Chuck

And before this, if you were baking cakes well, you were probably a professional baker because these ovens weren't in every household.

And before this, if you were baking cakes well, you were probably a professional baker because these ovens weren't in every household.

For sure, because what you get there is... You get a consistent, even temperature. And, of course, that just got better and better over the years with advances in oven technology. Yeah. And more than anything, you get a reliable temperature, ideally.

For sure, because what you get there is... You get a consistent, even temperature. And, of course, that just got better and better over the years with advances in oven technology. Yeah. And more than anything, you get a reliable temperature, ideally.

For sure, because what you get there is... You get a consistent, even temperature. And, of course, that just got better and better over the years with advances in oven technology. Yeah. And more than anything, you get a reliable temperature, ideally.

That's right. You also want to put your cake in the middle. Where you place your cake in the oven can even cause problems. It's very finicky, cakes are.

That's right. You also want to put your cake in the middle. Where you place your cake in the oven can even cause problems. It's very finicky, cakes are.

That's right. You also want to put your cake in the middle. Where you place your cake in the oven can even cause problems. It's very finicky, cakes are.

Yeah, they're basically like, do this right, jerk. Or I might just take a nap here. In the middle of the cake. Maybe it'll burn. Maybe I'll stick up your whole house. But like you said about opening the door, like ideally you know the temperature of your oven. You know how long it takes. And maybe don't wait until literally you think I can pull it out.

Yeah, they're basically like, do this right, jerk. Or I might just take a nap here. In the middle of the cake. Maybe it'll burn. Maybe I'll stick up your whole house. But like you said about opening the door, like ideally you know the temperature of your oven. You know how long it takes. And maybe don't wait until literally you think I can pull it out.

Yeah, they're basically like, do this right, jerk. Or I might just take a nap here. In the middle of the cake. Maybe it'll burn. Maybe I'll stick up your whole house. But like you said about opening the door, like ideally you know the temperature of your oven. You know how long it takes. And maybe don't wait until literally you think I can pull it out.

Although if you're a good baker, you're not sweating it. You pull it out and you know it's pretty much ready. Right. But definitely don't keep opening it. Try and at least wait until the end. And if you have – They're not quite as in fashion now, I don't think, but ovens with a window and a light. You can obviously take a little peek that way. Sure. Those are kind of out of fashion, right?

Although if you're a good baker, you're not sweating it. You pull it out and you know it's pretty much ready. Right. But definitely don't keep opening it. Try and at least wait until the end. And if you have – They're not quite as in fashion now, I don't think, but ovens with a window and a light. You can obviously take a little peek that way. Sure. Those are kind of out of fashion, right?

Although if you're a good baker, you're not sweating it. You pull it out and you know it's pretty much ready. Right. But definitely don't keep opening it. Try and at least wait until the end. And if you have – They're not quite as in fashion now, I don't think, but ovens with a window and a light. You can obviously take a little peek that way. Sure. Those are kind of out of fashion, right?

Or are they? Not that I know of. I feel like I don't see those a lot.

Or are they? Not that I know of. I feel like I don't see those a lot.

Or are they? Not that I know of. I feel like I don't see those a lot.

Oh, man.

Oh, man.

Oh, man.