Try to find one with no electronics. It’s hard to do these days. But if you find one it will likely need fewer repairs and cost less when it does finally break. If you have one of these kind already, keep it.

Most ovens have a detente in the door hinge where the door rests slightly ajar (some newer models may beep and tell you to close the door, in which case unfortunately you will have to close it). This is so that you only get direct heat from the broil element/burner above, not baking heat from…

Use a baking sheet on the same rack or the one below. This will catch drips and shield the food from direct heat from the bake element (we want the four walls to heat the food evenly, not just the heat from the element).

The self clean cycles often go way above 500F. This produces lots of smoke, so open your windows. It turns the food to ash (which you then sweep out). Problem is many things are made using electronics today. Often high heat for such a prolonged time takes out the electronics. Most common complaint I hear with…

Temp off? Get a second opinion (but not the one you think). I end up testing ovens around turkey time but most often there is no problem with the machine. Often its the worn out thermometer that is broken/innaccurate. Get another thermometer (never hurts to have a spare or a pair) this is cheaper than…

This reflects heat onto the element and can cause damage. It also throws off the temperature in the oven. The surface inside your oven is carefully designed. It must reflect and absorb heat in certain ways and at certain rates. That’s why you may notice all ovens look similar inside. Some may be more blue,…