baking stone

I recently received a baking stone, minus the instructions and box. I d

not have any idea how long to preheat the stone prior to use and ho long it should be used as opposed to time in oven without the stone. I any one can help me I would be very happy to begin using the stone Thank yo

-- Darcy Legare

Reply to
Darcy Legare
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Darcy Legare wrote in news:1103774238.c8feb92ddc364ce3e169014edefbedd5@teranews:

Place the stone in a cold oven (I keep my stone in the oven all the time), and preheat at least 30 minutes. I don't generally adjust the baking time. The object is not to speed up cooking, but to improve the crust of most things baked on the stone. Your oven temperature remains the same as if the stone wasn't there.

Reply to
Wayne Boatwright

Depends what you're baking.

At about 500 degrees, it really cuts down the bake time of a pizza. There's a very rapid transfer of thermal energy between the stone and the crust.

At 350, baking bread, i imagine it doesn't affect bake time much.

Reply to
Eric Jorgensen

But I thought the Baking Stone (in addition to what you stated) was to even out the temperature inside the oven to keep it at a constant temperature. Is this an additional function of the stone? My oven is the worst one ever made (really!) and I was thinking of getting some Baking Stones for this purpose.

P
Reply to
silentking

silentking wrote in news:41ca6810$0$6399$ snipped-for-privacy@news.usenetmonster.com:

Yes, the retained heat of the stone does help to maintain a more even temp. You'll notice an improvement.

Reply to
Wayne Boatwright

Well, yes and no. They act somewhat as a heat spreader, and change the convection currents in your oven. They block direct radiated heat, though they radiate some on their own.

Maybe you should start with quarry tiles if this an experiment in evening out the temperature of your oven - five 8" tiles - one of them cut squarely in half - will fit the shelf in most consumer ovens nicely.

Speaking of which, I need to toss mine and replace them with a fibrament stone. Now that I'm all fiscally solvent & making what I'm worth again and all that.

Reply to
Eric Jorgensen

Goodness, that was a quick responce! lol Thanks for the suggestion, I will try that first.

P
Reply to
silentking

Oh yeah, make sure they are unglazed.

Reply to
Eric Jorgensen

My instructions said to never get it wet - I scrape any baked on pieces with a dough scraper. Over time, it will darken a bit. Beats those pizza pans with the holes. I never remove it from my oven when baking or roasting anything.

Reply to
gwehrenb

No. While it is a mass, and MIGHT even things out a (very) little, the idea is to give foods a better bottom cooking than without the stone.

Pies, some breads and pizza come to mind. Their bottoms cook much better if you let the stone get up to oven temp. AT LEAST a half-hour AFTER the oven has gotten itself up to temperature.

Reply to
Alan Moorman

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