If you read my previous post on Tips for Cooking in an RV Kitchen (along with some of my RV-friendly recipes), you’ll know I cook quite a bit. As a full-timer, this entails mastering the RV Oven.
If you’ve ever attempted to cook in an RV oven Malaysia , you’re already familiar with five facts about them:
They are TINY. The majority of standard cooking pans will not fit. You may be able to put a 9″ X 13″ pan inside, but no larger.

They operate on propane. Depending on what all your propane is connected to, this may imply that even while cooking normally, you are burning through more propane than you would like. It can get rather costly.
The heating element and design of an RV oven are not optimal. The pilot light is located in the oven’s rear. Once lit, the flame travels along a rod that spans the oven’s depth from back to front. Just above the rod is a thin metal plate that is supposed to spread the heat. Essentially, it is an ineffective design.
There is no thermometer or alarm to indicate when the oven has reached a predetermined temperature, as with preheating. You simply need to find it out.

Because the pilot light is located at the back of the oven, you must stoop or nearly stand on your head to reach into it and ignite it with a lighter. Personally, I see no reason why they cannot incorporate the spark lighting option into the oven, just like they did with the stove. It takes some fascinating acrobatics to light my oven, all the more so because I am a six-foot-tall lady. That is quite a distance down there.

To be clear, I adore my tiny oven. It took a while for me to get the hang of it, but I’ve mastered it and am now cooking like a pro. Here are a few pointers to get you started.

Purchase pantyhose that fit. The majority of RV ovens are incapable of accommodating standard-sized pans. If you’re lucky, you’ll fit a 9″ X 13″ in there. Prior to shopping for pans, measure the interior of your oven and allow approximately an inch on either side for wiggle room. If you have a pan that fits snugly, meaning it brushes up against the oven’s walls while inside, how much fun are you going to have attempting to remove it? When the weather is hot? When it is brimming with hot food? Purchase a pan that is easy to enter and exit.

Preheat the oven first. Preheating your oven is critical – even more so than preheating a standard home or apartment oven. Indeed, you should definitely over-preheat to ensure that you get it right. That is, set it a few degrees higher than the desired cooking temperature and then lower it when ready to cook. Otherwise, you will have some incorrect cooking times and would have to rely on your sight to determine when your food is done.

The temperature outside can have an effect on the temperature inside the oven. An RV is a compact area, and unlike many house ovens, RV ovens are mounted on the exterior wall. This implies that when the weather is cold, they take longer to heat. Additionally, when it is hot outside, they heat up more quickly. You only need to be aware of it and keep an eye on it. Bear in mind that if the temperature outside is 30 degrees, it will likely take a bit longer for your roast to cook.

Acquire a thermometer for the oven. An oven thermometer can literally save your life. They take up little space, but for the space they do take up, they are still worth it. The first thing you’re likely to notice is that your oven does not communicate with the dial. If the dial reads 3750, the temperature is most likely incorrect. An oven thermometer will assist you in gaining a better understanding of your oven, allowing you to compensate for the absence of communication.

Rotate the frying pan. RV ovens are infamous for their inefficient heat distribution. My first couple of loaves of bread were a fascinating experiment since the heat distribution was so uneven that the loaf would come out golden brown on one end and pasty white on the other. Rotating the pan is beneficial. As a general guideline, if you are cooking something for less than 30 or 45 minutes, turning it halfway through is sufficient. If the duration is greater than an hour, I rotate at quarter-hour intervals. However, you must discover what works for you.

Employ the use of a baking stone. I’ve never gotten around to purchasing a baking stone and get by just well without one, but I intend to put something in there. Some individuals use unglazed tiles or stoneware, and I’m aware of at least a couple of folks who bake their cookies on an air bake cookie sheet. It should be placed on the metal plate directly above the heating element, but not completely covering the ventilation openings.

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