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Old 04-28-2021, 03:16 PM   #21
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Pizza stone and an oven thermometer are the basics. Figure out the temperature settings before going camping again, it can take lots of trial and error.

Worked well for us both times we've used the oven. Not a lot of use in 15 years.

-- Chuck
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Old 04-28-2021, 03:17 PM   #22
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In our 2019 RV it came with a Furrion oven and I HATED it at first. I was a baker (literally) for many years and so I still enjoy baking even in the RV but using the Furrion made me furious (at first).

I've finally, after 3 seasons with this rig and oven, gotten to the point where goodies bake like my home Jenn-Air oven. The key:
1) Using that stone on burner tray. Helps to keep the oven even baking.
2) Using digital thermometers, I was able to check how far off the digital reading was to actual and compared to what the temp knob was set on. The knob is totally so wrong! So I now know where common temps like 325, 350, 375 and 400 really are on the knob
3) Allow for PLENTY of time for oven pre-heating and even cycling of the burner

I now bake all kinds of stuff in that oven. Over Easter, made a babka and hot cross buns. Oh.....and I'm no longer furious at the Furrion.
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Old 04-28-2021, 03:20 PM   #23
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X2 on the cast iron to spread the heat.
We also use a dial oven thermometer since the new trailer (26FKBS) doesn't even have any numbers on the oven dial.
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Old 04-28-2021, 04:17 PM   #24
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Baking with the oven

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Originally Posted by D W View Post
We have gone through numerous iterations of so called un-glazed tiles. They were cheap, and yes they all cracked in the oven. Sound was like a rifle shot. Talked to a lady in local ceramics shop. She told me to just break down and get a decent lead-free glazed pizza stone (NSF Certified), because un-glazed ceramics will absorb moisture and that's what causes them to crack under heat. She says that ceramic tiles are fired in kilns anywhere from 500° - 700°, with specific "cones". Pizza stones are fired at 900°+ with different "cones". Pizza stone going on 5 years now.

And an oven thermometer is a must have!

I put my wife’s well seasoned pampered chef stone in out oven. It shattered into about 10 pieces on first use.
Needless to say, she was not happy.

Pizza stones shatter also.
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Old 04-28-2021, 04:22 PM   #25
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I suspect it's not the heat, but bouncing around going down the road, that cracks the larger items.

I'd bet the big ones that survive are in some way cushioned, or removed and stored outside the oven.

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Old 04-28-2021, 04:29 PM   #26
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+1 for pizza stone. I put it on bottom shelf, I got the right size so it does not block holes along edge of shelf. I keep it packed in original carton with packing materials for transport. Must be preheated for a good bit for best results so stone comes up to temp. I noticed my pizzas straight on stone seem to burn on bottom, better results putting them on the oven rack above stone. I verified oven temp is correct with a corded oven temp probe (very hard to see the temp settings on my Suburban oven knob. Light grey lettering on a silver knob, brilliant.)
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Old 04-28-2021, 04:47 PM   #27
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We have the unglazed terra cotta tile in ours. Someone posted "Yeah... but that will crack when it gets heated." No problem. I wrapped mine north and south completely around with two thicknesses of aluminum foil then 2 east to west. Did it crack? Yes... but I don't care since the foil keeps it corralled.
Does a pizza stone not crack?
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Old 04-28-2021, 05:11 PM   #28
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I put my wife’s well seasoned pampered chef stone in out oven. It shattered into about 10 pieces on first use.
Needless to say, she was not happy.

Pizza stones shatter also.
Pampered Ch_t is overrated. For the price, you can buy a dozen of the same item from Walmart. Had one of their sales people try to tell me that their $50 spatulas were the best. Guess what....they melt like the Dollar Store ones! And I too had used one of their pizza stones and it cracked within the first few uses. Never again will I buy their products.
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Old 04-28-2021, 05:12 PM   #29
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If not subject to thermal shock, or physical shock, no, it shouldn't crack. Also, you never wet the stone when cleaning it, it gets absorbed will crack next time you use it if not completely dried out. I have a pizza stone at home at least 3/4 inch thick, been using it for 20 years. Stained and used looking, but no cracks.
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Old 04-28-2021, 05:25 PM   #30
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Pampered Ch_t is overrated. For the price, you can buy a dozen of the same item from Walmart. Had one of their sales people try to tell me that their $50 spatulas were the best. Guess what....they melt like the Dollar Store ones! And I too had used one of their pizza stones and it cracked within the first few uses. Never again will I buy their products.

Tell that to the friends of our wives who are having a pampered chef party.

(I agree with you completely)
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Old 04-28-2021, 05:27 PM   #31
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Man, I'm out of loop. Is that like the Tupperware parties they had in the 70s???
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Old 04-28-2021, 05:34 PM   #32
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Man, I'm out of loop. Is that like the Tupperware parties they had in the 70s???

Yep. Pretty much.
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Old 04-28-2021, 06:24 PM   #33
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If they're retail...

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Pampered Ch_t is overrated. For the price, you can buy a dozen of the same item from Walmart. Had one of their sales people try to tell me that their $50 spatulas were the best. Guess what....they melt like the Dollar Store ones! And I too had used one of their pizza stones and it cracked within the first few uses. Never again will I buy their products.
If you buy them retail, it might be fun to ruin a few and take them in and demand refunds. Let them know what you think of their products.
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Old 04-28-2021, 06:39 PM   #34
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If not subject to thermal shock, or physical shock, no, it shouldn't crack. Also, you never wet the stone when cleaning it, it gets absorbed will crack next time you use it if not completely dried out. I have a pizza stone at home at least 3/4 inch thick, been using it for 20 years. Stained and used looking, but no cracks.
Stained means it's "just right".

Mine is a little thinner and about the same age. Has a nice "reddish-brown patina" on it. Cleaning consists of scraping off any burned cheese
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Old 04-28-2021, 07:02 PM   #35
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Just for fun, I looked at pamphlet with recipes that came with mine, to see if they still sell it. Sadly, it seems to have died with the man who sold them. Mine is made by The Pizza Gourmet, who was Chef Carl Oshinsky, a pizza guru from PBS in the 80's, who started the home pizza baking craze. I found a Youtube video of his estate sale, after he died in 2013.
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Old 04-28-2021, 07:40 PM   #36
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A couple things that will help.

Get an oven thermometer and use it, not the dial, to determine temperature.

Buy a good "Oven Stone" to place on the bottom of the oven, on the metal plate above the burner. This will help moderate the heat swings as the burner cycles from full to low and also reduce the radiant heat directly from the metal plate that tends to burn everything. Some use unglazed ceramic tiles for this rather than a "stone". Both work.

Be sure to preheat the oven and add the pizza, or whatever else you are baking, quickly so minimum heat is released.


I follow the above and am able to bake bread in my trailer oven.


We had some Jewish friends visit from NYC a couple years ago and I tried to bake them a Challah...........It did not look Near as good as that!
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Old 04-28-2021, 08:27 PM   #37
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Since we're showing off our challah, here is my entry from Easter. Gotta hand it to Mike, I like his braid better, AND he did it in a camper oven. Kudos.
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Old 04-28-2021, 08:59 PM   #38
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Since we're showing off our challah, here is my entry from Easter. Gotta hand it to Mike, I like his braid better, AND he did it in a camper oven. Kudos.
Yours definitely look good and I'll bet there was none left at the end of the meal
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Old 04-28-2021, 09:28 PM   #39
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Stop it!!! You and your scrumptious looking pictures are driving me crazy in envy...


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Old 04-28-2021, 10:30 PM   #40
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Wife got large toaster oven she bakes alot in.loves the extra Oven storage.also has air fryer and installed pot.
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