oven temperatures

They seem to be a standard size. When we moved in here there was an ancient (though fully functioning) Whirlpool double oven. I had it taken out of the existing housing and the new Neff put in. Then when we replaced the kitchen, the kitchen fitter just took the Neff out and put it in the new housing. Perfect fit. Jobs a good 'un!

I'm so glad I'm usually a microwave girl. Apart from Sundays, of course.

When the engineer came to look at my oven yesterday he found out from the manufacturer that the fan motor is obsolete. He is going to try to fix it by modifying another one otherwise I will be looking for a replacement. Has anyone found that they have been restricted in their choice by the size of the housing unit or are they pretty standard size?

That should be DD and DS!!!!

Both my DS and DS have Neff double ovens in their kitchens and have (touch wood) no issues with them. DS who trained as a chef but never worked as one, does a lot of cooking and baking at home. The only problem he has with the oven is the same as one that i have with mine, in that the bulb in the main oven has gone and it has proved impossible to get the cover off to replace it. DH couldn't do it with ours and neither could the man who fitted our new kitchen. Neff said they would send someone out, but would charge us an eye watering amount of money, even though we had extended the warranty. So, it remains a darkened space and i have to shine a torch into it to see what is rising - or not! Very irritating.

We've actually gone for another Neff! (DH's decision as he does most of the cooking). There isn't really much choice when it comes down to it as so many makes turn out to be the same company and the Neff seems to be the best in our price range. We couldn't justify (or afford) a Smeg!

I also have a Neff double oven, which is coming up for three years old. We had one in our other house and i was more than happy with it, having had it for seven years without a problem. This one is supposed to be the same model with a couple of extra features, but it does tend to overbrown things on one side. If, for instance, you put a quiche in the centre of the shelf, it will brown at the front rather than the back, so that things have to be turned halfway through the cooking. Sounds like the same problem as yours in fact nfk. It was never a problem with the other one. I've never actually used the top oven as an oven rather than just a grill.

We've just ordered a new double oven. Our nine year old Neff double oven went haywire after our electrics went off at Christmas. To start with the main oven wouldn't come on at all, now it heats to more or less the right temperature but with a 40 degree swing either way. The top one over-heats by 30 degrees. The main oven (fan) has been cooking increasingly lopsided as it's got older, much hotter towards the front right side.

How long are ovens supposed to last these days?

My main oven can be fan assisted (rear element and fan), top and bottom heat (outer top and bottom elements), fan grill (inner and outer top elements and fan) and fan only (for defrosting) It has a 90 degree Economy setting for slow cooking.

Top oven is heated by the grill element and an element under the floor of the oven. Also used as grill.

Format Multiformat Slot-in Ceramic 648HM

That was in reply to M0nica's post. I haven't noticed things cook any differently back or front.

Yep! That is why I put off and put off having a new cooker. I knew it would have to be a fan one. I now have to use top oven for meat and big oven for hotter things.

I have fan assisted ovens, which provide an even eat all round. And it is infuriating. I can no longer put a joint or casserole in the oven and put roast or baked potatoes above them in a hotter zone and another dish on the floor of the oven to warm in a cooler zone. I keep having to use both ovens with the ensuing higher consumption of fuel.

Bring back my old gas oven, where I had to turn food to stop the back of a dish over cooking, but I could cook three things at once.

Yes. I set the timerfor half way through the cooking period and then turn what's cooking around to even out the effect.

I've never had an oven, gas, electric, or oil-fired, that cooked entirely evenly in all areas.

Well mine's a gas oven and the burners are at the back so yes, it does get hotter at the back. I always have to turn food round to get even cooking.