I have an electric oven also. I have never compaired the actual temp
with my tiles in place, that I remember, but have found, that if I bake
anything else, a casserole or cake that the time is all wrong, as if the
oven is cooler than needed. Therefore I remove the tiles if not baking
bread for a better result for my other baking...Pat

Peter Cook wrote:

>Anyone encounter this? My electric oven is lined with quarry tiles since I
>bake a lot of bread. I use a Taylor thermometer to measure the temp, and
>when the tiles are in the oven, the thermometer reads significantly lower
>than the oven's digital readout after preheating. At lower temperatures
>(300), the difference is about 60 degrees. At higher temperatures (475),
>it's about 25 degrees.
>
>When the tiles are removed, the readout and the thermometer are within 3 or
>4 degrees. I keep the thermometer close to the oven's temperature sensor, so
>they are measuring temperature at the same location in the oven.
>
>All readings are taken after the oven has preheated for at least 45 minutes.
>
>Obviously the heating characteristics of an oven change when there are tiles
>involved. But why would they cause the thermometer and the oven's
>temperature sensor to behave differently? And most importantly -- which one
>is right??
>
>Pete
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