Hi, I'm new here but thought maybe someone could help me with my problem. I have difficulty in getting pies and cakes to completely cook in the center. An hours cooking time, as recommended by the recipe, might take an additional 15 - 20 minutes to reach doneness in the center. Meantime, the crust is already nice and brown and doesn't need additional cooking time. I've checked my ovens and they seem to be calibrated ok; however, they are electric and I've noticed that the oven temperature might drop as much as 25 degrees before coming back on after the element cuts off as the oven reaches the desired temp. Any and all ideas solicited. Thanks very much.