Well, am surprised b/c my oven is calibrated correctly-thought it ran cold. For first test, the sugar melted. For second test, it barely browned around the edges. Thank you Chocolatl for a very interesting "recipe".
Found out that my oven runs cold and my toaster oven runs hot.
Well, my oven runs a bit cold and, though you can't tell in the photo, the sugar browned a bit but didn't melt. This was interesting as I wasn't certain, before, which was wrong, the external oven thermometer or the internal oven thermometer.
It really works!! Knew my oven was a little off so started with the test for running hot and the sugar melted. Then just for fun did the test for running cold and the sugar burnt. So what I knew before has now been proven my oven is running a little on the hot side. But given the age of my oven guessing I would be a little hot about still having to work also. Thanks so much for the post.
Isn't it that where you put the sugar in the oven ( under, near the fire or top) also makes the temperature differ? My oven is a gasoven, it has at the top and bottom flames but i can only flame one of them at a time. The top flames are less then the bottom flames. I assume i have to do the test there where i want to cook my food? And if it's not correct i just need to distract or add the difference in temperature? I wil redo the test again to confirm that it's callibrated
My oven melted the sugar at 325 and then turned brown. lowered it to 300 and waited a few and it is still melting. I would say my oven is way off.
Exactly the info I needed! After many years with no problems, I suspected my oven was suddenly running cold, and I was right! The sugar melted at 400, but not at 375. Thanks for the easy and clear directions!