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laknox

Arizona

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Posted: 08/06/19 11:45am Link  |  Quote  |  Print  |  Notify Moderator

OK, all, need some cooking advice. My old Komfort did not have an oven, so I've never played with one before, let alone =any= gas oven. Biggest issue is how in hell do you get stuff to brown ON TOP?! Bottoms can get nice and brown (or black) but the tops don't even looked cooked. Baked some biscuits and the bottoms were perfect and the only way we could get the tops brown was to put them on a camp toaster! Had the rack in the highest position. Anyone? TIA...

Lyle


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Dick_B

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Posted: 08/06/19 11:54am Link  |  Quote  |  Print  |  Notify Moderator

We use our oven for storage and our toaster oven for cooking.


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lynndiwagon

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Posted: 08/06/19 12:05pm Link  |  Quote  |  Print  |  Notify Moderator

We don't use ours much, but it's there for storage or when we don't have electricity. I would highly recommend the Breville countertop toaster/oven. We also have one in the house and for the two of us it serves almost all of our oven needs.


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DarkSkySeeker

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Posted: 08/06/19 12:08pm Link  |  Quote  |  Print  |  Notify Moderator

The height of our oven is so narrow we can't hardly fit anything in there. Browning bread in such a narrow space is completely uneven.


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DutchmenSport

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Posted: 08/06/19 12:09pm Link  |  Quote  |  Print  |  Notify Moderator

First, you need to some how celebrate the actual temperature inside the oven with what the dial is actually pointed on. Dial may say 350 degrees, but the true inside temperature may be 400. So.

Step 1: Do not depend on the dial numbers as being accurate. Use an oven thermometer and set the oven on different temperatures and mark or remember where on the dial those temperatures are.

Step 2: Use a lower temperature than what the "package" calls for. We bake about 25 degrees lower than the listed recommended temperature on the package. It bakes slower, but it doesn't burn the bottom.

Step 3: RV ovens are notorious for uneven heat. But my wife has 100% mastered ours and has baked some marvelous things... including cinnamon rolls and breakfast biscuits. The secret is to rotate the item inside the oven. If the biscuits call for 350 for 12 minutes, then at 6 minutes, turn the item 180 degrees and things will come out great.

Step 4: (which we do not do)... get a Pizza Stone and lay it on the bottom shelf. This distributes the heat more uniformly inside the oven. Or skip the stone and just do step 1, 2, 3 above.

We had Cinnamon Rolls just last Sunday ... UMMMM perfectly fixed! It can be done.

laknox

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Posted: 08/06/19 12:16pm Link  |  Quote  |  Print  |  Notify Moderator

DutchmenSport wrote:

First, you need to some how celebrate the actual temperature inside the oven with what the dial is actually pointed on. Dial may say 350 degrees, but the true inside temperature may be 400. So.

Step 1: Do not depend on the dial numbers as being accurate. Use an oven thermometer and set the oven on different temperatures and mark or remember where on the dial those temperatures are.

Step 2: Use a lower temperature than what the "package" calls for. We bake about 25 degrees lower than the listed recommended temperature on the package. It bakes slower, but it doesn't burn the bottom.

Step 3: RV ovens are notorious for uneven heat. But my wife has 100% mastered ours and has baked some marvelous things... including cinnamon rolls and breakfast biscuits. The secret is to rotate the item inside the oven. If the biscuits call for 350 for 12 minutes, then at 6 minutes, turn the item 180 degrees and things will come out great.

Step 4: (which we do not do)... get a Pizza Stone and lay it on the bottom shelf. This distributes the heat more uniformly inside the oven. Or skip the stone and just do step 1, 2, 3 above.

We had Cinnamon Rolls just last Sunday ... UMMMM perfectly fixed! It can be done.


We were dry camping and I hadn't yet calibrated the oven. I know it's something I need to do. I'll remember to bake at a lower temp, too. Heat seemed to be fairly even across the bottom, as all were equally browned (or blackened), so turning really wouldn't have helped. With biscuits, at least you can =flip= them; not so easy with crescent rolls. [emoticon]

Lyle

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Posted: 08/06/19 12:20pm Link  |  Quote  |  Print  |  Notify Moderator

Like most of the campers so far, my wife uses it for storage, and bakes anything in her toaster oven... besides it saves propane. Good Luck and Happy Camping !!


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HuckleberryHunter

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Posted: 08/06/19 12:22pm Link  |  Quote  |  Print  |  Notify Moderator

You need something to help hold the heat and distribute it evenly. Place a cast Iron griddle, a baking stone, or something similar on the rack or on the shelf above the burner to help keep from scorching the food on the bottom and maintaining and even heat distribution. I've had success in a pinch by placing a 10' cast iron skillet on the shelf above the burner and then using a thicker cookie sheet to bake on. It is a challenge though.


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camperdave

northern, California

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Posted: 08/06/19 12:30pm Link  |  Quote  |  Print  |  Notify Moderator

We use ours a lot, it runs hot so we set it ~25 degrees lower than home.

Having a pizza stone on the bottom helps distribute the heat, definitely needed in a small RV oven. Ours stays in there all the time when travelling, no issues.

For pastry type stuff, using an 'air bake' dual walled aluminum cookie sheet helps keep the bottoms from burning before the tops cook.

These are the things that work for me anyway...


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K Charles

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Posted: 08/06/19 01:14pm Link  |  Quote  |  Print  |  Notify Moderator

We use ours almost every day, same as at home. We have no pizza stone in the bottom just turn the heat down a little.





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