From Newsgroup: rec.food.cooking

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental
roasting functions. I had to have the countertop cut to receive the new
range. It’s a Frigidaire convection oven that has received good reviews
for baking,

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes. The oven automatically reduces the baking
temperature by 25F in convection mode and although that may be fine at
sea level, at 1100m (3600’) that’s too much of a reduction.
You might think that this altitude is not that high but water boils at
96C here and temperatures for jam setting for example, have to be
reduced by 4°C.

Anyway, the evenness of the bakes have been astounding when I compare
them with those from the Bosch. It has a steam function for baking bread
too.
Unfortunately, I could not have the induction model as I have a
pacemaker but it’s still pretty fast when boiling water.

The old Bosch dishwasher started leaking so I had to get a new one. It
has been an expensive month even though I bought the stove before the
new tariffs kicked in.
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/12/2026 1:52 PM, Graham wrote:

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental roasting functions. I had to have the countertop cut to receive the new range. It’s a Frigidaire convection oven that has received good reviews for baking,
Had the brand been approved by Bryan? He knows the best ones, the rest

are trash.
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Graham <g.stereo@shaw.ca> posted:

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental roasting functions.

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes. The oven automatically reduces the baking
temperature by 25F in convection mode and although that may be fine at
sea level, at 1100m (3600’) that’s too much of a reduction.
You might think that this altitude is not that high but water boils at
96C here and temperatures for jam setting for example, have to be
reduced by 4°C.

I wouldn't have a clue how to adjust the gauge or whatever it is inside
the oven to correct it for above sea level. Does the manufacturer have
any suggestions how to fiddle with it and set it permanently for your
altitude?

Anyway, the evenness of the bakes have been astounding when I compare
them with those from the Bosch.

YAY!

Unfortunately, I could not have the induction model as I have a
pacemaker but it’s still pretty fast when boiling water.

Is your new stove/cooktop gas or electric?

~
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Mon, 12 Oct 2026 13:59:31 -0400, Ed P <esp@snet.n> wrote:

On 10/12/2026 1:52 PM, Graham wrote:

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental
roasting functions. I had to have the countertop cut to receive the new
range. It’s a Frigidaire convection oven that has received good reviews >> for baking,

Had the brand been approved by Bryan? He knows the best ones, the rest
are trash.

Good question. Also, is it a high oleic convection oven?
--
Bruce
<https://i.postimg.cc/kGrR1tp8/orange-clown.jpg>
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-12 12:34 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Graham <g.stereo@shaw.ca> posted:

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental
roasting functions.

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes. The oven automatically reduces the baking
temperature by 25F in convection mode and although that may be fine at
sea level, at 1100m (3600’) that’s too much of a reduction.
You might think that this altitude is not that high but water boils at
96C here and temperatures for jam setting for example, have to be
reduced by 4°C.

I wouldn't have a clue how to adjust the gauge or whatever it is inside
the oven to correct it for above sea level. Does the manufacturer have
any suggestions how to fiddle with it and set it permanently for your altitude?

I'm not going to meddle with it. It's much simpler to modify the
temperatures in the recipes. Perhaps reducing them by 10 or 15
degrees.
BTW, a lot of my recipes are from England and Australia so I'll
probably change the temperature display to Celsius in the near
future.

Anyway, the evenness of the bakes have been astounding when I compare
them with those from the Bosch.

YAY!

It certainly was a surprise to see the even colour when I went to
turn the trays, something that was necessary in the Bosch but not
in this oven.>

Unfortunately, I could not have the induction model as I have a
pacemaker but it’s still pretty fast when boiling water.

Is your new stove/cooktop gas or electric?

Electric. The cost and trouble to run a gas line would have been too
much. I had a gas stove in Australia but if, and I mean IF, gas tops
are faster than electric, there's not much in it.

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Graham <g.stereo@shaw.ca> posted:

On 2026-10-12 12:34 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Graham <g.stereo@shaw.ca> posted:

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental
roasting functions.

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes. The oven automatically reduces the baking
temperature by 25F in convection mode and although that may be fine at
sea level, at 1100m (3600’) that’s too much of a reduction.
You might think that this altitude is not that high but water boils at
96C here and temperatures for jam setting for example, have to be
reduced by 4°C.

I wouldn't have a clue how to adjust the gauge or whatever it is inside
the oven to correct it for above sea level. Does the manufacturer have
any suggestions how to fiddle with it and set it permanently for your altitude?

I'm not going to meddle with it. It's much simpler to modify the temperatures in the recipes. Perhaps reducing them by 10 or 15
degrees.

Ok, at least you know how to work around that little annoyance.

BTW, a lot of my recipes are from England and Australia so I'll
probably change the temperature display to Celsius in the near
future.

If that's what you're used to using then yeah, change it to Celsius.

It certainly was a surprise to see the even colour when I went to
turn the trays, something that was necessary in the Bosch but not
in this oven.

I have a Black & Decker large toaster oven that gets frequent use and
a tray of biscuits or a skillet of cornbread gets turned halfway through baking. My Frigidaire free-standing stove doesn't need that attention
when the oven is used. Like your new one, even baking and browning.

Unfortunately, I could not have the induction model as I have a
pacemaker but it’s still pretty fast when boiling water.

Is your new stove/cooktop gas or electric?

Electric. The cost and trouble to run a gas line would have been too
much. I had a gas stove in Australia but if, and I mean IF, gas tops
are faster than electric, there's not much in it.

Ok, I wasn't sure if you used natural gas or propane was why I asked.
I heat with gas and water heater is gas as well, likewise my kitchen
stove is gas. But I did use an electric range for years when I first
moved away from home. Like gas ranges that people use for the first
time, the electric range had a learning curve for me. The smooth top
range I had for several years required a learning curve as well.

Even when I switched back to a gas range 15+ years ago it required
brushing up on its' speed of heating a pan with its' instant flame.

~
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/12/2026 12:59 PM, Ed P wrote:

On 10/12/2026 1:52 PM, Graham wrote:

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental
roasting functions. I had to have the countertop cut to receive the
new range. It’s a Frigidaire convection oven that has received good
reviews for baking,
Had the brand been approved by Bryan?  He knows the best ones, the rest

are trash.

At your age--and the very limited clothes washing and dishwashing you
do--it might not matter, but there are brands that are built to last 25+ years. Until recently, Speed Queen was the go to, and there weren't
other consumer models built to last. That's still the case for front
loaders, but Maytag has a new top loader to rival SQ. It's about time.
Some folks like top loaders, though they are hard on clothes. I like the
front loader. It fits a lot of clothes at a time, and accommodates
things like comforters.
https://www.youtube.com/watch?v=nILcePmFVVI

At about 6-7 loads a week, it didn't make sense for me not to buy a
Miele dishwasher. If I were ten years older, and only ran it 2-3 times a
week, maybe a cheaper brand would have made sense. My decisions were
based on *doing my homework*.

In the 11 years before I bought the SQ, I had to junk two washing
machines. If I had bought the SQ from the get go, I would not have
wasted the money on those two. I have never posted an opinion about
ranges, though I have posted about the importance of having a vented
range hood. Details, Ed, but I guess at your age, one should expect some
of those issues.
--
--Bryan

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

"You know how I describe the economic and social classes in this
country? The upper class keeps all of the money, pays none of the taxes.
The middle class pays all of the taxes, does all of the work. The poor
are there just to scare the shit out of the middle class."
-- George Carlin
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-12 2:12 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Graham <g.stereo@shaw.ca> posted:

Electric. The cost and trouble to run a gas line would have been too
much. I had a gas stove in Australia but if, and I mean IF, gas tops
are faster than electric, there's not much in it.

Ok, I wasn't sure if you used natural gas or propane was why I asked.
I heat with gas and water heater is gas as well, likewise my kitchen
stove is gas. But I did use an electric range for years when I first
moved away from home. Like gas ranges that people use for the first
time, the electric range had a learning curve for me. The smooth top
range I had for several years required a learning curve as well.

Even when I switched back to a gas range 15+ years ago it required
brushing up on its' speed of heating a pan with its' instant flame.

~

I have gas forced air heating, frequently running now:-( and a gas water heater.
The installer warned me that the hob was very fast and he was right.
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/12/2026 3:37 PM, Graham wrote:

Electric. The cost and trouble to run a gas line would have been too
much. I had a gas stove in Australia but if, and I mean IF, gas tops
are faster than electric, there's not much in it.

I imagine goods baked in Fahrenheit heat would taste much different if
cooked in Celsius heat.
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Graham <g.stereo@shaw.ca> posted:

On 2026-10-12 2:12 p.m., ItsJoanNotJoAnn@webtv.net wrote:

I have gas forced air heating, frequently running now:-( and a gas water heater.
The installer warned me that the hob was very fast and he was right.

One of my burners is a 'power burner' at 18,500 BTU's if I remember
correctly. It appears to be powerful enough I think I could forge
horseshoes on it.  😆     One is only 5,000 BTU's and is a 'simmering' burner which I like.

~
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Graham <g.stereo@shaw.ca> posted:

I finally got rid of my Bosch wall oven and cooktop after putting up
with its unreliable temperature settings and the other temperamental roasting functions. I had to have the countertop cut to receive the new range. It’s a Frigidaire convection oven that has received good reviews for baking,

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes. The oven automatically reduces the baking
temperature by 25F in convection mode and although that may be fine at
sea level, at 1100m (3600’) that’s too much of a reduction.
You might think that this altitude is not that high but water boils at
96C here and temperatures for jam setting for example, have to be
reduced by 4°C.

Anyway, the evenness of the bakes have been astounding when I compare
them with those from the Bosch. It has a steam function for baking bread too.
Unfortunately, I could not have the induction model as I have a
pacemaker but it’s still pretty fast when boiling water.

The old Bosch dishwasher started leaking so I had to get a new one. It
has been an expensive month even though I bought the stove before the
new tariffs kicked in.

The name "Bosch" strikes fear into the heart of anybody that has ever worked on VW
electronics/electricals. There's nothing anybody can do about it.

Since you're happy with the performance of the oven, there's not much point in adjusting the thermostat. I'd always do a temperature check when using an oven that's new to me. It's my nature to not trust temperature regulation.





--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/12/2026 6:10 PM, ItsJoanNotJoAnn@webtv.net wrote:

Graham <g.stereo@shaw.ca> posted:

On 2026-10-12 2:12 p.m., ItsJoanNotJoAnn@webtv.net wrote:

I have gas forced air heating, frequently running now:-( and a gas water
heater.
The installer warned me that the hob was very fast and he was right.

One of my burners is a 'power burner' at 18,500 BTU's if I remember correctly. It appears to be powerful enough I think I could forge
horseshoes on it.  😆     One is only 5,000 BTU's and is a 'simmering'
burner which I like.

I hope if are using that power burner, that you have a vented range hood. https://pmc.ncbi.nlm.nih.gov/articles/PMC10901287/
Our house is 101 years old, and doesn't have a vented range hood. Before putting in that, I'm going to install one in our covered porch, because
the logistics are far simpler.
--
--Bryan

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

"You know how I describe the economic and social classes in this
country? The upper class keeps all of the money, pays none of the taxes.
The middle class pays all of the taxes, does all of the work. The poor
are there just to scare the shit out of the middle class."
-- George Carlin
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Graham wrote:

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes.

...

it can be nice to use something that actually works as it
should for a change. i hope you're happy with the results. :)

for us a big feature of any oven is that it be big enough
and accurate enough to do some specific tasks that most
people wouldn't even know how to do. i'm not looking
forwards to having to replace the oven here if it ever
happens to need it.


songbird
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 15 Oct 2026 00:05:02 -0400, songbird <songbird@anthive.com>
wrote:

Graham wrote:

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes.

...

it can be nice to use something that actually works as it
should for a change. i hope you're happy with the results. :)

for us a big feature of any oven is that it be big enough
and accurate enough to do some specific tasks that most
people wouldn't even know how to do.

Does it involve human body parts?
--
Bruce
<https://i.postimg.cc/kGrR1tp8/orange-clown.jpg>
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-14 10:05 p.m., songbird wrote:

Graham wrote:

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes.

...

it can be nice to use something that actually works as it
should for a change. i hope you're happy with the results. :)
Very happy although I'm having to be more careful with the

time-temperature settings at this altitude. I never bothered much with
the old oven as it was so inaccurate anyway.
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/16/2026 12:17 AM, Graham wrote:

   it can be nice to use something that actually works as it
should for a change.  i hope you're happy with the results.  :)
Very happy although I'm having to be more careful with the

time-temperature settings at this altitude. I never bothered much with
the old oven as it was so inaccurate anyway.

Are they linear? At sea level 350 degrees, at 4000 feet XXX degrees?
Or are there differences with different materials?
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-15 10:22 p.m., Ed P wrote:

On 10/16/2026 12:17 AM, Graham wrote:

   it can be nice to use something that actually works as it
should for a change.  i hope you're happy with the results.  :)
Very happy although I'm having to be more careful with the

time-temperature settings at this altitude. I never bothered much with
the old oven as it was so inaccurate anyway.

Are they linear?  At sea level  350 degrees, at 4000 feet  XXX degrees?
Or are there differences with different materials?

I'm not sure as I haven't found any charts or tables that
I can use. Any books on the subject are vague and use
generalisations rather than hard data.
I have to experiment.
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-16, Graham wrote:

[...] I haven't found any charts or tables
[...] on the subject are vague

If you were just using the oven to boil water,
the equation you need is simply the ideal gas
law in the case of water molecules.

For bread you need to experiment.

I have to experiment.

It looks like you're one step ahead of me.

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-16 12:17 a.m., Graham wrote:

On 2026-10-14 10:05 p.m., songbird wrote:

Graham wrote:

I have been baking up a storm trying to determine correct temperatures
for cookies and cakes.

...

   it can be nice to use something that actually works as it
should for a change.  i hope you're happy with the results.  :)
Very happy although I'm having to be more careful with the

time-temperature settings at this altitude. I never bothered much with
the old oven as it was so inaccurate anyway.

I have been happy with my el cheapo Frigidaire oven. Cooking times tend
to work out perfectly. It has no bells or whistles other than a clock,
timer and temperature controls. I had not paid close enough attention to
it when I was buying it because I did not notice there was no electrical outlet on it.

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-16 12:03 a.m., Mike Duffy wrote:

On 2026-10-16, Graham wrote:

[...] I haven't found any charts or tables
[...] on the subject are vague

If you were just using the oven to boil water,
the equation you need is simply the ideal gas
law in the case of water molecules.

For bread you need to experiment.

I've found that any temperature above ~220°C is OK. Bread is pretty forgiving.>

I have to experiment.

It looks like you're one step ahead of me.

I realised that a lower water boiling point might
have an effect on jam setting and adjusted the setting
temperature with great success.
I now have to try Italian meringue again. I've made it several times
using a method published by the patissière at a well known Californian restaurant. The macarons using this were never really that good and I
realised that the sugar syrup was closer to hard ball stage than soft ball.
It will be fiddly adjusting all the temperatures.
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-10-16 7:44 a.m., Dave Smith wrote:

On 2026-10-16 12:17 a.m., Graham wrote:

On 2026-10-14 10:05 p.m., songbird wrote:

Graham wrote:

I have been baking up a storm trying to determine correct temperatures >>>> for cookies and cakes.

...

   it can be nice to use something that actually works as it
should for a change.  i hope you're happy with the results.  :)
Very happy although I'm having to be more careful with the

time-temperature settings at this altitude. I never bothered much with
the old oven as it was so inaccurate anyway.

I have been happy with my el cheapo Frigidaire oven. Cooking times tend
to work out perfectly. It has no bells or whistles other than a clock,
timer and temperature controls. I had not paid close enough attention to
it when I was buying it because I did not notice there was no electrical outlet on it.

Mine is a Frigidaire Gallery oven which is more European in
design in that there is no exposed element at the base of the oven.
The conventional baking element is beneath the floor. However,
I use convection mode exclusively.
--- Synchronet 3.21d-Linux NewsLink 1.2