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Old 07-02-2012, 04:03 PM   #1
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Join Date: May 2012
Location: Illinois
Posts: 63
Baking in V Lite 30WFKSS

We took our maiden voyage this last spring with our new 2012 V Lite 30WFKSS. We were out for two and a half months, and the rig is terrific!The front kitchen is WONDERFUL for preparing meals and clean up. I did have one problem, though, and wondered how other RVers handled it. The V Lite has a Suburban stove which has three burners and an oven, which is 15" square...plenty of room for a pizza, cookies, a casserole etc. However, the oven is VERY shallow...about half the depth of the oven in our previous trailer. The result was that everything I baked, no matter the temp, timing, placement or turning, was overdone on the edges and bottom, and not quite done in the middle on top. I was advised by a wonderful RVer in OR to always put a pizza stone on the bottom shelf of the oven...the solid bottom just above the flame, to even out the heat. No stones were small enough but I found some pizza stone tiles that are six inch square and four of them fit well without covering the heat vents/holes around the edge. My question...has anyone else had this baking problem and if so, how did you handle it? If you used pizza stones, did the stones help....I haven't tried this yet as the heat here is sweltering, but thought someone with more experience might have some suggestions. The short trips we will take this summer won't include baking, but next autumn's travels will

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Old 07-15-2012, 02:50 PM   #2
Join Date: Nov 2010
Posts: 44
We have the same issue with our suburban oven in our 30wfkss v-lite. Our previous camper's oven (can't remember what brand) done this so I went to Lowes and bought an unglazed 12"x12" floor tile and put in the bottom and it seemed to help. I have not tried it on this oven yet but was reminded by my wife on our last camping trip after burnt biscuits that I need to go get one for this oven to see if it cures this one. I do know it worked before so that might do the trick on these also.

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Old 07-15-2012, 05:14 PM   #3
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Location: Camano Island, Washington
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if you do a search here, on "pizza stone", you'll find way more info than i could type.
this is discussed quite often and there are hundreds of posts with feedback on using tiles or pizza stones.
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Old 07-18-2012, 12:44 AM   #4
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Join Date: May 2012
Location: Illinois
Posts: 63
Bikendan...thank you so much for info on links. I had been searching, but using wrong search words. I also want to thank all the RVers who shared their experiences! I really appreciate the information and am looking forward to baking again this fall!
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Old 07-18-2012, 07:52 AM   #5
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Location: Independence, Kansas
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The first and only so far thing my wife has baked in our new oven has been cinnamon rolls. The bottoms burned pretty badly. When we got home I bought an oven thermometer and found that with the oven set at 350 the temp was actually reaching 450. For the next baking experience we will adjust the oven knob in accordance with the oven thermometer. I like the idea of the 12x12 tile, plan on getting one.
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