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Old 09-06-2011, 08:44 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, 02:24 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, 03:53 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, 04:24 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, 07:23 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, 07:52 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, 08:06 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, 08:45 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, 08:52 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, 03:10 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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Old 09-07-2011, 03:16 PM   #51
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I found a round 13 inch pizza stone and use it.
Same here - and it works. I leave it there all the time.

The center still gets hotter, but not as hot.
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Old 09-07-2011, 03:21 PM   #52
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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!
The oven should not "blow out". Time to have that puppy checked out.
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Old 09-07-2011, 04:04 PM   #53
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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!
I did have that problem a few weeks ago, but it only went out once. I wonder if it has anything to do with wind?
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Old 09-07-2011, 08:37 PM   #54
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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!
How old is your trailer? That was a common problem in 2010 models. The dealer repaired mine under warranty. Don't let him BS you & say he's never heard of it, even if your warranty has expired. Good luck.
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Old 09-07-2011, 09:21 PM   #55
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For those of you with uneven heating & cracking with pizza stones/ceramic tiles, I got this from Wikipedia & it might help.

"To prevent fracturing of the stone by thermal shock, the pizza stone should be placed on a cold oven and heated over at least 45 minutes, and it should be allowed to cool down slowly inside the oven after switching it off."

Apparently it needs to heat through before it will heat evenly. It also absorbs moisture so as stated above do not clean it with detergent.
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Old 09-08-2011, 12:07 AM   #56
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I'm not much of a cook but I do use my oven on almost every trip. It seems to cook evenly so far. Main items I cook in it are BBQ chicken & rolls. After dinner I will cook cinni rolls to eat while sitting by the fire pit. These are so easy - buy them packaged in a tin pan, pop into oven & bake, squeeze the topping, eat and then discard tin.
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Old 09-08-2011, 06:23 AM   #57
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We use our oven about once per season, and that's just to warm something up.
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Old 09-08-2011, 06:38 AM   #58
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We use ours in cool weather. We also make use of one of those pizza stones
from a home cooking party years ago.

We like to fall camp at least a few times. Nothing like waking up in the
late fall with crisp blue sky morning. One of those times you can see your
breath outside! Put on the coffee (electric perk if we have it or a camp
stove percolator on the stove).
Light the oven and get out some biscuits. The stove and oven quickly take
the chill off the trailer. By the time we're dressed and finished our 1st cup
of coffee the oven is heated and in go the biscuits. Even with the stone
and plenty of pre-heating we turn the biscuits at some point so they
won't burn on the bottom.

We try to eat healthy but once in a great while ya just gotta have some
eggs, sausage, sausage gravy and biscuits.
Man it sounds good right now!!
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Old 09-08-2011, 09:55 PM   #59
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Most ovens use a pilot light which you have to light with one of those gas taper things. We solved the tile-breaking tile issue by getting a pizza stone. We also bought a heavy-duty ridged aluminum baking sheet.

We use the oven at least every third day. We take Safeway's lasagna and "shepherd's" pie (I didn't knw shepherds looked after cows. The pie has ground beef in it, not lamb) we also take brown & serve dinner rolls and occasionally one of DW's Lancashire hotpots.

The folk we bought from (the original owners) said that the oven option was the main reason they picked the Georgetown.
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Old 09-22-2011, 12:37 PM   #60
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To add to the fray, yes, we've used our oven a bit, but also find it has serious hot spot issues. I've tried using one of the air-bake (2 layers of metal with air gap between) cookie sheets below the item we're cooking in, as a heat diffuser. It's the same idea as a ceramic tile, but a lot less thickness and weight involved. It has helped, but the oven still has a hot spot in the middle, so we still need to check things regularly while baking.

One thought I just had was - has anyone tried baking by placing the item below the burner? Since the oven is (mostly) enclosed, the entire space inside should heat up, although obviously less quickly below than above the burner, but has anyone actually tried this to see if it works at all?

I'm thinking of swapping the microwave for a combo microwave/convection oven and just using it instead. I've seen some mixed opinions on those ovens, though.

Anyone have any good experiences with a micro/convention combo and a recommended make/model they are happy to share?
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