May 16, 2013 - 5:36am
Oven temperature heat loss
Let's say that I pre heat the oven to, say, 240c before putting in the dough.
I then open the oven and lose about 20 - 30 degrees so the dough's going in at a far lower temperature than recommended.
Would it be advisable to pre heat to 260c to compensate for the heat loss?
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I think you're right. I always preheat my oven to the highest temperature(about 270C).