Comment on My pizza doesn't list the temperature it should be cooked at

• VonReposti@feddit.dk ⁨3⁩ ⁨weeks⁩ ago

  A self-cleaning can go as high as 500°C during pyrolysis.

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  • Junkers_Klunker@feddit.dk ⁨3⁩ ⁨weeks⁩ ago

    Yea, but they usually lock the hatch during the cycle and I don’t think any pizza needs 500’C for a couple of hours 😅

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    • chonglibloodsport@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      Jeff Varasano explains how you can defeat the lock on your self clean oven and gain the ability to use that high temperature for baking pizza. He got so good at baking pizza this way that he opened his own pizza restaurant! He also wrote a book on speedcubing. Interesting guy!

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    • VonReposti@feddit.dk ⁨3⁩ ⁨weeks⁩ ago

      I don’t think any pizza needs 500’C for a couple of hours

      I like my pizza extra well done

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    • SaveTheTuaHawk@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

      I don’t think any pizza needs 500’C for a couple of hours

      This will get you stoned to death in Italy.

      Neapolitan style pizza, not that greasy NY shit requires an overn at 800-900F, close to 500C for 90 seconds.

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      • Junkers_Klunker@feddit.dk ⁨3⁩ ⁨weeks⁩ ago

        I know that, but there is a difference between 90 seconds and a couple of hours.

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• taiyang@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  Instructions unclear, cooked pizza in clay kiln.

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• chonglibloodsport@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  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.

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  • BurntWits@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    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.

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    • chonglibloodsport@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      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!

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      • BurntWits@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        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.

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  • Geth@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

    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.

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    • chonglibloodsport@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      Never cook frozen French fries or fish sticks or chicken fingers in your oven? They pretty much always recommend 450F/232C

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• Tollana1234567@lemmy.today ⁨3⁩ ⁨weeks⁩ ago

  use a heatgun on it.

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• froh42@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  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.

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  • chonglibloodsport@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    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 host. Electrolytic capacitors in particular are susceptible to failure from heat exposure.

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    • froh42@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      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.

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