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More on Oven Temp: exposed vs hidden elements
More on Oven Temp: exposed vs hidden elements
We went to the Dacor oven wholesaler and heated both
an exposed element oven and a sealed element oven.
I couldn't get the sealed element oven to heat past 525F, and then
it took 40 minutes to get to that temp. The exposed element
Dacor heated to 555 within 15 minutes, about the same as
our old GE.
Does anyone have any exp. with hidden elements in Dacor, or other
ovens, like Wolf, Viking, Thermador, etc?
Any thoughts would be most welcome.
Kent
We went to the Dacor oven wholesaler and heated both
an exposed element oven and a sealed element oven.
I couldn't get the sealed element oven to heat past 525F, and then
it took 40 minutes to get to that temp. The exposed element
Dacor heated to 555 within 15 minutes, about the same as
our old GE.
Does anyone have any exp. with hidden elements in Dacor, or other
ovens, like Wolf, Viking, Thermador, etc?
Any thoughts would be most welcome.
Kent
Re: More on Oven Temp: exposed vs hidden elements
On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>Does anyone have any exp. with hidden elements in Dacor, or other
>ovens, like Wolf, Viking, Thermador, etc?
>Any thoughts would be most welcome.
Since 85% of recipes call for a 350F to 425F oven...why would you need
to bake anything at 550F. Turn your broiler on if you want to burn
things that fast!
And yes...I MAKE pizza from scratch at home....on my stone. My oven
is a concealed bottom element Sears Convection. Both the hidden
element and the broiler element work in sync while baking.
Anything over 500F will be too black for my preference. YMMV.....
On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>Does anyone have any exp. with hidden elements in Dacor, or other
>ovens, like Wolf, Viking, Thermador, etc?
>Any thoughts would be most welcome.
Since 85% of recipes call for a 350F to 425F oven...why would you need
to bake anything at 550F. Turn your broiler on if you want to burn
things that fast!
And yes...I MAKE pizza from scratch at home....on my stone. My oven
is a concealed bottom element Sears Convection. Both the hidden
element and the broiler element work in sync while baking.
Anything over 500F will be too black for my preference. YMMV.....
Re: More on Oven Temp: exposed vs hidden elements
"Ward Abbott" <presby@terian,com > wrote in message
news:2i5t03lupvjv8r51pom2ndob5n0pvspdpg@4ax,com ...
> On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>
>>Does anyone have any exp. with hidden elements in Dacor, or other
>>ovens, like Wolf, Viking, Thermador, etc?
>>Any thoughts would be most welcome.
>
> Since 85% of recipes call for a 350F to 425F oven...why would you need
> to bake anything at 550F. Turn your broiler on if you want to burn
> things that fast!
>
> And yes...I MAKE pizza from scratch at home....on my stone. My oven
> is a concealed bottom element Sears Convection. Both the hidden
> element and the broiler element work in sync while baking.
> Anything over 500F will be too black for my preference. YMMV.....
>
>
>
You're baking your pizza at much too low a temp. If you're getting a black
pizza at 500F you're baking
much too long.
You should cook pizza in the home as hot as your oven will go. Your local
pizza parlor bakes
pizza at least at 650F+. Pizza on a 550F stone heated for 1 hour should take
5-6 minutes to bake, even for a
sausage pizza.
Look at the following URL's:
http :// www .cdkitchen,com /recipes/recs/792/White-Clam-Pizza73713.shtml
http :// www .fornobravo,com /pizza-stone/pizza_stone_pizza.html
http :// www .foodnetwork,com /food/recipes/recipe/0,1977,FOOD_9936_13823,00.html
This one at 825F, though that would take some nerve!
http :// jvpizza.sliceny,com / 850F!!!!!
Kent
"Ward Abbott" <presby@terian,com > wrote in message
news:2i5t03lupvjv8r51pom2ndob5n0pvspdpg@4ax,com ...
> On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>
>>Does anyone have any exp. with hidden elements in Dacor, or other
>>ovens, like Wolf, Viking, Thermador, etc?
>>Any thoughts would be most welcome.
>
> Since 85% of recipes call for a 350F to 425F oven...why would you need
> to bake anything at 550F. Turn your broiler on if you want to burn
> things that fast!
>
> And yes...I MAKE pizza from scratch at home....on my stone. My oven
> is a concealed bottom element Sears Convection. Both the hidden
> element and the broiler element work in sync while baking.
> Anything over 500F will be too black for my preference. YMMV.....
>
>
>
You're baking your pizza at much too low a temp. If you're getting a black
pizza at 500F you're baking
much too long.
You should cook pizza in the home as hot as your oven will go. Your local
pizza parlor bakes
pizza at least at 650F+. Pizza on a 550F stone heated for 1 hour should take
5-6 minutes to bake, even for a
sausage pizza.
Look at the following URL's:
http :// www .cdkitchen,com /recipes/recs/792/White-Clam-Pizza73713.shtml
http :// www .fornobravo,com /pizza-stone/pizza_stone_pizza.html
http :// www .foodnetwork,com /food/recipes/recipe/0,1977,FOOD_9936_13823,00.html
This one at 825F, though that would take some nerve!
http :// jvpizza.sliceny,com / 850F!!!!!
Kent
Re: More on Oven Temp: exposed vs hidden elements
On Sat, 31 Mar 2007 12:14:58 -0800, "Kent" <kh6444@comcast,net > wrote:
>You should cook pizza in the home as
As I said...I can still choose and YMMV!
...and besides...how many nights a week to you have pizza?
On Sat, 31 Mar 2007 12:14:58 -0800, "Kent" <kh6444@comcast,net > wrote:
>You should cook pizza in the home as
As I said...I can still choose and YMMV!
...and besides...how many nights a week to you have pizza?
Re: More on Oven Temp: exposed vs hidden elements
On Sat, 31 Mar 2007 12:14:58 -0800, "Kent" <kh6444@comcast,net > wrote:
>You're baking your pizza at much too low a temp
Don't tell me how to change my success.. If this is such an
important issue.....get your ass to a commercial restaurant supply
house and buy something not designed for residential!
On Sat, 31 Mar 2007 12:14:58 -0800, "Kent" <kh6444@comcast,net > wrote:
>You're baking your pizza at much too low a temp
Don't tell me how to change my success.. If this is such an
important issue.....get your ass to a commercial restaurant supply
house and buy something not designed for residential!
Re: More on Oven Temp: exposed vs hidden elements
In article <4llt03pg5g47e9evc80tpb5jefgpakm5bj@4ax,com >,
Ward Abbott <presby@terian,com > wrote:
> >You're baking your pizza at much too low a temp
>
> Don't tell me how to change my success..
The fact remains, you're baking your pizza at way too low a temperature.
In article <4llt03pg5g47e9evc80tpb5jefgpakm5bj@4ax,com >,
Ward Abbott <presby@terian,com > wrote:
> >You're baking your pizza at much too low a temp
>
> Don't tell me how to change my success..
The fact remains, you're baking your pizza at way too low a temperature.
Re: More on Oven Temp: exposed vs hidden elements
On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>Does anyone have any exp. with hidden elements in Dacor, or other
>ovens, like Wolf, Viking, Thermador, etc?
>Any thoughts would be most welcome.
My current GE Profile that I mentioned previously as heating to 560 deg. F has a
sealed heating element.
So does the second (lower drawer) oven, which goes only to 450.
-- Larry
On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>Does anyone have any exp. with hidden elements in Dacor, or other
>ovens, like Wolf, Viking, Thermador, etc?
>Any thoughts would be most welcome.
My current GE Profile that I mentioned previously as heating to 560 deg. F has a
sealed heating element.
So does the second (lower drawer) oven, which goes only to 450.
-- Larry
Re: More on Oven Temp: exposed vs hidden elements
"pltrgyst" <pltrgyst@spamlessxhost.org> wrote in message
news:27dt03dnurnp7d6agmrungvnarcs922e6j@4ax,com ...
> On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>
>>Does anyone have any exp. with hidden elements in Dacor, or other
>>ovens, like Wolf, Viking, Thermador, etc?
>>Any thoughts would be most welcome.
>
> My current GE Profile that I mentioned previously as heating to 560 deg. F
> has a
> sealed heating element.
>
> So does the second (lower drawer) oven, which goes only to 450.
>
> -- Larry
>
>
Larry, do you have a double wall oven with a lower oven that only goes to
450F, or is
"lower drawer" something else?
Are you measuring with a thermometer you're pretty confident about?
How long does it take the sealed element oven to get to 550F?
One hears tails about sealed element glass surfaces cracking and costing
a fortune to repair. Can you easily remove the glass and replace it
yourself?
I have a hard time accepting that heat radiated from the element can go
through
glass[which insulates] and heat the same on the opposite side.
I suppose somehow they do!
Kent
"pltrgyst" <pltrgyst@spamlessxhost.org> wrote in message
news:27dt03dnurnp7d6agmrungvnarcs922e6j@4ax,com ...
> On Sat, 31 Mar 2007 10:06:47 -0800, "Kent" <kh6444@comcast,net > wrote:
>
>>Does anyone have any exp. with hidden elements in Dacor, or other
>>ovens, like Wolf, Viking, Thermador, etc?
>>Any thoughts would be most welcome.
>
> My current GE Profile that I mentioned previously as heating to 560 deg. F
> has a
> sealed heating element.
>
> So does the second (lower drawer) oven, which goes only to 450.
>
> -- Larry
>
>
Larry, do you have a double wall oven with a lower oven that only goes to
450F, or is
"lower drawer" something else?
Are you measuring with a thermometer you're pretty confident about?
How long does it take the sealed element oven to get to 550F?
One hears tails about sealed element glass surfaces cracking and costing
a fortune to repair. Can you easily remove the glass and replace it
yourself?
I have a hard time accepting that heat radiated from the element can go
through
glass[which insulates] and heat the same on the opposite side.
I suppose somehow they do!
Kent
Re: More on Oven Temp: exposed vs hidden elements
On Sat, 31 Mar 2007 12:57:20 -0800, "Kent" <kh6444@comcast,net > wrote:
>> My current GE Profile that I mentioned previously as heating to 560 deg. F
>> has a sealed heating element.
>>
>> So does the second (lower drawer) oven, which goes only to 450.
>>
>Larry, do you have a double wall oven with a lower oven that only goes to
>450F, or is "lower drawer" something else?
No, I have a stove with a glass cooktop, a main oven with a sealed main heating
element, and another shallow, separately-controlled oven at the bottom where
most electric stoves have a storage drawer.
http :// products.geappliances,com /ApplProducts/Dispatcher?REQUEST=SPECPAGE&SKU=JB968SLSS&SITEID=GEA
or
http :// tinyurl,com /2tubsc
>Are you measuring with a thermometer you're pretty confident about?
Yes -- a couple of remote probe digitals, and a good quality IR thermometer.
>How long does it take the sealed element oven to get to 550F?
That is the one drawback with this oven -- it is noticeably slower to heat up
than anything I've owned previously. It probably takes a half-hour to reach max.
temp. (I do have a large bakestone in it at all times, but I've had the same
stone in all my previous ovens as well.)
>One hears tails about sealed element glass surfaces cracking and costing
>a fortune to repair. Can you easily remove the glass and replace it
>yourself?
My sealed element is below the metal floor of the oven. There is no glass in the
oven at all.
>I have a hard time accepting that heat radiated from the element can go
>through glass[which insulates] and heat the same on the opposite side.
>I suppose somehow they do!
Well, isn't that what happens on glass cooktops? Glass is not a great conductor,
but it is a solid, and does heat up to its melting point and beyond.
-- Larry
On Sat, 31 Mar 2007 12:57:20 -0800, "Kent" <kh6444@comcast,net > wrote:
>> My current GE Profile that I mentioned previously as heating to 560 deg. F
>> has a sealed heating element.
>>
>> So does the second (lower drawer) oven, which goes only to 450.
>>
>Larry, do you have a double wall oven with a lower oven that only goes to
>450F, or is "lower drawer" something else?
No, I have a stove with a glass cooktop, a main oven with a sealed main heating
element, and another shallow, separately-controlled oven at the bottom where
most electric stoves have a storage drawer.
http :// products.geappliances,com /ApplProducts/Dispatcher?REQUEST=SPECPAGE&SKU=JB968SLSS&SITEID=GEA
or
http :// tinyurl,com /2tubsc
>Are you measuring with a thermometer you're pretty confident about?
Yes -- a couple of remote probe digitals, and a good quality IR thermometer.
>How long does it take the sealed element oven to get to 550F?
That is the one drawback with this oven -- it is noticeably slower to heat up
than anything I've owned previously. It probably takes a half-hour to reach max.
temp. (I do have a large bakestone in it at all times, but I've had the same
stone in all my previous ovens as well.)
>One hears tails about sealed element glass surfaces cracking and costing
>a fortune to repair. Can you easily remove the glass and replace it
>yourself?
My sealed element is below the metal floor of the oven. There is no glass in the
oven at all.
>I have a hard time accepting that heat radiated from the element can go
>through glass[which insulates] and heat the same on the opposite side.
>I suppose somehow they do!
Well, isn't that what happens on glass cooktops? Glass is not a great conductor,
but it is a solid, and does heat up to its melting point and beyond.
-- Larry
