I have the induction oven (the last demo) and it was running “hot”. While the instructions are accurate (thank you) and do modify the temperature, I found that the oven itself goes way above the set temperature regardless and falls far too low before engaging the elements again. For example, I set the oven at 440F and with the aid of a digital Thermopro thermometer, I saw that after letting the oven heat up for an hour on the basic “bake” function, the temperature swung from 414F (low) to 476F (high) when the oven cycled. Now this was AFTER I had adjusted the calibration by -15F. I wish there was a way to calibrate the low temp setting as well as the high. The net result is I still have a very large temperature swing above and below my set baking temperature.

This is helpful. That being said, what is the reason why you need to make these adjustments? Does it mean your oven is dying?

So useful !!! However, My kitchen aid digital oven, the second one you showed, ONLY turns on the upper rack. It overheats in minutes and I cannot use it.

Very useful information. I have a Kenmore elite like the one in the video when I change the temperature minus 20 degrees does this mean I can set my oven at 150 instead of the 170 is factory set? Because that’s what I’m aiming for 150 degrees minimum. Thanks 👍

My pizzas are not cooking on the bottom crust .. how to calibrate the bottom coil? I tested the coul resistance and it seems to be consistent with the resistance on the other top coil..

Does samsung have that cal. Feature?

How to set the oven to cook at 350°

The Biscuit Test! Really!?