I have made a New Year's resolution to learn to use the oven in our 5'er. I have used an RV oven once and my biscuits burned on the bottom. My toaster oven gets used a lot but I would like to free up that counter space.There seem to be a few different solutions:1. Stoneware or tiles over the burner to dissipate the heat. I worry about this because people have reported the stoneware breaking.2. Using an airbake pan. I'm not sure if this is supposed to be placed over the burner like the stoneware.3. Putting foil on the bottom rack, setting that right above the burner and then using the top rack for baking. I only have one rack so this won't work.I would like to know how everyone else successfully bakes in their oven and how to broil items. We love cheese bread and garlic bread so this is a must.

Simple! Lower temperature! If the item calls for 350 degrees, we bake it at 320-325. Bottom does not burn, and bakes even. We never push the temperature to the recommended cooking temperature as the oven appears to run hotter. We've never calibrated the oven, but 25-30 degrees lower than the setting on the knob works very will. We've experimented with a lot of biscuits. Once we got them to cook even, we started doing the same with cakes, pastries, everything, and this seems to be the solution. No stone ware, no gimmicks, no hot spots, no uneven cooking. Works for us.

I've been using a $1.98 Home Depot floor tile for years now.......never has broken.......even if it someday does break, at $1.98 I'm only going to loose a couple of nights sleep over it:BSeriously, it works......cakes, cookies and biscuits come out GBD.....(Golden Delicious Brown)

It does not matter if the tile or pizza stone breaks. Just push the pieces together and you get the same results of heat distribution. My tile has been broken for years and no burnt bottoms.

We use an airbake cookie sheet. Everything we bake sits right on top of it. Been using this method for many years - perfect results every time.

We have a pizza stone. And yes, it cracked, but it we still use it. It does the job of dissipating the direct heat. One thing I like to do with biscuits is turn them over 1/2 way through baking. Then they get nice an brown on both sides. They taste perfect with sausage gravy that way.

RV Oven | Good Sam Community

NYCgrrl
Explorer
Apr 10, 2016
In the size TT I prefer I haven't seen an oven worth the space. My requirements are that a 13 lb turkey fits within.

As such I'm having a convection nuker and induction burner installed instead.

Just a something to think about in an outside the box moment:).
wbwood
Explorer
Apr 10, 2016
Years ago, my wife tried using the RV oven in the TT. Couldn't get the hang of it and lost interest. This past easter, she gave it another go with a ham and some rolls. Took the recommendation of a pizza stone and it worked great. I think it gave her more courage to use it more in the future.
Crazy_Ray
Explorer
Apr 07, 2016
K Charles wrote:
and use the right color pan for what you are cooking.

What does the right color pan have to do with it???
sonora
Explorer
Apr 06, 2016
pigman1 wrote:
amandasgramma wrote:
Lol...I have to use ALL the above suggestions. I turn the temp 25 deg below what recipe calls for, I have a pizza stone (broken) on the burner shelf, AND I use a cookie sheet below the dish. Finally can bake without burning.

Now can anyone tell me why they don't have this age old problem fixed (no microwave/convection is not the answer) and why don't the build them with the electronic starter like the burners??? Come on, they can put a man on the moon........
I put in a BBQ electronic lighter for the oven and top burners instead of the mechanical spark generator furnished. No more kneeling, matches or "Where's the propane lighter?" DW loves it.

I think most of the burning issues (no pun intended) are due to oven calibration issues. Turn it down or use an oven thermometer.

X2 on installing a BBQ Electronic Spark Generator. I installed one in my Attwood that never had any and could not be happier. It is a cheap and easy modification to do. There is a thread on doing this in the Mods forums section.
Foy_R__Smith
Explorer
Mar 28, 2016
I bought an air bake cookie sheet and put it in the bottom of the oven. I was told by other RV campers that this is what they did! It works almost as good as the oven at home! Preheat your oven and we use it a lot, now! Buy you a cheap timer to time your baking! I bake cakes, biscuits etc. all the time, now! We learned the hard way, to!
catkins
Explorer II
Mar 26, 2016
I use a Pizza stone on top of the burner diffuser so it sits below the wire pan rack. I also use a small thermometer in there for temp - my over in UNDER temp and takes a looooong time to heat up. Pizza stone has never let me down - baked biscuits and such come out great! Good luck
Oldtymeflyr
Explorer
Mar 01, 2016
pasusan wrote:
We use an airbake cookie sheet. Everything we bake sits right on top of it. Been using this method for many years - perfect results every time.

Our experience as well.
davosfam
Explorer
Feb 29, 2016
Jim Shoe - I have a middle of the road toaster oven that works fine for what we do but I want some counter real estate back. I already have an ice maker taking up a lot of space and I'm not willing to give it up. If I can learn to use the RV oven, then the toaster oven can go away. ;)
Jim_Shoe
Explorer
Feb 26, 2016
I purchased a Cuisinart that runs on electric. Not a problem as I stay in FHU parks. It has settings for bake, broil, warm, toast and bagel. I use the oven to store the Cuisinart when I'm moving.
This, after trying to bake a frozen pizza that came out with the bottom burned black down the center and still frozen away from the flame. The one I have is the "Custom Classic Toaster Oven Broiler". Life's too short to eat lousy food.
Happy_Prospecto
Explorer
Feb 26, 2016
Just remember the old propane fired trailer oven saying:

If it's burning it's cooking and when it's black it's done.