On Tue, 05 Oct 2010 09:16:36 -0400, Brooklyn1 wrote:

> Janet > wrote:
>
>>In article >,
>>says...
>>>
>>> Did my first ever gas oven cooking. Actually it wasn't cooking. It was
>>> taking 2 lbs of frozen cheesy mac and cheese from a box and heating it but
>>> hey I have no counters or sink or facuet or new electrical outlets in place
>>> yet.
>>>
>>> Our old oven was a Moffat Electric. Our new oven is GE free standing range
>>> with gas oven, model series JGB8. This oven felt like it cooked about 50
>>> degrees F lower than the electric. I tried the convection and the fan
>>> comes on but I set the temp for 375 and it seemed to cook around 325 or 335.
>>> On the regular bake it seemed to bake around 340.
>>>
>>> Can anyone give me some hints about using a gas range? Are they always
>>> slower than electric? Will I always have to use 425 to get 375?
>>
>> You shouldn't have to; why accept a workaround when you just paid for
>>a brand new oven.
>>>
>>> When do I use use convection gas and when not too? We often will have
>>> multiple trays/roasting pans or Dutch ovens in the oven. Some times three
>>> racks will be full. But I tried one tray and it was slow.
>>>
>>> Any advice is appreciated!!!
>>
>> Sounds like a faulty thermostat in the oven; a quick and easy job for
>>the service engineer to change for a new one under warranty.
>
> More likely just needs to be calibrated... if "faulty" it wouldn't
> work at all.

you don't know what 'faulty' means, do you?

blake