>>>Should I call for service?Yeah. Some suggestions for things to check and to discuss with the servicer. First, I'm wondering if you have preheated the oven enough? Before baking or roasting, try giving the ovens twenty-five or thirty minutes to fully preheat. The symptoms you describe are consistent with starting baking while an oven is still heating up. (Also consistent with other things, but trying a longer preheat may help eliminate this as a possibility.) Please note that I'm not talking about triggering the so-called preheat signals. I'm telling you to disregard those because they are usually grossly misleading about the ovens' actual readiness for even baking. We've had numbers of threads on this subject, but, briefly summarized: think about how the oven heats up. Many ovens fire both the upper and lower elements during preheating. (Don't know if the Cafe double-ovens do this -- does your owner's manual say anything about that?) If the top burner is still heating the cavity or is still very hot when you start your baking, you can get burned spots and such. But even if the top burner isn't being used, the pre-heat indicators only measure air temps to give manufacturers some bragging rights about how quickly their ovens preheat. It actually takes much longer to get the cavity itself hot and radiating as opposed to just having hot air in the cavity. The radiant heat from the cavity walls is what actually does most of the work in baking. Also, until the oven walls and floor are fully preheated, the burners will cycle a lot and produce some pretty wide swings in temperature. Turn the oven on, and the burner(s) stay on until the air temp may goes some distance above the set-point, maybe 50F above the set-point or more. At that point, the burner shuts off. It comes on again at, maybe, 50F below the set point and continues to heat until nearly that far above the set-point. This process continues for a number of cycles, with the variance lessening with each cycle as the walls start radiating an even heat. Eventually, the oven temperature will stabilize around the set point. When it does, you are much less likely to get serious hot spots and burned baked goods. A second possibility, is that the oven wasn't properly calibrated at the factory or got shaken out of calibration in shipping. You would not be the first person to find yourself with an oven display that is reading too low. Check it with an oven thermometer. If you've set your oven for 350F but the oven thermometer shows 425F, you may well find hot spots and burned patches on the baked goods. Maybe you've already tried this? If not, go to a hardware store and get a dial face oven thermometer. (IIRC, CDN, Taylor and Cooper-Atkins have been recommended brands.) If you find your oven is running hotter than the setpoint, you've got something to discuss with your servicer. Again, this is something a servicer should be able to handle but advance knowledge is power. (The GE manuals will tell you how to recalibrate by yourself, but the service folks should be equipped to do this and you are entitled to warranty service.) Also, bear in mind number 2 above, too. Don't let the servicer try to claim they fixed things by running the oven for a mere five or ten minutes. Third, against the possibility that the service person might turn out to be the kind of idiot who says "they're all like that," I suggest a search here, on chowhound and anywhere else that might have threads on the double-oven GE Cafe ranges. If you find that most users report the ovens being fine, then they're not "all like that." You might also point out that Consumer Reports rated the GE Cafe double ovens as good for evenness of non-convection baking and that is hardly the case with your oven. This post was edited by JWVideo on Mon, Sep 15, 14 at 19:45

The turkey is thawed (but I bought a fresh one). I dry brined it in the fridge for two days as in Ina Garten's Accidental Turkey recipe. The third night I left it in the fridge naked to dry the skin. The day of cooking, I took it out of the fridge 1 1/2 hours before to get to room temp before roasting but I put a bag of frozen peas on the breast to keep it cooler than the legs nd thighs. Then I roasted it as per usual on auto roast which sears at 450 and then drops to 325 for the rest of the time. Auto roast on my Miele oven does this automatically and is a convection setting. However, Ina gives the same kind of instruction for regular oven - sear at 450 for 45 minutes (I think but you could ch ck since the recipe is online) and then turns the temp down to 325. The only thing she does differently is put the turkey in feet first which is not necessary in a convection oven. I did put the thermometer into the breast (looking straight down put it in perpendicular to the kbreast bone in the deepest part of the breast avoiding touching the bone). I took the bird out when the thermometer reached 165. That allowed the legs to get to 175 or so which is better for dark meat. This prevented the breast from over cooking and drying out. I also rated it lightly tented for 30 minutes. The bird was not stuffed.

What I was saying, is that people assume that all southern cooking is like Cracker Barrel or Paula Dean - i.e., very unhealthy. It was for decades as it was a VERY poor area, and people ate what they had and made the best of it. But today, very few still cook that way on a regular basis. In fact, I think we have pretty much lost our regional cuisines as most people are eating carryout/prepared foods that are sold in all grocery stores all over the country. And none of that is healthy, either. Yes, in the South, for special holidays etc, all the old standards come out - the cakes, the pies, the green beans cooked all day on the stove (my grandmother's were the best on earth!). But not day to day, anymore than all the West Coast foodies are cooking everything fresh and healthy like the French Laundry. The reality is that there is very little cooking going on in most homes these days, due to lack of time, knowledge and interest. The best shrimp & grits ever are served in Louisville at Jack Fry's and include Red Eye gravy. OMG but that stuff is good!! I need to pay a visit there soon - been thinking about these. As for who makes the best grits, that's easy; it's Weisenberger's <http://www.weisenberger.com> They are fabulous!

As soon as I get off this computer, I plan to put the ingredients for Edie's Bread into the bread machine and will let it make the dough. I need bread for tomorrow and do like to let it cool overnight. Having mostly leftover potatoes/onions/carrots left from the roast chicken (chicken in gone). Will do a hamburger patty in the air fryer and maybe a salad - haven't decided yet. You know I have been self-isolating so long that this week I had to think about what day of the week each day was. I sure hope and pray this we will be safe to go out and do things in the future. I don't want my brain to deteriorate. Have been doing crossword puzzles, sudoko, and other type of brain stimulation, but that gets old, too. Enough. Got to get in the kitchen.