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10-24-2006, 02:03 PM
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#1
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Montana Fan
Join Date: Aug 2006
Location: Breckenridge
Posts: 354
M.O.C. #6190
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Found a pizza/baking stone for oven
I was in Meijers today and saw that they had a 14 x 15 bread baking stone for $14.99. I bought one as I heard some of you say how the pizza stone improves the baking in the Montana ovens. Our oven in our stick house doesn't seem to bake quite right (at least with cookies) so thought I would try this and see how it works for that and then I will have it for our Montana when we get it.
I wasn't sure if most of you that bought these had bought the round pizza ones or had a rectangle one. I didn't know I would run across one this shape and thought that might even be better than a round one since it is a little bigger. Oh, and it came with a "bonus jumbo pizza cutter".
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10-24-2006, 02:28 PM
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#2
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Montana Master
Join Date: Sep 2006
Location: Wappingers Falls
Posts: 1,303
M.O.C. #6263
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Hi Wannabe Full-timer,
We had one for a bit until it broke...have not replaced it and not for any particular reason. Just make a note...you will need to stow it or place in some sort of protective wrap as roads can leave you many surprises when you enter your rig, post travel.
Chuck
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10-24-2006, 02:46 PM
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#3
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Montana Master
Join Date: Oct 2006
Location: _
Posts: 5,238
M.O.C. #6337
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Sounds about the size of mine, which is square. I must be living right (knock on that ole wooden head of mine), as we have had it in the bottom of the stove for well over a year, 4000 miles plus, and so far, it is still in one piece. I had planned on wrapping it all up nice and safe for each road run, but, alas, ole timers hit and I forgot. Amazing, and that is in the rear of the coach!
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10-24-2006, 03:19 PM
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#4
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Montana Master
Join Date: Aug 2004
Location: Fallon
Posts: 6,064
M.O.C. #1989
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Amazon.com has them also.
Happy trails...................
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10-24-2006, 04:49 PM
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#5
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Montana Master
Join Date: Feb 2004
Location: Wetumpka
Posts: 4,936
M.O.C. #1105
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Our inexpensive round one broke into two pieces but is still on the job, working even though it's in two pieces.
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10-25-2006, 01:03 AM
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#6
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Montana Master
Join Date: May 2004
Location: Napanee
Posts: 3,440
M.O.C. #1493
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Ann has been using a round pizza stone in our coach oven since we first got it. She leaves it on the solid rack that is above the burner. She says it stops things from burning and distributes the heat though the oven better.
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10-25-2006, 02:35 AM
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#7
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Montana Master
Join Date: Oct 2006
Location: Choctaw
Posts: 530
M.O.C. #6364
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Pampered Chef has wonderful baking stones and if they break they're replaced no questions asked. Not all stones are the same, I like my Pempered Chef stone.
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10-25-2006, 04:28 AM
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#8
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Montana Fan
Join Date: Jan 2005
Location: Ray
Posts: 245
M.O.C. #2923
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My Pampered Chef stone that split in two was not replaced by the company because I did not have my receipt. There must be a time limit.......? Mine was sticking out a couple of inches from the rack and when I shut the oven door it split instantly. The stone was hot at the time.
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10-25-2006, 05:58 AM
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#9
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Montana Master
Join Date: Apr 2006
Location: Franklin
Posts: 1,172
M.O.C. #5664
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Pampered Chef. My favorite. I think I have most of the stones now. The only one I have taken in the Monty is the round pizza stone. It fits good in the oven and you can use it for pizza, biscuits, cookies, etc. Everything cooks so much better on the stones.
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10-25-2006, 07:32 AM
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#10
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Montana Fan
Join Date: Aug 2006
Location: Breckenridge
Posts: 354
M.O.C. #6190
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Will the 14 x 15 rectangle one I purchased fit in the Montana oven?? I would assume so but thought I should ask. Also,do you leave it in the bottom of your oven or are you putting your casserole dishes, baking sheets on it or do you place your food directly on it when using it in the Montana oven?
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10-25-2006, 07:47 AM
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#11
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Montana Master
Join Date: Apr 2006
Location: Franklin
Posts: 1,172
M.O.C. #5664
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Place your food directly on the stone. That size should fit okay in the oven. Pampered Chef says that the more you use it, the worse it looks and the better it cooks.
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10-25-2006, 01:42 PM
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#12
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Montana Master
Join Date: Oct 2006
Location: _
Posts: 5,238
M.O.C. #6337
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Mine is on the bottom of the stove, not on a wire rack. I never move it, I do not cook on it, but, I feel it really evens out the heat in the oven and baking is not such a "shot in the dark" guessing game.
IF, I was doing pizza, then I would do RIGHT on the stone.
Lisa, do you put cookie sheets ON the pizza stone?? Inquiring minds want to know.
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10-25-2006, 02:02 PM
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#13
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Montana Fan
Join Date: Aug 2006
Location: Breckenridge
Posts: 354
M.O.C. #6190
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Carol, that is the way I thought others was using the stone in their oven in the Montana as you described.
On the box that my stone came in, it says to bake your breads, pizzas and calzones directly on the stone but for baking other foods, place pan, casserole, or cookie sheet directly on stone for brick oven flavor.
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10-26-2006, 03:18 AM
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#14
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Montana Fan
Join Date: Jan 2004
Location: carlsbad
Posts: 305
M.O.C. #888
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I use a 12x12 piece of unglazed quarry tile -- works great and cost about $1.00.
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10-26-2006, 03:46 AM
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#15
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Montana Master
Join Date: Apr 2006
Location: Franklin
Posts: 1,172
M.O.C. #5664
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Carol, I cook directly in and on the stones. It's very hard to burn anything on the stones. It heats very evenly. One of my favorite stones is the mini loaf pan. You can make 4 little loaves in it. Great for breads, and meatloaf. You're not suppose to wash with regular soap, their kind of like an iron skillet. I love cooking casaroles in the 9 x 13 pan.
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10-26-2006, 04:20 AM
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#16
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Montana Master
Join Date: Oct 2006
Location: _
Posts: 5,238
M.O.C. #6337
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OHHH, Lisa
I got it, you have MORE than just the pizza stone! (DUH Carol! HA HA)
Yes, we do NOT wash the stones with soap. NO NO NO!
Thanks for clearing that up in my ole noggin!
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10-27-2006, 02:35 AM
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#17
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Montana Master
Join Date: Apr 2006
Location: Franklin
Posts: 1,172
M.O.C. #5664
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Sandi, I measured my oven last night for you. Inside it is 16" across and 14" deep. The rack can be put in 3 positions. In the bottom position, there is 8.5" to the top, the middle, there is 6" to the top and in the top position, 3.5". So your 14 x 15 pan should just fit. Won't be too much room for air to circulate around it. Hmmm... Maybe that one would be better for the stick house and get a little smaller one for the Montana?
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10-27-2006, 04:06 AM
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#18
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Montana Master
Join Date: Feb 2006
Location: Driftwood
Posts: 1,376
M.O.C. #5446
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Ok you guys when you are talking about placing your food directly on the stone I understand about breads and pizza etc.
If you are baking a chicken in some corning ware do you just place the corning ware on the stone?
Colleen
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10-27-2006, 06:11 AM
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#19
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Montana Master
Join Date: Apr 2006
Location: Franklin
Posts: 1,172
M.O.C. #5664
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Colleen, From what everyone else has said, I guess so. As mentioned, I have most every stone that Pampered Chef makes, so I have a 15"x10" x 2.5" cassarole stone, a 11.5" x 2" round stone, a 14" x 6" Bowl, etc... I cook in the stones. Everything is always nice and golden and even, it's very hard to burn anything cooked on the stones. They are so easy to clean. I hardly ever use my glass stuff anymore.
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10-27-2006, 07:23 AM
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#20
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Montana Fan
Join Date: Aug 2006
Location: Breckenridge
Posts: 354
M.O.C. #6190
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Lisa, how sweet of you to measure your oven for me. Thank you SO much! You are right - it sounds like I will need a smaller one for the Montana oven. I know there needs to be room for the air to circulate.
I will keep the one I just purchased though for our stick house oven as, like I said, it doesn't bake cookies right and am hoping this will resolve that problem. Will have to try making a pizza on it too some time.
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