My DH got me a new oven. I really like it. The problem is that my cakes/cookies keep coming out dry. That's the only diff. thing. I'm using the same recipes & ingredients that I've always used. Any suggestions? I never had this problem before. I'm grateful for my new stove but I'm wanting my old one back. We had been together for such a long time and we worked really good together. J/j I'm wondering what the problem is.

TIA

Put a thermometer in your new oven and test the different temperatures. Your new oven is probably at a higher temp than your old one and you may have to adjust your recipes. Take a deep breath. Once you play with it enough and figure out its quirks, you will love it just as much.

Thank you. I'm def. going to have to do that.

That's what it sounds like to me. I'm sure that new oven is really nice and toasty and you're just not used to that. It's like when someone gets a new car and they keep speeding on accident. Good luck!

This is a good excuse to get one of those fancy probe thermometers with a timer. That's if you don't already have one.

Do you go by the time listed on the recipe? If so, you may want to think about using your nose. Seriously, a finished cake can be smelled throughout the house. I never go by the time listed with a recipe or box.

Also, I always check my cakes for doneness by using a toothpick, and when it comes out with small little crumbs sticking to the toothpick (not liquid crumbs, but cake crumbs) I remove it form the oven, I do not wait for the toothpick to come out clean.

My co-workers always tell me that my cakes are very moist. And, in my department we have a graduate from a culinary arts school, and they still buy my cakes instead of hers.

Once you figure out how your oven bakes.. you won't have any trouble. Mine is really hot. I bake my sugar cookies for 5 minutes and sometimes they are still overdone with 5 minutes!

No, I dont follow cooking times. I usually just "eyeball" it. I baked a cake today. I lowered the temp to 315 then eventually to 300. The center was like jello but the top and edges were turing golden brown (yellow butter cake).
I'll have to get a thermometer.

I also don't follow cooking time, but I place a pan of water in the oven (below the cake) while baking the cake and my cake is always moist. I don't use thermometer

The pan of water under the cake pan is a great idea, Tatti74. I'm certainly going to try it out. I don't have an oven thermometer either, although I'm on the lookout for one, but I go more by smell and start checking for doneness way before the time is up. It's paid off many times. Now the only thing I generally burn are cupcakes! Oh, well, one of these days...