oven temp regulation tolerance

[chueewowee]

Hi on, a whirlpool fan oven , the temperarure , when tested wigth a mercury thermometer is 10 degrees lower than the selected oven temperature:

I tested this after suspecting it from practical cooking and dough rising results, and the test was performed with a 35 degree C dough rise selection.

❓ Is this inaccuracy expected or too low, and therefore can I expect a significant improvement with a new thermostat?
It is certainly impractical for dough rising.

Model: whirlpool AKZ100/WH (…similar to 506/wh)

[SAMURI]

Re: oven temp regulation tolerance

Manufacturers say it is exceptable for oven thermostats to be up to 10{e5d1b7155a01ef1f3b9c9968eaba33524ee81600d00d4be2b4d93ac2e58cec2d} out higher or lower than set temperture.
Some oven thermostats can be calabrated but you need an electronic thermometer and plenty of time to set, but this is not a DIY job.
If you fit a new stat you may still have the same problem so it would be better to find an engineer who can set your old stat.

[chueewowee]

Temperature tolerance and calibration

Thanks Samuari .
Exactly the kind of confirmation I was seeking 🙂
This is a temperature sensor, but I supppose the same applies to calibration.

10{e5d1b7155a01ef1f3b9c9968eaba33524ee81600d00d4be2b4d93ac2e58cec2d} out on 35 degrees is only 3-4 degrees either way; perhaps I would be better off with a new temperature sensor? But do they deteriorate in performance or just go right out of whack all of a sudden, I wonder? ❓

The trouble is its useless for dough rising with this performance.

➡ I did find out that set at 60 degrees C, it is 15 degrees out, which I suspect is about the performance throughout the range, judging by my cooking results, and compensations (by setting a higher temperature). So, it seems fairly uniform.

Could I have a stab at calibration…? I am technically highly competent mechanically and electronically, but I could use some pointers for the model/board…to identify the component and pin outputs. I could apply known water temperatures to the sensor, and watch it cut out switch on and off.

[kwatt]

Re: oven temp regulation tolerance

If it’s electronic and uses thermistors or sensors there’s no calibration possible.

It is generally accepted that there is a 10-15{e5d1b7155a01ef1f3b9c9968eaba33524ee81600d00d4be2b4d93ac2e58cec2d} margin of error but that’s bot really the important part. The important part is the mean temperature. What this means is that almost any stat will cycle 10-15{e5d1b7155a01ef1f3b9c9968eaba33524ee81600d00d4be2b4d93ac2e58cec2d} either side of the set temperature giving an average mean temperature around about that you’ve set it to.

But, do factor in that some ovens run hot, some cool and you have to adjust your cooking habits to suit as well as the placement of food within the oven to get the result you want. They all differ to some degree and you have to adjust to suit I’m afraid.

HTH

K.

[chueewowee]

Re: oven temp regulation tolerance

Thanks for that Kwatt. 🙂

OK, I’ll conclude :

The temperature sensor is working.

The mean temp at setting 35 C for dough rising is inadequate, and always will be too slow to start with in the winter.

I can set to oven min setting 50 C to begin with and let it cool to dough setting 35 C…which helps (set to constant 50 would kill the yeast).

For other cooking, I use an interior oven thermo, it’s OK – I could get a better one, (1 in a 1,000).

Overall, electronic technology is enticing, but I got best results with an enamelled open fire/oven Rayburn back in the seventies, and they are easier to regulate.

The rayburn had a kindling shelf , which was good for warming dough as well.

A bar above the kindling shelf was great for drying socks-something modern ovens lack 🙁

My grandma got the last new one in the UK, in 1974 after her old cracked after 50 years – so I cant have one

[Author]

Posts