Demountable camper group

zildjian wrote:typically perhaps I found these just down the road from me. don't know if one would have just slotted in, but for this money It would have done

http://www.ebay.co.uk/itm/AMERICAN-RV-T ... 2100234399

You're better off with what you've got Zildjian. Our experience of American RV ovens is that they are completely useless - only ever used ours as a breadbin.

Blimey, that bad eh, but they look so shiny and new as well how can this be


what are you doing for cooking BTW in the flat front camper?

zildjian wrote:Blimey, that bad eh, but they look so shiny and new as well how can this be


what are you doing for cooking BTW in the flat front camper?

Probably - 2 burner hob (Clare's an expert with one of those double skillet jobs) and small electric oven for whenever we're plugged in but that still feels like a long way off. Til then I'd better dust off our old Trangia camping stove!

You're better off with what you've got Zildjian. Our experience of American RV ovens is that they are completely useless - only ever used ours as a breadbin.

Breadbin, eh? Why do you think they are useless? Once you find out how to get them started properly, they work really well. If they don't, something is not right.

We use ours daily. Freshly baked (well...reheated) buns or baguettes for breakfast. Couldn't do without a proper oven in a camper. Never had an issue. This is our 2nd camper, and I have experienced 3 more in rented RVs in the US.

I agree they are a pain to get going. The reason why they do not have an automatic ignitor (like the stove) is to prevent explosions. Gas might otherwise collect in the closed oven, and when you then turn the ignitor knob... you get the picture.

*6. Joerg

I think a lot of campervan oven have simple temperature scale - Raw or Burnt But with a bit of experience you control the state of burning and take things out in time.

Well, the scale is in Fahrenheit, after all. If *I* can get it mastered as a continental european...

To be honest, we ran into that issue, too. Baguette in two colors (white/black). The heat is not very well distributed. A sheet of aluminum foil on the grille does wonders.

Star Six wrote: Breadbin, eh? Why do you think they are useless? Once you find out how to get them started properly, they work really well. If they don't, something is not right.
*6. Joerg

In the interests of balance I guess I should add that we had a Smev cooker installed when we had our SKarosser built and the oven of that was equally rubbish. Good for storing potatoes and onions though!

Consensus then seems you have to pay attention to whats cooking in these tin-front ovens, is there nothing more scientific available,

We have a temperature gun to point inside oven to tell what its up at
but was wondering if there was such a thing as a temp probe I could pop inside with food and a read out that could go somewhere visible,
anyone heard of anything like that?

I have one somewhere, made by Fluke. Has a long heatproof wire with a probe that we used for this very purpose in commercial ovens
The Smev oven in the SKarosser is spit on btw. Seems to be similar to home one. Often used fir baking in the move - even a lamb joint and scones (not together)