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Brilliant! I love it! What did you use in the middle of the door (besides the window)?
See my post "Chip's 42 in Minnesota" for a more detailed description. But briefly it is a stainless steel inner panel with "L" brackets attached with stainless pop rivets, inside the door is 3/4 inches of FB board. The glass door is glued to the outer panel with 600F degree silicone.
The outer panel is aluminum, SS for the inside and Al for the outside to try and combine weight and heat transfer benefits of each.
Total weight came in at 6.5 pounds
The SS inner panel does not physically touch the outer Al skin. Only transfer points are supports for handles, and "L" brackets that rivet the two panels together.
I hope this helps.
Chip
Last edited by mrchipster; 09-09-2012, 08:11 PM.
Reason: Fixed a couple of typos
I think the perfect glass for a project like this would be ceramic glass, like what is used in a wood stove, like Neoceram or Robax. It is good to 1300F continuous temps.
I looked around and found that it is not too expensive for small pieces. This place gives online quotes and a 6 x 8 inch piece is only $43. More than a buck, for sure - but not an insane amount
I think this type ceramic glass is commonly available at glass shops, which could cut it to the shape you wanted for your project. Certainly easier than sourcing an oven door!
I think this type ceramic glass is commonly available at glass shops, which could cut it to the shape you wanted for your project. Certainly easier than sourcing an oven door!
Thanks, I will give this door a go and see how it works. I will probably eventually graduate to a more sophisticated door but I wanted to give this a try. I hope it survives the winter, as I like to bake bread then. the door is structurally strong so I am sure if I decide to put in a piece of ceramic glass at some point I could adapt it.
Another door Im going to have to make, Ill have more doors than oven tools.....
He who dies with the most tools wins...Or something like that
How's this door been working so far? I'm considering making a similar one with a round insulated plug that would twist lock in the window hole to maximize heat retention.
How's this door been working so far? I'm considering making a similar one with a round insulated plug that would twist lock in the window hole to maximize heat retention.
~Aaron
It has been working out great, It does steam up at first because of the heat contrast - condensation but once it warms up - couple of minutes it is clear again, Not losing much heat as far as I can tell. I use the insulated door when I do not need to look in and the window door when in final stages of baking.
Just an update, the porthole window door is still going strong after almost a year of use. The window has servived several high to very low temperature changes when baking bread when it has been cold and no problems so far.
I did see an almost rectangular and a large oval cooking pan at the store a few weeks back and they might give a larger viewing area but my small window seems to be doing fine.
The condensation still appears at the beginning of using the door due to the high heat differential but once the temp equalizes the inside steam disappears.
I picked up a sprayer with a brass wand and tip that attaches to the garden hose. I will be removing the thermometer from the door and replacing it with some type of hole that can be plugged. Through the hole I will spray a fine mist into the oven for baking bread.
I picked up a sprayer with a brass wand and tip that attaches to the garden hose. I will be removing the thermometer from the door and replacing it with some type of hole that can be plugged. Through the hole I will spray a fine mist into the oven for baking bread.
I will post results on next bread baking cycle.
Great Chip....believe it or not, I was planning on something similar with my door. Interested to see if its worth the effort.
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