On Thu, 23 Dec 2004 04:18:59 GMT
Wayne Boatwright > wrote:

> Darcy Legare > wrote in
> news:1103774238.c8feb92ddc364ce3e169014edefbedd5@t eranews:
>
> > I recently received a baking stone, minus the instructions and box. I
> > do not have any idea how long to preheat the stone prior to use and how
> > long it should be used as opposed to time in oven without the stone. If
> > any one can help me I would be very happy to begin using the stone.
> > Thank you
>
> 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.


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.