From: spope33@speedymail.org (Steve Pope)
Newsgroups: rec.food.equipment alt.food.professionals rec.food.cooking misc.consumers.house
Subject: Re: Viking range quality
Date: Thu, 29 Sep 2005 06:07:06 +0000 (UTC)
Originator: spp@green.rahul.net (Stephen P. Pope)

Edwin Pawlowski  wrote:

> Could you explain this a bit more. What I gathered was she
> mixed up a batter or whatever, put it in the oven, but the
> results were not as good If you set the oven at say, 350,
> it should reach 350 and give the same results in any oven at
> 350. Same pan and recipe at 350 in one oven should be identical
> to the same pan and recipe at 350 in another oven.

No, because the different ovens might have different humidities,
and they might have different degrees of air flow (convection).

If the Viking cooks faster than the Maytag at the same
temperature, then it probably has lower humidity, more
convection, or both.  It's not correct to say it has "more heat".

Steve