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Old 10-31-2012, 11:42 AM   #11
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Your metal riser idea sounds like a good one! I might have to try that. While this may not be 100% relevant, it's good to remember that you're burning propane, which burns quite a bit hotter than natural gas. If your home runs on propane as well there's no learning curve at all, but if your home is connected to natural gas (as ours is), remember that your fire is a hot one! This is most noticeable on the stove burners where I find it easy to screw up things like omelets! :napoleon:
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Old 10-31-2012, 02:26 PM   #12
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One other thing to keep in mind is that the burner in an RV oven is only about 1 1/2" below the bottom rack. On a residential oven it is nearly 6" below the bottom rack. That's why the perforated metal riser helps with the burning issue by putting more distance between the pan and the burner. Yes there are more btu's in a given amount of propane versus NG, but the oven thermostat should still regulate the heat so that while the flame may be "hotter" it still will only burn when necessary to maintain a given temperature.
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Old 10-31-2012, 04:25 PM   #13
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One other thing to keep in mind is that the burner in an RV oven is only about 1 1/2" below the bottom rack. On a residential oven it is nearly 6" below the bottom rack. That's why the perforated metal riser helps with the burning issue by putting more distance between the pan and the burner. Yes there are more btu's in a given amount of propane versus NG, but the oven thermostat should still regulate the heat so that while the flame may be "hotter" it still will only burn when necessary to maintain a given temperature.
That is a great suggestion!
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Old 10-31-2012, 04:26 PM   #14
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I made a perforated metal "riser" that sets on the rack and brings your pan up about 1".
Does your oven have a few locations for the rack? Mine has 2 or 3 locations to put the rack.
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Old 10-31-2012, 04:27 PM   #15
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Does your oven have a few locations for the rack? Mine has 2 or 3 locations to put the rack.
Mine has two, so maybe raising it will help also.
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Old 11-01-2012, 05:01 AM   #16
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Yup it does but when I move the rack up one level, you can't fit anything thicker than a pizza pan on it without hitting the top of the oven. I actually tried this before resorting to the metal riser idea and my round cake pan for cinnamon rolls wouldn't fit.
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Old 11-03-2012, 09:45 AM   #17
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We have a 17Z and probably have the same oven as you. My wife has made casseroles and also English Muffins with cheese on top. No issues in either case. She preheated the oven on all occasions.

The oven in the RV as well as the one in our house have no fan so the technology is the same - preheat the oven and allow the heat to rise. Preheating does not take long with this oven. As for browning the tops of dishes, my wife would use the bottom drawer on the house oven and in the RV oven she'd try and fit the dish (which would have to be fairly low and flat) on the bottom of the oven under the burner. We have not done this yet, mind you and probably never will.
Since posting the above we put our oven to the test -



The English muffins with melted cheese came out great and were used in McMuffin-style egg sandwiches with bacon and cheese. Now enjoying my coffee following two of those.
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Old 11-06-2012, 09:49 AM   #18
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Since posting the above we put our oven to the test -



The English muffins with melted cheese came out great and were used in McMuffin-style egg sandwiches with bacon and cheese. Now enjoying my coffee following two of those.

Looks like there is plenty of room under there. I'll have to try this.

This past weekend I followed all your suggestions and took the time to preheat the oven. It didn't solve all the issues, but it certainly helped. I still think I'd like to get some sort of fan for inside the oven to spread the heat better.
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