Furrion Stove

[PF2025]

I just purchased a Bullet Crossfire 2530RL. The stove top burners work great however I cannot get the oven to light. Any ideas? Thanks in advance.

 

[Notanlines]

Push the oven knob in at the correct spot and hold for a full 30-45 seconds and then hit the spark while holding the knob in.

 

[Peto]

Yeah, you probably need to prime it by holding the gas on longer before the spark.

 

[NH_Bulldog]

To add to the above, you have to push in the knob, let gas flow for a short time and then click the sparker (a few times) to light the pilot, then continue to hold the knob in until the pilot stays lit for 20-30 seconds or so to heat the thermocouple, then release the knob and turn it to your desired temperature (typically 200° higher than your recipe calls for).

 

[sourdough]

The recommendations above should get your oven lit. The comment by Rob (last post) about setting the oven temp isn't far off - the temp gauge on the knob vs the internal oven temp don't usually bear any resemblance. We use an oven thermometer and just note X on the knob = X temp inside.

 

[PF2025]

Thank you all for your advice. Notanlines I followed your guidance and it worked the first time. I guess I need to apply a little patience in the future. I'll check the inside temp when we go out again.

 

[flybouy]

When lighting the oven the time spent holding the know in can seem like an eternity. Before the stoves used ignightors you had to ignight the pilot light with a flame. That required 2 people unless your arms were long enough to make a lay-up playing basketball.

 

[DutchmenSport]

The Furrion oven will work pretty good, but you can expect to burn the bottom of anything you put in it. So, use a lower temperature, or put a flat cookie dish under the item you are baking. Also, set the food item as high as possible in the oven.

Next, about every 10 minutes, open the oven door and rotate you food item 180 degrees. This keep the cooking temperature a little more consistent throughout the entire food item.

Some folks will put a pizza stone in the oven, but for the life of me I have no idea how they do that. My oven simply does not have the space for one and still have room for the what's being baked.

Another tip.... the numbers on the knob mean absolutely nothing. You should get an oven thermometer and place it in the oven and get the actual temperature on different tick-marks on the dial. They can off as much as 100 degrees. But, the temperature at the top of the oven will be different than an item at the bottom. So, even that is hard to figure out.

So, we learned to set the oven at a very low setting for everything we do, rotate the pan every 10 minutes, and set the items on the highest shelf setting that still allow the pan to be placed in the oven.

Another tip: in order to begin to learn the quirks with your oven, pick up a roll of Pillsbury bisquits or rolls and bake them one at a time, adjusting your technique, temperature, and shelf setting. When you get the biscuits right, that setting will work well for just about everything .... except baked potatoes, and those we simply put on the highest the knob will turn, and rotate the potatoes ever 10 minutes until they are done.

My wife now spits out some fantastic foods from our oven, all kinds of pastries and baked dishes. And we haven't had anything burn in the oven or have a hard bottom for over 6 years now. (It took about a year to learn the quirks of that oven).... so be patient.... that's why the biscuits are the way to start! Cheap biscuits at that... you will burn them initially.

 

[Notanlines]

First face the fact that it is a Furrion oven, the very, very bottom on the quality list. The lowest temperature on our Furrion oven knob is 350 degrees. As Danny said previously, the temperature spread will probably be huge. The GE oven in our Mobile Suites is much better overall.
“Next, about every 10 minutes, open the oven door and rotate you food item 180 degrees. This keep the cooking temperature a little more consistent throughout the entire food item.”
This is an excellent suggestion by the way, as is an oven thermometer.

 

[flybouy]

I'm thinking that opening the oven door at 10 min intrivals is likely modulating the temperaure by venting off the excess heat. I wouldn't want to do that while cooking a 5 lb rib roast in July. I'm sweating just thinking about doing that!

 

[JRTJH]

While it's not a "perfect solution" to all oven cooking, we found a pizza stone that fits to cover nearly the entire bottom of our range. We lay it on the actual oven floor, just above the burner and let it "warm to temperature before we put any food in the oven. The stone tends to prevent the burner from cycling on/off as frequently and it holds the heat better, sort of smoothing out the temperature variations. While by no means is it a "perfect way to use the oven" it has eliminated most of the "burnt bottom biscuits and sweet rolls"... No longer is a pan of brownies always "half done on top and burned beyond taste on the bottom"... Our oven has a glass window in the door, so we can monitor the temperature on the thermometer we placed in the oven. The oven temperature control knob is nowhere even close to actual temperature inside the oven, so beware of the numbers on the dial, they'll burn most anything in the oven, pizza stone or not....

 

[PF2025]

While it's not a "perfect solution" to all oven cooking, we found a pizza stone that fits to cover nearly the entire bottom of our range. We lay it on the actual oven floor, just above the burner and let it "warm to temperature before we put any food in the oven. The stone tends to prevent the burner from cycling on/off as frequently and it holds the heat better, sort of smoothing out the temperature variations. While by no means is it a "perfect way to use the oven" it has eliminated most of the "burnt bottom biscuits and sweet rolls"... No longer is a pan of brownies always "half done on top and burned beyond taste on the bottom"... Our oven has a glass window in the door, so we can monitor the temperature on the thermometer we placed in the oven. The oven temperature control knob is nowhere even close to actual temperature inside the oven, so beware of the numbers on the dial, they'll burn most anything in the oven, pizza stone or not....

That's great information to have. Thank you. I'm heading out for a pizza stone now.

 

[DutchmenSport]

I'm thinking that opening the oven door at 10 min intrivals is likely modulating the temperaure by venting off the excess heat. I wouldn't want to do that while cooking a 5 lb rib roast in July. I'm sweating just thinking about doing that!

When cooking a "roast" rotation is not necessary as often. Why? Because the roast is covered (usually), and has liquids on the bottom of the pan. The heat inside the enclosed roaster is more consistent than a bread / cake baked item with an open top and sitting directly against a metal bottom where one spot gets a higher heat than a different spot, causing uneven baking conditions.

When we first started with our RV ovens, cakes would come out with one end almost burned to a crisp and the other end still in a liquid state. That's when we realized we better experiment with dinner rolls, one at a time until we figured out what was going on. Roasts and covered baked items do not need to be rotated as often, but still need to be rotated.

As you use your oven, keeping this in mind, you finally figure out what intervals to do the rotation. Open the oven door does not loos a lot of heat, you do the rotation quick and get the door shut.

We are in 91 degree weather right now in Louisiana and we're using the oven almost ever other day. Heat is not an issue, keep the ceiling exhaust fan running!

 

[GregP1968]

To add to the above, you have to push in the knob, let gas flow for a short time and then click the sparker (a few times) to light the pilot, then continue to hold the knob in until the pilot stays lit for 20-30 seconds or so to heat the thermocouple, then release the knob and turn it to your desired temperature (typically 200° higher than your recipe calls for).

Lol, that last part is so true. I baked some muffins at the stated temp. and they weren't even close to done. Next time I went about 50° higher than what it called for and they came out much better.

 

[ColinB-KEY]

This is our setup. Link

https://www.amazon.com/dp/B06XGV3RS4?ref=ppx_yo2ov_dt_b_fed_asin_title