Daniel Prince wrote:

I think my oven is not maintaining the correct temperature anymore
because the pumpkin custards I bake frequently are taking much
longer to cook than they previously did.

I have a mercury-type oven thermometer and a DMM with a temperature
probe. What is the best place for me to position the thermometer?

where your food will be-- and see how much variation there is as you
move it around.

What is the best place for me to position the probe from the DMM?

What's the difference? Hopefully your mercury thermometer and dmm
thermometer will give you the same numbers. If they don't- then fix
or toss the one that doesn't pass the 'boil water' test. The DMM
is the only way you'll be able to watch the temp in all the corners of
the oven without opening the door.

Should I keep the probe from touching the wire racks?

Yes-- and watch how much the temp varies as the oven turns off and on.
About 30degrees is acceptable- though it seems like that is a lot.


How long should I wait after the oven indicates that is up to
temperature before I look at the thermometer?

If you have to open the door find another way to check the
temperature.

Is there some other
way I can check the thermostat?

Treat yourself to a remote thermometer. About $40 & it will let you
stay in another room and keep track of that roast in the oven.

$31- on Amazon
http://www.amazon.com/Maverick-Indus...dp/B0000DIU49/

I bought one for smoking meat, but have used it as much in the house
and have learned a lot about how my oven works. Buy extra probes.


Jim