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Old 08-07-2011, 06:54 PM   #11
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I've seen post of people putting pizza stones on the bottom of the oven and some on the rack. Does it really matter where you put it? If I put on the bottom it will be underneath the flames.

Thanks.
I put mine on the bottom of the oven above the burner, not the bottom under the burner. If that makes any sense. Works for us.
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Old 08-07-2011, 07:13 PM   #12
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I put mine on the bottom of the oven above the burner, not the bottom under the burner. If that makes any sense. Works for us.
That`s what I do, under the rack but above the burner.
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Old 08-07-2011, 07:15 PM   #13
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Is there any other kind?
Well I think DW has a whole one as well, you know that high priced Pampered chef stuff, but that`s for at home!
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Old 08-07-2011, 09:28 PM   #14
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they work great until you put frozen food on a hot stone...then CRACK.....other than that they are actually pretty tough....
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Old 08-09-2011, 08:07 AM   #15
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I just bought one.. first one I have ever seen in the store... (never looked hard) but will have to trim 1/4" off of one end so the oven can close fully... anyone know the best way to do that?
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Old 08-09-2011, 09:11 AM   #16
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I just bought one.. first one I have ever seen in the store... (never looked hard) but will have to trim 1/4" off of one end so the oven can close fully... anyone know the best way to do that?
Wonder if a wet tile saw would get it?
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