Dave wrote:
>
> I stopped mucking around with the spray bottle, though. One thing I
> noticed was that no matter what I did, once the water was in the bottom I
> couldn't get the oven to go over 450 F. The reason, I believe, is that
the
> constant influx of new steam at 212 F was forcing the hotter air and steam
> out the top of the oven and at about 450 F the rate at which new steam was
> being produced was about equal to the maximum output of the elements in the
> oven.
>
> Now, to my mind, this is enough steam and I would wager that more steam is
> lost opening the oven door than will be generated by the subsequent
> spraying.
Dave, I was already coming to the same conclusion - I've baked several
batches recently without spritzing and damned if I can tell the difference.
John