Remove a "bulge" in the oven
#1
04-18-13, 11:34 AM
Remove a "bulge" in the oven
Hi; my oven has 'bulges' on the sides that serve as a support and guide for the grates:
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I would like to insert a thicker steel plate in the top rail where I have my grate in the picture now; do you think I might be able to hammer in the bulge or remove it without damaging too much the enamel or I better forget about it?
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I would like to insert a thicker steel plate in the top rail where I have my grate in the picture now; do you think I might be able to hammer in the bulge or remove it without damaging too much the enamel or I better forget about it?
#2
04-18-13, 03:43 PM
Group Moderator
Better forget about it. It can be done but not without making a mess of things. If you were using the oven in your shop for curing paint or pre-heating it might be different but at home where you want it to remain pretty... not so much.
#3
04-18-13, 04:44 PM
OK fair enough. My plan was to insert a steel plate, 1/4 to 1/2 inch thick, on those supports directly instead of placing it on the oven rack.
As there are those bulges, I cannot insert a 1/4" thick plate, so maybe I could work the side of the plate so it would slide in. In fact, as the supporting bulges are not squared, I would need to round the side of the plate anyway.
If it were wood, I'd use an appropriate router bit.
In case of steel, what technique should I use to obtain a thinner, round profile?
As there are those bulges, I cannot insert a 1/4" thick plate, so maybe I could work the side of the plate so it would slide in. In fact, as the supporting bulges are not squared, I would need to round the side of the plate anyway.
If it were wood, I'd use an appropriate router bit.
In case of steel, what technique should I use to obtain a thinner, round profile?
#5
04-18-13, 08:37 PM
Group Moderator
The inside of the oven is a baked on porcelain like finish.... so like the others suggested.... don't hit it with a hammer.
Just curious..... what are you doing with the oven and those plates. If it's a gas stove you don't want to choke off the heat and exhaust below that plate.
Just curious..... what are you doing with the oven and those plates. If it's a gas stove you don't want to choke off the heat and exhaust below that plate.
#6
04-18-13, 09:04 PM
Oh no, it's electric. What I would like to do is very simple; in recent times it has been "discovered" that in a household oven, the best way to bake thin crust pizza is to do so on a 1/4" steel plate. The properties of steel to accumulate and transfer heat help compensate for the low temperatures residential ovens are limited to.
Now, they sell quite expensive steel baking plates that have to be placed on the oven racks. I do not feel it's a very safe solution; the rack can bend and drop potentially damaging the oven. It happened to me with a big pizza stone.
This is the reason I wanted to have a friend cut a steel plate that would fit directly on the oven "boulges". What do you think?
Now, they sell quite expensive steel baking plates that have to be placed on the oven racks. I do not feel it's a very safe solution; the rack can bend and drop potentially damaging the oven. It happened to me with a big pizza stone.
This is the reason I wanted to have a friend cut a steel plate that would fit directly on the oven "boulges". What do you think?
#7
04-18-13, 09:18 PM
Well, in fact the current wire rack is already 1/4" !! It seemed thinner, that is why I was worrying. In any case I will have to shape the side because it has to be round and I suppose a little short to compensate for the expension when the steel gets hot.
How much a 24" wide plate will "grow" at 550F?
How much a 24" wide plate will "grow" at 550F?
#8
04-19-13, 04:40 AM
Super Moderator
One thing you need to consider is that an oven cavity relies on the openness of the wire rack to circulate heat within the cavity.
The baking element is on the bottom of the oven and the thermostat sensing element is nearer the top.
I thing that any benefits you would get out of the metal plate would be more than offset by lousy temperature distribution and control.
I would just be careful to not drop the small steel plate or pizza stone.
The baking element is on the bottom of the oven and the thermostat sensing element is nearer the top.
I thing that any benefits you would get out of the metal plate would be more than offset by lousy temperature distribution and control.
I would just be careful to not drop the small steel plate or pizza stone.
#9
04-19-13, 04:45 AM
Group Moderator
A "normal" plate of carbon steel 24" wide will expand .184" when going from 72f to 550f. .250" thick steel weighs 10.2 pounds per square foot so your plate won't be terribly heavy and a oven rack should be able to support a steel plate if you want to go that route. Can't be any worse than a big turkey in a clay pot especially since the steel plate will provide some structure to help prevent the wire oven rack from bending.
Rounding the edges of the plate can be done with a file if your arms are up to it. A belt sander, grinder or mill can be used if you have them available.
Rounding the edges of the plate can be done with a file if your arms are up to it. A belt sander, grinder or mill can be used if you have them available.
