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Old 05-05-2013, 02:15 PM   #1
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Oven Stone experiment

We installed a stone in the oven back during the winter and during out first trip out this year managed to try it out...



We purchased this from American Metalcraft PS1416 Rectangular Pizza Baking Stone 14" x 16"


With Stone:
Ramped oven to 350 deg - 20 mins.
3 Temp Probes in different locations: All within 2 deg
Oven was set to 350 - controlled to 360 +-6 deg

Without Stone:
Ramped oven to 350 deg - 16 mins.
3 Temp Probes in different locations: All within 8 deg - center was hottest spot (as expected - stone test had the higher temps to outside edge)
Oven was set to 350 - controlled to and average of 355 +-8 deg


The important part is no burnt bottoms:



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Old 05-05-2013, 02:40 PM   #2
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Good data you've got there. I always wondered how much of an effect a stone had in the oven
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Old 05-05-2013, 03:13 PM   #3
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I discovered that when I first started using the pizza stones; it's the only way to go!

Oh, and you're making me want fresh cinnamon rolls! I know your camper was smelling wonderful
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Old 05-05-2013, 03:22 PM   #4
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I tried. My oven will only do about 13-1/2 deep. I took the round stone I had and cut it on two ends so it would fit. It looked good. First time in the oven it cracked right down the middle over the flame.
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Old 05-05-2013, 03:25 PM   #5
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Great info. Did you keep the stone in the oven during travel or in a cabinet?
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Old 05-05-2013, 03:29 PM   #6
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The stone just sits in the stove - it is close the sides and fits almost front to back - so even if it moves around it can't move much. It has been in there for about 200 miles now with no problems.

It smelled good and warmed up as it was only 38 deg out this morning.
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Old 05-05-2013, 03:30 PM   #7
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I used the pampered chef stone, left it in the oven, and cooked on a cookie sheet, not directly on the stone, tho I guess you could. I wouldn't worry about the crack, primarily you need a decent barrier between the heat source and your baking pan.
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Old 05-09-2013, 11:31 AM   #8
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Pizza stone

We have a 2104S mini lite. I have a pizza stone that is just smaller than the rack. It fits but am wondering about clearance to allow heat to distribute evenly on the top. Any thoughts.
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Old 05-09-2013, 01:13 PM   #9
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I use a pampered chef round stone in my oven and it cracked after a couple years use. Pretty sure the bumping along in the oven during travel weaked it some and the heat did the rest. I leave it in there as it still provides that barrier that I'm looking for and what's it going to do...crack more
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Old 05-09-2013, 01:20 PM   #10
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Quote:
Originally Posted by tomjsas View Post
I use a pampered chef round stone in my oven and it cracked after a couple years use. Pretty sure the bumping along in the oven during travel weaked it some and the heat did the rest. I leave it in there as it still provides that barrier that I'm looking for and what's it going to do...crack more
Just ordered one for TOWTA, don't know if she'll ever use it, but...
Doesn't like to light the oven. Don't know why they don't put a piezo starter on it.
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