- 2 months
Ah drats, I par-boiled mine and then put it on a kebab spit
- humorlessrepost@lemmy.worldEnglish2 months
I can’t get mine to unstick from the wall of the tandoori.
- 2 months
That’s 420° Celsius, right? For that delicious charcoal effect
- excral@feddit.orgEnglish2 months
Professional pizza ovens do reach temperatures do reach between 350°C and 500°C. So 420°C isn’t unreasonable for a pizza, your oven at home probably won’t get that hot though.
- froh42@lemmy.worldEnglish2 months
I have a cheap small electric 400C pizza oven, but that’s not something you’d use for frozen pizza. And I still wished it could get a bit hotter…
The pizza I make is still decent, however - already got the approval from a few Italian friends. It’s Neapolitan style pizza, not Roman.
- Damage@feddit.itEnglish2 months
Pizza ovens are usually at around 320°C, I’ve seen from 300 to 350… I’ve never seen one set above 350
- dustyData@lemmy.worldEnglish2 months
Brick ovens can go there, doesn’t mean that you should cook the pizza at that unless you’re one who likes charcoal as a topping.
- remon@ani.socialEnglish2 months
No, just 420°. But since pizzas have rotational symmetry you also use other funny angles, like 69°.
- Lost_My_Mind@lemmy.worldEnglish2 months
I mean…my convection oven does either 410, or 425.
I cook everything at 425. So you’re not far off from what I do.
- Lost_My_Mind@lemmy.worldEnglish2 months
Pssshhhh!!! I ain’t doin all that!!!
I’m putting the it in for 15 minutes, then forget about it, and remember 2 hours later that I cooked a now cold pizza.
- ilinamorato@lemmy.worldEnglish2 months
It’s probably on the plastic wrap inside. I don’t know why they do this, but I’ve seen it happen more and more often. I like having it on the plastic, but I don’t love the fact that they take it off the box.
2 monthsProbably so you can discard the box and keep the pizza in the freezer only with the plastic… But yeah, no reason to not have it on both
- LincolnsDogFido@lemmy.zipEnglish2 months
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…
- LincolnsDogFido@lemmy.zipEnglish2 months
Check your local appliance provider. Ooni and Gozney make excellent forges.
You’re right. We need to use a more scientific scale of 885°Ra.
- GregorGizeh@lemmy.zipEnglish2 months
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.
- Junkers_Klunker@feddit.dkEnglish2 months
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 😅
- 2 months
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!
- VonReposti@feddit.dkEnglish2 months
I don’t think any pizza needs 500’C for a couple of hours
I like my pizza extra well done
- SaveTheTuaHawk@lemmy.caEnglish2 months
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.
- Junkers_Klunker@feddit.dkEnglish2 months
I know that, but there is a difference between 90 seconds and a couple of hours.
- froh42@lemmy.worldEnglish2 months
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.
- 2 months
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.
- froh42@lemmy.worldEnglish2 months
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.
- 2 months
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.
- 2 months
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.
- Geth@lemmy.dbzer0.comEnglish2 months
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.
- 2 months
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.
- Damage@feddit.itEnglish2 months
Yeah but it’s the half that doesn’t need their instruction manual to tell them to not dry their cat in the microwave, I think it’s ok
My wife from Mexico once decided she’d make a cake (here in Los Angeles). After several hours she couldn’t figure out why nothing was cooking. It turned out, she was cooking at ~200°F if I remember correctly.
- 2 months
200°c / 180°c fan
That’s the cooking temperature for like 90% of things
- ayyy@sh.itjust.worksEnglish2 months
For pizza you could probably get away with another 20° higher and it will be more crispy.
In the UK that’s pretty much all food and should go without saying. Aldi knows what it’s doing.
Wonderful day! Though, I am not into this kind of meal, or the vendor/brand even seeing it the first time, since I am mostly around Europe and Asia, but once I noticed your share, I tried searching about it, and found the following:
- Then we opened the box and found the sticker. I’m assuming they produced the boxes with the misprint and then create the sticker after to fix their mistake?
- Maybe it’s because people like to throw out the box to save freezer space?Source: https://redd.it/1trlw03
It seems like the sticker shows 400F (~205C).
Of course, lovely Bon Appétit! ✨
- 2 months
Not misprint. Now they can use the same box regardless if the country uses C or F for temperature.
- 2 months
At the cost of having a machine that applies stickers to every box, as well as keeping inventory of stickers for C and F.
I don’t think that would save money vs a properly designed supply chain and manufacturing process.
- 2 months
400-425F or 200C is pretty much universally the temperature, but yeah…somebody done goofed.
- brown567@sh.itjust.worksEnglish2 months
The best thing about Fahrenheit is that a bunch of frozen foods can be cooked at 420°
Also, 69° is a good temperature for indoors
- Psythik@lemmy.worldEnglish2 months
It’s pizza. The hotter the oven, the better. Ignore the cooking time because you’ll have to reduce it. Just check on the pizza every 3-4 minutes and you’ll be fine.
- zod000@lemmy.dbzer0.comEnglish2 months
Look, Aldi has to cut corners to keep prices low. I bet removing that line from the instructions saved… something!
- RBWells@lemmy.worldEnglish2 months
I mean, it says the temperature it has to reach. So hotter will get it there faster. I don’t generally buy frozen pizzas but when I do it’s for a party so inevitably I end up with a bunch of boxes that say to cook at different temperatures. I heat the oven to 425, put them all in and remove as they finish (I have 2 ovens and 5 oven racks)
I do agree they should advise a temperature, you are right. But maybe more people are like me and disregard it?
I just toss the bitch in. When it’s slightly brown it’s done. Y’all actually read the instructions?
There’s a reason school teachers are now doing that exercise where they have kids list instructions on how to make a pb&j, and then following them exactly.
- 2 months
What’s the reason? Doesn’t sound like a good one.
Some of the best chefs around don’t use recipes at all.
It helps in this situation, where the instructions are unclear and thinking through the process in a logical manner.
- OwOarchist@pawb.socialEnglish2 months
Making a PB&J:
1: Give $200 to OwOarchist
2: Give OwOarchist a 100% grade on every assignment for the year.
3: Make a PB&J sandwich
Alright, teach. You said you’d follow the instructions exactly.
Okay. Lots of reasons.
Another is it’s funny and fun and memorable.
- 2 months
Spread peanut butter on one slice, spread peanut butter on second slice, put a little jelly on one, press together, cut in half * diagonally (* required)
- terranoid@lemmy.cafeEnglish2 months
Think about how it’s more important they put the instruction “remove from box before baking”
Just got to check if it needs a baking tray or not.
You can normally tell by sight if it’s raw dough or if the base has already been baked, but opening your oven to find your pizza doing an impression of the terminator from T2 down through your wire shelf is a sad experience.
I’ve never seen a frozen pizza with raw dough. Is this a Europe thing or have I just been living under a rock?
I don’t know about elsewhere, but in the UK they’re normally a bit more expensive and marketed as “takeaway style”. They’re generally superior, but they need a stone or tray, a hotter oven, and more time to cook.
How is it suppost to cook if you don’t turn on the oven?
I’m loosing faith in humanity day by day
They didn’t say until hot, they said until it turns brown. May take a few days.
