why do some recipes tell you to use the top third of the oven, and how much of a difference does it really make?
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On this note, why do different ovens take different times to cook things when set to the exact same settings? I’ve rented in a ton of places, ovens ranging from new in some places, to 10 years old. Some take vastly different times to cook things, one was even 2x longer and that one was only 2 years old!
Why does this happen and how do I then follow a recipe if I don’t know the desired outcome?
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