as i have not seen it mentioned, let me add another tip.....
if you have a pizza stone and dont want it to crack, start the oven on LOW with the door open for a bit to let it come up to temp a little slower.....my first two stones cracked becasuse those little ovens get real hot real fast....the stone is usually cold and the rapid temp increase cracked it....
they still work even when cracked....but then you cant use it for pizza! LOL
so far my 3rd stone has lasted 2 years using this method...
stone is on the very bottom right on the metal above flame....cooks fine now....you do have to get used to the temp settings tho.....its not quite the convection ovenin your kitchen...
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