Coleman Camp Ovens Jan 29, 2011 0:02:26 GMT -6
Post by YouandI on Jan 29, 2011 0:02:26 GMT -6
Coleman Camp Oven
Model No. 5010D700T
We have the Coleman Oven too. I love it. I have enjoyed baking with the oven. You got to love the biscuits with the sausage gravy, for breakfast, it's worth getting up for. Well, that and coffee is a must too. Can't have brats without the Italian cheese/tomato/zucchini casserole. OR the blackberry cobbler, by the campfire in the the evening. OH, I am sorry, I'll stop there. I'm getting hungry too.
I have figured out a few tricks, with using the oven.
- First, preheating is a key factor. Start your flame low and let the oven preheat for about fifteen minutes. This is about your normal food preparation time anyways. Once you are ready to bake, increase the flame slightly and watch the temperature gauge for desired temperature.
- Secondly, I have never walked away from the oven when baking. I do continuously check the exterior temperature gauge. If, the temperature rises higher than I want, I just readjust the flame again slightly.
- Thirdly, practice and experiment. Once you have baked a couple of times with the oven and you get your methods down, things should go smoothly for you.
Here is a product that you can use to help regulate/even out the heat. Hartstone Pottery makes a baking stone that fits perfect in the bottom (Inside) of the Coleman oven (Do not put the stone directly on the flame or under the stove). The baking stone is 10" Long x 7" Wide and is lead free. This baking stone will help to even out the heat as well as keep your food warm long after the oven is turned off.