Great question — answering as the UphillTech team:
One solution is to use a baking stone . There are lots of variations available, from thick ceramic baking trays to pizza stones to bit of tile or stone scavenged from contractors or construction people. The point is, the (well cleaned) stone goes in your oven, and stays there. It takes more time to heat up, and also to cool down - but in exchange for this the temperature is more consistent since it takes longer to change. People use them to avoid or lessen the effects of the kind of cyclic heating ovens normally use (heats up until it senses the temperature, stops heating until it cools enough to trigger the sensor, heats again) a style of heating which means oven temperature is usually a...
Full answer by Megha: https://cooking.stackexchange.com/a/71246 (CC BY-SA 3.0).
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