My stove is just now 3 years old. I am not getting good baking results anymore. The oven does seem to keep losing it's calibration. I had to calibrate it last December. I noticed in mid-September of this year that my baking projects were coming out terrible. I thought it was the ingredients and bought all new ingredients. My Zucchini bread came out only half as high as it should and felt like a brick. I baked it at my son's using the same ingredients and they came out gorgeous. Yesterday I made a cake. It looked gorgeous and the cake tester came out clean. When I took it out of the baking pan I found out why the tester came out clean. It was hollow in the center. None of the center baked. Tonight I made chicken breasts (boneless skinless). They ended up dry because I had to bake them longer to get the center done. Before I baked them I tested the oven with an oven thermometer. At 400 it registered 425. After dinner and the oven was cooled I checked the oven again. At 350 the thermometer registered 325. I did an adjustment following the directions in my manual. It said my oven was off by 25 degrees. I did the adjustment. Now I am letting it cool down so I can try again and see what it says. What can I do?? I don't want to have to buy another stove. This one is only just three years old!! I can't bake nice desserts or menus in it anymore. Any one out there that can help me??

I understand it is normal for some fluctuation. I just don't understand why things are not baking in the center. Totally thawed meats have to be cooked twice as long and baking? Oh my gosh!! I had a hollow cake the other day. My usually beautiful zucchini breads and apple breads come out only half as high as they are supposed to be and like bricks and dry. I have always been known for my good cooking. Not anymore. :(