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oltroll

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Posted: 11/16/11 05:29pm Link  |  Print  |  Notify Moderator

The oven in our 5er doesn't heat evenly. Any ideas on how to make it heat more evenly??
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Posted: 11/16/11 05:49pm Link  |  Print  |  Notify Moderator

We put a pizza stove below the oven rack, above the burner. No problem now.





robatthelake

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Posted: 11/16/11 06:00pm Link  |  Print  |  Notify Moderator

Pizza stone OR Unglazed Tile in Bottom of Oven!


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Posted: 11/16/11 06:55pm Link  |  Print  |  Notify Moderator

I use a glazed ceramic floor tile from Home Depot........cost about $1.49.....really evens out the ovens temps.........




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oltroll

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Posted: 11/16/11 07:21pm Link  |  Print  |  Notify Moderator

OK one say's un-glazed and the other say's glazed tile: does it matter?
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NuttyTexans

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Posted: 11/16/11 07:29pm Link  |  Print  |  Notify Moderator

And the answer IS??? Currently use a broken pizza stone but have considered changing to glazed tile or was it un-glazed tile or was it.... oh well think I'll stick with my broken pizza stone.

Super_Dave

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Posted: 11/16/11 07:36pm Link  |  Print  |  Notify Moderator

Both types of tile or a pizza stone work but are known for eventually cracking. A twin wall - "air cookie sheet" does the same as the tile for evening the heat but won't break.

Cookie Sheet


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1rickw

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Posted: 11/16/11 07:44pm Link  |  Print  |  Notify Moderator

We tried the tile thing, but the tile broke. Bought an "air"cookie sheet and since then (4 years or more) we have had perfect control of our oven. If the recipe say 350° for 30 minutes, that is exactly what it is.


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Suzanne and Brad

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Posted: 11/17/11 07:23am Link  |  Print  |  Notify Moderator

1rickw wrote:

We tried the tile thing, but the tile broke. Bought an "air"cookie sheet and since then (4 years or more) we have had perfect control of our oven. If the recipe say 350° for 30 minutes, that is exactly what it is.


Ditto. We went through about 4 tiles of various types - always broke. The air cookie sheet works perfectly. We also rotate the food cooking halfway through.


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Posted: 11/17/11 08:56am Link  |  Print  |  Notify Moderator

I second the unglazed floor tile. You can generally find stone ones that are natural. Don't go over 12"s though unless your oven is bigger than average. A 12" tile still allows the vent holes to be open.

Our ceramic tile broke when we forgot and left it in. It still works just as well and we didn't lose an expensive pizza stone.


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