Yep! I finally joined the gooey-center-group.
Does anyone else's experience lead them to believe it is
the fault of the recipe and not the machine?
My faithful DAK has only failed me when the recipe calls
for oil, rather than margerine. The latest flop was with
the whole wheat banana bread (from DAK's book)...the out-
side was burned and the inside was completely raw. (The
outer inch was cooked). I then put it in my oven at 350
degrees ... 45 minutes later (!!!) it was still raw in
the middle! ^^^^^
I then, stubbornly, put a thin slice in the toaster! Even
that did nothing to change the consistency of the gooey,
I would very much like to know if the folks who have com-
plained previously about gooey centers have had their
problems using oil recipes? And did their machines behave
normally when using a margerine recipe?