I have a rather large portable oven - portable meaning that it is not built into the wall. There may be other words to describe it. It looks like a big microwave. It is 65 liters - a little bit smaller than the standard oven included in trac homes in the U.S.
It has a good heating element up and down - serpentine vs. 2 straight rods and is a convection oven. Still, I have baked long enough to know that it does not bake the same way as a built in oven. It is all sheet metal - I think there is little to provide thermal mass, and am guessing that the lack of thermal mass is a problem. If I placed a thin slab of stone under the bottom heating element and on top of the top heating element do you think this would provide some benefit? Things just don't brown as nicely in the stand alone/portable ovens as even the cheap builtin ovens that I have used.
Any suggestions?
It has a good heating element up and down - serpentine vs. 2 straight rods and is a convection oven. Still, I have baked long enough to know that it does not bake the same way as a built in oven. It is all sheet metal - I think there is little to provide thermal mass, and am guessing that the lack of thermal mass is a problem. If I placed a thin slab of stone under the bottom heating element and on top of the top heating element do you think this would provide some benefit? Things just don't brown as nicely in the stand alone/portable ovens as even the cheap builtin ovens that I have used.
Any suggestions?