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