Kenneth wrote:
>
> On Mon, 02 Jan 2006 14:09:42 GMT, "Pete C."
> > wrote:
>
> >My assessment is that while it might be possible to get an overshoot, it
> >likely would take too much time for it to be a factor under normal home
> >use. If you're baking pizza or bread all day perhaps, but probably not
> >if you're just running two pizzas through for dinner.
> >
> >Pete C.
>
> Hi Pete,
>
> I certainly would not presume to tell you what happens in
> your own oven, but I can tell what happened in mine.
>
> I am curious though...
>
> How did you measure the temperature of the stone when you
> experimented?
>
> Thanks,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

As noted previously, I used a Fluke 87 multimeter with TK80 thermocouple
adapter to measure the ambient oven temperature (I hung the thermocouple
near the top of the oven) and an IR thermometer to check the surface
temp of the pizza stone. Both instruments read within 1 degree of each
other at the start and both settled in within +/- 5 degrees after the
preheat (that variation largely due to opening the oven door to shoot
the IR readings).

Pete C.