For Those Of You....
That complain or are concerned about your RV's gas oven I really do not understand. This morning I took out the trusty can of cinnamon rolls from the refer, opened it, placed them on a cookie sheet a...
Forum Discussion
We have an oven and I would not buy an RV without one! We often dry camp, so no convection oven for us, and we are always baking something. Or I am cooking a big breakfast of seasoned potatoes, pancakes, omlets and bacon. Broiled bacon in the morning, mmmm!!!
One thing I have noticed in my oven adventures, is there are 2 different oven burner designs.
1. Has the burner 1.5-2 inches below the metal seperating the oven portion from the burner portion. The burner has a difuser that looks like "wings" on either side that the flame hits. This difuser creates an air gap between the flame and the metal separater.
2. Does NOT have a difuser, the burner is directly attached to the metal plate seperating the oven, and the flames directly contact the seperating plate.
I have a type 1 oven, and rarely burn stuff, I do reduce temp by abot 25 degrees what is called for. My inlaws have a type 2, and it is hard NOT to burn stuff! I originally did not know about this difference until one trip I put a pizza in ours and one in their ovens. Same temp, same time. Ours was perfect, theirs was burnt on the bottom with cheese not melted on top!.
Type 1 ovens can be used witout a stone easily, type 2 pretty much require a stone or tile. This I think partially accounts for people's different results
One thing I have noticed in my oven adventures, is there are 2 different oven burner designs.
1. Has the burner 1.5-2 inches below the metal seperating the oven portion from the burner portion. The burner has a difuser that looks like "wings" on either side that the flame hits. This difuser creates an air gap between the flame and the metal separater.
2. Does NOT have a difuser, the burner is directly attached to the metal plate seperating the oven, and the flames directly contact the seperating plate.
I have a type 1 oven, and rarely burn stuff, I do reduce temp by abot 25 degrees what is called for. My inlaws have a type 2, and it is hard NOT to burn stuff! I originally did not know about this difference until one trip I put a pizza in ours and one in their ovens. Same temp, same time. Ours was perfect, theirs was burnt on the bottom with cheese not melted on top!.
Type 1 ovens can be used witout a stone easily, type 2 pretty much require a stone or tile. This I think partially accounts for people's different results
