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Old 10-06-2014, 03:07 PM   #1
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Baking in RV ovens

I have heard that because of the uneven cooking in the oven if you get flat cooking stone that it cooks more even. Any thoughts on that or has anyone tried this?
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Old 10-06-2014, 03:27 PM   #2
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Per forum posts- tried and true. I think one member actually took spot measurements around the oven before and after to verify it.

We haven't baked in our oven since adding the stone, but we have high hopes for it.
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Old 10-06-2014, 03:31 PM   #3
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Sure! Tons of folks use pizza stones with good results. It'll never be like a home oven, but works brilliantly, all things considered. Finding a square one that fits well isn't always easy, but they cost all of what? 10 bucks? Others use unglazed tiles from the hardware store. Same difference.
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Old 10-06-2014, 03:59 PM   #4
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DW just bakes at lower setting. Seems OK. Instead of biscuits at 350, do 325, etc. She also used the airbrake sheets.
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Old 10-06-2014, 03:59 PM   #5
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We use our oven almost every time we camp and yes a pizza stone helps.
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Old 10-06-2014, 04:12 PM   #6
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Found a couple of threads about this that I found helpful

http://www.forestriverforums.com/for...ven-60712.html

http://www.forestriverforums.com/for...ent-39241.html
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Old 10-07-2014, 04:22 PM   #7
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Pizza stone going on the shopping list! Great tip!
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Old 10-07-2014, 09:27 PM   #8
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Smile

yes a pizza stone helps even more noticeable when making pizza and even then we use two
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Old 10-16-2014, 10:30 AM   #9
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Quote:
Originally Posted by dcheatwood View Post
DW just bakes at lower setting. Seems OK. Instead of biscuits at 350, do 325, etc. She also used the airbrake sheets.
I also use a pizza stone to bake on, works great. And yes, the propane seems to cook hotter than the natural gas we use in the house so I turn the oven down a bit.
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Old 10-16-2014, 10:35 AM   #10
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Pizza Stone is the ticket!
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Old 10-16-2014, 11:12 AM   #11
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X100 all the above. We have a pizza stone cut to fit over the burners on the bottom and another stone we use to bake on or directly cook on if it is bread or pizza.

I disagree with the other comments though...slightly lower heat, slightly longer cooking time - just as good as the oven in the house!
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Old 10-16-2014, 11:28 AM   #12
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What size stone are you using?? Do you get one that it the same basic size as the inside of the oven??
Thanks in adavnce. Kevin
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Old 10-16-2014, 12:13 PM   #13
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I got a square one from here. These are more expensive than a square unglazed tile from the hardware store but are thicker and do a good job. Don't really know if you are supposed to cover the holes on the shelf or not. Maybe others can give their opinions on that. I just measured and bought a premade that would fit. They do custom sizes as well.
Square Pizza and Baking Stones
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Old 11-27-2014, 11:38 AM   #14
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This is really late but go to home depot and get a 12 inch cermac tile and place in the bottom of your oven and leave it there. Lots cheaper than a pizza stone (probably 2 bucks).
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Old 11-27-2014, 12:48 PM   #15
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I have used a tile but it cracked 1st time using the tile in preheating the oven, Home depot has a 13" round pizza stone for 13 bucks and fits perfectly. They are used for grills and such and can handle heat to 500 degrees.
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Old 11-27-2014, 01:07 PM   #16
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Originally Posted by bruce10 View Post
This is really late but go to home depot and get a 12 inch cermac tile and place in the bottom of your oven and leave it there. Lots cheaper than a pizza stone (probably 2 bucks).
Try visiting a tile shop that has closeouts and shop for the thickest tile you can find, they take the heat much better, at a cheaper price too.
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Old 01-04-2015, 09:53 PM   #17
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I just joined, but seeing that a pizza stone is the ticket, for what? frozen pizza?
I am pretty much done with this hobby..
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Old 01-04-2015, 10:05 PM   #18
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We also use the air bake pans which work well and have the advantage of being light.
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Old 01-05-2015, 12:24 PM   #19
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I cut a 1/8" thick aluminum sheet to fit the bottom of the over (but not over the holes). Put 1/4" X 1" bolts on the corners for standoffs and to attach some SS wire to wrap in the holes to secure it. It works great. Could not tell the top from the bottom of the biscuits. All evenly cooked, and no worry about breakage.
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Old 01-05-2015, 12:55 PM   #20
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Gettin' baked...

Yup, a pizza stone works...but they're round and the oven space is square...so, we use an UNGLAZED ceramic tile. Bada bing!!
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