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Dear Listmates,

I recently posted asking help with baked goods collapsing in the middle 
when baked in an electric oven.  Well, I got the oven thermometer as so 
many of you suggested and found that when my timer goes off to indicate 
that the oven is at temperature it is actually 150 DEGREES OFF!  I 
waited and checked every 15 minutes for an hour and it took a bit over 
an hour for it to come to full recipe temperature!

Now that my oven is actually on temperature I no longer have trouble 
with fallen cake centers, and flat dense breads.  I even get good 
browned tops too!

Thank you so much for your tips!

Lynda Swink

(I REALLY miss my good convection oven in California)

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