chiefward
Covington, GA
Full Member
Joined: 11/20/2006
View Profile
 Offline
|
I read here somewhere that you put some kind of tiles in the oven to help regulate the heat in the center of the oven ( I think. ) Would someone please explain this in detail and what kind of tiles do I need. My over seems to burn my cornbread on the bottom before it gets done in the middle. I'm using the top shelf and a cast iron skillet and I've tired cut down the heat to 400 but it still causes the bottom to get very brown.
2000 Fleetwood Terry, Model 275J EX
2003 Ford F250,V10,6.8L, Super Duty, 4WD, Quad Cab
16K Reese Hitch w/slider
|
toolman1
Cerritos, CA.
Senior Member
Joined: 07/10/2004
View Profile
Offline
|
Try here.
See ya out there!!
Hooliville member #128
Gary & Lynne.
'04 Dolphin 5320 WH-22
370W. Solar.
22' Mighty Mover Trailer,
60W. Solar.
Sand Sprite 4. 2.3L EFI sand buggy
'04 Polaris Predator
'84 Jeep CJ.
Golden Lab "Annie" for both of us 
|
narcodog
Georgia
Senior Member
Joined: 04/02/2006
View Profile
Offline
|
We use one of the air foil baking sheets they are lighter and do not crack.
|
JFG
TN
Senior Member
Joined: 07/01/2007
View Profile
Offline
|
Some people use "pizza" stones in there ovens for baking (cookware stores). The ceramic insert shown in the link above is actually too big. I worked for the company that makes RV ovens for 30+ yrs. The stone should not cover the entire area... no more 60-75% of the area should be covered. Air needs to circulate thru the holes in the oven bottom in order to assure good combustion and baking results.
Fred
|
Gezzer
Where ever the road takes us
Senior Member
Joined: 05/09/2006
View Profile
Offline
|
Buy a glazed or unglazed ceramic tile from Lowes or Home Depot, it should cost you less than $2.00. My tile was about 6 x 6. Measure your oven first as you do need to have it smaller than your oven. As stated earlier, heated air has to be able to move to the upper portions of the oven.
I laid the tile on top of the bottom rack, preheated the oven and set my pan on the tile.
You can use an air pan, foil, pizza stone or the tile. I just used the tile as it was cheap, and I didn't have to pizza stone or the air pan. I left it in the oven all the time.
Good luck, safe travels
Judy
|
|
|
bamcote
Freedom NH to Crossville TN
Senior Member
Joined: 03/27/2007
View Profile
Offline
|
I was told by a small grocery store owner that did their own pies that you put the baked item on the lowest shelf in the oven for less browning. I've tried a pizza stone and didn't seem to help, even with my pizza. The air-bake sheets actually take longer for browning, as I have tried cookies in the oven that calls for 15-17 minutes and they still don't brown after 20 minutes??? Try lowering the shelf first.
DH, DW and 2 chats-Butt and Mocha the Siamese sisters
Molly the Maine Coon kitten
Mina the rescue mutt
2008 Fleetwood Bounder 36Z
|
96Bounder30E
Birthplace of the Boysenberry, Orange County, CA
Senior Member
Joined: 11/21/2002
View Profile
|
JFG wrote:The ceramic insert shown in the link above is actually too big. I worked for the company that makes RV ovens for 30+ yrs. The stone should not cover the entire area... no more 60-75% of the area should be covered. Air needs to circulate thru the holes in the oven bottom in order to assure good combustion and baking results.
The ceramic tile in the link that you are refering to is a picture of the tile in my oven.....it's interesting you mention "baking results"..........we camped recently with friends that had just purchased a "pizza stone" that was smaller than our tile in comparison to the size of the oven........she tried baking some cookie dough she made at home and ended up burning the bottoms.....she tried two batches with the same results......
My wife offered our oven and needless to say......the cookies came out perfect!......our oven does take a bit longer to heat up and cook than it probably should have but the results are worth it!
My tile may be too big .....but my wifes, bisquits, corn bread, cookies and cakes turn out just fine!
YA know.......if the company that makes these RV ovens, engineered them right in the first place.....people wouldn't have to cobble up their own creations to keep from burning food they try to BAKE in them!
* This post was
edited 04/12/08 03:17pm by 96Bounder30E *
|
DrMaserati
Salem, OR
Full Member
Joined: 10/02/2004
View Profile
Offline
|
96Bounder30E wrote:YA know.......if the company that makes these RV ovens engineered them right in the first place.....people wouldn't have to cobble up their own creations to keep from burning food they try to bake in them!
Amen to that. RV ovens seem to be kind of an afterthought, mostly for show. Some work fine, some don't. Most never get used.
Here is some great information on baking stones and tiles for ovens. About half way down the page is where it gets into using "unglazed quarry tile" from the home store. Keep in mind these people are baking bread directly on the tile, and they address the lead issue.
http://www.sourdoughhome.com/bakingstones.html
* This post was
edited 04/12/08 03:28pm by DrMaserati *
IH Truck collector
Lifelong RVer
"If you don't have time to do it right, what makes you think you have time to do it twice?"
|
Wayne Dohnal
Banks, OR.
Senior Member
Joined: 03/09/2003
View Profile
Offline
|
Quote:I've tried a pizza stone and didn't seem to help, even with my pizza. Dang, and I was going to suggest a pizza stone. We thought it worked well for us.
2009 Fleetwood Icon 24A
LinkPro battery monitor
EU2000i generator
|
Dick A
Spokane
Moderator
Joined: 12/15/2002
View Profile
Offline
|
96Bounder30E wrote:YA know.......if the company that makes these RV ovens, engineered them right in the first place.....people wouldn't have to cobble up their own creations to keep from burning food they try to BAKE in them!
Eric, that's just not the way things work in the engineering world today.  They only seem to be able to add some kind of confusing electronic circuit, or other type of wizmo-gizmo - and not fix an underlying problem. Oh, and then try to tell us it's a better value!
|
|
|
