Oven Help!!!???

For cinnamon rolls I'd be sure to preheat, completely. For anything, PREHEAT.

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?

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.

X2! you can also use a flat cookie sheet. place on the bottom of the oven. you'll be pleased with the results.

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.