Bloody gas oven

[LividGas]

So I’ve just had to buy a new oven that’s gas hob and oven.

I wanted induction and electric, but stupid new broken house would’ve cost £2k to run the right sort of cable to the kitchen.

It feels like cooking in the 1970s (might also be tied up in the rest of the house having not been maintained since same).

Takes forever to heat up, and none of the instructions on packets work.

I’ve just put chicken in that said 25m at gas mark 6. I’ve done it for 25m at gas mark 7, and it’s still pink in the middle.

And I’m constantly worrying about gassing the house out (and having bitched about the state of the house incessantly it would look like a bad insurance job and would never pay out).

Help me, oh wise ones. What’s the crack with gas ovens and how can I get used to it?

I’d love gas! We are the opposite in that we moved to a place with no gas supply in the kitchen.
I miss gas, even though I’m now used to electric. You will get used to it though, trial and error.
Its not a Beko oven is it? Worst one we ever had. I could put my hand on the floor of the gas oven, even after it had been on for 30 mins, we had to cook everything on high.

Whereabouts in the oven did you have the food? It needs to be at the top.

I would maybe get an oven thermometer so you can check the temperature as well.

@WhiteFire it’s here, still pissing me off. As is the fact it’s near the floor and not at a convenient height like my old oven.

I would try and move the shelf a bit higher up and see if that helps.

I’ve just ordered an oven thermometer and put the chicken back in on gas mark 9 for five more minutes so I don’t poison my kid 😏

This has just popped up on my Facebook and I thought of you.

😅 @WhiteFire make it “gas mark 9 plus twenty extra minutes” and you’re talking.

You'll get to know its foibles! Gas ovens are all different, it seems to me. Eventually you learn to ignore instructions and just do what you know works for your particular oven.

I would have it checked out as it might not be burning it properly or be partially blocked. What colour are the flames?

I bake cakes for work in a double gas oven and it's taken me ages to master!

The top rack and bottom are completely different temperatures (approx 30 degrees) and I have to swap my tins around during cooking.

An in oven thermometer is helpful but I agree it's annoying.

The only plus is that gas is cheaper.