"Theron" > wrote in message
...
>
> "Kalmia" > wrote in message
> ...
> On Aug 10, 8:13 pm, "Tom Biasi" > wrote:
> If your
>> oven preheat temp was met then no problem at all.
>
>
> Yes, it was. I think my oven is not as hot as it's set to be. I need
> to get an oven thermometer. Have bought many, but they seem to
> disappear as fast as wire hangers seem to breed on the closet.
>
> Need a fridge thermo, too, come to think of it.
>
> Thanks.
>
> I always keep a stock of oven thermometers from the $.99 store so I really
> know what the oven temp is. They're every bit as good as the $6.00
> thermometers you buy at the supermarket. In one of our ovens we have a
> fairly heavy 16" pizza stone on the bottom rack at all times. It does
> take at least 30+ minutes to warm the oven middle rack to where it you
> want it. I think this is true no what the oven temp says. The pizza
> stone, as Tom says, acts as a heat sink, so it helps keep the temp. more
> uniform when you open and close the door.
>
>
How many times do you open your oven while cooking... I rarely open my oven
other than to put something in or take something out, maybe to baste a
holiday turkey a couple three times, and that perhaps once a year, maybe
twice, and then there's no room for any stinkin' stone anyway... and to just
take a peek that's why most every oven nowadays has a glass door. You're
defeating your own argument... if it takes 30 minutes more to heat your oven
with the stone then you'd have be opening your oven many times over a long
time to break even on energy costs, or so you'd think... and those silly
stones do absolutely nothing to improve baking in a residential oven, and in
fact they are not good heat sinks because they are porous.. ordinary glass
ovenware makes a better heatsink, which is why one needs to use lower
temperature for baking in glass. Actually those stones cause an oven to
bake improperly because they inhibit the normal convection that was designed
into residential ovens... many manufacture's add a warning in their user's
manual that use of an oven stone voids the warranty. Because of major
design differences it's not possible to turn a residential oven into a
commercial brick oven by placing anything in it. Those so-called pizza
stones are a slick sales gimmick aimed at those with more dollars than brain
cells, anyone who passed Physics 1 should know that.