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Old 09-06-2011, 09:44 AM   #41
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We use ours too. Wife is afraid of the gas (raised on ELE). Broil fish a lot.
Most ovens are 50° too hot. Re-adjusted the temp down by about 40-55°. (it can be done for there is a thermostat adjustment)

Wife praises the new electronic surface lighting system!!!!!!!!!!!!


Where is the thermostat adjustment? I think our oven is not hot enough - I always have to bake stuff longer than called for.
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Old 09-06-2011, 03:24 PM   #42
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step 1 park at wallyworld
2 go into store at food center end
3 after getting permission to spend the night go to far back wall choose fave beer
4 at front corner of produce dept is cooler w/ready made pizza
5 take back to camper light oven cook pizza
6 enjoy pizza and beer get a good nights sleep
7 in AM leave well fed and rest for next destination
brianj
we have cooked and enjoyed this drill many times (not always at ww)
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Old 09-06-2011, 04:53 PM   #43
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I use it on almost every trip. Corn bread, cherry crisp, brownies, muffins, cake, etc. I did put an unglazed tile in, as a previous poster suggested. I covered mine with aluminum foil, however, so that any spills, etc., can be wiped off. I also keep an oven thermometer in the oven at all times when baking to check the temperature and adjust accordingly. Things seem to brown more evenly with the tile in place. I'll most likely use the oven more often as the outside temps go down.
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Old 09-06-2011, 05:24 PM   #44
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I use it on almost every trip. Corn bread, cherry crisp, brownies, muffins, cake, etc. I did put an unglazed tile in, as a previous poster suggested. I covered mine with aluminum foil, however, so that any spills, etc., can be wiped off. I also keep an oven thermometer in the oven at all times when baking to check the temperature and adjust accordingly. Things seem to brown more evenly with the tile in place. I'll most likely use the oven more often as the outside temps go down.
When you use an unglazed tile where in the oven do you put it? How big does it have to be? Do you have to take it out while traveling or is it ok left in the oven?
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Old 09-06-2011, 08:23 PM   #45
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If you don't have a tile, take a pan and invert it. Then put your pan with food on it. It'll distribute the heat more. An oven thermometer is very important.
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Old 09-06-2011, 08:52 PM   #46
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When you use an unglazed tile where in the oven do you put it? How big does it have to be? Do you have to take it out while traveling or is it ok left in the oven?
We left it in the oven. My tile is almost as wide as the oven, and there is a bit of room on both the front and back end. I put it on the gray shelf; not directly on the bottom of the oven. My tile isn't a floor or wall tile, it's an unglazed piece of ceramic. We bought a used kiln and it came with a bunch of rectangle blanks for testing glazes and finishes. Works great for this application.
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Old 09-06-2011, 09:06 PM   #47
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I found a round 13 inch pizza stone and use it.

I was cautioned at a tile place NOT to use unglazed TILE as it may explode if liquid should drip on it when hot.

Unglazed ceramic plate should be ok but the tile place I went to did not sell them. They DID know what I was asking for; just that they did not carry the type of ceramic square I needed.
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Old 09-06-2011, 09:45 PM   #48
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Glazed/unglazed

I don't have a tile for the RV, but I have a Pampered Chef unglazed earthenware pizza stone for my house oven. It's way too large for the RV. But it is unglazed. Seems they should be unglazed in the RV too. Or at least it seems it wouldn't matter either way. I've got both glazed and unglazed bake ware. Only difference I can tell is that you can use soap on the glazed ones but never on the unglazed.
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Old 09-06-2011, 09:52 PM   #49
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Thanks for the advice

I'm so glad to have fround this forum and this topic. I just thought there was no hope for the oven and cornbread or cinamon rolls since the heat source is so close to the item I'm baking. It all burns on the bottom unless I move it all the way to one side and constantly keep opening the oven to rotate it. I have one of those Pampered Chef stones I purchased many moons ago and never used. I'm thrilled to know I have a use for it now and can bake in the RV!

Thank you all!!!
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Old 09-07-2011, 04:10 PM   #50
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So does anyone else's oven "blow out" easily. We will be cooking and check on it and the flame is out. Then it can be a hazard trying to relight it even with a long grill lighter. No problems with the stove top. Thanks for any info!
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