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Spent $22 on a cheap oven thermometer and it saved my banana bread
My oven runs 40 degrees hot, which is why 3 batches of banana bread came out with burnt edges and raw middles. Dropped $22 on a basic oven thermometer from a kitchen store in Fresno, and now everything bakes right on time. Has anyone else found their oven was way off from what the dial says?
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