Forum Discussion
AJB
May 12, 2014Explorer
DW and I bought one in July '13. The reason we bought it was because our RV did not have an oven and we had a hard time getting used to the convection/micro. The first thing we baked was a pan of brownies (I was going into withdrawal)and they came out very good. We have done cakes, cookies, biscuits and a meatloaf or two.
Do they maintain a consistent temp.? No, but neither do regular ovens. When the oven gets too hot for what we are cooking we just open the door a little and let it cool down some.
I concur with Broken Oak on the wind comment.
When baking it helps if you rotate the pan as there does seem to be "hot spots" within the oven. It helps prevent the items on the outside edges from burning.
We have thought about getting a pizza stone for the bottom shelf to maybe help prevent the "hot spots"
By the way, we always cook on the top shelf for better results.
If you have a hard time getting the oven hot we usually found the the propane tank was getting low and there was reduced pressure in the tank. Overall we are happy with the camp chef. the one we bought also has the two burners on top.
Do they maintain a consistent temp.? No, but neither do regular ovens. When the oven gets too hot for what we are cooking we just open the door a little and let it cool down some.
I concur with Broken Oak on the wind comment.
When baking it helps if you rotate the pan as there does seem to be "hot spots" within the oven. It helps prevent the items on the outside edges from burning.
We have thought about getting a pizza stone for the bottom shelf to maybe help prevent the "hot spots"
By the way, we always cook on the top shelf for better results.
If you have a hard time getting the oven hot we usually found the the propane tank was getting low and there was reduced pressure in the tank. Overall we are happy with the camp chef. the one we bought also has the two burners on top.
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