July 20, 2021 - 3:49pm
Oven not able to heat as high.
I have calibrated the oven at 350 x 2 hours, checking every 30 minutes; the brand new oven thermometer showed 350 every time, at the calibration I have had on the dial. I put it to 500 and it is very close, there too.
The problem is that's it - the stem is all the way maxed. The "broil" mark is much farther over, and I believe I used to get to very close to 600 maxed out. But then over time I discovered that "broil" meant 500 and I was radically off on actual temps.
I understand there are things that can be done but we rent and the LL won't want to repair this on his dime. Any immediate thoughts on diagnosis, and inexpensive (I hope) fixes?
We previously owned a JennAir dual fuel range (gas cooktop and electric ovens). The ovens could reach 550F. Since our move last year, we now have a near-identical KitchenAid dual fuel range but the ovens only reach 500F. Whirlpool, which owns both of those brands, has apparently decided that they could save money by reducing the maximum temperature rating for their ovens.
After testing my oven for hours, I noticed that the highest heat temp drops. I think the element may lose some efficiency after running on high for a while.
Alright thanks, guys. Seems I've topped out.
Ovens have a thermometer inside the chamber that detects the oven temps and turns on or cuts off the heating based on the detected temperature. this is the part that's likely aged and detecting the temperature incorrectly. the heating elements are either on or off and achieve higher oven temps based on the duration that they stay on.
**At your own risk**... you can try to tent the temperature sensor with some foil and the heating elements should stay on longer. make sure you monitor oven temps. the sensors in my oven look like couple of thin metal rod on the side of the oven. most home ovens are not designed to go above 550F. i have one that has a self clean mode that will go up to 900F when the racks and shelf brackets are removed.
These sensors are not very expensive and if you're handy, not difficult to replace.
Thanks ciabatta, I can try that. My sensor reminds me of the analogue thermostats I used to use in beer refrigerators or fermentors - long copper, pliable wire with a long bulb at the end. I pulled it away from the wall of the oven and now it just hangs suspended about 1/2" or so.
The thing is, and I'll check it out tonight, but at 500F I don't believe the elements are ever off. Is it possible this thing just can't get any higher?
It is possible, but highly unlikely that if the elements stayed on full time, that the oven would not go over 500. I don't recall the results of the last time I measure the temperature of an electric element, but IIRC, it was north of 900F. Unless you oven was so fully vented that all the heat went out, if the element stayed on at full power, it would keep climbing until the heat output of the element equaled the heat loss of the oven. Generally, ovens have sensors that turn off the elements far below that, because at high temperatures, you can melt insulation, and cause an electric fire.
As I understand your question above, you say the oven won't go over 500 and want to know if that can be fixed . Possibly, but it also possible that it is designed to max out at 500, so there may not be anything to "fix".
Thanks, Barry. On your first paragraph, very interesting and clears it up. Thanks for the bit of learning.
On the second, yes, that's what I was thinking too. My guess is yes, that's tops.