Baking in an American Oven

Discussion in 'Top Tips & Tricks' started by Sundowners, Mar 4, 2011.

  1. Sundowners

    Sundowners Funster Life Member

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    For a start they aren't big enough, and those of you that have one, will know that it's very difficult baking without burning the bottom of whatever you are cooking.

    We read on an American forum where people were putting a stone pizza tray on top of the burner which alleviated the burning, we were also told that we could use a porcelain tile, we tried the later as we couldn't find a stone pizza tray the right size and they were very pricey (around £40 mark). The tiles worked, but they did crack. Then we found a round stone pizza tray at Aldi for £7.99 and having used it for a couple of weeks can now confirm it is brilliant and so far no burn on the bottom of pizzas etc.

    Nigel and Pamala
     
  2. Geo

    Geo Trader - Funster

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    Its a fact Nige, its what makes many pull out the American unit and replace with a Euro style cooker, but as the dedicated RV females have found out a little practise combined with ingenuity works just as well:thumb:
    The yanks however dont have that problem at all:RollEyes:
    They just dine out every night:Doh:Shhhhhhhhhhhh!!!
    Geo
     
  3. scotjimland

    scotjimland Funster Life Member

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    That's why yank RVs have big payloads .. :Wink:
     
  4. Snowbird

    Snowbird Funster Life Member

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    Maybe I have been lucky with American ovens as have not had a problem with them since taking advice to allow 15 minutes before putting anything in there.
    It seems to take that long for the thermostat to settle down.
     
  5. ehuplad

    ehuplad Read Only Funster

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    Yeh we have not had a issue with the oven since we started leaving to warm up as said around 15min,

    The best cooked piza we have ever had since started doing this
     
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