Carly, my oven I believe is the latest version. It has the Cobalt blue oven interiors and all glass doors. You know, with each oven I've used through the years.....we've moved a lot; I think they each have their own personality! Like I mentioned a good preheating of 20 to 25 minutes has always worked for me. Also, through the past few years I've replaced all my old dark color bakeware with Nordicware plain aluminum or Wilton plain aluminum bakeware. The exceptions would be specialty pieces. Like Bundt pans, loaf pans & pie plates. According to a friend who is a home economist, she states they give the best & most even & reliable baking results. I have to agree. I've rarely have a baking disappointment. Sometimes, cake mixes can be funny. Although Duncan Hines always gives a great result. Pillsbury works well too. That said, a scratch yellow cake would probably be a good test of your oven. I have to admit to have only making a few frozen pizza's so far and they baked well. Maybe your oven it is just a bit to hot. Also weather can have an impact on the end result. I did notice my new Kitchenaid oven has a reflective plate above the broiler where my previous 5 year old model did not. I don't recall the size of the coils in the old compared to the new. That said, I'm not seeing any great difference. This oven seems to be a few minutes faster than the other. However, not enough to cause any anxiety or recipe headaches. Charly, Here is a link that might be useful: nordicware bakeware

I just made this for the first time last week. I love the hash brown crust, but would sub my regular quiche ingredients next time: Hash Brown Quiche 3c frozen hash browns (Southern Style) 1 small onion, diced 1/3 c butter, melted 1 cooked ham steak, diced 8oz swiss cheese, grated 8oz muenster cheese, grated 2-1/4c milk or cream 6 eggs Salt to taste Preheat oven to 425F. Mix together hash browns and onion Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

I like the micro where it's shown in the pic. It would take up too much of the baking/mixer counter, IMO. I LOVE having the counter to keep my mixer out and use it. We roll on the island, but I like a dedicated mixing spot. We also keep our blender, mostly for making smoothies, on the counter there, and use the food processor, which is kept in drawers beneath. Actually, not now that I got a new one that won't fit! Solution is yet to occur to me on that one. I wouldn't want overhead cabinets as deep as lowers right over the mixer area, but would consider a couple open shelves (thinking cookbooks, or jars with flour and such) with doored, deeper cabinets above those that could be flush with the rest of the wall. Our uppers are 21" above our counter, which gives the mixer 3" clearance when it's tipped up. You've probably seen it all too many times, but I'll link pics of my baking counter. Here is a link that might be useful: my mixing counter area

For 6 large eggs, use 1 1/2 lb good sausage, divided into 6 large patties. Roll eggs in flour, then cover with the sausage, and roll in bread crumbs. I put them in the palm of my hands and rolled them softly before the bread crumbs. Then store them on wax paper in a container overnite. I take them out of refrig at least 1/2 hrs ahead of baking. Bake on a broiler pan that I sprayed lightly with pan. Set oven for 400. Bake them 15 minutes, then turn and 15 more minutes. Should be perfectly done. NOW be prepared for the sausage on some of them to separate. That's ok, cause when you cut them in half, cut where there is the flaw. This morning I had to cook mine a bit longer, cause the first one I cut was still a little pink. Then they were a little overcooked. Ones I made yesterday, for Christmas, were cooked the exact same way and came out perfectly done. DUH! Think next time, I might use Jimmy Dean's with sage OR use Italian bread crumbs. If you have a good dijon mustard, put it out, as some like mustard spread on their eggs.You CAN make them the night before, and serve them cold. You cut them in half when serving.Let them cool a bit before attempting to cut. LOL, my son loves these, and when I asked him if he had eaten one, his reply was: MOM, I already ate three. Enjoy. Hope I helped.