Anyone ever calibrate their own gas stove?

jeanf · **Posted:** Sun Jun 17, 2012 7:44 pm

TheFuzzy wrote:

...Anyway, if you want to dangle something in a pot, like a probe thermometer, you just clip one on the edge of the pot and run the thermometer through the little "wings". Another tip which, IIRC, CI never published ...

They probably figured that not everyone could afford to buy these after purchasing the mandatory $500 saucier.

jim262 · **Posted:** Mon Jun 18, 2012 8:53 am

Even though many probes come with a pan clip, the problem of dealing with the dangle angle of probe and instant read thermometers has been well covered in the pages of Cook's Illustrated.

Hands-Free Thermometer

"Holding a thermometer over a steaming pot of water or oil can be a little tricky, not to mention dangerous. To create an impromptu thermometer stand, attach a large metal binder clip to the side of your pot and slip the thermometer through the loop at the end. "

Making the Most of the Polder Timer/Thermometer

jeanf · **Posted:** Mon Jun 18, 2012 9:53 am

Drat Jim, don't mess up my cute comments with facts. :-)

TheFuzzy · **Posted:** Mon Jun 18, 2012 9:09 pm

Jim,

See, that makes me even more aggro; they never gave me credit for it ...

wino · **Posted:** Mon Nov 19, 2012 4:05 pm

Just a nudge, not a real bump :roll:

Just finished Keller`s latest, Bouchon Bakery (Canadian Costco, $33)
I thought his tip for hot spots and a layman`s calibration (sort of...) was interesting and delicious :!:

Quote:

All ovens, even convection ovens, have hot spots, and it’s useful to know where your oven’s hot spots are. There’s an easy way (a trick we learned from Viking) to check for both hot spots and temperature accuracy: Buy a tube of refrigerated or ready-to-bake biscuits. Preheat your oven to the temperature given on the package, with a rack in the center. Bake the biscuits for the time the package recommends. These doughs have been rigorously tested, and the time and temperature guidelines are accurate. If the biscuits are overdone at the minimum recommended time, your oven is running hot; if they are underdone even after the maximum recommended time, your oven is running cool. Then evaluate the biscuits: some will be darker than others; this will show you your hot spots. (p. 26, Bouchon Bakery, copyright 2012)

auntcy1 · **Posted:** Mon Nov 19, 2012 6:01 pm

Since I have a new stove and have already had to calibrate the oven based on my oven thermometers (upped by 25 degrees - I'm told it's common when you have propane vs natural gas) I'm going to try that on Wednesday. Thanks for sharing the tip Wino - very timely.
Nance

TheFuzzy · **Posted:** Tue Nov 20, 2012 12:48 am

Wino,

Well, as I said, the oven company required us to do the biscuit test before they would come out to fix it.

Quoth sweetie: "tell the repairmen to bring their own biscuits"

wino · **Posted:** Tue Nov 20, 2012 5:34 am

Now, that's a line I really should leave be... :lol:

wino · **Posted:** Tue Nov 05, 2013 2:38 pm

Bumpity - - -

Bought a new LG gas stove and tried a 'GREAT' idea for calibration - that did not work as I hoped; I need your thoughts.

- I placed a ramekin in four corners: opposite corners on the bottom and different but opposite corners near the top - all 4 corners are covered.
- Each ramekin was filled to the same level with water.
- A Taylor was hung on the middle rack (there are 7 levels).
- Oven was set to 'bake' at 200F.
- At 30 minutes and 60 minutes the Taylor indicated 220F but at 30 and 60 minutes the water never exceeded 160F on the Thermopen.

It is easy to recalibrate to the Taylor (everything is electronic). I believe I should. Do you agree? :?:

HOWEVER, why does the water not get warmer? I purposely kept the temperature below boiling as I believed the water could not go higher than 212F regardless of a higher oven temp.

I feel I am missing some lesson in physics..... HELP

talanhart · **Joined:** Thu Dec 18, 2008 7:43 am **Posts:** 1426

Do you have a convection setting on this oven?

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