Pizza Stone

[ben39]

Hello,

Maybe a silly question but here it goes.

I currently have a Kambrook KPZ100 (http://www.kambrook.com.au/rotating-s...). It has a removable stone. I want to try baking bread with it in my fan forced oven at around 250 degrees Celsius. Would this be safe to do? I have read through the instruction manual and it doesn't mention anything about using the pizza stone in another oven. When used in the pizza oven, it doesn't specify what temperature you are cooking at either so I'm not sure if it will break.

Thanks.

[Zeldog]

Any pizza stone will have been fired to a temperature well above 250 C, so it can take the temperature. Just remember two things. Let the stone heat up in the oven (don't heat the oven to 250C and then add the stone). And make sure the stone is dry. If you wash it using a lot of water (which you shouldn't need to do), let it air dry for a day or so before baking.

[rainey]

I never wash mine. I just let anything that spills over onto it dry completely and then scrape if off with a bench knife.

[redgirl]

i'm thinking of adding a pizza stone or baking stone to my new bluestar rnb (all gas). a few questions:
1. do i put it on the bottom floor of the oven or on the bottom rack (my hope is to leave it in there all the time?
2. does it add significantly to the amount of time it will take the entire oven to heat up? i do a good amount of high heat roasting - 500 degrees. can it take that?
3. pizza stone or baking stone? or are they essentially the same?
3. what other quirky thing do i need to know?

[ospreycove]

Rainey, correct, I also never wash my stone, scrape and brush off. Washing, or worse soaking, will allow water to absorb into the stone and if not completely dry upon heating it will crack as the water turns to steam in the porous stone.

[rainey]

Not familiar with the type of oven you're talking about (the link didn't work for me) but if it comes equipped with a stone, then there shouldn't be any difficulty using it.

How hot the stone can get before cracking is a function of the materials and manufacturing. A very dense stone without any air inclusions will do better than a porous stone. A thick stone will do better than a thin one. 250˚C is pushing the top tolerance of the stones I'm familiar with. I have broken a couple stones at 500˚F. BUT, a cracked stone will still be functional. Just push the pieces into close contact and don't try to use any adhesive.

I'd start with a slightly lower temp while I contacted the stone's and/or oven's manufacturer/s and got specific info.

[dscheidt]

Get a stone made of cordierite. It's capable of being fired to temperatures substantially beyond what your home oven is capable of producing, even on its self-clean cycle. They're cheap and readily available. A random example http://www.akitchen.com/store/am-pizz...
The material is also used in pottery kilns as shelves, so it's available in all sorts of sizes and shapes. They'll break if you drop it, hit it with a hammer, or something silly like that. They'll not break from being hot and having a cold wet lump of dough dumped on them, which many so called pizza stones will.

[Harry Niletti]

"the link didn't work for me"

Here you go:

http://www.kambrook.com.au/rotating-s...

When a poster doesn't surround a URL with blank space, any punctuation could be caught up in the Web address. In the case at hand, clicking the link brought up:

...rotating-stone-pizza-oven.html).

which, of course, is not a legitimate address, because of the ")." at the end. If you click on a Web link that isn't surrounded by white space and get an error page, just delete any such crud and hit <RETURN>.

P.S. to OP: How well does that Kambrook oven bake pizza?