Baking muffins in rv oven for the first time...gasp!

One hint to find out a lot about your RV oven (I use mine all the time) is to take a flat sheet pan and cover with one layer of white bread slices put in the oven at 350. Put in an oven thermometer (this is essential in an RV oven)

Leave the bread for a few minutes until it starts to brown. Take it out and you will have a great Heat Map of your little oven and will know the hot side/spots.

To keep things from burning on the bottom I just put in a sheet of Aluminum foil bright side down on the solid metal divider shelf. this works every bit as well as the more expensive solutions and helps keep the oven clean too.

Before you spend the money for the stone try using two pans. We have been doing this for years. Just put one pan inside the other and put it in the oven. Ours come out perfect.

matt7591 wrote:
The RV requires practice. You will need to monitor the muffins. You will need to presume that the first attempt will not be good. The size of the oven matters. A smaller one will be more unwieldy but if it's a bigger one in a larger RV it will be closer to a home unit. I like to have a thermometer in the oven as the temp scale is not precise.

For muffins, make sure it's on the rack as it will burn on the surface of the oven over the flame. If the recipe calls for 25 minutes, check it at 15 and 20.

The result of the muffins will also depend on how good your muffins are when you make 'em at home.

Thank you for the information. My RV oven is small, and as we do the majority of our cooking outdoors, we don't utilize the indoor oven much. However, as we get older and our needs change, I'd like start using it to bake some biscuits or warm up a casserole on occasion. I've been reading about this pizza stone thing on RV.net for years. Think it's time to finally give it a shot!

ksg5000 wrote:

SwanInWA wrote:
This may be a silly question, but -- do you place the stone in the very bottom of the oven under the flame? If not, where?

In my oven there is an indentation at the bottom of the stove which fits my cheapo HD tile which serves as my pizza stone. It's just a heat sink and probably would work anywhere you put it.

I plan to do the HD tile as well, actually. Pizza stones are expensive and I really just want it for a heat diffuser. Appreciate the response -- THANK YOU!

The RV requires practice. You will need to monitor the muffins. You will need to presume that the first attempt will not be good. The size of the oven matters. A smaller one will be more unwieldy but if it's a bigger one in a larger RV it will be closer to a home unit. I like to have a thermometer in the oven as the temp scale is not precise.

For muffins, make sure it's on the rack as it will burn on the surface of the oven over the flame. If the recipe calls for 25 minutes, check it at 15 and 20.

The result of the muffins will also depend on how good your muffins are when you make 'em at home.

SwanInWA wrote:
This may be a silly question, but -- do you place the stone in the very bottom of the oven under the flame? If not, where?

In my oven there is an indentation at the bottom of the stove which fits my cheapo HD tile which serves as my pizza stone. It's just a heat sink and probably would work anywhere you put it.

This may be a silly question, but -- do you place the stone in the very bottom of the oven under the flame? If not, where?

That's what a Cracker Barrel is for...

$1.98 glazed ceramic floor tile from Home depot makes my wife's cookies and biscuits GBD....Golden Brown and Delicious!

I use my round cast iron griddle under store bought pizza. Made difference