Oven Light - Can't see inside
I'm baking in a Dacor oven. The light is located toward the bottom of the left side. I bake on the middle or top shelf, since my baking stone is on the bottom rack (to moderate the temp fluctuations from the bottom coil). So the bread is essentially above the light and the only way to check the browning of the crust is to open the door and slide the pan partly out. This drops the temp significantly with each opening of the door and may interfere with the baking. There is a window in the door, but it has at least two layers of glass and something that is similar to what's in a microwave door. Bottom line is that I can't easily see to check the progress of the bread.
I looked for some type of auxiliary light for ovens, to no avail. Is it possible to use a ceramic, standard socket and screw in a second appliance bulb? The wiring would have to be heat resistant. I'd plug it in in the matter of an extension light as a temporary setup, of course, used only when baking.
Thoughts?
I think you would an entire lamp assembly ( bulb, wires, and socket ) designed for high heat - and doubt it will be worth the expense. While you are right the temperature drops when you open the door, it recovers very quickly, and at worst will just add a little time to your baking.
recovery time in baking after opening door. http://www.genuineideas.com/ArticlesIndex/bakingStone.html
One option is the first time you check, if you think it needs more time, move it to a lower rack without the stone, it may get a little more light so you can see it, Also, when the oven is completely cooled, try cleaning the inside of the oven door - mine gets pretty dirty very quickly.
Wouldn't that be "cool?"
Can you arrange any mirrors inside the oven?
Next Q... can you invert the oven and bake in it while it is upside down?
OR is there a chance the oven insert is upside down? a manufacturing accident?
ok, another idea.... remove the stone and use a DO. Those with oven doors and no windows are faced with the same problems. Leave the door closed for a certain amount of time then open and rotate the bake, releasing steam while checking on the bake. Wait for the right "done " aroma before opening again.
Mini, you are too funny. Now, moving on, Barry's link is very interesting. I've clean the oven door window, but it has two layers and a screen of some type. Just about impossible to see through. As for an auxiliary light, I found a ceramic light socket fixture for just over $2. It has metal brackets that could be attached to a non-flammable base. That and an appliance bulb plus some high temp electric cord could be fabricated for less than $5. It's worth a try; not a lot to lose.
is what I use when BBQing at night, where you look the light shines.
Gerhard
Thanks for the idea, Gerhard. I have one of those lights and will try it.
Old Baker, I have rewired a few ovens, and high temp wiring is usually put outside the heating chamber, and most of it is on the outside of the insulation, so I am not sure it is rated to go to 450 or 500F. I would be very concerned if the insulation on the wire melted - it could get ugly quick. I suggest you start with Gerhard's idea, shining a light from outside. BTW, my approach is a combo cooker for a set amount of time covered, then an equal amount uncovered, but I come back and check a few minutes early, then every 2 minutes after that. I am pretty sure that you will be much safer with opening the oven a few times, than putting electric wires in a hot oven. If you bake a similar sized loaf pretty regularly, you should be able to get the timing within a few minutes each time.
Barry, you make some valid points about high temp wiring. I'll drop the interior light idea and try a flashlight or my strap on light. Oh well, it was a good idea when I thought it up.
I have a Dacor double that is probably as old as the house, about 20 years. My bottom oven light doesn't work at all :/ and it's not the bulb. The top has a definite hot spot in the back left BUT... this is what I discovered that may help! I have a bunch of convection options.. convection bake, convection broil, and pure convection. If you have those and utilize the convection fan, it will help even out browning and then maybe you won't need the stone?
Our Dacor has all the convection options you mention, but other than when preheating, I use the "Bake" mode. I'm still tweaking a couple of recipes so I can get consistent results, which I haven't. From what I've read about convection modes, the temp or cooking time needs to be reduced. But how much, I don't know. So I'm reluctant to add another variable to those I'm already dealing with.
My oven light went out and I had to replace it. I discovered that there are TWO lights, one each side, and one side is a bit higher than the other. I've been operating with only one light since I began baking a few months ago. I replaced both and now I can see! Slaps forehead with hand.
No need of a transparent stone??? (faint and looks for a second cup of coffee.)
Glad to see the problem resolved. I've been surprised by ovens in the past. Always worth it to take a good look and knock around inside an oven. Found a baking tray placed so well into the bottom of an oven once no one thought to remove it. That did wacky things to the thermostat and the baked goods!
It could be also that with just one light, there was a small "hot spot" there at the back and oven heating might have improved as well with both lights.