Gas Oven - Burning on bottom.

[SiteSurfer]

I feel somewhat foolish having to ask this, but we've never had a gas oven (fan driven or otherwise) at home or on our last boat and I'm seeking advice on how to approach the issue of everything burning on the bottom - or simply overcooking on the bottom.
We have a bog standard 2 burner plus oven thing in the Bavaria, have tried placing a tray in the bottom to mask the heat a bit (in an attempt to spread it around) and cooking at lower temps (which only seems to draw the same inevitable conclusion out longer).

Any advice for a gas cooker nebwbie? Again, amazingly - not had one in 50+ years and (to be frank) I'm absolutely not Nigella.

 

[Daydream believer]

I'm absolutely not Nigella.

Those painted toe nails really had me fooled, but if you are sure, may I suggest my solution
Eat out more
Some boat cookers just are not up to it.

 

[roaringgirl]

A *thick* tray at the bottom to spread the heat more.

 

[RupertW]

I just use the wire shelf and put it above or below as needed but never with dish touching the bottom, but the main thing I added was a cheapo clip-on oven thermometer from eBay - then turn the oven up, down or (often) off as needed which also saves gas.

 

[Robin]

With shorepower available we opted for a halogen air fryer/oven, wonderful bit of kit, easy clean, 1500W only and does great toad in holes, jacket tatties and roasts. gets used 3-4 days out of 7 as liveaboards. We can run it from our 4kw generator if out to play.

 

[Graham376]

I'm seeking advice on how to approach the issue of everything burning on the bottom - or simply overcooking on the bottom.

Our Plastimo Neptune cooks well without burning, provided the item is turned around occasionally as the back over the burner is hotter than the front. Maybe heat is too high or, the oven tin you're using is too large, not allowing heat to rise around it?

 

[pvb]

Our Plastimo Neptune cooks well without burning, provided the item is turned around occasionally as the back over the burner is hotter than the front. Maybe heat is too high or, the oven tin you're using is too large, not allowing heat to rise around it?

Assuming the OP has a Techimpex cooker in his Bavaria, the oven burner is across the middle of the floor of the oven, so difficult to avoid burning.

 

[Robin]

We haven't used ourotherwise excellent gas oven since buying one of these
Daewoo halogen oven

 

[SiteSurfer]

Assuming the OP has a Techimpex cooker in his Bavaria, the oven burner is across the middle of the floor of the oven, so difficult to avoid burning.

Yes, that one - the burny one.

 

[tudorsailor]

Deleted

 

[Robin]

mine is a Daewoo as per link in post 8. All the accessory bits stow inside it and it rides nice and safe on our mobo on a non-slip mat in the galley, even put a casserole dish and pie plate in as well as one of those spud spike jobbies for jacket tatties.

 

[SiteSurfer]

So I’m gathering that other than taking things out and adjusting temps a lot we might just have to put up with it or purchase a halogen oven thing (which might well be an answer) but doesn’t really work if we are off grid at anchor.

 

[ashtead]

I guess it depends what’s baking ? Prepare food at home and heat in oven or microwave ? Buy a cobb barbecue and cook in the cockpit (great piece of kit) . I doubt you will ever get much joy from the standard Bav oven though so changing it might be only option?

 

[James_Calvert]

So I’m gathering that other than taking things out and adjusting temps a lot we might just have to put up with it or purchase a halogen oven thing (which might well be an answer) but doesn’t really work if we are off grid at anchor.

That can't be right.

We've had no problems of that nature from our lower end gas cookers, a Flavel Vanessa first followed by a Plastimo 2000.

Obviously you don't put the baking tray or whatever directly in the flame. So you use a shelf high enough to keep it out of it.

 

[[163233]]

You do need to pre-heat ovens.

 

[prv]

Yes, that one - the burny one.

I think you're screwed, then

All the ones I've seen, the burner is along the lower back edge, and the shelf stops short of the back wall so that there's a space for the direct heat to pass up through. You get burning if you jam in a pan that's too big for the shelf despite the upstand at the back of it designed to prevent exactly that, but if you take the hint then it's fine - though will often still benefit from turning round halfway as Graham says.

If you're buying something new, consider a new gas cooker designed by someone who understands cooking. I would happily recommend the Spinflo Nelson except I hear they've been discontinued.

Pete

 

[SiteSurfer]

Hmmm... ho hum. I’ll speak to the catering manager and put the suggestions to work!

 

[johnalison]

At last - a cure for a soggy bottom.

 

[Tradewinds]

Often recommended on Cruiser Forum - a pizza stone at the bottom of the oven. Evens everything out.

Pizza/Bread baking stone

 

[Deleted member 36384]

Often recommended on Cruiser Forum - a pizza stone at the bottom of the oven. Evens everything out.

Pizza/Bread baking stone

Be aware they can crack, I have split two over gas flames. They are designed to take heat uniformly such as from BBQ coals when sitting on top of a BBQ grill frame, or via the artificial coals if using a gas BBQ. The flame concentration from a burner must stress the block too much in one area.