Recent content by obelix

exactly my concern...

I've used the search function and found a lot of reference for unglazed quarry tiles as excellent pizza stone alternative. my question is: I have a slab of granite (remnants of our kitchen remodel) and was wondering if anyone here ever used it as a pizza stone? any advice?

am always glad to help :)

http://www.gourmetsleuth.com/gram_calc.htm hth

they usually pack a scale with some sort of stopper under the tray and the load detector... I'm assuming that was removed.

Any one here has any experience with Bertazzoni free standing gas ranges? It's better known as La Germania from where I live.

thanks for all the advice guys... I'm now leaning more on purchasing the convection gas oven.

I'm thinking that temp throughout the inside the oven would be more even translating to a reduction of the need of rotating of the cake being baked?

thanks... so a gas convection oven would bake faster than a conventional gas oven?

I think a fan asissted gas oven is similar to a convection oven? the gas burners are situated below while the fan is at the back wall of the oven, does that make it a gas convection oven? if so, does a gas convection oven pose a significant improvement over a conventional gas oven?

We're just about the upgrade our old gas range/oven and got stumped on what type of gas range to purchase. We love to cook and regularly bake cakes and pastries. Due to the high cost of electricity as compared with gas (LPG), we've decided on purchasing a gas range/oven. Currently, there are...