Dont know what that is in Celcius off the top of my head, BUT if its a wood fired Napolitano style pizza they may be fine at that temp. 800-900°F for like 2-3 minutes is 🤌
What oven only goes to 200C? I live in Canada (where we use C for everything except cooking, which we use F for) and pretty much everything I cook in the oven is at 218C or above. 200C isn’t even hot enough to bake frozen French fries properly without drying them out.
So functional range of temps for most baking is 160-220°C with 175°C being the most common for most standard dinner recipes. Every non-commercial oven I’ve ever used defaults to 350/175 unless you set it otherwise, and I’ve used a lot of ovens. Commercial ovens are a bit different, most don’t have a default or if they do they have memory built in to default to your last temp used, but in my experience the most common temp for commercial baking is more often 375/190.
Though obviously individual recipes vary, that’s just averages across the many recipes I’ve made in both home kitchens and commercial kitchens. I’ve used 425/220 many, many times, as have I used 325/160 many, many times. I’ve also used outside that range but it’s far rarer. That’s mostly for specialized techniques or a very specific ingredient, or slow cooking and broiling obviously.
I only really use 500 for broiling or burning the tips of veggies. It’s really useful for making homemade soups, but I only do it for the last few minutes of the roasting process. I’ve never tried it with pizza, I’ll have to give it a go.
Cheap ones and airfryers. Normal cooking temperatures are 170-200, I only go above that for pizzas. No idea what you do with 218, I would only expect burnt ousides and gooey uncooked insides.
Never cook frozen French fries or fish sticks or chicken fingers in your oven? They pretty much always recommend 450F/232C. Lower temps don’t give you enough crisping/browning without drying out the interior.
My small pizza oven goes to 400C. Everything else is not enough for good pizza. Cooking time for a pizza is 2 to 3 minutes. With that I’ll get a nice leopard pattern on the dough.
My household oven goes up to 300C but just because it supports pyrolysis. (Best thing, I bought it used from Kleinanzeigen for Eur 50 after about a year of searching for a pyrolysis oven that was sold for cheap). Running Pyrolysis about 4 times a year, so the cost is reasonable but the oven still is CLEAN.
It’s a good thing you only spent 50 euros on your pyrolysis oven. I used to use that feature on my old oven until it was destroyed by it.
I believe the excessive heat from the cleaning cycle rapidly accelerates the ageing of the electronic components on the oven’s main circuit board. Electrolytic capacitors in particular are susceptible to failure from heat exposure.
Some stuff I like to buy used. This one is quite a few years old, and I was watching the offers for a good occasion. And it’s q common brand with decent spare part availability.
425 for 15 minnies
half of Lemmy uses Celsius and are going to get crunchy pizza
if they choose to send it to hell thats on them
Dont know what that is in Celcius off the top of my head, BUT if its a wood fired Napolitano style pizza they may be fine at that temp. 800-900°F for like 2-3 minutes is 🤌
I didn’t know the local blacksmiths would be okay with you cooking your food in their forges…
Check your local appliance provider. Ooni and Gozney make excellent forges.
I would be rather surprised to find an oven going to 400*C though, thats quite hot lol
I’d say ovens here in EU usually go to 200-250 degrees.
Instructions unclear, cooked pizza in clay kiln.
What oven only goes to 200C? I live in Canada (where we use C for everything except cooking, which we use F for) and pretty much everything I cook in the oven is at 218C or above. 200C isn’t even hot enough to bake frozen French fries properly without drying them out.
Most common oven temperatures:
325°F/160°C, 350°F/175°C, 375°F/190°C, 400°F/205°C, 425°F/220°C
So functional range of temps for most baking is 160-220°C with 175°C being the most common for most standard dinner recipes. Every non-commercial oven I’ve ever used defaults to 350/175 unless you set it otherwise, and I’ve used a lot of ovens. Commercial ovens are a bit different, most don’t have a default or if they do they have memory built in to default to your last temp used, but in my experience the most common temp for commercial baking is more often 375/190.
Though obviously individual recipes vary, that’s just averages across the many recipes I’ve made in both home kitchens and commercial kitchens. I’ve used 425/220 many, many times, as have I used 325/160 many, many times. I’ve also used outside that range but it’s far rarer. That’s mostly for specialized techniques or a very specific ingredient, or slow cooking and broiling obviously.
My oven goes to 500F/260C. The previous one I had went to 550F/288C, but it didn’t have convection (unlike my current one).
I actually use 500/260 on my oven quite frequently, using the “convection roast” feature. It’s excellent for roasting veggies and reheating pizza!
I only really use 500 for broiling or burning the tips of veggies. It’s really useful for making homemade soups, but I only do it for the last few minutes of the roasting process. I’ve never tried it with pizza, I’ll have to give it a go.
Cheap ones and airfryers. Normal cooking temperatures are 170-200, I only go above that for pizzas. No idea what you do with 218, I would only expect burnt ousides and gooey uncooked insides.
Never cook frozen French fries or fish sticks or chicken fingers in your oven? They pretty much always recommend 450F/232C. Lower temps don’t give you enough crisping/browning without drying out the interior.
My small pizza oven goes to 400C. Everything else is not enough for good pizza. Cooking time for a pizza is 2 to 3 minutes. With that I’ll get a nice leopard pattern on the dough.
My household oven goes up to 300C but just because it supports pyrolysis. (Best thing, I bought it used from Kleinanzeigen for Eur 50 after about a year of searching for a pyrolysis oven that was sold for cheap). Running Pyrolysis about 4 times a year, so the cost is reasonable but the oven still is CLEAN.
It’s a good thing you only spent 50 euros on your pyrolysis oven. I used to use that feature on my old oven until it was destroyed by it.
I believe the excessive heat from the cleaning cycle rapidly accelerates the ageing of the electronic components on the oven’s main circuit board. Electrolytic capacitors in particular are susceptible to failure from heat exposure.
Some stuff I like to buy used. This one is quite a few years old, and I was watching the offers for a good occasion. And it’s q common brand with decent spare part availability.
use a heatgun on it.
180° in teal temperature
491.48 Kelvin of course
My oven doesn’t go beyond 180
Have you considered turning off and then back on?
just keep rotating
So 360° then?
Great, now they are back where they started
put the pizza in the corner, it adds 90 degrees.