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Oven cleaning setting
I guess I'll be testing this soon. I was making a pizza tonight and my
pizza failed to slide off of the pizza peel and instead, a lot of my toppings went sliding into the oven, both on the stone and onto the oven floor. Of course it was preheated so nothing I could do about it. My kitchen is full of smoke but the fan is doing a good job keeping the smoke out of the rest of the house, at least my smoke detector hasn't alarmed yet. I'm normally a neat cook and my oven hasn't had any spills since I bought it over a year ago, going on two. -- CAPSLOCK–Preventing Login Since 1980. |
Oven cleaning setting
Cheryl wrote:
> >I guess I'll be testing this soon. I was making a pizza tonight and my >pizza failed to slide off of the pizza peel and instead, a lot of my >toppings went sliding into the oven, both on the stone and onto the oven >floor. Of course it was preheated so nothing I could do about it. My >kitchen is full of smoke but the fan is doing a good job keeping the >smoke out of the rest of the house, at least my smoke detector hasn't >alarmed yet. Never would have had that problem if you deep sixed that fercocktah stone (and silly peel) and used a perforated pan. http://www.chicagometallicbakeware.c..._uncoated.aspx |
Oven cleaning setting
On 6/10/2013 7:33 PM, Cheryl wrote:
> I guess I'll be testing this soon. I was making a pizza tonight and my > pizza failed to slide off of the pizza peel and instead, a lot of my > toppings went sliding into the oven, both on the stone and onto the oven > floor. Of course it was preheated so nothing I could do about it. My > kitchen is full of smoke but the fan is doing a good job keeping the > smoke out of the rest of the house, at least my smoke detector hasn't > alarmed yet. > > I'm normally a neat cook and my oven hasn't had any spills since I > bought it over a year ago, going on two. > Bummer about the pizza. At least you have a self cleaning oven! The first time you run it, it will be really fume-y, in case you didn't know. I only run mine once a year or so, and I make it a time when I can have the windows open. nancy |
Oven cleaning setting
I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again.
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Oven cleaning setting
On 6/10/2013 8:11 PM, Kalmia wrote:
> I put parchment paper tween dough and peel and it slides off nicely. > You can even use the paper again. > This is a very good tip, thank you. I always have parchment paper. -- CAPSLOCK–Preventing Login Since 1980. |
Oven cleaning setting
On 6/10/2013 8:09 PM, Nancy Young wrote:
> On 6/10/2013 7:33 PM, Cheryl wrote: >> I guess I'll be testing this soon. I was making a pizza tonight and my >> pizza failed to slide off of the pizza peel and instead, a lot of my >> toppings went sliding into the oven, both on the stone and onto the oven >> floor. Of course it was preheated so nothing I could do about it. My >> kitchen is full of smoke but the fan is doing a good job keeping the >> smoke out of the rest of the house, at least my smoke detector hasn't >> alarmed yet. >> >> I'm normally a neat cook and my oven hasn't had any spills since I >> bought it over a year ago, going on two. >> > Bummer about the pizza. At least you have a self cleaning oven! > > The first time you run it, it will be really fume-y, in case you > didn't know. I only run mine once a year or so, and I make it > a time when I can have the windows open. > > nancy This is my first self cleaning oven. Thanks for the tip. The weather is going from hot to cool lately so I'm going to pick one of the coolish days very soon, though the pollen is horrible and gets me and one of my cats going but I guess we'll have to deal. -- CAPSLOCK–Preventing Login Since 1980. |
Oven cleaning setting
On 6/10/2013 5:33 PM, Cheryl wrote:
> I guess I'll be testing this soon. I was making a pizza tonight and my > pizza failed to slide off of the pizza peel and instead, a lot of my > toppings went sliding into the oven, both on the stone and onto the oven > floor. Of course it was preheated so nothing I could do about it. My > kitchen is full of smoke but the fan is doing a good job keeping the > smoke out of the rest of the house, at least my smoke detector hasn't > alarmed yet. > > I'm normally a neat cook and my oven hasn't had any spills since I > bought it over a year ago, going on two. > Check your owners manual, if you have chrome racks don't leave them in, it will discolor them. If they're porcelain enameled, they generally stay in for the cycle. |
Oven cleaning setting
On 6/10/2013 7:18 PM, heyjoe wrote:
> On Mon, 10 Jun 2013 20:24:31 -0400, Cheryl wrote: > >> This is my first self cleaning oven. Thanks for the tip. The weather >> is going from hot to cool lately so I'm going to pick one of the coolish >> days very soon, > > Read your owners manual! And don't plan on using your oven right after > cleaning it. It takes a while to get right after a cleaning cycle and > that time is always longer than it should be. > > And after the oven has cooled completely, with door open, expect to sponge out a lot of white fly ash from the cleaning. |
Oven cleaning setting
"casa bona" > wrote in message ... > On 6/10/2013 5:33 PM, Cheryl wrote: >> I guess I'll be testing this soon. I was making a pizza tonight and my >> pizza failed to slide off of the pizza peel and instead, a lot of my >> toppings went sliding into the oven, both on the stone and onto the oven >> floor. Of course it was preheated so nothing I could do about it. My >> kitchen is full of smoke but the fan is doing a good job keeping the >> smoke out of the rest of the house, at least my smoke detector hasn't >> alarmed yet. >> >> I'm normally a neat cook and my oven hasn't had any spills since I >> bought it over a year ago, going on two. >> > > Check your owners manual, if you have chrome racks don't leave them in, it > will discolor them. > > If they're porcelain enameled, they generally stay in for the cycle. > >The first time I ran that cycle on a new oven, I was SO dismayed that the >oven door's glass was not pretty anymore. Try to get your glass just as >clean as you can before you run the self-cleaning cycle. May help. Can't >hurt. Polly |
Oven cleaning setting
On 6/10/2013 1:33 PM, Cheryl wrote:
> I guess I'll be testing this soon. I was making a pizza tonight and my > pizza failed to slide off of the pizza peel and instead, a lot of my > toppings went sliding into the oven, both on the stone and onto the oven > floor. Of course it was preheated so nothing I could do about it. My > kitchen is full of smoke but the fan is doing a good job keeping the > smoke out of the rest of the house, at least my smoke detector hasn't > alarmed yet. > > I'm normally a neat cook and my oven hasn't had any spills since I > bought it over a year ago, going on two. > The self-cleaning mode on the oven is a neat thing. It beats the heck out of having to stick your head in the oven and scrubbing. I've only used the cycle once on my newish Samsung and it may have messed up the thermosensor. I guess I better order some spares beforehand. Hopefully, you oven will fare better. |
Oven cleaning setting
On 6/10/13 8:11 PM, Kalmia wrote:
> I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again. You can? At what temperature do you cook your pizzas? With my oven at 550 deg F +, the exposed parchment paper and part of what's under the pizza turns black and chars. The remainder under the pizza turns medium brown and can't be used for anything that I know of. -- Larry |
Oven cleaning setting
"Cheryl" wrote in message eb.com... I guess I'll be testing this soon. I was making a pizza tonight and my pizza failed to slide off of the pizza peel and instead, a lot of my toppings went sliding into the oven, both on the stone and onto the oven floor. Of course it was preheated so nothing I could do about it. My kitchen is full of smoke but the fan is doing a good job keeping the smoke out of the rest of the house, at least my smoke detector hasn't alarmed yet. I'm normally a neat cook and my oven hasn't had any spills since I bought it over a year ago, going on two. ~~~~~~ I assume you have a self-cleaning oven. If so, be sure to remove the racks (and clean them by hand) before you run the cleaning cycle. Those chrome-plated racks will be ruined if they are left in the oven during the cleaning cycle--they will turn black and become so "rough" that they will not move smoothly. That means that liquids are likely to spill when you try to move the racks. MaryL |
Oven cleaning setting
On Jun 10, 6:57*pm, Brooklyn1 > wrote:
> > > Never would have had that problem if you deep sixed that fercocktah > stone (and silly peel) and used a perforated pan. > http://www.chicagometallicbakeware.c...zzaPans/2/perf... > > I've got one just like that, $4.99 at Aldi. |
Oven cleaning setting
"pltrgyst" <> > You can? At what temperature do you cook your pizzas? With my oven at > 550 deg F +, the exposed parchment paper and part of what's under the > pizza turns black and chars. The remainder under the pizza turns medium > brown and can't be used for anything that I know of. > > -- Larry > 550? really? I don't think my oven can do that and why would you? Polly |
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Oven cleaning setting
On Mon, 10 Jun 2013 22:08:15 -0400, pltrgyst > wrote:
> On 6/10/13 8:11 PM, Kalmia wrote: > > I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again. > > You can? At what temperature do you cook your pizzas? With my oven at > 550 deg F +, the exposed parchment paper and part of what's under the > pizza turns black and chars. The remainder under the pizza turns medium > brown and can't be used for anything that I know of. > I can't reuse parchment paper either. -- Food is an important part of a balanced diet. |
Oven cleaning setting
On Mon, 10 Jun 2013 22:38:18 -0500, "Polly Esther"
> wrote: > > "pltrgyst" <> > > You can? At what temperature do you cook your pizzas? With my oven at > > 550 deg F +, the exposed parchment paper and part of what's under the > > pizza turns black and chars. The remainder under the pizza turns medium > > brown and can't be used for anything that I know of. > > > > -- Larry > > > 550? really? I don't think my oven can do that and why would you? Polly Even if it was at 475° the parchment paper would still be toast. -- Food is an important part of a balanced diet. |
Oven cleaning setting
On Mon, 10 Jun 2013 19:33:09 -0400, Cheryl >
wrote: >I guess I'll be testing this soon. I was making a pizza tonight and my >pizza failed to slide off of the pizza peel and instead, a lot of my Oh-- when you said pizza and self cleaning oven I thought you were going for the 90 second pizza- http://www.varasanos.com/PizzaRecipe.htm -snip- > >I'm normally a neat cook and my oven hasn't had any spills since I >bought it over a year ago, going on two. Don't think I've ever hit the 3 month mark with no spills.<g> +1 on whoever said 'read the directions' --- And if it says to take those chrome racks out- then do it. It burns the chrome right off them. <g> Otherwise a good way to warm up the kitchen-- I do mine in February sometimes when it isn't even dirty. . . . . well, I think about it. Jim |
Oven cleaning setting
On 11/06/2013 7:11 AM, Jim Elbrecht wrote:
nip- >> >> I'm normally a neat cook and my oven hasn't had any spills since I >> bought it over a year ago, going on two. > > Don't think I've ever hit the 3 month mark with no spills.<g> Same here. > > +1 on whoever said 'read the directions' --- And if it says to take > those chrome racks out- then do it. It burns the chrome right off > them. <g> I thought the problem was that it bakes the grime onto the racks and it make sit even harder to scrub off. > Otherwise a good way to warm up the kitchen-- I do mine in February > sometimes when it isn't even dirty. . . . . well, I think about it. > I prefer to do it some time when it is cool enough to need heat but warm enough to open windows. |
Oven cleaning setting
Dave Smith wrote:
> > I prefer to do it some time when it is cool enough to need heat but warm > enough to open windows. I even open my windows during the dead of winter for about 1/2 hour when a good breeze is blowing just to flush out all the old air. I have windows on east side and west side so it flushes out quickly when the wind is right and blowing. You lose air heat that way but all your furniture and walls etc, don't lose much. It's quick to turn back on the heat to warm it all up again. G. |
Oven cleaning setting
In article >,
"Polly Esther" > wrote: > "pltrgyst" <> > > You can? At what temperature do you cook your pizzas? With my oven at > > 550 deg F +, the exposed parchment paper and part of what's under the > > pizza turns black and chars. The remainder under the pizza turns medium > > brown and can't be used for anything that I know of. > > > > -- Larry > > > 550? really? I don't think my oven can do that and why would you? Polly Makes for a better crust. After reading about the Breville pizza maker here a while back that heats up to 660 I picked up one of those. Best pizza I've ever made. |
Oven cleaning setting
Mark Storkamp wrote:
> > "Polly Esther" wrote: > > 550? really? I don't think my oven can do that and why would you? Polly > > Makes for a better crust. After reading about the Breville pizza maker > here a while back that heats up to 660 I picked up one of those. Best > pizza I've ever made. I make homemade pizzas often. I always cook them for 20 minutes at 425. That works good every time. G. |
Oven cleaning setting
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Oven cleaning setting
On Tue, 11 Jun 2013 09:54:09 -0400, Gary > wrote:
>Mark Storkamp wrote: >> >> "Polly Esther" wrote: >> > 550? really? I don't think my oven can do that and why would you? Polly >> >> Makes for a better crust. After reading about the Breville pizza maker >> here a while back that heats up to 660 I picked up one of those. Best >> pizza I've ever made. > >I make homemade pizzas often. I always cook them for 20 minutes at 425. That >works good every time. > if you like 20 minutes at 425- you'll love 12 minutes at 550 - or under 2 minutes at 800-1000F http://www.2stonepizzagrill.com/ Jim |
Oven cleaning setting
On 6/11/2013 9:24 AM, Jim Elbrecht wrote:
> On Tue, 11 Jun 2013 09:54:09 -0400, Gary > wrote: > >> Mark Storkamp wrote: >>> >>> "Polly Esther" wrote: >>>> 550? really? I don't think my oven can do that and why would you? Polly >>> >>> Makes for a better crust. After reading about the Breville pizza maker >>> here a while back that heats up to 660 I picked up one of those. Best >>> pizza I've ever made. >> >> I make homemade pizzas often. I always cook them for 20 minutes at 425. That >> works good every time. >> > > if you like 20 minutes at 425- you'll love 12 minutes at 550 - or > under 2 minutes at 800-1000F > http://www.2stonepizzagrill.com/ > > Jim > Very true, commercial wood burning pizza ovens rarely drop below 800F. 525 seems to work well for my pizza stone without making the oven glow all night. |
Oven cleaning setting
In article >, Gary > wrote:
> Mark Storkamp wrote: > > > > "Polly Esther" wrote: > > > 550? really? I don't think my oven can do that and why would you? Polly > > > > Makes for a better crust. After reading about the Breville pizza maker > > here a while back that heats up to 660 I picked up one of those. Best > > pizza I've ever made. > > I make homemade pizzas often. I always cook them for 20 minutes at 425. That > works good every time. > > G. I started in college with the box mixes. They bake at what? 325, 350? They work good too. But if you can go hotter, I suggest you try it. |
Oven cleaning setting
On Mon, 10 Jun 2013 22:08:15 -0400, pltrgyst > wrote:
>On 6/10/13 8:11 PM, Kalmia wrote: >> I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again. > >You can? At what temperature do you cook your pizzas? With my oven at >550 deg F +, the exposed parchment paper and part of what's under the >pizza turns black and chars. The remainder under the pizza turns medium >brown and can't be used for anything that I know of. What, you haven't heard of TP? |
Oven cleaning setting
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Oven cleaning setting
On 6/11/2013 12:47 PM, Brooklyn1 wrote:
> On Tue, 11 Jun 2013 07:34:37 -0300, wrote: >> You can leave them in but they will lose the shiny chrome finish. > > What oven racks lose at cleaning temperature is their temper, the > steel will go soft and be unsafe for supporting relatively heavy loads > like large roasts/caseroles. That happened with my previous range, I don't know why I thought it would be fine to leave the racks in there. While the racks didn't break under the weight of a heavy pot, they certainly bowed more than before I 'self-cleaned' them. I imagine they would eventually break if I kept doing that. nancy |
Oven cleaning setting
On 6/11/2013 10:47 AM, Brooklyn1 wrote:
> On Tue, 11 Jun 2013 07:34:37 -0300, wrote: > >> On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote: >> >>>> >>> >>> Check your owners manual, if you have chrome racks don't leave them in, >>> it will discolor them. > > > They'd be nickel plated, not chrome. True enough. I used chrome as a look not the content. >>> If they're porcelain enameled, they generally stay in for the cycle. > > I've never seen porclainized oven racks. GE made some. Also Weber used to have them on some of their gas grills. >> You can leave them in but they will lose the shiny chrome finish. > > What oven racks lose at cleaning temperature is their temper, the > steel will go soft and be unsafe for supporting relatively heavy loads > like large roasts/caseroles. Excellent explanation, thank you. |
Oven cleaning setting
On 6/11/2013 10:48 AM, Brooklyn1 wrote:
> On Tue, 11 Jun 2013 08:33:58 -0600, casa bona > wrote: > >> On 6/11/2013 4:34 AM, wrote: >>> On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote: >>> >>>>> >>>> >>>> Check your owners manual, if you have chrome racks don't leave them in, >>>> it will discolor them. >>>> >>>> If they're porcelain enameled, they generally stay in for the cycle. >>>> >>> >>> You can leave them in but they will lose the shiny chrome finish. I >>> have always decided that probably the worst part of cleaning an oven >>> is doing the racks, I don't need shiny so leave them in, they become >>> far cleaner than I ever made them! >> >> Someone else mentioned that they lose the ability to slide easily, that >> would be something I'd avoid. > > Coat with K-Y Jelly. > That stuff might ignite at 550F! |
Oven cleaning setting
On Tue, 11 Jun 2013 08:33:51 -0400, Dave Smith
> wrote: > On 11/06/2013 7:11 AM, Jim Elbrecht wrote: > nip- > >> > >> I'm normally a neat cook and my oven hasn't had any spills since I > >> bought it over a year ago, going on two. > > > > Don't think I've ever hit the 3 month mark with no spills.<g> > > Same here. I don't over load my pizza, so spillage is not an issue most of the time. I put plenty of flour on the peel, give it a shake every now and then while I'm building the pizza and run a cake spatula under it if it sticks (which happens pretty quickly in a hot kitchen). What continually amazes me is it seems like pizza parlors don't have that problem even though it seems like the prep area in front of their oven is a lot hotter than it gets in my kitchen. -- Food is an important part of a balanced diet. |
Oven cleaning setting
Nancy Young wrote:
>Brooklyn1 wrote: >>lucretiaborgia wrote: > >>> You can leave them in but they will lose the shiny chrome finish. >> >> What oven racks lose at cleaning temperature is their temper, the >> steel will go soft and be unsafe for supporting relatively heavy loads >> like large roasts/caseroles. > >That happened with my previous range, I don't know why I thought >it would be fine to leave the racks in there. While the racks >didn't break under the weight of a heavy pot, they certainly >bowed more than before I 'self-cleaned' them. I imagine they >would eventually break if I kept doing that. Eventually a serious situation would occur where a rack would sag enough under load to drop from its guides... every stove owner's manual I've ever seen says to remove the racks during the clean cycle... we don't need any accidents... make sure you choose the correct size bra! LOL |
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On Tue, 11 Jun 2013 09:35:49 -0600, casa bona > wrote:
> 525 seems to work well for my pizza stone without making the oven glow > all night. To be honest, I don't see much (if any) time difference between 475 and 525, so I usually don't swing it all the way over and stop at 500 - next time, I need to make sure to the dial all the way around and see how it goes. The last time I made pizza, I was surprised by how light the bottom of the crust was - so maybe I didn't set my oven hot enough. -- Food is an important part of a balanced diet. |
Oven cleaning setting
On 6/11/2013 1:41 PM, sf wrote:
> On Tue, 11 Jun 2013 09:35:49 -0600, casa bona > wrote: > >> 525 seems to work well for my pizza stone without making the oven glow >> all night. > > To be honest, I don't see much (if any) time difference between 475 > and 525, so I usually don't swing it all the way over and stop at 500 > - next time, I need to make sure to the dial all the way around and > see how it goes. The last time I made pizza, I was surprised by how > light the bottom of the crust was - so maybe I didn't set my oven hot > enough. > Do you use convection? I find that with convection bake I need the higher temp to account for the shorter cooking time so the crust will get golden. I can't use convection roast because the top element comes on and overcooks the toppings. I always leave my stone in for 15 minutes or so to come to temp before cooking. |
Oven cleaning setting
"Dave Smith" wrote in message ... On 11/06/2013 7:11 AM, Jim Elbrecht wrote: > +1 on whoever said 'read the directions' --- And if it says to take > those chrome racks out- then do it. It burns the chrome right off > them. <g> I thought the problem was that it bakes the grime onto the racks and it make sit even harder to scrub off. ~~~~~ No, it actually burns and ruins the chrome (or "chrome-like") finish. I wrote earlier to warn about this problem, but I think it may be worth repeating. It happened to me once. The racks were burned black. Worse, the texture was then so rough that they did not move smoothly--they "grabbed" so that liquids would easily spill when trying to move the racks. Some of you may be interested in how my racks were left in place during the cleaning process. I really had read the manual and had always removed them before starting the self-cleaning process. Several years ago, Holly (my cat) actually activated the cleaning function. The buttons on mine are flat in front of the cooktop, and she *walked* on them. Amazingly, it takes two buttons to turn on the cleaning process, but she managed to do it. By the time I discovered it, it was too late--the oven was then very hot, and it locks automatically during the self-cleaning stage. The racks were in such bad condition from the cleaning that I bought new ones (not cheap). Fortunately, it has never happened again. It is very rare for her to get onto the stove, but I always make sure the burners are cool or have a pan on them before leaving the room. MaryL |
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