I'm looking for suggestions as to how to manage my oven (which I have never really liked anyway, but it was new when we bought this house and I'm stuck with it for now). It seems to be very inconsistent in its temperature such that I never know whether things are going to cook properly or not. My assumption is that this is a thermostat problem and that I should attempt to calibrate it. But, it seems to get up to temperature (500 F today) generally with no problems, but today on putting in the bread and steaming, it dropped by about 150 F and would not reheat ( I was pretty quick about this - maybe not quick enough, but it's hard to be much quicker, it would seem). This meant that my bread scorched on the hot stone (bottom crust), but didn't cook properly on top, taking ages to brown in a 350 F oven that had crept up to about 400F after 20 minutes. This happens quite a lot, but the next time it'll be fine - I have a theremometer in there and obviously it disagrees with the oven setting some of the time. It happens at both hot and moderate temperatures cakes, bread, roasting meat...) Is the stone likely to influence the ability of the oven to reheat? Should I move my stone up a bit further (it's on the lowest rack)?
Any suggestions much appreciated. Thanks!