>Kenneth (who failed basic science) writes:

(PENMART01) wrote:
>
>>>Kenneth (who failed basic science) writes:
>>>
>>Rodney Myrvaagnes wrote:
>>>
>>>>Unfortunately the oven is important. :-(
>>>
>>>A massive baking stone can easily be brought to a temperature about
>>>200F higher than the (home) oven's nominal maximum.
>>
>>If you could show us how then the price of oil would drop to about 2¢ a
>gallon
>>and all the friggin' muslim scum buckets could go about screwing their
>>camels... plus you'd win the Nobel Prize.... but thou art the EPITOMY of a
>>****ING IDIOT! I won't even ask what's a "nominal maximus"... sounds like a
>>disease where you're afflicted with a small asshole and full of big shit.
>
>An empty home oven is essentially a box of heated air.
>
>It has a thermostat that tests the temperature of the air. The oven's
>"nominal maximum" is just the highest temperature to which the oven
>can be set. Let's assume for the sake of this conversation, that the
>maximum to which the oven can be set is 500F.
>
>Let's assume that we have set the oven to that maximum and that the
>oven has run for a while. When the thermostat measures the internal
>temperature of the oven and finds it to be 500F the thermostat turns
>the heat source off. The air in the oven soon starts to cool off, and
>eventually, the thermostat turns the heat source on. Of course, the
>heat source does not kick on when the thermostat senses a drop in
>temperature of only a degree or two. It is typically set to cycle on
>and off with a differential of 20 or 30 degrees. There are other names
>for that "gap", but it is sometimes called the thermostat's "swing."

The device built into modern thermostats is called an "anticipator", it shuts
the heat source off *before* that which is being heated reaches the set
temperature, works the same with home heating/cooliing systems... keeps
temperature swings to a minimum... typically a properly functioning oven will
operate at the set temperature +/- 3F.

>In any case the oven heats to the "maximum" temperature, turns of for
>a while, cools a bit, heats to the maximum again, cools etc. as its
>heat source cycles maintaining a temperature somewhere around the 500F
>to which we had it set.
>
>Now, suppose that our oven were not empty, but instead had a heavy
>slab of stone on a grate.
>
>As before, the oven would heat to an air temperature of 500F (the
>nominal maximum) but that would take much longer than in our first
>example because the stone absorbs a tremendous amount of heat; but,
>eventually, as before, the thermostat would sense that the temperature
>of the air in the oven had reached 500F.
>
>Then, as before, the thermostat would turn off the heat source, sense
>the temperature of the internal air, turning the heat source on again
>when the temperature of the air got sufficiently low.
>
>But, the stone will not cool off as quickly as would the
>air in the oven. It took a long time to heat up, and it will take a
>long time to cool.
>
>So, with each cycle of the thermostat, the stone slowly gets hotter
>than the surrounding air.
>
>I did just this for about fifteen years. The maximum temperature to
>which my oven could be set was (IIRC) 500F and (though it took a
>while) I could get the stone up to about 750F. I measured it
>temperature with an accurate contact thermometer.
>
>It works. It's easy. And it is certainly worth a try for anyone who
>wants to do a great pizza in their home oven.

You're not only a TOTAL IDIOT, you're also a LIAR.

For those with at least half a brain, anything placed into an ordinary
residential oven can become ONLY as hot as the air contained in the oven... the
convection air currents in tandem with the metal of the oven itself will
disperse any heat above that regulated by the thermostat... for those who heat
their homes in winter, does your furniture become hotter than the air contained
by your house... if only it did, you'd need to open all the windows and oil
would cost 2¢/gal.

The only way for a baking stone to become hotter than your oven's thermostat
setting is to MIS-USE/ABUSE the oven by placing it directly on the heating
element, or with gas the stove bottom... of course this will cause the electric
element to fail prematurely, or the oven bottom to warp, negating the
appliance's warranty.... never place a baking stone directly on the oven's
metal bottom, in fact never place anything on the metal bottom, no food, and no
aluminum foil either. For those easily misled idiots who insist on using an
oven stone place it on one of the oven's racks (then it will never become
hotter than the set oven temperature).

For those who don't know, and I expect there are many of you, baking stones
perform one function and one function only, because they're porous they absorb
condensation from under that which is being baked... naturally in the process,
steaming and cooling the area of contact *immediately* to a temperature *lower*
than that of the oven chamber, which then won't reheat to oven temperature
before the baking is completed and that which is being baked is removed, or
that which is being baked burns, whichever occurs first. Baking stones are a
gimmick... if a brick oven is what's desired then that is what you need to
buy... brick ovens are designed so that the heat source is in *direct contact*
with the oven brick.

If residential ovens were meant to use baking stones don't yoose think the
greedy capitalist stove manufacturers would offer one as an option... in fact
the owners manuals warn against using baking stones.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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