Candi loves to cook and bake and unfortunately this oven leaves a lot to be desired. It doesn’t hold a temperature well and it’s hard to actually get an accurate temperature. I started thinking about it and came up with some things that help improve the oven. First, the thermocouple probe was mounted so that it was directly above the rear vent holes. Heat would come directly up thru the holes, heat the probe too quickly, shut the burner down. So, I took the probe off the bracket, rotated the bracket, and replaced the probe so that the tip is pointing up toward the top of the oven, and not touching the wall.

(click on any of the photos below to open full size)

Next, get a really GOOD 1/2″ pizza stone – we highly recommend one from California Pizza Stone. They can custom cut one to 11.5″ x 14″ and it will fit so that you can cover the rear vent holes but keep the front and side holes open.

Lastly, get a decent digital thermometer usually associated with outdoor grilling and put the probe on the back of the rack. You can feed the wire up thru the vent and put the control on the counter next to the oven. Now you have a really good idea of what the actual temperature is inside and the thick stone helps the oven hold its heat when the door is opened.

 

Candi loves to cook and bake, and intends to keep doing so in the camper. We have racks
of spices all over the kitchen and we’re going to need someplace to keep them, and keep them organized. Candi found these online in Amazon so we bought 3 of them. They fit the jars that come from Penzey’s or the Spice House where she gets most of her spices … and they fit perfectly on a blank wall space that is the side of our pantry cabinet. We use small bungee cords that come in multi-packs to keep the jars on the racks while traveling.