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You are here: Home / Tools / Ovens / Baking in a Reliable Oven

Baking in a Reliable Oven

08/15/2015 By Kate McDermott-Art of the Pie 12 Comments

Baking in a Reliable Oven

There are two major challenges that a pie maker faces…

  • Keeping the fats well chilled and…
  • Baking in a reliable oven. 

Everything else is easy…more or less. But the mechanical part of the operation, the actual oven unit that we heat up, to place the fruit of our labor inside of, with the anticipation of pulling out a pie with a lovely golden top? That seems to be out of our hands. I’d like a little control in this department and if I can’t have control, I’d atleast like a little knowledge of what I’ve got for baking ovens. So, in the name of research…pie research that is…I just spent my Saturday night, toasting bread…two entire loaves of the cheapest white “balloon bread”* I could buy at the discount bread store in my little town, all to test my ovens to see how even their bakes are…or not.

And what I did I learn?
Yes, Virginia, Santa Claus does exist, but all ovens do not bake evenly.

Ready to learn more? Read on, my friends!

Both of my ovens have heating elements on the bottom.
I preheated each oven to 325F for 30 minutes. I placed bread evenly over the rack and baked it until I had made toast.

ELECTRIC OVEN

  • After 25 minutes, I had color on the toast in the electric oven both on the top and the bottom.
  • There was a fair consistency in color from front to back, and sides to middle on the toast top in the electric oven.
  • The bottom toast had a darker consistent color. (Note: The electric oven has been giving me some very nice bottom crusts.)
toast-9954-2

Electric Oven Front

toast-9956-2

Electric Oven Back

GAS (PROPANE) OVEN

  • I increased the time for the gas oven to 35 minutes because at 25 minutes it wasn’t showing any color.
  • At 35 minutes, the toast top in the gas oven finally had some color.
  • On both the top toast and bottom toast in the gas oven, there is uneven color (more heat) in the back left and middle, then there is in the front and right middle.
toast-9958-2

Gas (Propane) Oven Front

Neither of my ovens gave me a totally even bake.  But, I like the electric oven since it bakes and browns faster, and more evenly, than my propane gas oven.

Now it’s your turn to play…

How to Test Your Oven for an Even Bake a/k/a How to Make (a lot of ) Toast
This game will give you a good idea of what is really going on inside your oven when you close that door. Here are the simple rules to play!

  • You will need approximately 1 loaf of white “Balloon bread”* for each oven you are testing.
  • Place rack in middle of oven and preheat oven to 325F for at least 30 minutes.
  • Place bread in rows evenly covering the rack as completely as possible and close oven door.
  • Set timer for 25 minutes.
  • Open oven and look to see if the bread is toasted. Add more time in 5 minute increments if needed.
  • When some, or most, of it looks like toast, pull the rack out of the oven, set safely on a counter that will not burn, and take a look at the entire top side of the bread on the rack. Is the bread toasted evenly? Is some not toasted at all? Is some toasted more than in other places? Where? Sides? Back? Middle?
  • Now, turn all pieces of bread over so that you are looking at the bottom side of the toast. What do you see? Is it darker? Is it the same color as the top side? Is the bread toasted evenly? Is some of it not toasted at all? Is some of it toasted more than other places? Where? Sides? Back? Middle?

*”Balloon bread”: White bread that is super squishy and full of unpronounceable additives.

Share Your Results with the Pie World!
If you decide to take part in this experiment, after toasting, look at the top and bottom of your toasted bread, and include the info below in a comment to this post. 

  • How was your bake? Even, uneven? Where? 
  • Brand of Oven (Ex. KitchenAid, Sears, Viking, Whirlpool, etc.)
  • Model if possible (This may be difficult to find in which case, go to next line)
  • How many $$’s do you rate your oven?  (Examples: 1$: I bought it at the thrift store.  5$$$$$: I mortgaged my house and used my children’s inheritance to buy this stove, and it better darn well have an even bake, thank you very much!)
  • Gas or Electric: I tested with my electric oven, and with my propane gas oven.
  • If Gas, is it propane or natural gas.
  • Convection (if you use convection to bake, then use convection in the test. You may want to do a 2nd test without convection to see if there is much difference. And, by the way, there is now convection (1 fan) and TRUE convection (2 fans). I guess that would be good to know.

Truly this will be very helpful for all of us pie makers who ask such burning questions as:

  • “Do you like your oven?”
  • “Does your oven have a reliable even bake?”

OK, ready, set, go! 

Filed Under: Ovens

12 Thoughts on Baking in a Reliable Oven
    Suzy
    16 Aug 2015
     5:26am

    I need a new stove so this is very useful for me. I have a gas stove but it doesn’t work very well and the oven doesn’t bake evenly.
    I’m wondering what kind of ovens you have. I’m about to start searching for a new stove.
    Ands thank you for all my vicariously eaten pies. Yum.

    Reply
      Kate McDermott-Art of the Pie
      16 Aug 2015
       9:27am

      I have a nearly 20 year old Viking 4 burner gas (propane) range; first year they came out with the home models. And, the electric is an entry level Whirlpool that I bought at the thrift store for $150; it’s a gem! You can read more about my ovens here and here.

      Reply
    Margaretha
    16 Aug 2015
     6:12am

    Knowing how resourceful you are, I want to know what you created from all that bread!!!(-:

    Reply
      Kate McDermott-Art of the Pie
      16 Aug 2015
       9:23am

      A trip to Ediz Hook to feed the birds…tuppence a a bag.

      Reply
    Jean Denham
    16 Aug 2015
     10:25am

    Well, Piddle – I’ve been baking a lot of junk to test my new ovens!! And, I’m still not sure about either one. Thank you, my friend for coming up with this method – a trip to that same little day old bread shop for me on Monday! Thanks for the idea, Kate! Will let you know the results.

    Reply
      Kate McDermott-Art of the Pie
      16 Aug 2015
       10:48am

      I’m looking forward to your research notes, Jean!

      Reply
    Robin O
    16 Aug 2015
     10:26am

    Brilliant research my dear!

    Reply
      Kate McDermott-Art of the Pie
      16 Aug 2015
       10:49am

      Either that or the sign of someone who needs to get a life! 😉

      Reply
    Suzanne R
    28 Sep 2015
     4:37pm

    Just completed the oven test – so helpful!
    Samsung brand
    Model Chef Collection #NE58H9950WS
    Purchased Feb. 2015
    Paid $2250 – worth every penny! Love this thing!
    Natural gas
    Tested without convection, as that is how I usually bake
    “Toast Test” results: confirmed what I thought, which is that the oven bakes hotter on the left, from the bottom – toast was very dark on the underside from the left – rest of toast was consistent in color on both the top side and under side of the bread.

    Reply
    jeanine
    3 Oct 2015
     5:18pm

    love baking pies.

    Reply
    Frederic Mokren
    1 Nov 2015
     9:21am

    I recently bought an oven thermometer from Amazon for about $6. Using that I discovered that my oven runs about 25 degrees colder then the digital reading on the console. Now when a recipe calls for the oven to be set to a certain temperature I add 25 degrees and wait until the oven is fully up to temp before putting the item in the oven. Wow! What a difference 25 degrees makes. Best $6 I ever spent.

    Reply
      Kate McDermott-Art of the Pie
      1 Nov 2015
       9:36am

      And soooo much less expensive than a house call from the oven tech to recalibrate. ?

      Reply

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