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What happened to my lasagna?!?

SirKeats
SirKeats Posts: 159
edited November -0001 in EggHead Forum
So I tried to cook lasagna this weekend on the egg. It didn't work. Here's the deal:[p]Picked up a frozen lasagna (ya ya... i know... but we kind of decided to do this last minute). Package said to cook in oven at 350 for X minutes (can't remember the exact time). I fired up the egg with the plate setter and pizza stone inside and stabilized at 350 dome temp. Put lasagna in egg. Cooked for designated time. When time was up, opened lid to find that while the outside edges of the lasagna were boiling hot... the center was still nearly frozen.[p]I don't understand this. What happened? My dome temp was correct. Shouldn't it have worked in the egg just as it would have in the oven at this temperature?[p]Thanks for the info.
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Comments

  • AZ Traveler
    AZ Traveler Posts: 664
    SirKeats,
    I don't know anything about what happened for sure because I'm a rookie but here is what I think. I think it would work better without the pizza stone for this reason. When you put the frozen block on the stone it cooled it down and therefore it had to start reheating all over again. I think if you put it on the grill without the stoned perhaps it would have worked better. I don't know if this make any sense or not, just thought I would throw it out. Have a nice day. AZ

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  • katman
    katman Posts: 331
    SirKeats,
    Dome temp runs hotter than grid, particularly at the start of a cook.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    SirKeats,[p] Shame on you!! Your Dome was at 350. The Pizza Stone was probably at 320. Should have gone X+ minutes or raised the dome 25-30 degrees.[p]
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  • fishlessman
    fishlessman Posts: 34,806
    SirKeats,
    those things never seem to come in on time even in an oven, use your thermapen. lately ive burnt bent ruined all my temp gages except for the short 2.5 inch teltru. the thing i like about the short teltru is that its innacurate by 10-15 percent, which is more inline with those lower grill temps. keep in mind that the box lies, i dont know what they use for a test oven, but non of the ones i have used will cook a lasagna on time according to the directions
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Photo Egg
    Photo Egg Posts: 12,137
    SirKeats,
    I know you have been at this longer than I have but a couple of guesses.
    Give the Egg longer to stabilize. The temp guage might read 350 but it will take longer for the two stones to come up to temp. The other thing is your cooking level temp is lower than your dome temp. Could be as much as 40 degrees.
    Give it another try. The one other thing I might do is put some kind of spacer between the pizza stone and plate setter as an air buffer. Kind of like Mad Max uses the extra Egg feet under his turkey pan.
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • Darnoc
    Darnoc Posts: 2,661
    SirKeats,
    Might re read the directions again.I picked up ,a frozen pizza and there was a frozen time and one that was defrosted.May have over looked that.
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  • Sandbagger
    Sandbagger Posts: 977
    SirKeats, next time cook it direct on a raised grid. I betcha a cold one, the temp directly above the center of the pizza stone/platesetter and below the center of the pan was less than 300 degrees for the first 15-20 minutes of the cook. If the pan was longer/wider than the stone, then the ends boiled as they recieved the majority of direct heat. The platesetter pushed the heat out toward the edges of the lasagna pan. T [p]
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Sandbagger,[p] Using the Ceramic Feet between the platesetter and the Lasagna pan like Max does with his turkey should somewhat neutralize that. Though I am not sure that is feasible with those disposable aluminum pans.
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  • SirKeats
    SirKeats Posts: 159
    Thanks folks! I'm obviously a bit rusty cuz I for some reason thought the grid temp was generally a few degrees hotter than the dome. The temp diff probably explains most of it along with the stones. I figured the stones would help... sounds like they probably hindered. I'll try again and report back.[p]On a side note... this one came in a plastic pan of some kind. Obviously oven safe... but probably not direct heat safe? Any suggestions for doing it on a raised grid without having melted plastic all over the place?
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  • Photo Egg
    Photo Egg Posts: 12,137
    SirKeats,
    I still think you were on the right track. Plate setter leggs down, stone on top. Place a couple of bricks between the plate setter and stone if you want to raise the cooking height. If you are cooking direct your grid temp could be hotter than dome, but indirect will give the dome a higher reading.
    Take care,
    Darian
    Thank you,
    Darian

    Galveston Texas
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