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Dee Dee Dee Dee is offline
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Default Maximum Temp. of your oven?

On Mar 29, 12:57 pm, "Kent" > wrote:
> Have any of you measured the highest temperature your oven will go,
> measured with an
> oven thermometer? I don't rely on the gauge. What's the highest temp. your
> gas oven will heat to?
> We're about to get a wall oven and will probably end up with a Dacor
> electric, if it
> passes the 550F temp. test. I am a pizza fanatic. Our old GE will go to 550F
> measured
> with an oven thermometer inside on the grate. I'm going to ask the
> salesperson to heat the oven to maximum
> with my thermometer to make certain it will hit 550F. Does anyone have an
> oven that will
> go higher than 550F?
>
> Any advice regarding Dacor, vs Viking, vs. Wolf ovens would be appreciated,
> as well.
>
> Thanks for any advice.
>
> Kent


I speak from the heart as a pizza fanatic, myself -- none will satisfy
me except my own and "Sally's" in New Haven, CT.

Funny you should mention this. I had a KitchenAid gauge that the
numbers are wiped out on because obviously my oven was too hot. Now,
my dilemna is this: if one wants to see if their oven will go higher
than the 550 maxium gauge that you are using, how can you tell,
unless it jumps over the 550 mark? Then will you know how much over
it is -- unless you eyeball it?

Here is what I've done on my old wreck of a Jennair to bring it up
higher for a pizza. I put a pizza stone on the bottom rack and one on
the top rack. Kenneth (in another group) makes this point: When you
put your stone in, as the heat keeps cycling/ratcheting up to the 550F
point, it will at the highest point F reading, heat the stones higher
than the air temperature and it will heat your stone higher -- I can't
recall his exact points, as to whether it will make the air
temperature go up or not. HOWEVER, I do use an infrared thermometer
in my oven and I zap the walls and the stone. I don't think you can
zap the air with infrared, perhaps you can ;-)) I've got my stones
around 575F in the old Jennair. I haven't tried this one so far as it
seems to me it's still smokin'. I've put it thru the paces with
cleaning twice, and even though I've turned on all the fans, it smells
too much for me at those temperatures to feel I'd like a "Sally's"
pizza on my table.

At any rate, DH is shopping this day for another oven therm - one that
will not ruin the numbers.
I now have a Kenmore Elite and it heats pretty darned hot, so I'm
thinking I'd better get a therm pretty soon to test it, to see if it
will jump that 550 mark.

As to heating the oven with 'your' thermometer, I've been wondering --
how does one know whether one's therm reading is any better than the
oven's reading. And supposing the readings match? Does this mean they
are both right, or both wrong.

I like Larry's solution, however, my country home is open to critters
building nests in any hole than come in contact with.
Dee