"Kalmia" > wrote in message
...
>I made a fritatta this morning - the recipe said to bake it in the
> upper third of the oven, so I moved a rack up. I left the pizza stone
> on the rack below ( in mid-oven.) Would this affect the baking time?
> Should I have removed the stone or just put the fritatta on the stone
> and hang the recipe instructions? It seemed to take a long time for
> the fritatta to be 'done' and screwed up the timing of the other
> breakfast items. I think maybe the stone blocked the heat from the
> bottom coil?
> Another thing: should I have increased the oven temp because of the
> stone's presence?
>
> Maybe next time, I'll just do it stove-top in a big skillet, but I had
> the other burners doing other things.
>
The stone will absorb heat until equalized. If you didn't heat to
equalization the cooking temperature would not be up for a while. If your
oven preheat temp was met then no problem at all.
Tom