The manual says this pizza oven gets up to 572 degrees, but reviewers say 700-750 degrees. Does it really get that hot?
508045
I bought one a couple of days ago. The manual now says it reaches over 710 degrees. I checked after 10 minutes and my high temperature thermometer reads nearly but not quite 725 (but I did have to open the lid to read the temp). Let's call it 720 (the thermometer is marked with 25 degree increments). As for why you'd want that amount of heat: the shorter the cooking time of a pizza the less the crust dries out. And it does not burn once you figure out how long it takes for a pizza to cook. I'm still working on figuring that out so that I don't have to keep opening the lid.
508046
Not sure, I did not place a thermocouple inside the oven, but it cooks the pizza fast at 45% of the knob!...what would you need 700-750 for? you're not cooking anymore, your burning!!! Great purchase...
508047
Have not measured with a thermometer, but it does get super hot. It cooks a great pizza.
897073
I really don't know; but I would not recommend since you cannot reach the desired temperature. Also I think you need to place it on the oven or grill griddle to create the brick oven pizza feel and taste.
309037
I've used it in a 450-500 degree oven with no sticking........although I did have several tablespoons of oil under my deep dish crust to "fry" it for crispy-ness. But even after several rounds(10+ pizzas), it's still pretty slick to the touch with no visible signs of wear. Just scratching from a friend not knowing and using a metal pie spatula to try and lift out the pizza. Definitely no metal utensil contact with the surface.....but that's well know for all non-stick coatings.
1383921
Haven't made a pizza from scratch on it, but have baked items at 500 degrees without any problem. Hope that helps. I've had mine for awhile now and use it all the time...still looks like new.
813588
I believe it is oven safe to 500 degrees F. See Cuisinart's manual under the Chef's Classic collection here: http://www.cuisinart.com/share/pdf/manuals/cookware.pdf
888914
I'm not sure why it says that, but I have definitely used it at higher temperatures. I've used it at around 500 (maybe even higher) in the oven and over a gas grill. Hasn't given me any problems, but I make sure to preheat the oven/grill with the pan in there to avoid any sudden changes of temperature.
1629604
I do not see a problem with that as long as you keep the wind off it. Mine will reach 900 on a hot day, but I have found that 900 is to hot to cook a pizza in this oven. Mine come out good at around 700-800. At 900 I completely burned one up. This oven takes a little practice to get use to baking with it. I believe my review will help you if you buy the proper size peel for this item. I had trouble with my dough raising to much causing it to undercooked in this oven. I have ordered a pizza docker. Which does not pierce the dough, but rather pinches it together like the two side of a quilt. This helps keep the dough from raising to much when baking. Hope this helps you! I do not see a problem with that as long as you keep the wind off it. Mine will reach 900 on a hot day, but I have found that 900 is to hot to cook a pizza in this oven. Mine come out good at around 700-800. At 900 I completely burned one up. This oven takes a little practice to get use to baking with it. I believe my review will help you if you buy the proper size peel for this item. I had trouble with my dough raising to much causing it to undercooked in this oven. I have ordered a pizza docker. Which does not pierce the dough, but rather pinches it together like the two side of a quilt.... » Read More I do not see a problem with that as long as you keep the wind off it. Mine will reach 900 on a hot day, but I have found that 900 is to hot to cook a pizza in this oven. Mine come out good at around 700-800. At 900 I completely burned one up. This oven takes a little practice to get use to baking with it. I believe my review will help you if you buy the proper size peel for this item. I had trouble with my dough raising to much causing it to undercooked in this oven. I have ordered a pizza docker. Which does not pierce the dough, but rather pinches it together like the two side of a quilt. This helps keep the dough from raising to much when baking. Hope this helps you! « Show Less
1756220
Have used it in 425 oven and it was fine. Have not tryed it any higher temperature. Completely happy with it.
1180441
I've put it in an oven of 425-450, but never at 500. Hope this answer helps.
1547660
It doesn't go up to 500. Get a pizza oven that will hit 800 and you'll be much happier.
292192
450 degrees. Love the convection microwave. We are empty nesters rarely turn on the big oven. Use the vent outside option.
2037858
This has been a great oven. It does reach the maximum temp as advertised. I like the oven.
1986764
I can consistently get to 750° in 15 minutes. The challenge is to balance the stone temp and the temp above the pizza which is where the installed themomiter is located. All in all with practice this is as good as any wood stove with lots less hassle and waiting time.
1726152
The top of the oven is meant to be a plate-warmer, so not super well insulated. It gets hot. You're supposed to allow clearance around the oven (for the sake of it's electronics and ability to dump heat, the heat has to go somewhere, and this is true of all electronics. The sides or underneath do not get too hot.If you asking if it holds temperature well, it does that better than just about any countertop oven I've ever seen. You can cook pies or roast a chicken in it, perfectly. And it's fine on any counter or under a cabinet.
636799
Yes. I've used mine in both the gas grill and kitchen oven. I run my grill at 600-700 degrees. I usually use my oven at 450 degrees. This pizza stone appears to be quite durable...
888910
550 is the temperature that I have used to make the last 200-300 pizza's. making your own dough is easy. Every time, I preheat the pan to 550 and prepare dough and toppings on a parchment paper, them slide the pizza and paper onto the pan. In 2 minuets the paper can be snatched out and the pizza will cook to perfection in about 8 minutes a or so. I have had pizza almost every day for years. This pan works the best and Has never cracked like every other one (several) I tried.
267969
Just tried, and the answer is no. When you choose pizza you're given a choice of 6", 9", or 12". That choice sets the time. You can change the temperature before you start the oven, not once it's running. Look at my previous review- this oven is junk.