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Old 09-09-2016, 10:10 PM   #1
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Join Date: Jun 2016
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Need Kitchen help/advice

Hi there, a newbie to RVing. I have a Suburban oven. Tried to cook some cheese biscuits. They came out ok just a little burnt. I had also read that some advised to place a pizza stone in the oven to help distribute the heat. I placed the stone on top of the oven burner. Well it went pop & broke. Scared me!! Any advise would b welcomed on whether the stone is even necessary, etc. sorry to b so long winded.

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Old 09-09-2016, 10:17 PM   #2
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WE FTd in our 5th wheel for 7 yrs.

We added a 12X12 unglazed terracotta stone tile in bottom of oven whenever cooking anything.

WE cooked pies, cakes, casseroles, biscuits etc.
Halfway thru timed cooking we would turn item 180*

Few hit/misses at first......it got better

Tile was stored for travel..
Only used when cooking

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Old 09-10-2016, 04:31 AM   #3
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We use something similar to Old-Biscuit. We went to a tile store and got 6 x 6 unglazed quarry tiles (red clay). It took 4 of them to more or less cover the metal plate that sits right over the burner. The tiles were less than $1 each.

Any unglazed tiles will work. They act as a heat sink to absorb heat and distribute it more evenly throughout the oven. There are hot spots right over the burner, and the small size of an RV oven means those hot spots are closer to the food you're cooking.

In time, the tiles may get covered with burned-on food that spilled in the oven or they may crack. but they're cheap so just replace them when necessary.
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Old 09-13-2016, 07:29 PM   #4
Join Date: Sep 2016
Location: Mesa, Arizona
Posts: 38
I have always used my RV oven over the years, and have never done any more than line the metal shelf just below the oven rack...with aluminum foil. No fancy stone or anything else needed. Just be sure not to cover all of the outer holes in the shelf. Replace occasionally when it gets dirty.
In my experience, the most helpful thing was buying an oven thermometer, to see how accurate the oven heats.....and adjust the temperature dial accordingly.
It also helps to rotate the baking pan, casserole dish, etc.....half way through the baking time.
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Old 09-14-2016, 08:21 PM   #5
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We too have baking stone in our oven. Some stones are higher in quality than others.

But if ours does crack, we'll just leave the two pieces in there and continue cooking in the oven.

It does take a while to learn and experiment on how to bake specific items in any RV oven. We really don't use our oven that often.

We prefer to use a crock pot to bake potatoes. Baked beans and many other dishes can be cooked in crock pots if you plan ahead of time.
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Old 09-15-2016, 07:21 PM   #6
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Talking Kitchen advice needed

Just wanting to thank everyone who replied/offered advice/shared their experiences about our broken pizza stone in the RV oven. I was quite reassured that what we experience was quite common and how to remedy the issue. Many thanks to all who took the time. What a great site for all us "newbies". We now know that there are many nice, good people out there who care about other new RVers. Thanks again
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Old 09-15-2016, 08:14 PM   #7
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Location: Missouri
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One other way to cut down on the "well" done bottoms is to set the oven temp about 50 degrees higher than the cooking temp you want. Place tie goodies in the oven and after 5 to 10 minutes turn the temp back down to the desired cooking temp. The oven is hot enough and the burner won't come back on for a awhile. We do a lot of biscuits deer season and this works well. I've also heard about the stones/tiles. Just never used them.

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