Ovens are one of those appliances that we spend some time choosing, a lot of time using but very

little time thinking about. Like refrigerators, they have few working parts---but those parts are so
critical that it's usually easier to buy a new appliance than to replace the part. Conventional
control systems work the same way whether they control slow cookers, home or commercial
ovens. Differences are based on the type of fuel they use and how they use it.

History
The concept of the oven is ancient---a contained space, heated so that it cooks food. Whether
devised from pits in the ground or stone boxes, the first ovens were heated by fire---wood burned
until the sides of the space were too hot to touch. The brick ovens of northern Europe are still
popular in upscale restaurants and pizza parlors. They use the same wood fire fuel, although their
engineering is a bit more sophisticated than earlier models. The wood-fired oven entered the
industrial age in a cast iron "stove"; a large appliance with compartments for the wood fire that
heated an oven, a warming box and surface plates that could be removed for high heat.
Controlling wood-fired ovens and stoves took some practice but it was easy. You just had to
know how much wood to burn and how long to burn it to reach the desired temperature
for cooking.

Types
Today's ovens use gas or electricity to heat the area inside a metal container, often insulated to
minimize heat loss. Both technologies were developed during the 20th century as transmission
and transportation networks made their use practical and economical. For much of the century,
what type of fuel was used depended on which was more locally available and less expensive. In
the last quarter of the century, microwave and convection ovens became popular, addressing
some of the problems of the earlier types of ovens.

Conventional Oven Controls

Conventional oven controls have two components--a thermostat and a switch. Electrical controls
operate using either thermocouple or digital regulators that respond to a command from a manual
dial or digital display on the face of the control panel, connecting or breaking the circuit for
electricity to get through high-resistance steel or ceramic "elements" inside the oven. Gas oven
controls signal an "igniter" to spark flame when the thermostat signals that the temperature has
fallen below the command entered on the control panel or on the manual dial.

Non-Conventional Oven Controls

Controls for convection and microwave ovens also start motors for fans (convection ovens) or to
rotate turntables. The command entered on the control panel of a convection oven sets a
thermostat that either starts the heating or stops it. Convection ovens use heat that is circulated
by a fan, so the control system uses either thermocouple or electronic regulators to start the
heating process and the fans to circulate it. Microwave ovens use electromagnetic waves
generated by a magnetron tube and the control panel controls the amount of electricity that is
transmitted through the relay system to this tube. The oven operates by regulating the flow of
electricity to the magnetron rather than by responding to a thermostat.
Considerations
Both electric and gas oven controls start and stop the supply of fuel, which leads to rising and
falling temperatures in the oven. The electromagnetic waves of microwave ovens heat most
unevenly and are the hardest to control. Convection ovens, although using electricity for fuel, are
more economical and heat more evenly than other types.

OVEN TEMPERATURES
This chart should be accurate enough for all your cooking needs, though keep in mind the
temperatures will vary between different types, brands, sizes of ovens, in addition to your
locations altitude, temperature, humidity, etc. Keeping a chart of these temperature conversions
may be helpful for reference.
Oven Temperatures can be measured and given in degrees, marks or descriptions (oven terms).

Fahrenheit Celsius Gas Number Oven Terms

(degrees F) (degrees C)

225 degrees F 110 degrees C ¼ Very Cool

250 degrees F 130 degrees C ½ Very Slow
275 degrees F 140 degrees C 1 Very Slow
300 degrees F 150 degrees C 2 Slow
325 degrees F 165 degrees C 3 Slow
350 degrees F 177 degrees C 4 Moderate
375 degrees F 190 degrees C 5 Moderate
400 degrees F 200 degrees C 6 Moderately Hot
425 degrees F 220 degrees C 7 Hot
450 degrees F 230 degrees C 8 Hot
475 degrees F 245 degrees C 9 Hot
500 degrees F 260 degrees C 10 Extremely Hot
550 degrees F 290 degrees C 10 Broiling

Some gas ovens come with numbered marks instead of the temperature. Gas Marks, as it is used
today, is a term for temperature and not for energy (btu) or power (btu/hr). Each mark on the dial
represents a specific Fahrenheit or Celsius temperature for the oven.

As for descriptions such as “slow, moderate and hot”, there is no standard for descriptions. Most
old-time recipes do not specify exact cooking temperatures and times, but simply suggested
using a "slow," "moderate," or "fast/hot" oven. That's because very few of the old wood-stove
ovens had temperature gauges.
Troubleshooting Gas Oven Temperature Problems

Check the Temperature

Gas ovens can have several different types of temperature issues, but they usually all lead back
to the same sources. However, it's good to know exactly how severe the malfunction is. Before
assessing gas oven temperature issues, it's important to first check the oven temperature to find
out exactly how far off it is, or if it's even heating at all. Place a hanging oven thermometer in the
center of the oven grate and set the oven to a temperature. Wait for the oven to preheat, then
consult the thermometer and record the difference between the desired temperature and the
actual temperature in the oven.

The Heat Source

If the oven isn't heating at all, or is heating very little, the problem is most likely in the heat
source. If the oven is old, it probably has a pilot light located in the back of the heating
compartment. Check if the pilot light is burning. If it isn't, allow the oven to stand open for at
least 30 minutes to clear out any gas that may have been trapped in there, then relight the pilot
light according to the oven instructions.
If the oven is a newer variety, the gas is probably ignited by an electric ignitor that produces
sparks when the oven is switched on. If the electric ignitor is the culprit, it will need to be
replaced. Because the oven is powered by flammable gas this isn't an easy or safe job, so it's best
to hire a professional for this service.

The Thermostat

The thermostat is the part of the oven that tells it when to stop heating. If the oven grows hotter
than it is supposed to, the problem lies with this part. The thermostat may not be broken;
thermostats need to be adjusted occasionally, to ensure they operate properly. This is also a job
best left to an expert. On top of the added danger of working with a gas appliance, if attempting
repairs yourself, you could inadvertently break a thermostat that simply needs an adjustment.
Replacing a thermostat can be a costly endeavor and is best avoided whenever possible. If you
suspect that the problem is the thermostat, call your gas company. Some gas companies offer
thermostat adjustment and replacement service.

Oven temperatures are important in baking. Carefully testing for doneness every few minutes is
recommended for best baking results.