New to having an oven in the camper. Our new Vibe 285BHS - came with an almost full size (15") oven. Tried to make cinnamon roles - total fail - burned on bottom, raw on top. Made cookies the next night, wen with a much lower temp and top shelf - a little better. Is there a trick to getting heat more evenly distributed? What are some doing to help with this. Keep in mind, I'm coming from a pop up, and used a dutch oven on every trip for these items. I really like the ease of the oven, but not so much the final product. Any advice.

Pizza stone!Unglazed floor tile.This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.

donn0128 wrote:Pizza stone!Unglazed floor tile.This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.X2! you can also use a flat cookie sheet. place on the bottom of the oven. you'll be pleased with the results.

rk911 wrote:donn0128 wrote:Pizza stone!Unglazed floor tile.This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.X2! you can also use a flat insulated cookie sheet. place on the bottom of the oven. you'll be pleased with the results.

My wife has become quite the expert in using our travel trailer oven. Yes, a lot of things initially get burned, but trial and error finally provided a way. First, she sets the temperature about 25 degrees lower on the knob than what the item actually calls for. You can't depend upon the numbers on the knob. You need to get an oven thermometer and calibrate the dial yourself for the basics: 275, 300, 325, 350, 400, 450, and 500.Next, she uses the shelf highest to the top.And last, she constantly turns the pan inside the oven. About about 5 minutes she turns the pan again. It takes constant vigilance, but she's done some remarkable baking. We do not use a pizza stone. I don't think the oven is big enough to add anything like that and still have room for a pan of any depth.Lower temperature setting than what's on the knob is the key. The knobs are universal and just a marking for reference. They never match the actual temperature of the oven. That's why an oven thermometer is essential when first getting familiar with a new oven.

donn0128 wrote:Pizza stone!Unglazed floor tile.This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.That makes sense - do you leave it in there while traveling?

Oven Help!!!??? | Good Sam Community

donn0128
Explorer II
Aug 15, 2017
Pizza stone!
Unglazed floor tile.
This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.
rk911
Explorer
Aug 15, 2017
donn0128 wrote:
Pizza stone!
Unglazed floor tile.
This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.

X2! you can also use a flat cookie sheet. place on the bottom of the oven. you'll be pleased with the results.
rk911
Explorer
Aug 15, 2017
rk911 wrote:
donn0128 wrote:
Pizza stone!
Unglazed floor tile.
This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.

X2! you can also use a flat insulated cookie sheet. place on the bottom of the oven. you'll be pleased with the results.
DutchmenSport
Explorer
Aug 15, 2017
My wife has become quite the expert in using our travel trailer oven. Yes, a lot of things initially get burned, but trial and error finally provided a way.

First, she sets the temperature about 25 degrees lower on the knob than what the item actually calls for. You can't depend upon the numbers on the knob. You need to get an oven thermometer and calibrate the dial yourself for the basics: 275, 300, 325, 350, 400, 450, and 500.

Next, she uses the shelf highest to the top.

And last, she constantly turns the pan inside the oven. About about 5 minutes she turns the pan again. It takes constant vigilance, but she's done some remarkable baking. We do not use a pizza stone. I don't think the oven is big enough to add anything like that and still have room for a pan of any depth.

Lower temperature setting than what's on the knob is the key. The knobs are universal and just a marking for reference. They never match the actual temperature of the oven. That's why an oven thermometer is essential when first getting familiar with a new oven.
Grateful_Camper
Explorer
Aug 15, 2017
donn0128 wrote:
Pizza stone!
Unglazed floor tile.
This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.

That makes sense - do you leave it in there while traveling?
2oldman
Explorer II
Aug 15, 2017
For cinnamon rolls I'd be sure to preheat, completely. For anything, PREHEAT.
darsben1
Explorer
Aug 16, 2017
Grateful Camper wrote:
donn0128 wrote:
Pizza stone!
Unglazed floor tile.
This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.

That makes sense - do you leave it in there while traveling?

Yes I do
rk911
Explorer
Aug 16, 2017
Grateful Camper wrote:
donn0128 wrote:
Pizza stone!
Unglazed floor tile.
This is asked almost weekly. A pizza stone or unglazed floor tile placed near the bottom cures all cooking problems.

That makes sense - do you leave it in there while traveling?

yes. we used an insulated cookie sheet and just left it in the oven 24/7.
wnjj
Explorer II
Aug 16, 2017
An air bake cookie sheet cuts down the direct heat on the bottom. While we haven't made cinnamon rolls, it does pizza really well.
Halmfamily
Explorer
Aug 16, 2017
We have a 1/2" thick pizza stone.

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