St Louis Appliance Air Conditioning Heating Repair and Service
Appliance Repair St Louis
Appliance Repair Service St Louis
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St Louis Appliance Repair Service > St Louis oven Repair

Do you have an Gas or Electric Oven that isn’t working properly or is broken? We can help.
Call us anytime at:

314 485-2589

for the Same Day Oven Repair in St Louis and you get:

  • A quick response—we can usually respond the same day
  • Skilled Oven Repair Service in St. Louis—we have over 12 years of experience and our technicians are all trained professionals
  • Good value—we have the best prices in the area and our service call is free when you allow us to do the oven repair
  • New parts—We only use brand new parts that are covered by the company’s warranty


We provide oven repair to all St Louis zip codes and surrounding cities. The following areas correspond to our oven service areas:

Saint Louis
Allenton
Arnold
Augusta
Ballwin
Barnhart
Lake Saint Louis
Maryland Heights
New Melle
O Fallon
Wentzville
Valley Park
Washington
Saint Charles

Columbia
Cottleville
Defiance
Dittmer
Ellisville
Belleville
Cedar Hill
Chesterfield
Pacific
Pevely
Portage Des Sioux
Saint Ann
Waterloo
House Springs

Earth City
Eureka
West Alton
Hematite
Herculaneum
High Ridge
Fenton
Festus
Flint Hill
Florissant
Foristell
Glencoe
Grover
Kimmswick

View the list of our service areas.

We repair all brands major ovens

Maytag
Whirlpool
Frigidare
RCA
Magic Chef
GE
Frigidaire

Sears
Kenmore
Speed Queen
Bosch
Hotpoint
Admiral
General Electric

O'Keefe and Merritt
Sunray
Thermador
Wedgewood
Jenn-Air
Sub-Zero
Hotpoint

And many more ovens that we repair in St Louis brands view the full list

We have been in Oven Repair Service business for eight years. For immediate St Louis oven repair service call us 24/7 out our toll free number:

314 485-2589

You can also can contact us by the email. Just send us your name, a brief description of the oven problem and your contact information.

The trick to your Gas or Electric Oven repair safety is common sense. Where electricity, plumbing, and gas are involved, do-it-yourself Gas or Electric Oven repair beware. Even if nothing explodes during the do-it-yourself Gas or Electric Oven repair, one man’s beginners luck can be tomorrow’s disaster. Wake the next morning to an electrical fire or return home to a flood, and you’ll wish you had called a Gas or Electric Oven repairman. Your Gas or Electric Ovens are safer in the hands of a professional. Your home and your family are too.

Leave it to St Louis Gas or Electric Oven repair professionals. Preserve safety, and save yourself unnecessary costs.

Get to Know Your Oven, Avoid Saggy Cake

Understanding the way our ovens work can mean the difference between catastrophe and bakery perfection.

Heat Transfer
Ovens employ various principles of heat transfer when baking cakes and roasting vegetables.

First, radiant heat is heat that radiates from the warm oven walls. Oven walls are subsequently warm spots. Radiant heat is responsible for browning and crisping the outer edges of foods. To avoid this, when possible, position pans in the middle of the oven. If need be, rotate pans throughout the cooking process to get a more even bake.

Radiated heat warms the surface of cooking pan. Conduction takes over from here. Conduction occurs when heat passes from one molecule to the next. The molecules that construct the cooking pan transfer heat to the contents of the pan—one molecule at a time.

When a pan full of cookies is removed from the oven, the cookies will continue to cook until all internal molecules have reached the same temperature.

The rate of conduction depends on the material being used. Metals have a higher conductivity than materials such as ceramic or glass. Ceramic’s low conductivity but ability to retain heat once warmed, means slow, easy cooking. This is good for delicate foods like custards. Silicone, a new trend in the kitchen, is a poor conductor of heat as well. The advantage of cooking on silicone is foods cook slowly and more evenly.

Convection is a third form of heat transfer responsible in cooking.  Naturally, hot air rises. Cool air takes its place, and then rises when it too warms. This creates air currents. Convection ovens use fans to force circulation. As a result, convection ovens cook faster and at lower temperatures (usually 25 degrees lower and 25% faster).

Heat transfer, in its various forms, cooks meals and bakes desserts, but in addition to a successful heat transfer each recipe requires a specific temperature. You can know all there is to know about the science of heat transfer, but if you don’t get the temperature right, things can flop—literally.

The Right Temperature
The wrong temperature can elongate cook-time and increase energy consumption. It can also expedite the process, and burn what may have been the most delicious meal to exit your oven.

Cake batter in an oven that isn’t hot enough warms too slowly.  The longer it takes to heat, the more the batter thins and air bubbles begin to rise. Heavier starch particles sink to the bottom. The final product is a bottom-heavy cake. Hardly something you would be proud to serve.

If the oven has been set to 350 degrees, yet never actually reaches that temperature, your oven-cooked goods will suffer. If you notice things aren’t cooking as they should at their specified temperature and duration, you may need to calibrate your oven.

Set the oven to 350 degrees. Use an oven thermometer to verify if the oven has actually reached 350 degrees. Ovens with digital display can be calibrated with the digital touch pad. Ovens with a knob can be adjusted by pulling off the knob and rotating to the correct setting.
Oven manuals will include calibration instructions. Once calibrated, if the oven still appears to wilt your cake or dry your roast, it may be time for a repair.

If your issue cannot be resolved with this quick and easy to repair tips, we strongly advice that you call us for an St Louis oven repair appointment.

314 485-2589