British Expatriate Network

Heres one for the real cooks out there unlike me (

We have an electric stove and i used to always have gas but im finding everything we cook ends up burning before the cooking time is finished.

This is true with pretty much any kind of bread style cooking..

My yorkshires are always burnt on the outside or raw inside ( or both), bread still too doughy inside burnt outside.. I live in appalachia VA so im not sure if altitude has anything to do with it or a general rule of thumb i can go be to help reduce the issues

Thanks for any help

Best Wishes
Adam

Electric cookers are notoriously fickle when it comes to getting the right temperature. Our last place in New Hampshire had a great oven that got really hot and i could bake bread at 400F, now I have to crank it up to 450 or higher for baking bread, pizza crust etc.. I miss gas but am quite used to electric now, the best kind is the fan assisted type of thing cos you get an even spread of temperature, can't help with yorkshires im afraid, I never make them- you just have to experiment cooking stuff at different temps despite what the recipe might call for.
hope this was helpful grin

Get an oven thermometer, it's worth paying for a fairly good one and check. There should be a way to adjust it if it turns out to be maladjusted (there's a few people on here who are maladjusted, but that's another story). If you don't have the instructions, try the web site or even google the model and problem.

Sometimes, the stem for the temperature knob is hollow with an adjusting screw inside it.