If you are going to do pizzas, you might want a pizza oven like this one: Camp Chef Italia Artisan Pizza Oven, Stainless Steel, 15 in. x 26 in. x 16 https://www.amazon.com/dp/B00IJWB230/ref=cm_sw_r_apan_i_A72AHMJEHDZH4ACXJRNW.
The oven in most RVs aren't good for baking. We have been lucky with our Furrion oven. We can do biscuits pretty well. Haven't tried much of anything else, yet.
Same here.... wife likes to bake, and hates the Furrion oven. She says its hard to figure out how long to bake things with its inconsistencies. Suppose a thermometer (with lots of visual checks) would be a good tool to have on hand when using them.
Yup, we have an oven thermometer in ours.
We found both the Suburban oven in our Reflection and the Furrion oven in our Solitude to be all but useless. Neither would heat evenly nor maintain a reliable, constant temperature. Items would come out part raw and part burned - even with expensive pizza stones in the oven (which kept exploding from the focused heat, anyway) We use the convection-microwave for everything that needs baking (does a great job with pizzas). In March, at my wife's behest, I pulled the Furrion oven and cooktop out of our Solitude and sold them. There is a True Induction RV cooktop waiting for us at the kids' house when we get there in a few weeks. It has one induction element and one gas burner (more than two pots won't fit on an RV cooktop, anyway). For now Laura is cooking on our portable induction unit and is perfectly happy. We will continue to use the convection microwave for everything we don't do on the induction unit or in the Instant Pot (which we use at least every other day for one thing or another).
Rob
Rob
Not the best oven you will ever use, but we have made cookies, rolls, baked potatoes and frozen pizza with decent results. Like others have said, having an oven thermometer will be helpful. We use a pizza stone to even out the heat, haven't had one explode yet. It heats up our trailer, a 22RBE, quite a bit.
We use ours and as others have said, it isn't like baking at home. The biggest problem for us was getting the initial temp correct. For that, we use the infrared thermometer gun. We've found that as long as we get the starting temp correct and do not open the door, it bakes fairly evenly.
LOL! I never even thought about using my temp gun! I use it to check the tires and hubs on the truck and camper. Dang! Nice find!
Agree with the rest that for simple stuff works ok.
To help improve heat ditribution try putting a pizza stone on the bottom of the oven above the burner. Also be sure to pre heat for about half an hour. Still far from perfect but it does help quite a bit. Doing this maks it a little better, constant checking keeps dropping temps which aids in the uneven cooking. That said it still has to happen.. I check about 15 min intervals if it something that cooks long like a pot pie. For cookies I spin the cookie sheet about half way throuugh.
We discovered if you set the temperature to the desired level, say 350, it will go to 450-500 and then settle at the desired temperature every time. We use it often with good results. Not the oven we all have at home, but not bad.
ckcspaniels
New Member
After spending a couple hours baking banana bread (sank in the middle), I did an online search and found some very informative articles about baking in RV ovens. I also use an oven thermometer now and set oven temp to 400+ if I need 350 degrees, always keeping an eye on the oven thermometer. I have successfully baked in my RV oven (Furrion) and will continue to do so now that I have figured it out. Location of oven thermometer is important.
Wandering5thwheelers
Senior Member
I have always used my oven in all our units. Some have been dometic, some suburban, my latest is the furrion. Except for the useless small size, I have had zero issues with it. Like others, I use a thermometer to check internal temperature, as I do at home, but can bake anything without issues.
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- Feb 1, 2018
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It’s more of an art than a science, but doable, if you are not seeking perfection. I use a oven thermometer, which is hard to read through the door’s window, but I know that straight up and down = 350. Also, that Oven’s temp display is inaccurate. A display of about 420 = 350 in reality. Can’t get much more than 425 out of it. Must then use convection. Finally, when baking, e.g. cornbread, need to rotate 180 degrees half way through cooking time for even doneness.
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Wow. I’m surprised by the thumbs down vibe on ovens. We must be very lucky, as the Insignia oven in our Solitude is incredible. We’ve baked all sorts of things in it (baked Ziti, brownies, baked chicken, etc.) and the word “impressive” would be an understatement. We’re literally cooking with this thing, not just heating frozen foods. We can also easily place four medium to large pots on the cook top. Zero problems or significant limitations with this thing.
Our 2017 Imagine 2950RL had the Furrion, but we never really went all in on trying to do much because of its size limitations… though we did regularly bake chicken in it with much success.
Any other Insignia reviews based upon lived experience?
I’d post photos if I could figure out how.
A.Texas.Yankee
Senior Member
I like my Insignia better than the expensive infrared convection oven I had in the sticks and bricks. It's the one thing that has worked flawlessly since day one in our lemon of a rig, lol. We've cooked more in this oven than our old house. No issues from cooking and baking to reheating.
Full-time Traveling Family ,'21 Momentum 395MS-R, '21 F450 King, 2000watts solar, Dual Victron MP-II 12/3000 2 x 120v, 1220ah LiFePo4
Michael C.
Member
Searched Oven
and this is where it took me.
I leaned on open oven door trying to light the pilot light. now it will not shut all the way. Seems to be sprung. I worked with the hinge for awhile and thought I had it. But now won't shut all the way.
Does anyone have any ideas?
and this is where it took me.
I leaned on open oven door trying to light the pilot light. now it will not shut all the way. Seems to be sprung. I worked with the hinge for awhile and thought I had it. But now won't shut all the way.
Does anyone have any ideas?
Sounds like leaning on the door has slightly sprung the door itself. Try taking it off and see if you can square it up enough to close well. Those things are pretty flimsy.
Taradaktyl
New Member
What size of bakeware do you recommend for the oven in the Imagine XLS 21bhe?
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