Oven Cooking Unevenly
Food burns on one side or bottom while staying undercooked on the other. Cookies brown unevenly, cakes rise lopsided. This indicates a calibration, element, or airflow problem.
Step-by-Step Troubleshooting
Try these fixes before calling a technician
Test with an oven thermometer
Place an oven thermometer in the center rack and preheat to 350°F. Compare the thermometer reading to the set temperature. Most ovens are off by 25-50°F. Adjust the calibration offset in the oven settings if your model supports it.
Check both heating elements
An oven uses a bake element (bottom) and broil element (top). If either is partially failed, heat distribution will be uneven. Turn on bake and visually check that the bottom element glows evenly along its entire length.
Don't block airflow with foil
Never line the bottom of the oven with aluminum foil. This blocks airflow and disrupts heat circulation. If you need to catch drips, place foil on a lower rack instead.
Use the correct rack position
For general baking, use the center rack. For browning tops (like casseroles), use the upper third. For pizza and bread with crispy bottoms, use the lower third. Rack position significantly affects results.
When to Call a Professional
If the temperature is significantly off and calibration doesn't help, the oven temperature sensor or control board may need replacement. A convection fan that's stopped working will also cause uneven results.
West Metro Appliance Repair has completed 1,068 range repairs across 70+ Twin Cities communities. Our technicians see this exact problem regularly and can diagnose it quickly.
Range Repair Service
Factory-certified range repair across 70+ Twin Cities communities.