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 use our oven a lot when we camp and so far do not have a tile for it.
What I noticed is the burner will burn high until the oven gets to temp and then drops down low to maintain it. Since the oven is small and doesn't hold heat well, when you open the door to put food in, the temp drops and the burner goes back up trying to get the oven back up to temp. It is this high burn that you want to avoid.
I pre heat the oven higher than needed and turn it down when I put the food in. This way the oven may cool from the 450 degrees it was set to but less chance it will go lower than the 350 degrees I needed. The burner stays down and the food doesn't burn. Even if it is a bit high when the food goes in, it will cool quickly and stands much less of a chance burning the food than the burner on high will.
Checking food by opening the door a bit for a short time wont let out a lot of heat. Recipes that require turning or basting means the door will be fully opened and the burner will crank up. Take the food out and close the door so the oven reheats while you do what is needed. That way it is exposed to as little of the full burn as possible.
We cook everything from pizza, rolls, bread, ribs, roast, etc. and don't have a problem.
What I noticed is the burner will burn high until the oven gets to temp and then drops down low to maintain it. Since the oven is small and doesn't hold heat well, when you open the door to put food in, the temp drops and the burner goes back up trying to get the oven back up to temp. It is this high burn that you want to avoid.
I pre heat the oven higher than needed and turn it down when I put the food in. This way the oven may cool from the 450 degrees it was set to but less chance it will go lower than the 350 degrees I needed. The burner stays down and the food doesn't burn. Even if it is a bit high when the food goes in, it will cool quickly and stands much less of a chance burning the food than the burner on high will.
Checking food by opening the door a bit for a short time wont let out a lot of heat. Recipes that require turning or basting means the door will be fully opened and the burner will crank up. Take the food out and close the door so the oven reheats while you do what is needed. That way it is exposed to as little of the full burn as possible.
We cook everything from pizza, rolls, bread, ribs, roast, etc. and don't have a problem.
