Tiles cause oven temp difference?

In article <[email hidden]>, "Peter

Cook said:

My electric oven is lined with quarry tiles I use a Taylor thermometer to measure the temp, and
when the tiles are in the oven, the thermometer reads significantly lower than the oven's digital
readout after preheating. At lower temperatures
(300), the difference is about 60 degrees. At higher temperatures (475), it's about 25 degrees.

When the tiles are removed, the readout and the thermometer are within 3 or 4 degrees. I keep the
thermometer close to the oven's temperature sensor, so they are measuring temperature at the same
location in the oven.

All readings are taken after the oven has preheated for at least 45 minutes.

Obviously the heating characteristics of an oven change when there are tiles involved. But why
would they cause the thermometer and the oven's temperature sensor to behave differently? And most
importantly -- which one is right??

Those tiles are interfering with the oven's natural convection, therefore also interfering with the
oven's thermostat... not only that, lining your oven with tiles most likely voids the manufacturer's
warranty regarding any damage resulting thereof.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

How long is the oven on when you are noticing the temperature difference. The tile are going to
absorb heat for a long before the temp in the oven is going to balance out.

Tim

"Peter Cook" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anyone encounter this? My electric oven is lined with quarry tiles since I bake a lot of bread. I
use a Taylor thermometer to measure the temp, and when the tiles are in the oven, the thermometer
reads significantly lower than the oven's digital readout after preheating. At lower temperatures
(300), the difference is about 60 degrees. At higher temperatures (475), it's about 25 degrees.

When the tiles are removed, the readout and the thermometer are within 3

or

Quoted message said:

4 degrees. I keep the thermometer close to the oven's temperature sensor,

so

Quoted message said:

they are measuring temperature at the same location in the oven.

All readings are taken after the oven has preheated for at least 45

minutes.

Quoted message said:

Obviously the heating characteristics of an oven change when there are

tiles

Quoted message said:

involved. But why would they cause the thermometer and the oven's temperature sensor to behave
differently? And most importantly -- which

one

Quoted message said:

is right??

Pete

"Peter Cook" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Anyone encounter this? My electric oven is lined with quarry tiles since I bake a lot of bread. I
use a Taylor thermometer to measure the temp, and when the tiles are in the oven, the thermometer
reads significantly lower than the oven's digital readout after preheating. At lower temperatures
(300), the difference is about 60 degrees. At higher temperatures (475), it's about 25 degrees.

When the tiles are removed, the readout and the thermometer are within 3 or 4 degrees. I keep the
thermometer close to the oven's temperature sensor, so they are measuring temperature at the same
location in the oven.

All readings are taken after the oven has preheated for at least 45 minutes.

Obviously the heating characteristics of an oven change when there are tiles involved. But why
would they cause the thermometer and the oven's temperature sensor to behave differently? And most
importantly -- which one is right??

Did the oven manufacturer recommended that tiles be put into the oven? If you just personally
modified the oven but the equipment does not have an allowance for the corresponding difference of
heat due to the absorption of the ceramic surfaces which behaves as a heat sink.. The main issue
here is not temperature difference which is academic from the point of the baker. Rather how does
the oven perform in the baking process. Are ypu getting excellent bread with that set up even if the
dual temperature readinds are not equal. If the answer is affirmative then do not worry about
temperature fluctuation. As you already know how to determine tthe desired heat requirements for a
certain baked product I have seen ovens in commercial setting that register temperature that is low
to be considered suitable for crusty bread baking ; but what is surpising is from the hands of
capable ba,ker the breads comes out excelllent. who sense the heat through experience. Meanwhile an
apprentice who do the same task usually is unable to get consistent results.. I was wondering if the
ceramic tiles is hindering the flow of radiated heat from the hot ooils resulting that the
registered temperature fluctuates. Sometimes slight modification of the temperature sensors distance
will improve the temperature display to corresponds with the portable thermometer. Usually its a
common occurence the in built oven thermometer does not give similar value as the portable
thermometer probe you are using. The manufacturer has calibtated the thermoter to register the
appropriate um of the convective, radiative and conductive heat in the oven atmosphere. They did not
have an allowance for modifications just as you had done. Therefore if you modify the oven by
placing tiles then you should correspondingly adjsust the tempereature sensing coil to be elevated
or lowered in the same level as your portable taylor thermometer. But if you had baked bread
consistently with even that temperaure difference ; then you do not have to worry about it. Let your
baking experience be the guide in obtaining consistent result and ignore the temperature difference.
Remember baking is not just by following the temperature settings as given by a recipe book but how
your commonsense make you adapt the recipe to your system. Roy

Peter Cook said:

Obviously the heating characteristics of an oven change when there are tiles involved. But why
would they cause the thermometer and the oven's temperature sensor to behave differently? And most
importantly -- which one is right??

Probably depends on the position of the oven's sensor. Can you place your thermometer next to
the sensor?

Is the tile against the ovens thermometer/sensor? If so, the oven may be "cutting off" prematurely
due to the oven's sensor reaching the desired temperature on the side of the tile next to the
heating element and oven's thermometer. If you move the tile away from the temperature sensor in the
oven, it should stay "on" until the whole thing is up to temperature, not just on one side of a
single tile.

Sid

"Peter Cook" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anyone encounter this? My electric oven is lined with quarry tiles since I bake a lot of bread. I
use a Taylor thermometer to measure the temp, and when the tiles are in the oven, the thermometer
reads significantly lower than the oven's digital readout after preheating. At lower temperatures
(300), the difference is about 60 degrees. At higher temperatures (475), it's about 25 degrees.

When the tiles are removed, the readout and the thermometer are within 3

or

Quoted message said:

4 degrees. I keep the thermometer close to the oven's temperature sensor,

so

Quoted message said:

they are measuring temperature at the same location in the oven.

All readings are taken after the oven has preheated for at least 45

minutes.

Quoted message said:

Obviously the heating characteristics of an oven change when there are

tiles

Quoted message said:

involved. But why would they cause the thermometer and the oven's temperature sensor to behave
differently? And most importantly -- which

one

Quoted message said:

is right??

Pete

I have an electric oven also. I have never compaired the actual temp with my tiles in place, that I
remember, but have found, that if I bake anything else, a casserole or cake that the time is all
wrong, as if the oven is cooler than needed. Therefore I remove the tiles if not baking bread for a
better result for my other baking...Pat

Peter Cook said:

Anyone encounter this? My electric oven is lined with quarry tiles since I bake a lot of bread. I
use a Taylor thermometer to measure the temp, and when the tiles are in the oven, the thermometer
reads significantly lower than the oven's digital readout after preheating. At lower temperatures
(300), the difference is about 60 degrees. At higher temperatures (475), it's about 25 degrees.

When the tiles are removed, the readout and the thermometer are within 3 or 4 degrees. I keep the
thermometer close to the oven's temperature sensor, so they are measuring temperature at the same
location in the oven.

All readings are taken after the oven has preheated for at least 45 minutes.

Obviously the heating characteristics of an oven change when there are tiles involved. But why
would they cause the thermometer and the oven's temperature sensor to behave differently? And most
importantly -- which one is right??

Pete

Thanks for the many responses. To answer a few of the questions:

1. ">Is the tile against the ovens thermometer/sensor?" No, the tiles are on the bottom shelf of the
oven, just above the bottom heating element, and the sensor is toward the top of the oven.

2. >Are you getting excellent bread?" Absolutely! (if I may say so myself). But of course we use the
oven for all kinds of other things, too, and many of them need relatively accurate cooking
temperatures. I suppose I could put the tiles in only when baking bread, but I've read of many
people just leaving them in and never heard of this problem before.

3. >"Can you place your thermometer next to the sensor?" The sensor and the thermometer are within
an inch or so of each other. So this doesn't appear to be caused by temperature gradients within
the oven or a convection problem.

4. >"Did the oven manufacturer recommended that tiles be put into the oven?" Not as far as I know.
The oven (Magic Chef, now owned by Maytag) was here when we bought the house, and I haven't found
any indication one way or the other. But as I mentioned, I've read of many people doing this -
particularly bread bakers - and haven't heard of any problems.

5. >"How long is the oven on when you are noticing the temperature difference?" 45 minutes or more.
Once the oven gets up to temp, both readings are stable and the difference doesn't change.

So here I am, still wondering which reading to believe. I am tempted to believe the Taylor, since
it's known for its accuracy, and to assume that some weird phenomenon is throwing off the oven
sensor. It's a shame, really, because the convenience of having an accurate sensor means we don't
have to open the oven, check the thermometer, adjust the temp, check again, etc.

"Sidney" <[email hidden]> wrote in message
news:BgYIb.97393$pY.4662@fed1read04...

Quoted message said:

Is the tile against the ovens thermometer/sensor? If so, the oven may be "cutting off" prematurely
due to the oven's sensor reaching the desired temperature on the side of the tile next to the
heating element and oven's thermometer. If you move the tile away from the temperature sensor in
the oven, it should stay "on" until the whole thing is up to temperature, not just on one side of
a single tile.

Sid

"Peter Cook" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anyone encounter this? My electric oven is lined with quarry tiles since

I

Quoted message said:

Quoted message said:

bake a lot of bread. I use a Taylor thermometer to measure the temp, and when the tiles are in
the oven, the thermometer reads significantly

lower

Quoted message said:

Quoted message said:

than the oven's digital readout after preheating. At lower temperatures
(300), the difference is about 60 degrees. At higher temperatures (475), it's about 25 degrees.

When the tiles are removed, the readout and the thermometer are within 3

or

Quoted message said:

4 degrees. I keep the thermometer close to the oven's temperature

sensor,

Quoted message said:

so

Quoted message said:

they are measuring temperature at the same location in the oven.

All readings are taken after the oven has preheated for at least 45

minutes.

Quoted message said:

Obviously the heating characteristics of an oven change when there are

tiles

Quoted message said:

involved. But why would they cause the thermometer and the oven's temperature sensor to behave
differently? And most importantly -- which

one

Quoted message said:

is right??

Pete

Just to throw a monkey wrench into this conversation-- has anyone seen the tile "oven" in the
Baker's Catalogue for the Christmas and January issues? It fits over the rack and on each side of
the oven, and looks to be a huge heat sink. It also appears to literally fit into the oven
permanently, and is very massive, (one buys the fixture which fits the best into your own oven). It
looks like it would indeed make better bread, or pizza, (they give away a copy of Reinhart's
"American Pie" with each fixture). But it is even larger than the quarry tiles. I just use the pan
with the holes in the bottom. I don't have to mess with the oven, other than putting foil on the
shelf below, and the oven works the same as always. I think sometimes technology can get ahold of
one to the point where it loses it's edge, you know? But then, I am basically too lazy to work too
hard at anything-- gw

Peter,

The temperature that counts is the stable (adiabatic) temperature of the oven walls and the tiles,
attained after adequate preheating (45 minutes sounds like enough).

It may be that the oven sensor is doing a better job of measuring the wall temperature than the
Taylor thermometer, which, after all, can only measure air temperature. Can you read the Taylor
thermometer through a closed oven door, with the oven light on? (Here I am presuming, with no
evidence, that the oven has both a light and a transparent door.) If so, so you find the same
discrepancy?

In that case, I would suggest that perhaps your tiles cover too much area relative to the heating
element and therefore interfere with convection within the oven. How much clear space is there
around the outside of the tiles? How much vertical space is between the heating element and the
tiles? If either or both of these is too small, poor convection, especially if it is combined with
the opening of the oven door, could account for the difference.

[censored]

Peter Cook said:

Thanks for the many responses. To answer a few of the questions:

1. ">Is the tile against the ovens thermometer/sensor?" No, the tiles are on the bottom shelf of
the oven, just above the bottom heating element, and the sensor is toward the top of the oven.

2. >Are you getting excellent bread?" Absolutely! (if I may say so myself). But of course we use
the oven for all kinds of other things, too, and many of them need relatively accurate cooking
temperatures. I suppose I could put the tiles in only when baking bread, but I've read of many
people just leaving them in and never heard of this problem before.

3. >"Can you place your thermometer next to the sensor?" The sensor and the thermometer are within
an inch or so of each other. So this doesn't appear to be caused by temperature gradients
within the oven or a convection problem.

4. >"Did the oven manufacturer recommended that tiles be put into the oven?" Not as far as I know.
The oven (Magic Chef, now owned by Maytag) was here when we bought the house, and I haven't
found any indication one way or the other. But as I mentioned, I've read of many people doing
this - particularly bread bakers - and haven't heard of any problems.

5. >"How long is the oven on when you are noticing the temperature difference?" 45 minutes or
more. Once the oven gets up to temp, both readings are stable and the difference doesn't
change.

So here I am, still wondering which reading to believe. I am tempted to believe the Taylor, since
it's known for its accuracy, and to assume that some weird phenomenon is throwing off the oven
sensor. It's a shame, really, because the convenience of having an accurate sensor means we don't
have to open the oven, check the thermometer, adjust the temp, check again, etc.

"Sidney" <[email hidden]> wrote in message
news:BgYIb.97393$pY.4662@fed1read04...

Quoted message said:

Is the tile against the ovens thermometer/sensor? If so, the oven may be "cutting off" prematurely
due to the oven's sensor reaching the desired temperature on the side of the tile next to the
heating element and oven's thermometer. If you move the tile away from the temperature sensor in
the oven, it should stay "on" until the whole thing is up to temperature, not just on one side of
a single tile.

Sid

"Peter Cook" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anyone encounter this? My electric oven is lined with quarry tiles since

I

Quoted message said:

Quoted message said:

bake a lot of bread. I use a Taylor thermometer to measure the temp, and when the tiles are in
the oven, the thermometer reads significantly

lower

Quoted message said:

Quoted message said:

than the oven's digital readout after preheating. At lower temperatures
(300), the difference is about 60 degrees. At higher temperatures (475), it's about 25 degrees.

When the tiles are removed, the readout and the thermometer are within 3

or

Quoted message said:

4 degrees. I keep the thermometer close to the oven's temperature

sensor,

Quoted message said:

so

Quoted message said:

they are measuring temperature at the same location in the oven.

All readings are taken after the oven has preheated for at least 45

minutes.

Quoted message said:

Obviously the heating characteristics of an oven change when there are

tiles

Quoted message said:

involved. But why would they cause the thermometer and the oven's temperature sensor to behave
differently? And most importantly -- which

one

Quoted message said:

is right??

Pete

gw said:

Just to throw a monkey wrench into this conversation-- has anyone seen the tile "oven" in the
Baker's Catalogue for the Christmas and January issues? It fits over the rack and on each side of
the oven, and looks to be a huge heat sink. It also appears to literally fit into the oven
permanently, and is very massive, (one buys the fixture which fits the best into your own oven). It
looks like it would indeed make better bread, or pizza, (they give away a copy of Reinhart's
"American Pie" with each fixture). But it is even larger than the quarry tiles. I just use the pan
with the holes in the bottom. I don't have to mess with the oven, other than putting foil on the
shelf below, and the oven works the same as always. I think sometimes technology can get ahold of
one to the point where it loses it's edge, you know? But then, I am basically too lazy to work too
hard at anything-- gw

Howdy,

I have seen the unit, but wondered why one would buy one when about $2.00 worth of firebricks would
do the same thing...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

That could be the answer. Our oven is not huge, so to bake relatively large breads I covered most of
the bottom rack with the tiles. The space between the bottom of the tiles and the heating element is
probably about an inch. I'll try allowing more space and see what happens.

Quoted message said:

the Taylor thermometer...can only measure air temperature.

Doesn't the oven sensor measure air temperature, too? It sticks out into the oven about 4 inches and
it's located about 2 inches below the top of the oven. How

I can't read the taylor through the door because the door glass is pretty cloudy. But I've opened
the door and taken the readings very quickly, both with and without the tiles.

Thanks for your comments, [censored].

Pete

"[censored] Margulis" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Peter,

The temperature that counts is the stable (adiabatic) temperature of the oven walls and the tiles,
attained after adequate preheating (45 minutes sounds like enough).

It may be that the oven sensor is doing a better job of measuring the wall temperature than the
Taylor thermometer, which, after all, can only measure air temperature. Can you read the Taylor
thermometer through a closed oven door, with the oven light on? (Here I am presuming, with no
evidence, that the oven has both a light and a transparent door.) If so, so you find the same
discrepancy?

In that case, I would suggest that perhaps your tiles cover too much area relative to the heating
element and therefore interfere with convection within the oven. How much clear space is there
around the outside of the tiles? How much vertical space is between the heating element and the
tiles? If either or both of these is too small, poor convection, especially if it is combined with
the opening of the oven door, could account for the difference.

[censored]

Peter Cook said:

Thanks for the many responses. To answer a few of the questions:

1. ">Is the tile against the ovens thermometer/sensor?" No, the tiles

are

Quoted message said:

Quoted message said:

on the bottom shelf of the oven, just above the bottom heating element,

and

Quoted message said:

Quoted message said:

the sensor is toward the top of the oven.

2. >Are you getting excellent bread?" Absolutely! (if I may say so

myself).

Quoted message said:

Quoted message said:

But of course we use the oven for all kinds of other things, too, and

many

Quoted message said:

Quoted message said:

of them need relatively accurate cooking temperatures. I suppose I could

put

Quoted message said:

Quoted message said:

the tiles in only when baking bread, but I've read of many people just leaving them in and never
heard of this problem before.

3. >"Can you place your thermometer next to the sensor?" The sensor and

the

Quoted message said:

Quoted message said:

thermometer are within an inch or so of each other. So this doesn't

appear

Quoted message said:

Quoted message said:

to be caused by temperature gradients within the oven or a convection problem.

4. >"Did the oven manufacturer recommended that tiles be put into the

oven?"

Quoted message said:

Quoted message said:

Not as far as I know. The oven (Magic Chef, now owned by Maytag) was

here

Quoted message said:

Quoted message said:

when we bought the house, and I haven't found any indication one way or

the

Quoted message said:

Quoted message said:

other. But as I mentioned, I've read of many people doing this - particularly bread bakers - and
haven't heard of any problems.

5. >"How long is the oven on when you are noticing the temperature difference?" 45 minutes or
more. Once the oven gets up to temp, both readings are stable and the difference doesn't
change.

So here I am, still wondering which reading to believe. I am tempted to believe the Taylor,
since it's known for its accuracy, and to assume

that

Quoted message said:

Quoted message said:

some weird phenomenon is throwing off the oven sensor. It's a shame,

really,

Quoted message said:

Quoted message said:

because the convenience of having an accurate sensor means we don't have

to

Quoted message said:

Quoted message said:

open the oven, check the thermometer, adjust the temp, check again, etc.

"Sidney" <[email hidden]> wrote in message
news:BgYIb.97393$pY.4662@fed1read04...

Quoted message said:

Is the tile against the ovens thermometer/sensor? If so, the oven may

be

Quoted message said:

Quoted message said:

Quoted message said:

"cutting off" prematurely due to the oven's sensor reaching the desired temperature on the side
of the tile next to the heating element and

oven's

Quoted message said:

Quoted message said:

Quoted message said:

thermometer. If you move the tile away from the temperature sensor in

the

Quoted message said:

Quoted message said:

Quoted message said:

oven, it should stay "on" until the whole thing is up to temperature,

not

Quoted message said:

Quoted message said:

Quoted message said:

just on one side of a single tile.

Sid

"Peter Cook" <[email hidden]> wrote in message
"]news:[email hidden]...

>Anyone encounter this? My electric oven is lined with quarry tiles

since

Quoted message said:

Quoted message said:

I

Quoted message said:

>bake a lot of bread. I use a Taylor thermometer to measure the temp,

and

Quoted message said:

Quoted message said:

Quoted message said:

>when the tiles are in the oven, the thermometer reads significantly

lower

Quoted message said:

>than the oven's digital readout after preheating. At lower temperatures
>(300), the difference is about 60 degrees. At higher temperatures

(475),

Quoted message said:

Quoted message said:

Quoted message said:

>it's about 25 degrees.
>
>When the tiles are removed, the readout and the thermometer are within

3

Quoted message said:

Quoted message said:

Quoted message said:

or

>4 degrees. I keep the thermometer close to the oven's temperature

sensor,

Quoted message said:

so

>they are measuring temperature at the same location in the oven.
>
>All readings are taken after the oven has preheated for at least 45

minutes.

>Obviously the heating characteristics of an oven change when there are

tiles

>involved. But why would they cause the thermometer and the oven's temperature sensor to behave
>differently? And most importantly -- which

one

>is right??
>
>Pete
>
>
>
>

sort of my reaction, I must admit! gw

Quoted message said:

Howdy,

I have seen the unit, but wondered why one would buy one when about $2.00 worth of firebricks
would do the same thing...

Peter Cook said:

That could be the answer. Our oven is not huge, so to bake relatively large breads I covered most
of the bottom rack with the tiles. The space between the bottom of the tiles and the heating
element is probably about an inch. I'll try allowing more space and see what happens.

An inch vertical seems tight to me, especially if the margin around the outside is also narrow.
Without the assistance of a convection fan, you are relying on the tendency of warmer air to rise
through cooler air, and this movement will be slower if it is physically impeded as yours is.

Quoted message said:

Quoted message said:

the Taylor thermometer...can only measure air temperature.

Doesn't the oven sensor measure air temperature, too? It sticks out into the oven about 4 inches
and it's located about 2 inches below the top of the oven. How

The rest of your question was truncated, but to answer what you meant to ask, the oven probe is
reacting both to air temperature and to the heat radiated from the top of the oven, absorbed by the
probe's black surface, and thence conveyed to its working fluid (air or whatever). The last time I
bought a Taylor oven thermometer (some decades ago), it was a shiny metal case with air holes in the
back--not an ideal absorber of radiant heat. I don't know that it is still designed the same way,
but if it is, that would account for the difference in readings, as I alluded to above, under
certain conditions.

Quoted message said:

I can't read the taylor through the door because the door glass is pretty cloudy. But I've opened
the door and taken the readings very quickly, both with and without the tiles.

Thanks for your comments, [censored].

Pete

"[censored] Margulis" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Peter,

The temperature that counts is the stable (adiabatic) temperature of the oven walls and the tiles,
attained after adequate preheating (45 minutes sounds like enough).

It may be that the oven sensor is doing a better job of measuring the wall temperature than the
Taylor thermometer, which, after all, can only measure air temperature. Can you read the Taylor
thermometer through a closed oven door, with the oven light on? (Here I am presuming, with no
evidence, that the oven has both a light and a transparent door.) If so, so you find the same
discrepancy?

In that case, I would suggest that perhaps your tiles cover too much area relative to the heating
element and therefore interfere with convection within the oven. How much clear space is there
around the outside of the tiles? How much vertical space is between the heating element and the
tiles? If either or both of these is too small, poor convection, especially if it is combined with
the opening of the oven door, could account for the difference.

[censored]

Peter Cook said:

Thanks for the many responses. To answer a few of the questions:

1. ">Is the tile against the ovens thermometer/sensor?" No, the tiles

are

Quoted message said:

Quoted message said:

on the bottom shelf of the oven, just above the bottom heating element,

and

Quoted message said:

Quoted message said:

the sensor is toward the top of the oven.

2. >Are you getting excellent bread?" Absolutely! (if I may say so

myself).

Quoted message said:

Quoted message said:

But of course we use the oven for all kinds of other things, too, and

many

Quoted message said:

Quoted message said:

of them need relatively accurate cooking temperatures. I suppose I could

put

Quoted message said:

Quoted message said:

the tiles in only when baking bread, but I've read of many people just leaving them in and never
heard of this problem before.

3. >"Can you place your thermometer next to the sensor?" The sensor and

the

Quoted message said:

Quoted message said:

thermometer are within an inch or so of each other. So this doesn't

appear

Quoted message said:

Quoted message said:

to be caused by temperature gradients within the oven or a convection problem.

4. >"Did the oven manufacturer recommended that tiles be put into the

oven?"

Quoted message said:

Quoted message said:

Not as far as I know. The oven (Magic Chef, now owned by Maytag) was

here

Quoted message said:

Quoted message said:

when we bought the house, and I haven't found any indication one way or

the

Quoted message said:

Quoted message said:

other. But as I mentioned, I've read of many people doing this - particularly bread bakers - and
haven't heard of any problems.

5. >"How long is the oven on when you are noticing the temperature difference?" 45 minutes or
more. Once the oven gets up to temp, both readings are stable and the difference doesn't
change.

So here I am, still wondering which reading to believe. I am tempted to believe the Taylor, since
it's known for its accuracy, and to assume

that

Quoted message said:

Quoted message said:

some weird phenomenon is throwing off the oven sensor. It's a shame,

really,

Quoted message said:

Quoted message said:

because the convenience of having an accurate sensor means we don't have

to

Quoted message said:

Quoted message said:

open the oven, check the thermometer, adjust the temp, check again, etc.

"Sidney" <[email hidden]> wrote in message
news:BgYIb.97393$pY.4662@fed1read04...

>Is the tile against the ovens thermometer/sensor? If so, the oven may

be

Quoted message said:

Quoted message said:

>"cutting off" prematurely due to the oven's sensor reaching the desired temperature on the side
>of the tile next to the heating element and

oven's

Quoted message said:

Quoted message said:

>thermometer. If you move the tile away from the temperature sensor in

the

Quoted message said:

Quoted message said:

>oven, it should stay "on" until the whole thing is up to temperature,

not

Quoted message said:

Quoted message said:

>just on one side of a single tile.
>
>Sid
>
>"Peter Cook" <[email hidden]> wrote in message
>"]news:[email hidden]...
>
>
>>Anyone encounter this? My electric oven is lined with quarry tiles

since

Quoted message said:

Quoted message said:

I

>>bake a lot of bread. I use a Taylor thermometer to measure the temp,

and

Quoted message said:

Quoted message said:

>>when the tiles are in the oven, the thermometer reads significantly

lower

>>than the oven's digital readout after preheating. At lower temperatures
>>(300), the difference is about 60 degrees. At higher temperatures

(475),

Quoted message said:

Quoted message said:

>>it's about 25 degrees.
>>
>>When the tiles are removed, the readout and the thermometer are within

3

Quoted message said:

Quoted message said:

>or
>
>
>>4 degrees. I keep the thermometer close to the oven's temperature

sensor,

>so
>
>
>>they are measuring temperature at the same location in the oven.
>>
>>All readings are taken after the oven has preheated for at least 45
>
>minutes.
>
>
>>Obviously the heating characteristics of an oven change when there are
>
>tiles
>
>
>>involved. But why would they cause the thermometer and the oven's temperature sensor to behave
>>differently? And most importantly -- which
>
>one
>
>
>>is right??
>>
>>Pete
>>
>>
>>
>>
>
>

[censored] Margulis wrote:

nancy is writing:

I cannot believe how much text you didn't delete when replying. You really should clip. It was
ridiculous.

Nancy Young said:

[censored] Margulis wrote:

nancy is writing:

I cannot believe how much text you didn't delete when replying. You really should clip. It was
ridiculous.

Happy New Year to you, too, Nancy! Is there anything else I can help you with today?

censored Margulis said:

Nancy Young said:

[censored] Margulis wrote:

nancy is writing:

I cannot believe how much text you didn't delete when replying. You really should clip. It was
ridiculous.

Happy New Year to you, too, Nancy! Is there anything else I can help you with today?

Right back atcha, just snip next time.

nancy

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

nancy is writing:

I cannot believe how much text you didn't delete when replying. You really should clip. It was
ridiculous.

Happy New Year to you, too, Nancy! Is there anything else I can help you with today?

Right back atcha, just snip next time.

nancy

Since this thread is cross-posted to quite a few newsgroups, several where snippage is not
customary, the above complaint is not justified. A better course of action for everyone would be to
post only to your primary newsgroup interest. Janet