Cooking in your oven

[GrumpyG]

I know that the ovens in the TT stoves aren't the best. I've heard that some folks have made the best use of them using something like a pizza stone on the bottom. I have several pizza stones around the house, but I was wondering if anyone has found something more suited to the oven shape and size to utilize.

Any tips would be appreciated.

[Steve S]

Rectangular stones on the second rack work perfectly for all or most of your cooking needs. You just need to make sure that you have proper airflow around the perimeter of them. As for the temperature you're cooking with gas so you have to get used to it as it's not electric, it's actually better.

[Woodsrider]

Pampered Chef makes a stone that fits the oven rack perfectly. It makes a huge difference in the performance of the oven, distributing the heat more evenly.

[notanlines]

Steve was on the money when he mentioned air flow around the surface. Avoid aluminum foil on the racks at all costs. We have used a small insulated cookie sheet under our pans in the oven and it keeps the bottoms from burning.....it doesn't work on the beach, however.

[GaryWT]

Interesting, we have not used our oven in this trailer and the previous one we only used once. Will have to remember this if we ever have a need. We cook outside mostly.

[jkohler70]

I haven't figured out the right way to use ours yet. DW likes biscuits, and we use the pre-made frozen variety. It typically takes 10-15 minutes longer to cook than the package directions.

[glenalt]

Originally Posted by Woodsrider

Pampered Chef makes a stone that fits the oven rack perfectly. It makes a huge difference in the performance of the oven, distributing the heat more evenly.

Where can one find this stone from Pampered Chef?

Thanks

[KanTC]

Originally Posted by glenalt

Where can one find this stone from Pampered Chef?
Thanks

Here's their website. https://www.pamperedchef.com

Terri, the Chevy co-pilot

[BirchyBoy]

We found that our over was cooking about 20 degrees cooler than the dial. If you'll be using it much, I'd suggest you get a thermometer so you can test. We set the dial 20 degrees warmer than needed.

[JRTJH]

Atwood's service manual gives the following information about oven temperature settings:

"THERMOSTAT CALIBRATION
The ideal temperature variance is 25 degrees (plus or minus). This means that if the thermostat is set at 350 degrees, the temperature will range between 325 and 375. If the temperature exceeds 50 degrees, plus or minus, check for a kinked capillary tube."

I've found on some, not all Atwood ovens, that if the capillary tube is misrouted and is touching the side of the oven, the stovetop or the oven burner, it will cause the thermostat to not be as accurate.

Even with "acceptable tolerances" Atwood says there's a 50 degree range, so they apparently didn't "build it" to bake temperature sensitive items.

Here's the link for the Atwood Service Manual: http://www.atwoodmobile.com/dealer-m...angeManual.pdf

[BirchyBoy]

Originally Posted by JRTJH

Even with "acceptable tolerances" Atwood says there's a 50 degree range, so they apparently didn't "build it" to bake temperature sensitive items.

Here's the link for the Atwood Service Manual: http://www.atwoodmobile.com/dealer-m...angeManual.pdf

I'm not going to try any more souffles.

[JRTJH]

Originally Posted by BirchyBoy

I'm not going to try any more souffles.

My DW took the angle food cake mix out of the trailer after reading my comment, so I guess I'll be stopping at a bakery before I get my strawberry shortcake this weekend. <sigh> Souffles? Heck, I can't even get them to stay "upright" even at home.......... LOL

[glenalt]

Originally Posted by KanTC

Here's their website. https://www.pamperedchef.com

Terri, the Chevy co-pilot

Thanks,

Glen

[chuckster57]

Originally Posted by BirchyBoy

I'm not going to try any more souffles.

Knowing the temp can be 50* off, I use an oven thermometer that I know is accurate. I do bake some temp sensitive foods and adjust the temp knob to compensate. I do make sourdough bread from starter that is over 18 yrs old now. And I mix stuff in my Kitchenaid 550 watt stand mixer that stays in the trailer.

[cw3jason]

A pizza stone or a 12" ceramic tile works great 12 to 13" pizza stone or tile, like others have said the holes in the bottom rack must remain open.

Sent from my SM-G900V using Tapatalk

[Steve S]

Originally Posted by cw3jason

A pizza stone or a 12" ceramic tile works great 12 to 13" pizza stone or tile, like others have said the holes in the bottom rack must remain open.

Sent from my SM-G900V using Tapatalk

Just don't use glazed ceramic tiles as when they heat up toxic fumes come off them and your food won't taste very good and you could wind up dead
Ceramic tiles will crack on you if they're the thin ones.
As for oven temp you have to get used to it as I turn mine up more then I need to get a true temperature. As stated above oven thermometer is the way to go.
If I could find a gas convection oven I would buy one in a heartbeat

[Woodsrider]

Originally Posted by KanTC

Here's their website. https://www.pamperedchef.com

Terri, the Chevy co-pilot

Thanks Terri. Been busy getting ready to head out on a 8 day trip in the morning. I haven't had time to check back in.
Here is the link to the specific stone I have in our Atwood. https://www.pamperedchef.com/shop/Bakeware/Stoneware/Rectangle+Stone/1350

[Festus2]

Originally Posted by Woodsrider

Here is the link to the specific stone I have in our Atwood. https://www.pamperedchef.com/shop/Bakeware/Stoneware/Rectangle+Stone/1350

This link doesn't appear to work.

[notanlines]

https://www.pamperedchef.com/iceberg...ptions-oct.pdf
Give this one a try and scroll to the 1350.....

[crash]

You mean people really use the ovens Thats where we store the bread ,rolls buns ect The only time we even use the stove is when its really bad weather outside ,we just love cooking on the grills