Bakers, I need your help here. I am an experienced cookie baker but in a new place, using a new gas oven. To say Strong Bottom Heat is a huge understatement. This cursed oven just fries things - bottoms way too brown, tops not nearly done.
So its a science experiment this year. Working thru solutions with a reliable recipe, and not getting any where but depressed.
Have already tried the following-
Lower the temperature? NO. Same results, just slower
Calibrate the oven? First thing I did.
Airbakes? Been using them for years. Next step is to stack them.
Replace stove? Alas. Gracious landlord replaced old Monkey Ward stove with this one.
PIzza stone? Borrowed one, have tried with it on rack, and directly under baking
sheet. Not much improvement, and my kitchen smells like frozen pizza grease. Sigh
I cant be the only one who has encountered this. Please help, ( no, let me restate this- PLEASE HELP -) Thanks in advance for your input ---