oven for tempering

T

timfish

Joined
Jun 4, 2022
Messages
75
Hey Yall--I need some help--I have a older toaster oven that just aint getting up to 400+ degrees for tempering.
I know toaster ovens arent ideal, but I just aint got 500$----
Please let me know what ovens i can use heck---Im even thinking bout making one--but dont know how--please share ideas/Knowledge---THANKS!!!!!!!!!!!!
 
First place to start is enough 1" ceramic fiber insulation to put a layer between the outer shell and oven chamber. That'll help immensely
 
Can it get up to 350? 350 is still quite decent for a wide variety of steels.

Also, some oven overshoot their temp, so the temp it's showing isnt necessarily right. If you see a light-faint straw color aftter tempering, that's usually a good sign of a decent temper.
 
just picked up a digital probe thermometer, and it's made using a toaster oven pretty legit. Can't trust the built in readout aka have appropriate expectations re the quality of said readout
 
Before I got my cuisinart exact heat convection toaster type oven I just used my kitchen oven. Cleaned the blades real good before hand to prevent the stink. Used a thermometer and blocks of aluminum as heat mass. Then preheated it until it was stable before putting the blade in.
 
I do most blades in the kitchen oven. I have a probe thermometer to get an accurate reading. I let the oven warm up for about 30 minutes before putting in the blades.

A used convection oven does a great job. Either a full size one or a countertop style. You can find them on local selling sites (Craig's, etc.) as well as at places like thrift stores, flea markets, and Habitat for Humanity stores. I bought an unused in-the-wall style convection oven with digital controls for $50 at a big church yard sale. I can temper a wakizaski in it.
 
Many thanks!!!!!
My oven can bold 350 with no problem,,,I'll stick with that until I find out a another option
 
I have a couple fire bricks from tractor supply in my toster oven, once it gets up to temp it holds the heat to keep from getting big temp swings from the constant cycling on and off.
 
Adding thermal mass helps a lot to stabilize things if you don't mind giving things time to soak and reach equilibrium (as others have mentioned). A pizza stone is pretty good for this if you're using a home oven.
 
You must log in or register to reply here.
Back
Top