Oven shelf temperature

Barriehie said:
That should work. It encompasses the idea. I can't tell from the pic but is it up off the bottom? Need at least a couple of cm.

Going to need a heat absorber in the pan otherwise it'll heat up like all the rest and it won't work. Water should work. 👍
Click to expand...
badjak So, have you had a minute in your sweltering desert to see if it works? 😉
 
Z-Cook said:
badjak 's in the rainy subtropics!😅

Curious - do you ever use your ooni for other things like bread badjak ?
Click to expand...
Yes I do.
I started with an ooni recipe for ciabatta and it works for other bread* as well.
Basically pre-heat on high for 10-15 minutes. Switch off and load the bread. Let it sit for 8 to 10 minutes and then put the flame low to finish browning.
I got the gas adapter. I think it would be tricky to do with the pellet version (which mine originally is, the uuni 3)

Pita bread goes on high heat

* Obviously not a big boule or anything as it won't fit, but baquettes, rolls, mini batards etc
 
Barriehie said:
badjak So, have you had a minute in your sweltering desert to see if it works? 😉
Click to expand...
Definite improvement
I need to do a bit of fine tuning with temps etc but it's getting there
Oven on high, top shelf, 65% hydration (roughly) foccaccia
IMG_20251230_143102_995.jpg
 
badjak said:
Definite improvement
I need to do a bit of fine tuning with temps etc but it's getting there
Oven on high, top shelf, 65% hydration (roughly) foccaccia
View attachment 139388
Click to expand...
Just had a brain fart... Water was my initial suggestion but once it gets to boiling it's done all it can do, mostly. We need to change materials so we've a greater lag time on the water temperature. On the next need fill the bottom pan with rocks and then water. The rocks will pull the heat out of the water, slowing it's rate of temperature rise.

Ideally some paver type stone(s), they'll fit better. You get the idea.
 
Got my doubts.

As far as I can see, there are 2 issues
1 - only bottom heat
2 - it's a gas oven and therefor it's already high humidity inside. That's the reason for using lower hydration dough. The last thing I need is extra moisture/water
It's also a reason for the slower top browning.
I think the current set up is going to work.
I just need to fine tune oven settings and maybe a bigger tray at the bottom, forcing the heat to go up at the sides and more reflection from the top of the oven.

We're getting there though.

Other option is a cast iron skillet without handle for my ooni ;)
Pyrex is not a good plan for that little machine
 
Yes, ideally you'd only have a couple of inches between the bottom pan sides and the oven sides.

The stones are a real thing for the heat absorption. No doubt there.
 
Barriehie said:
Yes, ideally you'd only have a couple of inches between the bottom pan sides and the oven sides.

The stones are a real thing for the heat absorption. No doubt there.
Click to expand...
Yep, I know about the stones and heat absorption
I used clay fire tiles in my electric oven when I had electricity.
I still have some and could put them into that black tray at the bottom

I'm know thinking of pre heating the oven, then after pre-heating, sliding in the oven tray and tiles and still bake on top shelf

What do you think?

I got a batch of dough in the fridge for another foccaccia
 
badjak said:
Yep, I know about the stones and heat absorption
I used clay fire tiles in my electric oven when I had electricity.
I still have some and could put them into that black tray at the bottom

I'm know thinking of pre heating the oven, then after pre-heating, sliding in the oven tray and tiles and still bake on top shelf

What do you think?

I got a batch of dough in the fridge for another foccaccia
Click to expand...
That's a good idea, it'll minimize the amount of water vapor in there. You'll still need some water in the bottom tray, just enough to convey the heat well and evenly to the tile. A cm or so should do it. 🤞
 
badjak said:
Yep, I know about the stones and heat absorption
I used clay fire tiles in my electric oven when I had electricity.
I still have some and could put them into that black tray at the bottom

I'm know thinking of pre heating the oven, then after pre-heating, sliding in the oven tray and tiles and still bake on top shelf

What do you think?

I got a batch of dough in the fridge for another foccaccia
Click to expand...
Let us know!
 
Coming back to this...
Any luck yet?

Had a possible idea ... but

Also, what is the highest temperature the oven gets up to - bottom, and at the top?

♻️
 
Z-Cook said:
Coming back to this...
Any luck yet?

Had a possible idea ... but

Also, what is the highest temperature the oven gets up to - bottom, and at the top?

♻️
Click to expand...
Yes, it's much better than it was.
I don't use the oven all that much, but reasonably happy for now.
The oven temperature is a bit tricky. Being a gas oven and not well insulated, it depends on the outside temperature and the amount of gas left in the bottle ;)

It's mainly bread that causes an issue with top browning. I have tried cast iron pots (cold and hot starts), but it works better without.
I now mainly make small bread and flat bread and use the ooni.
I would be a bit scared with the ooni and foccaccia though because of the high amount of olive oil and the open flame
 
Barriehie said:
Per badjak's original post,☝️, we need the heat to be applied to the top of the dish, hence the airflow/heat diversion.
Click to expand...
May have hot this the wrong way around


badjak said:
Yeah I got one and is really helpful with a gas oven that only has markings for "high" and "low"
But that doesn't help with the issue I have of top browning
Click to expand...
It may

how hot does the oven get on the highest setting?
 
You must log in or register to reply here.
Back
Top Bottom