Stoneware: Cooked on Top, Not on Bottom

[MSmith]

Hi all,

At my show this last week two ladies mentioned that they had problems baking biscuits on their flat stone- they were cooked on the bottom, but not on the top. I went through the basics w/ stoneware use & care, etc. and they didn't buy it, so I asked my director and here are a couple of answers she (and her contacts) were able to provide that I hadn't thought/know of, and I wanted to share in case you come across it, especially during the Sept. Stone Extravaganza!

1) if they have alumimum foil lining the bottom of their oven, it interrupts the flow of heat around and Through the stone- therefore, it won't work properly.

2) cookies, scratch biscuits or something with a shorter initial bake time, the stone did not have enough time to heat through and cook the bottom. For these purposes, pre-heating the stone may solve the problem.

I hope this helps someone as it has helped me!
maria

 

[dawnsclassycupboard]

Somewhere it is written that stones should be used on the bottom rack of your oven. I can't remember for the life of me where I saw it but it really does make a big difference in how things cook.

 

[Tammy Eubanks]

same complaint

My husband has complained about the biscuits not cooking all the way. I knew to tell people to preheat the stone if they are re-heating pizza but I am glad to know the other. Thanks

 

[D_Patel]

wow

LOL ! I never knew that ! My oven has aluminum foil on the bottom, it is brand new and i didnt want to stain it ! Well the foil is now gone !! TY for the tips !!

 

[Deborah Czarnecki]

No heat

The one time this happened to me, my cookies were crispy on top and the bottoms just would not cook (they were in the oven twice as long as directed!)
Would you believe, it turned out that my bottom heating element was broken!!
I was relieved it wasn't the fault of the stoneware!!
D.C.

 

[pampered1224]

Important to remember though...

You have to remember though that if the stone is preheated, it has a much higher rate of being destroyed when food is placed on it. Any temperature change can cause it to crack. I had room temperature pizza slices, I had them out for quite some time, that I put on my round stone that was preheated and, crunch went the stone about two minutes into baking.
The rule of thumb I have always used, except that one time because I decided to give it a shot, everything stays in 5 minutes longer.
I have never had problems with biscuits or anything else I have done this way. And I always let the refrigerator type of biscuits sit on the stone about 15 minutes before putting them in the oven so they are warmed up some.
If they go on the stone then in the oven cold, then they don't work.
(Found that out the first time I used a stone, um, boy 9 years ago.)