Baking problem
 

My friend just asked me if I had any idea what might be wrong when she bakes. I'm stumped, but told her I would go to the experts for advice.

When she bakes cupcakes or loaves like banana bread, they look done on the outside but aren't baked through. Cupcakes have a not fully baked bottom. Loaves have a "doughy" center. If she bakes them longer, the tops or ends are burned.

I can't imagine what's causing this. Any ideas???

purchase a oven thermometer to check the accuracy

what calla said. My oven is about 75 degrees off

As others have said she needs to check her oven temperature. Most are not accurate.

I know each time I use a different stove, I have to adjust my cooking time and temp to allow for variations in temperature.

Other things to check:

Which rack is she using, lower, centre or higher?
Is the bottom element working, if the tops burn and the bottoms do not cook, it could be the bottom element is not hot enough, the rack is too high etc.
Is she at altitude? Your profile says you are in Wisconsin, but is you friend baking at the same elevation?

Lastly, is she turning the oven knob up to broiler before setting the temperature? I once used a stove that if you did that only the top element would work, even after you turned the temperature down. You had to turn it all the way off to reset it.

Lower your oven temp

Thanks for your responses. My friend bakes in a gas oven, so heating elements are not an issue.
Still welcoming responses.

Even gas ovens should be checked.

All of the above and replace baking powder. It has a short shelf life. It's fine to use older baking soda. Also, preheat oven for a 1/2 hour seems to stabilize the temp. I bought a new stove recently and I am so impressed how insulated it is. I can bake in the summer without heating up the kitchen and I have baked a ham while away with the oven off, just baked for a short time, turned it off and left it in. Keeps food warm forever!

If you are in a city setting , the gas company will come out to calibrate the oven. Check the temperature like calla suggested, and have it adjusted accordingly. Trial and error temperature adjustments are a real pain, but can be done. It just takes patience and lots of batters. Good luck

Oven temp too high or rack in the wrong place. Had a friend years ago (35-38) who told me she couldn't make meat loaf because top burned and it was raw inside. I had to tell her to turn her oven down, it was military housing so do not know how accurate the oven was. It worked.

Banana bread is dense, put a sheet of aluminum foil (tent type) over the top partway thru the baking time, then stick a toothpick in the center after baking time to assure being done, batter should not stick to the pick.

Totally agree with this one. You can tell when a cake is done because it'll pull away from the sides of the pan. Last yr we baked a turkey at my daughters house that would never get done. Now we do all the major baking at my house. Get an oven thermometer and gage it. It sounds like she may have to set it higher to get the 350 needed.

OP did you friend ever get her oven issues sorted?

I do not have a gas oven in my house, but do in my camper. I have to use a large unglazed tile in the camper, preheated, on the rack under the pan to get accurate baking.

I have a gas oven and I have to use an oven thermometer. Also is she always checking the process. Leave the oven door shut. I don't bake anything when DH is home. And when they say "preheat" they mean "preheat". When I use the oven thermometer, I turn the oven up to the recipe temp and check after 10 minutes but quickly. if you have a glass door make sure you can see the thermometer without opening. That way you can adjust with out opening the door. I get after DH all the time when he puts something in the oven. He constantly checks and therefore the oven temp is never correct and it takes forever to cook.

My friend appreciated all your responses. She is on vacation now, but plans to get a thermometer and see if her oven is too hot.
Thanks for your input! ☺