October 16, 2006 - 1:54pm
Baking tiles/stones/ slates etc
Is it a good idea to lay tiles, or have slate etc cut to fit your oven, or am I
missing some thing here, surely some thing that fits the oven shelf will stop the heat from circulating.
???????????? qahtan
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I've always heard that tiles you put on a rack should have an inch or two of space around the edges, for exactly that reason: air circulation.
I have a fibrament stone and dispite having enough clearance around the edges I find that things take longer to bake if I don't remove the stone.
Ever since I got it my (don't judge) frozen thin-crust pizza crust won't get crisp.
I baked an apple crisp last week that required 50 more degrees and an additonal 20 minutes to cook through and crisp the crumble crust with the stone in the oven.