On Monday, March 3, 2014 9:39:26 PM UTC-5, Polly Esther wrote:
> I was reading some Alton Brown and he has this to say about pre-heating the
>
> oven. IF you set the for a temp and it dings and tells you it has
>
> reached temp, it has.

Not MY oven. I swear it dings after a prescribed length of time ( I admit I've never timed it tho ) and it's NEVER at the desired temp. I go by my oven thermom.

BUT when you open the oven door, much of that nice
>
> hot air will escape. IF you're baking something that must have the correct
>
> temp, you need to pre-heat for at least 20 minutes. That way, the oven's
>
> floor, walls, ceiling, back and assorted other parts will be heated enough
>
> to maintain temperature even after you open the oven door and insert the
>
> 'grand recipe'.

Hell, I just leave it in long enough to look done thru the window, plus the old knife in the middle test. Good enuf for me.