Post by ripvanwinkle on Dec 22, 2007 20:09:34 GMT -5
Been running around like the beheaded chicken so I may have said this before but it could help those who are roasting beans in their in ovens.
Put a pizza stone or any ceramic stuff in your oven so opening the oven door doesn't toss the temperature into a crazy spin. I have a stone on the lowest shelf and plan to get some other ceramic surfaces for the sides. Maybe lighter weight pizza stones. Sure that will slow down the heating but I find that it smooths out the ups and downs in temperature. That's especially a factor when I put the Santha in the oven overnight during a batch or for it to dry.
My convection oven says the min temp I can hold is 170 F. Not true. Try 140 or 150 F - that's measuring the radiant temperature of the ceramics. And that's not all bad especially so the Santha glue holds up.
I hope that I am not headed for some problems but so far so good.
Put a pizza stone or any ceramic stuff in your oven so opening the oven door doesn't toss the temperature into a crazy spin. I have a stone on the lowest shelf and plan to get some other ceramic surfaces for the sides. Maybe lighter weight pizza stones. Sure that will slow down the heating but I find that it smooths out the ups and downs in temperature. That's especially a factor when I put the Santha in the oven overnight during a batch or for it to dry.
My convection oven says the min temp I can hold is 170 F. Not true. Try 140 or 150 F - that's measuring the radiant temperature of the ceramics. And that's not all bad especially so the Santha glue holds up.
I hope that I am not headed for some problems but so far so good.
