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Old 04-02-2013, 11:18 AM   #1
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What's the trick to cooking in a TT oven?

So had a 17' Roo for two years and just got our 2013 233s delivered Sat. So for two years whenever I tried to cook anything in the oven it always is burnt on the bottom and hardly cooked on the top. With the new TT I would love to be able to use the oven, so I figured someone in here must know the trick to using the oven. Any help would be great! Thanks!
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Old 04-02-2013, 11:19 AM   #2
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two words................ Pizza Stone
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Old 04-02-2013, 11:19 AM   #3
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Pampered chef stone
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Old 04-02-2013, 11:25 AM   #4
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I love easy fixes thanks you.
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Old 04-02-2013, 11:29 AM   #5
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You can get a double layered roasting pan. It has an extra thick bottom and great for making biscuits and cinnamon rolls w/out burning the bottoms. They have them at Wal-Mart.
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Old 04-02-2013, 11:35 AM   #6
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Pizza stone works great. If you can find an unglazed tile it will work also. The tile has to be unglazed or it will crack.
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Old 04-02-2013, 09:45 PM   #7
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Quote:
Originally Posted by caper View Post
Pizza stone works great. If you can find an unglazed tile it will work also. The tile has to be unglazed or it will crack.
X2. Found that out the hard way.
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Old 04-02-2013, 09:59 PM   #8
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Ok so a stone but stupid question. Can you place the stone under say a 9x13 baking dish and it work?? If so what does that do to basking time. Does it add more shots of patron. Oh sorry side tracked to my method of timing. Does it add more baking time???
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Old 04-02-2013, 10:01 PM   #9
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I purchased a square pizza stone at Kitchen Collection (normally in outlet malls). It was $20 or less and fits in the oven just perfect.
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Old 04-02-2013, 10:09 PM   #10
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Does not seem to add baking time, but keep checking, as the temps are not that accurate in those ovens. Just put the baking pan on top of the stone. My stone did crack, but still works fine to help distribute the heat more evenly!
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