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The $24 oven thermometer from Ace in Lansing saved my banana bread after 3 straight bricks
My oven dial said 350 but it was actually running about 325, so my loaves kept coming out with a sunken, gummy middle that made me want to throw the pan out the window. I grabbed a $24 dial thermometer from Ace in Lansing last Tuesday, hung it on the rack, and it showed the real temp right away. Now I just set the dial 25 degrees higher and my last two banana breads came out with a level top and no doughy crater. Has anyone else had a dial drift this far off, or is it time to just bite the bullet and call a repair guy?
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