The development of an improved electric baking oven was carried out and its performance was evaluated to determine its effectiveness and functionality. A thermostat and interlock switch were incorporated to improve on the already existing oven. Compared with the existing ones, the improved electric baking oven is efficient, faster, and thus baked effectively. The performance evaluation test revealed the moisture content of 67.7%. The power of the electric heating element is greater than or equal to 0.3745 kW. The improved electric baking oven operates on the principle of electric resistance and the resistance of the heating element was obtained to be 0.64 Ω. The heating element could supply a minimum of 1,797.6 KJ of heat energy to the oven chamber in 80 minutes. By this, the standard temperature in drying could be determined, an electrically operated oven with monitored heat supply could be produced and a method of producing dry materials in large quantities and at a reduced cost can be proposed.