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Old 01-17-2018, 04:13 PM   #1
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Oven question?

Just wanted to make sure I didn't dream this up sense I cant find it now. In order to disperse heat evenally in the oven, I thought I read something about putting unglazed tiles in the bottom of the oven. Does anyone do this?

Thanks
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Old 01-17-2018, 04:37 PM   #2
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I use one of those pizza stones and it works for us. Lots use the tiles too.
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Old 01-17-2018, 04:43 PM   #3
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We also use a stone. If I could ask another oven question here. How does the broiler work for browning when the flame is underneath the rack? I think I'm missing something here.

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Old 01-17-2018, 05:22 PM   #4
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The DW would like to know if you lay it the bottom of the stove or on the rack?
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Old 01-17-2018, 05:32 PM   #5
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On the rack. The glazed tiles will eventually crack. A good pizza stone is what some use.
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Old 01-17-2018, 05:35 PM   #6
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I use a small metal cookie sheet.
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Old 01-17-2018, 05:48 PM   #7
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Quote:
Originally Posted by Smurf View Post
Just wanted to make sure I didn't dream this up sense I cant find it now. In order to disperse heat evenally in the oven, I thought I read something about putting unglazed tiles in the bottom of the oven. Does anyone do this?

Thanks
I use 4 unglazed tiles, have had them for years (and 2 motorhomes) and they have not cracked. Mine are about 5/8" - 3/4" thick. I place them together in the middle over the burner leaving the holes towards the sides uncovered. They are removed and wrapped before traveling. Very noisy if you forget!

One thing I have found is that proper pre-heating is essential for even heating. At least 15 minutes for mine with the tiles, but I usually wait 20.
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Old 01-17-2018, 05:54 PM   #8
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Quote:
Originally Posted by Ohiofinlander View Post
If I could ask another oven question here. How does the broiler work for browning when the flame is underneath the rack? I think I'm missing something here.
The Atwood range I installed in my Seneca came with a dedicated broiler pan and it goes on the bottom under the burner. But I have a 21" range, taller under the burner. My last RV had a 17" range, not sure there would have been room under its burner. So it may depend on the oven.
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Old 01-24-2018, 07:00 AM   #9
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No help here. I've never even lit the oven! LOL!
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Old 01-24-2018, 08:11 AM   #10
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AS others have said, you lay the tiles/stone on the "floor" leaving the holes around the side unobstructed. On many ovens you don't have a broiler, since, as you said, the burner is below the food. That is the basic difference between oven where the heat is below and broiler where heat is above.

I would use a good oven thermometer also since the controls are natorious for being way off.

Good Luck.
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