Burning the biscuit bottoms!

[redsnapper]

Atwood oven in my Jayco Flight is driving me nuts.

I tried some of those biscuits in a can.....Pillsbury Grands I think their called.
Placed them on a cookie sheet as per the directions without lubing the sheet.

Oven set at 350 as per directions.....

Well before the tops were golden brown and well before the baking time recommendation, the bottoms burnt bad....

Ok so the next batch I raised the rack a notch and cut the temp to 325.
Burnt again well before the tops were the right color.
Tried a frozen french bread pizza.....same result.

Ideas to keep the bottom of the items from not burning, yet get the tops to the right color and or browning nicely?

Help this batchelor out ladies?

[Grumpy]

Get a ceramic pizza stone, or an unglazed 12x12 tile and put it on the bottom shelf. Pizza stone works best.

[Camper_bob]

Got my pizza stone from "World Market". Paid like $12 for it I think? Anyway, doesn't completely eliminate the problem IMO, but my biscuits and cinnamon rolls are a lot better.

I had a tile in there before, but it broke, so I replaced it with the stone which I think will be more durable.

If I could get DW to allow the oven to come up to temp before she puts them in, I bet they would come out even better. Let's just say she's not a "patient" person! LOL!!

[RP53]

like Bob says pizza stone and wait till the oven is preheated it will work like a charm, heck my DW even cooks pizza in the oven and it is great

[3'senough]

Another lighter trick is to put a cookie sheet upside down over the burner. This adds a layer of air to help distribute the heat better.

[Rustysocket]

As suggested a pizza stone will really help to diffuse the direct heat. Definately let it preheat to temp.

We have always used our oven and get pretty decent results with it.

I'm a tube biscuit junkie myself...

[Jagiven]

Originally Posted by 3'senough

Another lighter trick is to put a cookie sheet upside down over the burner. This adds a layer of air to help distribute the heat better.

This is what we do too. We also raise the rack to the highest level if we can.

[jbrnigan]

AirBake cookie sheets - (make sure you measure)

[Rustysocket]

Originally Posted by jbrnigan

AirBake cookie sheets - (make sure you measure)

Yes, these work great as well...

My 12 year old uses them to make great chocolate chip cookies.... just the right amount of crisp..

[mike837go]

How long are you pre-heating the oven?

It takes quite a while for the whole oven to come up to temperature.

[WarrenG]

In addition to the good suggestions above. a layer or two of parchment paper can help too. If you bake in a round pan you can use pre-cut ones like these...
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[norty1]

We used a cookie sheet turned over and on the highest shelf in the oven. Also get a external thermometer, we found that the stove one is almost universally inaccurate.

We don't use ours often but have never had a burnt bottom. Another cheap solution are silicone baking sheets. I use them in the oven and on my grill.

[Brownie]

Got to have my biscuits & gravy, so I make the tube biscuits a lot! I use to keep a pizza stone on the center shelf in my oven, but after two of them broke while preheating the oven, I stopped using them. I picked up an oven thermometer that I hang from my rack. If it's accurate, my oven heats to the exact temp I set the dial at. I guess I have the only accurate oven ever made (LOL). I wait until the oven thermometer reads at my preset temp, which takes about 15 minutes or so. I set my oven rack on the top slot and find that my oven does a very acceptable job of baking - biscuits, pizza (in a ventilated pizza pan), cookies, frozen fish patties. . . and I turn the pan 180 degrees mid-way through the cooking cycle. I (sometimes) turn the heat up about 50 degrees for the last three minutes or so to brown the biscuit tops and the cheese on the pizza.

Works for me!

[michael.g]

I would recommend a oven thermometer to confirm the temperature. It sounds like them temperature is too high or the oven rack isn't high enough.

The first time I used the Atwood in our HTT for a Pizza, the bottom got burnt because the rack was too low. I moved it to the top rack and never burnt a pizza again. In our Greyhawk with an Atwood, we did the same thing - left the over rack at the highest setting no matter what we baked. We baked DiGornio Pizzas and Pillsbury Grands often. The pizza went directly on the rack. The rolls baked on a cookie sheet with parchment. We do not use a pizza stone or any other tricks.

-Michael

[dzwiss]

We have found that the pizza stone works well, except that we had two of them crack in half due to the close proximity of the burner directly under them. We solved this issue by replacing the pizza stones with a Lodge cast iron griddle. I cut the handle off with a hacksaw and place it upside down on the bottom shelf right over the burner. It works well, we have been using this for the last six years.

https://smile.amazon.com/Lodge-L9OG3...70_&dpSrc=srch

[Duke4857]

The only thig I have ever tried to cook in the camper oven is canned biskets. When the bottoms got too brown and the tops were still very uncooked, I just turned the biskets over. It might not be right, but the biskets turned out good. Not good idea for pizza I would guess.

I will look at the pizza stone ideas and others for burning the bottoms of things.

My thing is is there a way to adjust the oven temp to make it match the dial? I looked there is no adjustment on the dial like the old home gas stoves. I was just thinking about making a lable with the correct temps by using a oven thermometer. Than putting the lable over the numbers. I would like to set the dial be close enough to cook with. Any better ideas?