Three weeks ago we moved to a different house. The house was built about 1989-1991 and the stove/oven is original with the house. I baked some cookies that normally bake in 17 minutes. By about 12-13 minutes the cookies were burning. The second batch I watched more carefully and at 11:00 minutes they were fine. The third batch I had to take out at 8:00 minutes. This morning I made an apple pie which normally bakes in 40-50 minutes. I took it out at 30 minutes because it was browning on top. I baked chicken the other night and it was done in about 20 minutes.
Obviously the temperature is not correct. Does anyone have suggestions on how to adapt cooking times to this?