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Old 04-27-2021, 01:03 PM   #1
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Baking with the oven

We have a cedar creek Hathaway and we are having problems figuring out the time and temperature on the oven. Weve never used gas before.
For example, we put in a digiorno pizza in as instructed and it burnt to a crisp.
Suggestions?
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Old 04-27-2021, 01:10 PM   #2
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Buy a good quality pizza stone to put in the oven (at all times) it helps disperse the heat.
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Old 04-27-2021, 01:15 PM   #3
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We put a pizza stone on the solid metal rack above the burner and it helps to even the heat out in the oven. An unglazed terra cotta tile from H.D. or Lowes will work as well. Sounds like you may need to put a thermometer in the oven to see how far off the temp is.
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Old 04-27-2021, 01:17 PM   #4
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Originally Posted by tamischmidt View Post
We have a cedar creek Hathaway and we are having problems figuring out the time and temperature on the oven. Weve never used gas before.
For example, we put in a digiorno pizza in as instructed and it burnt to a crisp.
Suggestions?
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.


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Old 04-27-2021, 01:39 PM   #5
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We put a pizza stone on the solid metal rack above the burner and it helps to even the heat out in the oven. An unglazed terra cotta tile from H.D. or Lowes will work as well. Sounds like you may need to put a thermometer in the oven to see how far off the temp is.
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.
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Old 04-27-2021, 04:35 PM   #6
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TitanMike, that is one great looking loaf of bread !
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Old 04-27-2021, 05:42 PM   #7
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That looks like Cholla bread Mike. It is really good.

Ovens are not necessarily accurate, especially small ones. Account for that by decreasing the dial temperature when you bake or cook.
I have the same issue in my home oven. I cook pizza sometimes from scratch and barely go above 350 on the dial because it is a hot oven.
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Old 04-27-2021, 06:46 PM   #8
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That looks like Cholla bread Mike. It is really good.

Ovens are not necessarily accurate, especially small ones. Account for that by decreasing the dial temperature when you bake or cook.
I have the same issue in my home oven. I cook pizza sometimes from scratch and barely go above 350 on the dial because it is a hot oven.
Yes it is but my grandmother spelled it with an a instead of an o and put an h on the end ( Challah). That is when she actually wrote in English

As far as i'm concerned, dials are just a starting point. I use a thermometer in the oven, even at home.
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Old 04-27-2021, 06:50 PM   #9
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TitanMike, that is one great looking loaf of bread !
Baking in the trailer is a wonderful air freshener.
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Old 04-27-2021, 07:43 PM   #10
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Thank you for the advice, Ill get thermometer and oven stone.
Is your bread from scratch? Id love the recipe. Looks delicious. So far Im a bread maker failure. 🙄

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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.


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Old 04-27-2021, 07:48 PM   #11
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We cook our pizza with a stone, on a bbq grill with hot coals, it actually tasted pretty good, we do alot of dutch oven cooking, so while i didn't post it, i have a video whereby you can here it sizzle, LOL, enjoy...Click image for larger version

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Old 04-27-2021, 07:49 PM   #12
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I rely on four unglazed pieces of tile that have never cracked, and a small dial-type thermometer, hung on the front of the oven rack, to moderate and track temperatures.

https://www.jewelosco.com/shop/produ...E&gclsrc=aw.ds

Simple and cheap...

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Old 04-27-2021, 08:04 PM   #13
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Thank you for the advice, Ill get thermometer and oven stone.
Is your bread from scratch? Id love the recipe. Looks delicious. So far Im a bread maker failure.
All bread I bake is from scratch.

Key, in my opinion, is to not use too much flour, knead well until dough is smooth and still a little sticky.

Let rise well before "forming, and let rise well again before baking.

Practice brings it all together. I started home baking as a kid on the farm.
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Old 04-27-2021, 09:40 PM   #14
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Sorry Mike. I forgot the spelling from childhood in the old neighborhood.
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Old 04-28-2021, 02:04 PM   #15
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Challah

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TitanMike, that is one great looking loaf of bread !
TitanMike, that is one great looking challah!
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Old 04-28-2021, 02:12 PM   #16
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As mentioned a pizza stone and a hanging thermometer and we've had pies, cakes, brownies, lasagna, shepard's pie quiche, biscuits and bread... all to perfection. Oh... and pizza too!
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Old 04-28-2021, 02:16 PM   #17
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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!
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Old 04-28-2021, 02:25 PM   #18
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Damn TitanMike, that is one sweet looking loaf of bread. Ive never used my stove in the 3 years Ive been using my RV, very intimidating, and actually cant even figure out how to light the pilot or turn it on. I grill or use my BBQ for baking, cooking ..

Not only do you have RV Knowledge skills you got some Baking skills.
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Old 04-28-2021, 02:48 PM   #19
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My six inch unglazed tiles from Menards (about a buck apiece) have survived three rigs and probably 15 years of use and never cracked.


FWIW.


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Old 04-28-2021, 02:49 PM   #20
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We use a heavy cast iron double sided griddle in the bottom of our oven to even out the heat. It won't break, can be used for other things and a good storage spot.

The 1st time my kids put a pizza in the camper oven they actually put it on the bottom panel, it burnt and smoked a lot.
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