Good Morning! I am still on the learning curve for our rv oven and hope someone has some tips...
We have a Wedgewood oven that is mainly used for reheating meals I have made ahead of time in my nice big house oven. I always try to make at least a double batch of whatever I am cooking so when we are able to get away for a few days on the fly, I can pull from the freezer and don't have to worry about anything but dairy and produce.
It seems we have gotten into the (bad?) habit of wanting warm cookies when we play games in the evening. DS takes charge and makes cookies - I love that this is turning into his "thing". He's 15 now and every trip has me seeing down the road to when he is too busy to come with us.....
ANYWAY. The problem is finding the best way to regulate the heat in that tiny box. Cooking at temp scorches the bottoms in record time and the tops are still dough. When my guys can't bring themselves to eat a warm cookie - its gotta be bad. Last night we tried lowering the temp by 25 deg and putting the rack as high as possible. The cookies in the middle row (over the flame) were still more done on the bottom, but at least edible. I have read that I could try a ceramic tile, pizza stone, sheet of aluminum foil, etc. Has anyone tried anything that works?? And where do you put the tile - I originally thought on the lower rack, but maybe directly on the metal above the flame?
Thanks for any help. I have already printed that cinnabon cake recipe and can't wait to try it!! We are home for 2 days then on the road again for our 3rd Thanksgiving Campout. Hopefully I will have time to get a solution in place.