We preheat the oven to 325☏ and then place the pork on the rack recommended by the oven manufacturer, and cook until the temperature probe reads 160☏, which is the minimum safe temperature for cooking most meat products. To understand how each oven cooks meat products, we also use fresh, never-frozen pork loins in our testing because they are exceptionally uniform as far as all-natural products go.Īfter placing the 3- to 4-pound boneless pork loin in a roasting pan, we place a temperature probe in the middle of the pork loin. When it comes to cooking meat, we want to be sure that each oven is capable of cooking meat evenly and to safe eating standards (160☏). This way, products with just a single, conventional oven are not penalized for their lack of a second oven or convection capabilities. If the product has a second oven and/or convection capabilities, then the cookie scores for those tests and the main oven test are weighted and combined to arrive at a final cookie score. For an oven with convection to score well, it is important that the multiple food items on different racks be cooked or baked to the same degree.įor all of our cookie tests, the more evenly baked the cookies are, the higher the score will be. Keeping the cookies in their grid formation, we look them over to determine how evenly baked they are, both within a single baking sheet (regular baking mode and second oven baking mode) and between multiple baking sheets (convection mode). Because convection is commonly used to bake or cook multiple food items simultaneously, we place two trays of cookies on the two racks recommended by the manufacturer. We repeat the process if there’s a second oven, or if the range comes with a convection option. We then remove the cookies from the oven and allow them to cool for 2 minutes. After preheating the oven to 350☏ for 15 minutes, we place the cookie sheet in the oven on the rack recommended by the manufacturer (or, if there is no recommendation, the middle rack) to bake for 15 minutes. We place 12 Pillsbury ready-to-bake sugar cookie chunks on an ungreased cookie sheet in a grid formation. In addition to being delicious, lightly colored sugar cookies double as a cooking/baking proxy for other thin food items, such as fish or vegetables. One happy side effect of testing ovens is that there are always extra cookies lying around. We bake cookies in both standard bake and convection mode (if available) to see how evenly the oven can bake the cookies. We stop the clock when the oven’s preheat indicator beeps.īecause no one wants to wait around forever, shorter preheating times result in higher scores, while longer preheating times obviously result in lower scores. Using a stopwatch, we measure how long it takes for the oven to achieve a preheating temperature of 350☏. If burners cannot reach very high or low temperatures-or if only one burner can do each task-scores will be lower. This information can help consumers identify which burners are ideal for simmering soup, and which can get hot enough to properly sear a steak.Ī range with multiple burners that can reach very high and/or very low temperatures will score well. Using a laser thermometer, we measure the maximum and minimum temperature of each burner. That means we can tell you which products will perform the best, will give you the most bang for your buck, or have the sleekest looks. Not only do we perform repeatable, lab-based tests on ovens, ranges, and cooktops, but we also do real-world evaluations (think: cookie baking, pizza cooking, and the like). The appliance experts in our lab conduct rigorous scientific testing while the Kitchen and Cooking staffers evaluate usability features and the overall cooking experience. How We Tested Slide-in Electric Ranges The Testers
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