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by trepanne
2717 days ago
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https://slate.com/human-interest/2012/08/bake-at-350-degrees... > By the 1920s, new models of gas and electric ovens gave cooks slightly more control over their hot boxes, but the dials still typically only offered low, medium, and high settings [...] Around the end of World War II, manufacturers started including temperatures on their dials, featuring hash marks indicating 10- or 25-degree increments. This cookbook is from the 20s; we're talking about gas ranges, and the temp control was done by metered flow to the pilot. Low/medium/high settings from the manufacturer did offer consistency, and the gas mark settings on English ovens better specificity... but the state of the art in retail hasn't really advanced hugely over the past century. The thermostats in home ovens are terrible; variance of 50degF or more across time and volume is common. Hence the continued prevalence of mitigating techniques like water baths, covering in foil or parchment, rotating/shuffling baking sheets, etc. |
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