OK, all, need some cooking advice. My old Komfort did not have an oven, so I've never played with one before, let alone =any= gas oven. Biggest issue is how in hell do you get stuff to brown ON TOP?! Bottoms can get nice and brown (or black) but the tops don't even looked cooked. Baked some biscuits and the bottoms were perfect and the only way we could get the tops brown was to put them on a camp toaster! Had the rack in the highest position. Anyone? TIA...Lyle

We use our oven for storage and our toaster oven for cooking.

We don't use ours much, but it's there for storage or when we don't have electricity. I would highly recommend the Breville countertop toaster/oven. We also have one in the house and for the two of us it serves almost all of our oven needs.

The height of our oven is so narrow we can't hardly fit anything in there. Browning bread in such a narrow space is completely uneven.

First, you need to some how celebrate the actual temperature inside the oven with what the dial is actually pointed on. Dial may say 350 degrees, but the true inside temperature may be 400. So.Step 1: Do not depend on the dial numbers as being accurate. Use an oven thermometer and set the oven on different temperatures and mark or remember where on the dial those temperatures are.Step 2: Use a lower temperature than what the "package" calls for. We bake about 25 degrees lower than the listed recommended temperature on the package. It bakes slower, but it doesn't burn the bottom.Step 3: RV ovens are notorious for uneven heat. But my wife has 100% mastered ours and has baked some marvelous things... including cinnamon rolls and breakfast biscuits. The secret is to rotate the item inside the oven. If the biscuits call for 350 for 12 minutes, then at 6 minutes, turn the item 180 degrees and things will come out great.Step 4: (which we do not do)... get a Pizza Stone and lay it on the bottom shelf. This distributes the heat more uniformly inside the oven. Or skip the stone and just do step 1, 2, 3 above.We had Cinnamon Rolls just last Sunday ... UMMMM perfectly fixed! It can be done.

DutchmenSport wrote:First, you need to some how celebrate the actual temperature inside the oven with what the dial is actually pointed on. Dial may say 350 degrees, but the true inside temperature may be 400. So.Step 1: Do not depend on the dial numbers as being accurate. Use an oven thermometer and set the oven on different temperatures and mark or remember where on the dial those temperatures are.Step 2: Use a lower temperature than what the "package" calls for. We bake about 25 degrees lower than the listed recommended temperature on the package. It bakes slower, but it doesn't burn the bottom.Step 3: RV ovens are notorious for uneven heat. But my wife has 100% mastered ours and has baked some marvelous things... including cinnamon rolls and breakfast biscuits. The secret is to rotate the item inside the oven. If the biscuits call for 350 for 12 minutes, then at 6 minutes, turn the item 180 degrees and things will come out great.Step 4: (which we do not do)... get a Pizza Stone and lay it on the bottom shelf. This distributes the heat more uniformly inside the oven. Or skip the stone and just do step 1, 2, 3 above.We had Cinnamon Rolls just last Sunday ... UMMMM perfectly fixed! It can be done.We were dry camping and I hadn't yet calibrated the oven. I know it's something I need to do. I'll remember to bake at a lower temp, too. Heat seemed to be fairly even across the bottom, as all were equally browned (or blackened), so turning really wouldn't have helped. With biscuits, at least you can =flip= them; not so easy with crescent rolls. :BLyle

RV Ovens | Good Sam Community

35 Replies

allen8106
Explorer
Aug 12, 2019
Ours pretty much operates just like the one in the house. Just un-cover the food to brown the top.
laknox
Nomad
Aug 12, 2019
smarty wrote:
To brown the top place the pan under the oven burner. Our oven has equal space above and below the burner

Hmmmm...

Lyle
smarty
Explorer II
Aug 12, 2019
To brown the top place the pan under the oven burner. Our oven has equal space above and below the burner
laknox
Nomad
Aug 12, 2019
larry barnhart wrote:
we use our oven the same as we do in our home.

chevman

What I thought, too, but my oven at home browns the =tops= of things, not just the bottoms...

Lyle
larry_barnhart
Explorer
Aug 11, 2019
we use our oven the same as we do in our home.

chevman
ppine
Explorer II
Aug 11, 2019
I never cook with charcoal. It runs out and is bulky to carry around. I use wood. No counting and formulas.
rjsurfer
Explorer
Aug 11, 2019
Super_Dave wrote:
rjsurfer wrote:
Seneca 35GS wrote:
I had a 17" RV oven in our MH and used both a pizza stone and a 'air bake' cookie sheet with fair results.
My friend purchased a new "Grand Design" 5th wheel with a 22" Furrion oven. The Furrion had a piezo igniter and a oven light, plus it was 4" taller. Last year I removed my old oven and installed a new Furrion. It is truly a great oven, no leaks and lights without getting on the floor. I lost 4" of pan storage space but the new oven cooks just like my oven at home.

Love our Furion oven, especially the glass door. We hang an analog temp gauge from the wire rack and can see the exact inside temperature.

It has a nice inside light and oven piezo starter.

Ron W.

Ron, does your Furrion have the fan in it? I hate that SOB when I'm trying to start the oven but assume it helps even heat during baking. I wish it could come on when the oven reaches set temperature instead of during pilot light.

No fan in my oven.

I could see how one would effect pilot light.

Ron W.
laknox
Nomad
Aug 11, 2019
ppine wrote:
I like a Dutch Oven on the fire for baking. The shallow "bread ovens" are best. Use more coals on top than on the bottom for browning. On my 65th birthday I baked a pineapple right side up cake 25 miles from the nearest road.

Correct. 3-4 briquettes underneath and a dozen, or so, on top...depending. This from a friend who's a competitive dutch oven cook.

Lyle
Super_Dave
Explorer
Aug 11, 2019
rjsurfer wrote:
Seneca 35GS wrote:
I had a 17" RV oven in our MH and used both a pizza stone and a 'air bake' cookie sheet with fair results.
My friend purchased a new "Grand Design" 5th wheel with a 22" Furrion oven. The Furrion had a piezo igniter and a oven light, plus it was 4" taller. Last year I removed my old oven and installed a new Furrion. It is truly a great oven, no leaks and lights without getting on the floor. I lost 4" of pan storage space but the new oven cooks just like my oven at home.

Love our Furion oven, especially the glass door. We hang an analog temp gauge from the wire rack and can see the exact inside temperature.

It has a nice inside light and oven piezo starter.

Ron W.

Ron, does your Furrion have the fan in it? I hate that SOB when I'm trying to start the oven but assume it helps even heat during baking. I wish it could come on when the oven reaches set temperature instead of during pilot light.
ppine
Explorer II
Aug 09, 2019
I like a Dutch Oven on the fire for baking. The shallow "bread ovens" are best. Use more coals on top than on the bottom for browning. On my 65th birthday I baked a pineapple right side up cake 25 miles from the nearest road.

Forum Discussion

RV Ovens

35 Replies

About Fifth Wheel Group

Related Content

Installing an oven into a former rental rv

Oven ignitor

Oven will not ignite

Propane smell inside oven

East Glacier RV Parks