Tackle That RV Stove

We have all been there as newbies. You have a stove on the RV, how great is that I don’t have to cook everything on the grill or fire pit. Pull out all those great recipes crank up the stove and off you go. A bit later as you anticipating that baked or roasted dish…What’s burning you ask? Its that dish you placed in the oven a half hour ago. You find out that the bottom of the roast or casserole has blackened to a crisp. At first, I thought the temp gauge on the stove was the problem. I immediately purchased a good oven temp gauge. As a side note, I would highly recommend. That did not solve the problem. The propane flame and burner located in the middle of the oven under a thin sheet of metal is the issue. The direct heat is the problem the only way to solve that is to deflect the heat some way. Now I have tried the pizza stone approach and immediately broke the stone in about 4 pieces.
We were using a Lodge Cast Iron tray for our grill to do same. Why not use it in the oven as well. It is a perfect size, it does not cover any of the circulation holes in the oven. It fits perfectly over the entire burner unit and dissipates the heat like a charm. It even held the heat to help with the cooking. The results were immediately better, no burned bottoms and roast or baked goods came out fine. We were back in business. You can find these at most patio stores or Lowe’s for that matter during the grilling season. Here is a link to the Lodge Stores.