For Those Of You....

Haven't used the oven in our new tt yet but plan to this season. What size airbake pan would fit in a standard rv oven?

All true, true, true. At least, for us.

When we were first looking, all we heard was: "you won't ever use your oven" or "you will only use your oven to store bread or extra pots and pans."

We use our oven all the time. The stone definitely helps make baking more consistent, but it is silly to think that everyone camps/RVs the same and will never/rarely use the stove.

We use ours with no problem. Now those cinnamon rolls are working on my imagination.

down home wrote:
We do use the oven but not that often. It is a real pain to get down and light it. That one thing keeps us from using it more.

down home, I have shown this often but you may not have seen it. This makes lighting the oven a snap. Glued a votive candle to a weenie roaster.

Well, I have never used the oven in my RV/TT and never will. I bought a superwave oven which we use at home alot and love it AND it fits perfectly on the counter next to the Keurig machine or 4 cup brewer depending on my mood or guests. my next purchase will be the induction stove as I want my appliances to be a s new as possible since I'm riddled with OCD's. great thing though is the DW agrees.... Try the new wave or superwave oven as they cooked our T-day turkey of 16 lbs in 1.5 hours.... was damn good. and our 4 lb prime rib in 2 hours.on apetite!

We do use the oven but not that often. It is a real pain to get down and light it. That one thing keeps us from using it more.
When we do she has a big pan that she puts on the lowest rack to help with dispersing the heat and keep from burning the food on the bottom.
There is probably more refined ovens out there with push button ignition but there have been too many thing to get everything addressed or changed or researched.

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

Although we don't use our oven "a lot", when we do we've never had any problems with uneven heat. Now, my Keystone TT oven was very difficult to light the pilot light. It took 2 of us to do it. But my Outback oven is not near as deep as the Springdale, and one person can light the pilot without any difficulty now. It also heats pretty even, no complaints, and we've fixed several items in it. As I recall, the last thing fixed in the oven was cinnamon rolls, the big fat ones, on Christmas Morning when we were at Falling Waters State Park in Florida!

SWMO wrote:

mockturtle wrote:
No need for a tile or pizza stone if you use AirBake pans.

While that is true, they aren't that common in casserole size with lids.

With a tile that covers the bottom of the oven between the vents you can use whatever you like.

Or you can set the casserole on an AirBake cookie sheet.

Been using our oven everyday of the week for the past 7 yrs.
12" clay tile and a good oven thermometer made it even better