.