I don't really think so. The consistency of baking time is important without opening the oven a lot, etc. I usually go by the time required in the recipe and then test the food to see if it is done. Cooking things too long can dry them out but if additional moisture is used or the food is covered that usually takes care of that. I do keep a thermometer in my oven to be sure that the oven is accurate.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum