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Why nobody talks about how oven temperature drops after the first batch
I was baking cookies for a church bake sale last Saturday and noticed my second batch came out flat and pale compared to the first. I checked my oven thermometer and found it dropped a full 35 degrees after I opened the door to take out the first tray. Now I always wait an extra 10 minutes for the temp to recover before loading the next batch. Has anyone else dealt with this or found a better way to keep the heat steady between batches?
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