Most baking requires fairly precise oven temperatures. Most ovens are close, but almost all of them are not acurate at all temperatures. Get an oven thermometer and leave it in the oven. When you preheat, check it, then lower or raise it as needed to get it right. They don't cost much, 3 to 5 dollars, but it can make a world of difference in your baking experience.

Unless you are blessed with a self-cleaning oven, that actually works, you need to keep it cleaned regularly. Don't wait until it's black, then it really becomes a dreaded chore. A dirty oven WILL change the way baked items taste. And don't wear ourself out trying to scrub a broiler pan with brillo pads, oven cleaners work much better and a lot Easier. If you will use foil to line the bottom section, you'll never have to worry about cleaning that part again. The top section can also be coated with foil, just remember to open up the holes or slots again, so the fat can drain away.

Last, but certainly not least, make sure that your oven is level. This is essential when baking cakes and pies, or any casseroles that can boil over and cause you to do an early cleaning.