antione | June 6, 2013 | 11 comments
Everything I try to bake in the oven gets too brown on the bottom. Anyone have a tip on how to prevent that?
Baking in an RV Propane Oven was posted on June 6, 2013 at 5:50 pm in Happy Rving!
It was last modified on June 6, 2013 at 5:50 pm.
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Travis on June 7, 2013 at 2:22 am.
I’m sure others will have tips but do you have an oven thermometer? Sometimes the temp inside the oven is much different than what you have it set to. It sounds like yours is running hot.
art on June 7, 2013 at 6:38 am.
Mine has always operated perfectly, but I’ve seen other posts advising to put an unglazed floor tile on the floor of the oven for more even heat distribution. You can get them really cheap at Lowes, Home Depot, etc. Happy baking!
zane on June 7, 2013 at 3:17 pm.
The last two tips should cure your problem.
If you can’t get an unglazed tile right away,try a piece of tin foil.
Meda on June 7, 2013 at 11:07 pm.
…or another cookie sheet on the lower shelf, if there is one, to distribute heat and prevent the black-bottoms.
Dalton Lyttle on June 8, 2013 at 1:45 am.
We used the tile from Lowes and it broke after a short time but did help. I finally went on line and got a Pizza stone that a lot of people had recommended and it works pretty good. Thing is these aren’t real house ovens so they don’t do as well.
roderick on June 8, 2013 at 12:37 pm.
I used “air bake” cookie sheets and baking pans in my 5th wheel oven. Two layers with air between. Usually can find them at Walmart.
I don’t have oven in this rig. It has microwave/convection oven.
alfonzo on June 8, 2013 at 7:05 pm.
Rather than a Pizza Stone, you should try a few Fire Bricks that you can get at stores that sell wood stoves. I say a few because they vary in size, but are designed for extended periods of high temps. You probably want to cover about 50% of the bottom with them.
Have a good one.
Hayden on June 9, 2013 at 5:03 am.
Thank you very much for these helpful tips. I will defintely give it a go!
Jerald Gewant on June 9, 2013 at 10:35 am.
If you ever run across someone throwing away a soapstone that is large enough you will have the golden fleese for your oven. Happy Trails.
epifania on June 9, 2013 at 6:52 pm.
So we found a square pizza stone for the oven, but soapstone would work better? Does it spread heat more evenly or what?
Jeremiah on June 10, 2013 at 6:44 am.
We had a 1 inch thick soapstone stone pizza/oven slab many years ago and yes it seems to conduct heat very very efficiently and more uniformly than a standard pizza stone slab. The major issue is that soapstone is much more expensive when compared to other pizza/oven stones. Many pizza stones are about 1/2 inch thick so 2 or three of the standard pizza stones may actually preform as good as a 1″ soapstone.
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