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Old 05-22-2014, 08:56 AM   #11
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as i have not seen it mentioned, let me add another tip.....

if you have a pizza stone and dont want it to crack, start the oven on LOW with the door open for a bit to let it come up to temp a little first two stones cracked becasuse those little ovens get real hot real fast....the stone is usually cold and the rapid temp increase cracked it....

they still work even when cracked....but then you cant use it for pizza! LOL

so far my 3rd stone has lasted 2 years using this method...

stone is on the very bottom right on the metal above flame....cooks fine do have to get used to the temp settings tho.....its not quite the convection ovenin your kitchen...

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Old 05-22-2014, 11:23 AM   #12
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Originally Posted by 38FLCamper View Post
Yup works great - see my pictures of how we setup ours...

Oven Stone experiment
Thanks for the photos 38FLCamper! I did a quick Amazon check and shaved a few bucks off the price AND free 2 day shipping

Don't care about the 3 star rating because I am not planing on cooking directly on the stone

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Old 01-25-2015, 06:02 AM   #13
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This is great info, thanks. Haven't used our oven yet (haven't even used the MH yet) and was hesitant to try because of the horror stories about the problems controlling the heat. Loving this forum already.
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Old 01-25-2015, 06:15 AM   #14
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Originally Posted by HSVBamaBob View Post
Not my idea...just passing along a good tip!

Find a cheap pizza cooking stone and place it at the bottom of your RV gas oven. [Editor's note: Check what location works best in your oven.] It will stop things from getting burnt on the bottom and even out the oven temperature. Make sure to measure your RV oven and buy one the right size.
Thats what I did Bob, I bought mine from Kitchen Collection for less than 10 bucks with coupon. It fit perfectly in the oven.
Hamilton Beach 15" X 14" Pizza Stone with Rack | Kitchen Collection
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Old 01-27-2015, 04:10 PM   #15
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This is a brilliant tip!! thanks gang!! I already got one ordered and coming from amazon thanks to this little tidbit.

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Old 01-27-2015, 04:49 PM   #16
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My lady uses a regular pizza pan on the burner plate not the rack works great.
My wife keeps saying I don't listen to her -Or something like that?...."My advice has no basis ,more reliable them my own meandering experience" Baz Luhrmann
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Old 01-28-2015, 07:52 AM   #17
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I no longer get burnt bottoms on my morning biscuits using the pizza stone and putting tinfoil on the bottom-side of my cooking sheet. Never thought of just wrapping the top rack with tinfoil. Tinfoil made all the difference for me. Seems strange, but give it a try and let us know.

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Old 03-11-2015, 07:15 PM   #18
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Anyone had any advice on size. My over is 15.5" x 15" so I could fit a 15 x 15" stone in but wondering if I should leave some room around the sides and go with a 14 x 15" stone?
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Old 03-11-2015, 07:19 PM   #19
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Originally Posted by rd3 View Post
Anyone had any advice on size. My over is 15.5" x 15" so I could fit a 15 x 15" stone in but wondering if I should leave some room around the sides and go with a 14 x 15" stone?
I would leave a little room in my opinion. We have a 13x13 stove and I used a 12x12 Stone. Works fabulous!!!!! Took temperature readings all around the oven and it heats way more even, no burned bottoms on rolls and biscuits now.
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Old 03-14-2015, 04:38 AM   #20
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I use unglazed quarry tiles. Pretty much the same material as a pizza stone but much cheaper. Found them at our local Menard's.

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