Camper Oven Tips

Second the stone...and I use a big old cast iron pan in there too. Actually leav both the stone and pan in most times and utilize whichever pan works for what's being cooked(not that we use the oven that often)

*Unglazed 12" terra cotta tile is what we use..pizza stones too expensive
*Oven thermometer....oven knob can be way off
*Broil setting just keeps gas flame on vs regulating via temperature. I have slipped some items under the gas flame to broil them but you have to watch closely cause items will be reaaaaally close to flame
*Pre-heat oven.......
*You will need different sheet pans/cookie sheets.......small ones

We did a 15lb turkey at Thanksgiving......course all our oven side dishes had to wait.

Invest in a very good oven thermometer and forget the dial settings. Think a little lower heat and a little longer cooking. Turning frequently helps even out the rough spots. Also, roasting becomes brazing, and a great cast iron dutch oven without legs is the key.

They put off lots and lots of heat, so don't get rid of that oven. We seldom use our indoor oven unless we are camping in the early spring or late fall - it just gets too hot inside.

If you do decide to use it then Yes, put a pizza stone or unglazed terra cotta tile on the bottom rack and cook pretty much as you would at home, but keep an eye on it.

I do the same. Put it on the solid metal rack just above the burner. An unglazed terra cotta tile will work also. Get an oven thermometer so you really know what the temp is.

My DW puts a pizza stone on the bottom rack to keep the bottom of whatever she is baking from burning.