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brenden

rehoboth beach, delaware usa

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Posted: 11/09/09 12:03pm Link  |  Quote  |  Print  |  Notify Moderator

Our gas oven cooks unevenely, burning outsides and undercooking inside of food. Have been told to put ceramic tile in oven to even out heat distribution. Does this work? What kind of tile? Will a pizza stone on the lower rack do the same thing?
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skipnchar

Topeka Kansas USA

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Posted: 11/09/09 12:05pm Link  |  Quote  |  Print  |  Notify Moderator

It probably works OK but so does simply lowering the cooking temp by a few degrees.


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Posted: 11/09/09 12:08pm Link  |  Quote  |  Print  |  Notify Moderator

Yes it does work either a tile or pizza stone. In addition, check out the oven temps using a oven thermometer. Might need to adjust oven temps. On mine I cut back 25 degrees on my setting.


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Posted: 11/09/09 12:09pm Link  |  Quote  |  Print  |  Notify Moderator

I put a pizza stone and one of those cooling racks on top of it, I then put whatever I am baking/roasting on that rack, that allows air to flow all around the pan. It seems to work better. I also picked up a hint the other day, light the pilot and let it burn a few before turning the oven to your desired temp. Also, be sure the oven is all the way heated before you place your food in it. All these things have helped me a lot. I can even do cornbread and rolls without the bottom burning.

btd35

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Posted: 11/09/09 12:24pm Link  |  Quote  |  Print  |  Notify Moderator

Is the door fitting tightly against the door seal, and is the door seal in good shape. This is very important for even heating in any oven. It is designed to circulate the heat around and then out the upper vent slot. If the door is not sealed tightly, you will get hot and cool spots and the oven thermostat probe won't be reading the proper oven temp either.

A poorly fitting door, (sprung hinges, bad springs, broken door spring, a screw come loose etc.)

As said earlier, be sure the oven is up to heat, minimum 10 min before you put food in. No oven reaches it's proper temperature cycling before 15 min of being on, and actually more like 25-30 min. When calibrating an oven temp, you need to have an oven on for 30 min, then check the temperature.


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Dick_B

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Posted: 11/09/09 12:25pm Link  |  Quote  |  Print  |  Notify Moderator

For immediate responses you could search this Forum for `oven' then search the results for `tile.


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ML

Livingston TX

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Posted: 11/09/09 01:49pm Link  |  Quote  |  Print  |  Notify Moderator

Got rid of the RV gas oven and put it a Fisher Paykel dishdrawer then replaced microwave with a Whirlpool Convection Speedcook Oven

The oven grills, bakes, nukes and is very easy to clean. 16" turn table easily accommodates 9x13 cake pan.


ML

Jacksons

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Posted: 11/09/09 02:56pm Link  |  Quote  |  Print  |  Notify Moderator

qn air bake cookie sheet on lower shelf also does wonders


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robsouth

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Posted: 11/09/09 03:16pm Link  |  Quote  |  Print  |  Notify Moderator

ML wrote:

Got rid of the RV gas oven and put it a Fisher Paykel dishdrawer then replaced microwave with a Whirlpool Convection Speedcook Oven

The oven grills, bakes, nukes and is very easy to clean. 16" turn table easily accommodates 9x13 cake pan.


Whew!! A lot more expensive than using a tile, cookie sheet, or pizza stone. Got some money you wanna lend?


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mynetdude

Grants Pass, OR

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Posted: 11/09/09 03:34pm Link  |  Quote  |  Print  |  Notify Moderator

robsouth wrote:

ML wrote:

Got rid of the RV gas oven and put it a Fisher Paykel dishdrawer then replaced microwave with a Whirlpool Convection Speedcook Oven

The oven grills, bakes, nukes and is very easy to clean. 16" turn table easily accommodates 9x13 cake pan.


Whew!! A lot more expensive than using a tile, cookie sheet, or pizza stone. Got some money you wanna lend?


LOLZ

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