On Thu, 11 Mar 2010 11:23:20 -0600, Damaeus
> wrote:

> Reading from news:rec.food.cooking,
> sf > posted:
>
> > On Mon, 08 Mar 2010 19:59:01 -0600, Damaeus
> > > wrote:
> >
> > > I put quite a bit on there sometimes. If I baked an "everything" pizza at
> > > 600 degrees, it'd probably burn on the edges and be half-cooked in the
> > > middle.
> >
> > Oh, come on... does you oven really go to 600°? Be honest.
>
> Be honest? As if I'd lie otherwise? I thought it went to 575, then
> broil, which I assumed would just leave the burners on without cycling
> them on and off, but it actually goes to 500, then 525, then broil. The
> thermometer I have hanging inside it goes to 600, so I assume it's
> theoretically possible for ovens to go to 600 degrees or they wouldn't
> need oven thermometers with "600" on them. I've never experimented to see
> how hot it'd actually get, but I had a mild bit of exaggeration in my
> previoius post.
>
Thanks. I suspect the 600° is there for people who have ovens that
are too hot instead of too cool. Either way, they need a repairman.


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