A number of things have been overcooked lately, starting with a prime rib I cooked for Thanksgiving in a 225 F oven was done way earlier than I expected it to be. Then last week I made two cheesecakes in a row (threw the first one out) that were excessively browned where they should have just been a lovely yellow. For the second one, considering what happened to the first I actually covered it with foil and baked it at a lower temperature, but it cooked so hot it browned under the foil. Back to that rib roast, the meat had the tight/seized look of meat that had been cringing from high heat. We bought a new oven thermometer to test it at various temperatures over the past few days. Basically, it's running about 75-100 degrees hotter than it should be. There's just no such thing as 'low'. 200 is actually about 275 and 300 is around 375-400. But 400 is only about 425. Odd. Going to have to call a repairman. Something I hate about Viking now is that there's no one to call. You contact the local repair people, sure, but you have to rely on them to talk to a Viking representative as they don't see that many higher end ranges around here. There's no CSR directly related to Viking to turn to for comfort or information. It's like going to a doctor but talking to him through a brick wall.
If you're considering an upgrade? Take Viking off your list. I do not recommend!
