Uneven baking

[Ray,IN]

DW uses ceramic floor tiles in the oven to help regulate hot spots. Seems to work, I eat everything she bakes. My cousin uses 1' thick fire bricks in their oven.

[WOODYDEL]

So, Glassalley52, what are you going to try out?

[Rick Long]

Or you can cure your problem.... either put one of those pizza stones on the bottom or a glazed tile. I've used both and they even out the heat and the oven works great. Remember... on the bottom where the fire is right under it... make sure you have space around the edges.

[Glassalley52]

I'll probably start with tiles or pizza stone (good excuse to replace the stone I broke). I'm not sure if I can even find the tiles I already have. I usually use the dutch oven outside over the coals. Not sure if it even fits. I've baked apple pies, potatoes and biscuits in that. I am buying a themometer anyway to monitor the temperatures.
I'll let everyone know the results as soon as I can.

[faye]

Quote:

Originally Posted by WOODYDEL Buy yourself a dutch oven which will fit in the oven. Preheat it. Place items to be baked in the preheated dutch oven. Keep the cover on. Bake same amount of time as recipe calls for. Remove baked food and eat. You can use bakeware in the dutch oven if they fit.

is your information good for a convection oven?

[RVhauler]

Lowes/Home Depot will cut tiles free for an exact fit. As said leave an opening around the sides. Also some brand ovens will heat better than others. IMO the magic chef is the best

[WOODYDEL]

Quote:

Originally Posted by faye is your information good for a convection oven?

In convection ovens you have to do a conversion in temperature from what a conventional recipe might call for BUT anything inside of the dutch oven is baked/cooked at the temperature called for in the recipe. It's a closed system and isolated from the convection oven effect.

[sky_watcher]

Convection ovens are tricky, or so I find. I've been baking canned biscuits a particular setting for almost a year. All of a sudden, I'm increasing the baking time on them; same brand of biscuits, same everything. And it's only these biscuits; everything else in the convection oven cooks like it always has. Go figure.

Lorraine

[Doodaadame]

I use an old round griddle on the bottom of my oven, (dual purpose, I can also make pancakes on the stove top or campfire when I want to), and a double layer of foil.
You might experiment cooking on your upper and lower rack setting too.

I also use my dutch oven for many things, I have my grandmothers 4" high cast iron dutchy with handle, some call it a cake fry pan, for general baking, that way I can sear my roast, add onions, etc. and then just throw it in the oven.

I have never had a leaning problem, but my husband is fanatical about being level.
I also use an oven thermometer, wouldn't live without it! RV ovens are tempermental! But I have got to the point where I have cooked and entire Thanksgiving dinner in one, (in stages, of course!).

[Senior Chief]

But I have got to the point where I have cooked and entire Thanksgiving dinner in one, (in stages, of course!).

Good for you on Thanksgiving dinner! Last year I cooked our 12# stuffed turkey in a Grillmaster vertical water smoker/grill with the accoutrements in the RV oven. It was as good a Thanksgiving dinner as I've ever made.

[Glassalley52]

Success. Bought the tile. Bought the oven thermometer. nothing burned, but still baked faster than expected and at a lower temperature. Don,t think I'll be doing a souffle anytime soon.