I've baked for years and YES this is a simplistic question but it always says to have your rack in the middle of the oven. Does it really mean the exact middle. I just measured mine and it is a total of 16" opening and I have the rack on 10"! Should I move it down to 8" or what?"
Gosh, I've been baking for ever and never gave it a thought.
I guess if it is working ok then I should leave it but would things bake better with it 2" lower? Things bake ok but would it be better?
LOL, are your results good? If so, then keep doing what you're doing.
I am experimenting with recipes from Shirley Corriher's book, Bakewise, and she advocates baking in the lower third of the oven and using a baking stone. So far, I'm loving everything I've made thus far...but for my own recipes that I've honed to my own liking, I'll stick with baking in the middle of the oven.
I agree w/Cake pro......if it's working why change? I'm sure it has a lot to do w/older ovens. OUr 'new & improved' ovens probably are so well insulated and thought out it won't make a difference.
At times I have put as many as 4 smaller cakes in the oven so some were closer to the top and some to the bottom. It worked so who knows