On Mon, 10 Aug 2009 16:36:20 -0700 (PDT), Kalmia
> wrote:

>I made a fritatta this morning - the recipe said to bake it in the
>upper third of the oven, so I moved a rack up. I left the pizza stone
>on the rack below ( in mid-oven.) Would this affect the baking time?
>Should I have removed the stone or just put the fritatta on the stone
>and hang the recipe instructions? It seemed to take a long time for
>the fritatta to be 'done' and screwed up the timing of the other
>breakfast items. I think maybe the stone blocked the heat from the
>bottom coil?
>Another thing: should I have increased the oven temp because of the
>stone's presence?
>
>Maybe next time, I'll just do it stove-top in a big skillet, but I had
>the other burners doing other things.

If you keep the stone in your oven, you need to give it time to heat
up. After it's fully heated, it will help even out minor oven temp
fluctuations.

--
I love cooking with wine.
Sometimes I even put it in the food.