Better / Even browning from a non-fan assisted home oven?

Does anyone have any ideas for getting better and/or more even browning out of a home oven? I find that all my baked goods turn out pretty well, but end up needing to leave them longer than the target internal temp to get any sort of good browning on them. It feels like we've made such strides on some many home apparati with SV, Vacuum sealers and the lot, but somehow are still failing in the baking department.

Find more posts tagged with

QOTD

Comments

tshewman

The only thing I've found that is reasonable (other than moving my home in front of a restaurant with a combi oven) is to rotate baked goods every 25% of the alloted cooking time. Calibrate your oven and that may also help. Mine runs ~12deg cooler and fluctuates like a lady in her 2nd trimester (sorry gals). I have found a/the baking steel does help even things out and has reduced the fluctuation allot (more than I thought it could) but I still rotate about every 25% of the time limit. That's the best solution I've found so far.

fisher23

I have better results using a baking stone placed on a middle rack of the oven. It takes a longer pre-heat but I think it's worth the extra time. Oven temperature remains more consistent. For pizza I place it in upper third of the oven, it really helps.

tangma27

I also hear the baking steel/stone thing works well. No first hand exp tho.