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Old 07-20-2016, 10:03 AM   #1
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Oven use, how good are they

Thinking about the recent thread calling out that the freezers are okay, but not as good as residential fridges, I was wondering about ovens. Small obviously, but how do they compare? 400 is 400 degrees no matter the oven right?

We are entering hot summer in Colorado and with the wildfires, more places are enacting the summer campfire bans. Which means I have to move cooking to the grill or inside, therefore why not use the oven since we've never used it. We've only used the stovetop once since we got the camper. Just prefer cooking outside.

So any advice on anything different to expect from the oven?
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Old 07-20-2016, 10:16 AM   #2
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We've used ours for cooking bread, pies, cinnamon buns, etc. while away. Works great. We just set the temp 25 degrees below what is called for because they are plenty hot.
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Old 07-20-2016, 10:40 AM   #3
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The size is the main drawback. They cook fine, but you just can't fit much in there.

Just like with the stove, make sure you open a vent and fan, because the normal smoke that comes from cooking or baking is enough to set off the smoke alarms in the small confines of an RV. We call it "mommy's camping cook timer".
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Old 07-20-2016, 10:52 AM   #4
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You can buy an oven thermometer and check to see how close your oven is to the temperatures on the control.

One complaint has always been that the bottom of the food cooks too much. One way to distribute heat more evenly is to place a baking stone under the bottom rack. It can even be a broken one.
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Old 07-20-2016, 12:02 PM   #5
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Quote:
Originally Posted by Loneoak View Post
You can buy an oven thermometer and check to see how close your oven is to the temperatures on the control.

One complaint has always been that the bottom of the food cooks too much. One way to distribute heat more evenly is to place a bakings stone under the bottom rack. It can even be a broken one.
LoneOak,

you are a better cook than I, I have not had good results with our trailer oven. We have issues with dissipating the heat and the baking stone is great idea, but mostly we had problems with the oven getting hot enough. We've since abandoned using it and how have an oversized countertop convection we set on the range top.
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Old 07-20-2016, 12:06 PM   #6
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I have not been successful with baking brownies or anything like that, but I have used it successfully many times for casseroles. I can make some pretty awesome buttermilk biscuits in it, though.
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Old 07-20-2016, 12:21 PM   #7
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Old 07-20-2016, 12:45 PM   #8
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I've cooked a turkey breast for Thanksgiving, and more. I have noticed that frozen pizzas, even on a tray, are prone to getting "crusty" on the bottom. Make sure you keep the rear vents clear (no, they are not knife holders) and the oven vent fan on, with damper flap unlocked.
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Old 07-20-2016, 01:38 PM   #9
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Is that the old cruiser---or the new Winnebago?
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Old 07-20-2016, 03:46 PM   #10
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Originally Posted by Loneoak View Post
You can buy an oven thermometer and check to see how close your oven is to the temperatures on the control.

One complaint has always been that the bottom of the food cooks too much. One way to distribute heat more evenly is to place a baking stone under the bottom rack. It can even be a broken one.
Solid idea on the thermometer, I will take my kitchen one this trip to test. For now only considering simple things like biscuits etc so a stone would definitely help if it has issues.

On the upside, I checked and the area we are going doesn't have a fire ban and don't plan on it, however about 100 miles away 16,000 acre fire is active.
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