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10-16-2016, 04:07 PM
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#41
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Senior Member
Trailer: Trails West Campster 1970
Posts: 3,366
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I use the baking sheets that are precut and come in a box (Reynolds) and love them. I lined the DO with two and made Mac and Cheese and man, did that make cleanup easy. The actual DO liner would have been slightly easier but more expensive. I love them for baking, can't believe I went years without using parchment for cookies. It makes doing multiple batches so incredibly easy.
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10-16-2016, 04:15 PM
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#42
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Senior Member
Name: Gilda
Trailer: 2011 Scamp 13'
California
Posts: 1,445
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I use a set of nesting pots and pans in the trailer. I'm wondering if the flat frying pan in the lower part of my photo might work for cakes/breads? My DH bakes round loaves of sourdough bread almost every Sunday by lining a heavy home Dutch oven with parchment. It works like a dream.
__________________
The Gleeful Glamper
Gilda (Jill-da)
"Here we go again on another amazing adventure"
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10-16-2016, 04:18 PM
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#43
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Senior Member
Name: Gilda
Trailer: 2011 Scamp 13'
California
Posts: 1,445
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My "go to" place for cooking in a trailer is The Boat Galley. Baking on a Boat. You may find this thread on baking to be of interest.
__________________
The Gleeful Glamper
Gilda (Jill-da)
"Here we go again on another amazing adventure"
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10-16-2016, 04:31 PM
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#44
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Senior Member
Trailer: Escape 17 ft
Posts: 8,317
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I'd put some paper towel between that pot and what looks like a non-stick fry pan.
I picked up some cheap reusable grocery bags and put my non-stick pans in their individual bags.
__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
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10-16-2016, 04:58 PM
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#45
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Senior Member
Name: Gilda
Trailer: 2011 Scamp 13'
California
Posts: 1,445
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My last response on this thread mentioned The Boat Galley. In her website she talks about baking on the stovetop using an Omnia Oven. It's fascinating to read about all the things you can bake including this pizza pull-apart bread. Actually, it looks like they used a conventional oven with a bundt cake mold. https://youtu.be/8EyZc6rSbnM
Come to think of it, I wonder if we could jury-rig a DIY Omnia Oven using a bundt pan, stovetop ring and a pot lid? It's worth a try.
__________________
The Gleeful Glamper
Gilda (Jill-da)
"Here we go again on another amazing adventure"
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10-16-2016, 05:03 PM
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#46
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Senior Member
Name: Gilda
Trailer: 2011 Scamp 13'
California
Posts: 1,445
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What do you know, a clever backpacker has already come up with a lightweight DIY Omnia oven! See it at https://j2tilghman.wordpress.com/201...kpacking-oven/.
"This past weekend I field-tested my knockoff of the Omnia oven, also known as a wonder pot. I had tried this setup at home on my kitchen stove, but I wanted to try it outdoors, too, so I took it on the canoe trip to find out how it would perform. It worked great, in my humble opinion.
This lightweight backpacking oven consists of a heat diffuser (with removable handle from Harold Import Company, also known as a flame tamer, about $7), an aluminum ring mold (which I picked up at a local thrift store for $2), and a round foil pan (three for $1 at Dollar Tree, although you could probably get one for free if you save a take-out container)."
__________________
The Gleeful Glamper
Gilda (Jill-da)
"Here we go again on another amazing adventure"
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10-16-2016, 06:55 PM
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#47
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Senior Member
Trailer: Trails West Campster 1970
Posts: 3,366
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Quote:
Originally Posted by Gilda
I use a set of nesting pots and pans in the trailer. I'm wondering if the flat frying pan in the lower part of my photo might work for cakes/breads? My DH bakes round loaves of sourdough bread almost every Sunday by lining a heavy home Dutch oven with parchment. It works like a dream.
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The problem with a flat frying pan would be getting enough heat on the sides and top. With the DO and charcoal you are able to heat the lid as well as the bottom of the pot (which effectively heats the sides) but with a traditional frying pan (even with a top) if you can't add heat to the top or retain heat in it you probably can't bake more than flatbreads.
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10-18-2016, 09:09 PM
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#48
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Senior Member
Name: Ellpea
Trailer: 1989 Lil Bigfoot
CA
Posts: 1,382
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Quote:
Originally Posted by Gilda
I found some others with better ratings. https://www.amazon.com/s/ref=nb_sb_n...parchment+foil
I'm delighted to read about your on the road baking accomplishments. I, too, have wondered about baking (for two) while on the road. So far, I've been very pleased with purchasing 3 freshly baked cookies for 99 cents at the AM/PM stores at ARCO gas stations along the road. There is nothing like the smell of "trailer-baked" goods, though.
Right now it's raining in California...perfect weather for baking. I'm making pumpkin cookies and DH is making Sachertorte. Yummmmmm.
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Yes, it's (was) raining in my neck of California too. I'd love a freshly baked cookie at the moment, but am busy sneezing and blowing my nose. Maybe the DH will bring me some soup...
__________________
Best,
EllPea in CA
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10-19-2016, 03:09 PM
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#49
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Member
Name: Shirley
Trailer: Escape 21, formerly Casita SD
Missouri
Posts: 62
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Coleman camp oven
We use ours on a 2 burner stove and have fixed cornbread, muffins, cookies, and casseroles in it. To help keep the heat distributed evenly, I place a small soapstone tile in the bottom. It retains the heat and I turn off the propane a little early to let the soapstone finish things out. Also, a key to success is to refrain from opening the door to peek in very often, and keep pans 9" in diameter max. I have found the Nordicware set for toaster ovens useful as well as some vintage Pyrex.
We also cook with a Dutch Oven, but use our Volcano grill for that with the domed lid. If you aren't familiar with it, it has 3 fuel options (charcoal, propane, wood) which takes care of most camping scenarios for us.
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10-24-2016, 06:56 AM
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#50
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Senior Member
Trailer: Boler 1984
Posts: 2,938
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This is our outdoor kitchen.
Cook centre a new coleman bake oven
Score!
This is a 1965 stove found on a shelf in my in-laws basement that they had used for one week and then packed it away. The oven was a yard sale find still in the original box. The stand was in a pile marked "free stuff" at the end of a driveway.
Oh, the smell of fresh bread wafting through camp in the morning.
Sent from my iPad using Fiberglass RV
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10-24-2016, 09:04 AM
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#51
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Member
Name: Shirley
Trailer: Escape 21, formerly Casita SD
Missouri
Posts: 62
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Awesome outdoor kitchen!
Thanks for posting your pictures! I have been keeping my utensils in a coffee can but your storage box is so amazing that I think my hubby may have to make me one! Plus an awesome score on that Coleman oven!
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10-24-2016, 11:07 AM
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#52
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Member
Name: Bill
Trailer: Hunter
British Columbia
Posts: 43
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Coleman Oven
I bought a new Coleman folding oven, last year, on Amazon. It works great. When baking muffins I just place a double thickness of Aluminium foil below the pan. Keeps the bottom of the muffins from getting too dark. The only challenge is regulating the flame manually to maintain the proper temp. (375 degrees I think!)
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10-24-2016, 01:11 PM
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#53
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Senior Member
Name: Ellpea
Trailer: 1989 Lil Bigfoot
CA
Posts: 1,382
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Quote:
Originally Posted by billmccracken
I bought a new Coleman folding oven, last year, on Amazon. It works great. When baking muffins I just place a double thickness of Aluminium foil below the pan. Keeps the bottom of the muffins from getting too dark. The only challenge is regulating the flame manually to maintain the proper temp. (375 degrees I think!)
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I've just used my folding oven once, at the rally in Quincy. It's clear that what you recommend is wise... when I maintained the required temp for the recommended time, the corn muffins were quite burnt on the bottom. Quite a *fail* for the potluck! I also think some kind of insulating wrap or blanket (fireproof) over the top of the oven would help retain the existing heat so less heat from below is required to maintain temp.
__________________
Best,
EllPea in CA
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10-24-2016, 04:54 PM
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#54
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Member
Name: Shirley
Trailer: Escape 21, formerly Casita SD
Missouri
Posts: 62
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Holding heat in Coleman oven
On a couple of chilly mornings in Colorado, I tossed a silicone baking sheet on top of the oven to hold heat in along with my soapstone in the bottom to disseminate lower heat. Worked great for biscuits, and I usually turn off the heat early and let the soapstone heat finish out the baking. It took care of my tendency to burn the bottoms! I also use an infrared temperature gun to check the oven, my thermometer is close but not perfect. I think you could wrap the sides with foil to help, too, I just never have done so yet.
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10-25-2016, 07:26 AM
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#55
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Senior Member
Trailer: 2002 16 ft Scamp
Posts: 614
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James, that's a great looking setup you have. How does the table attach to the trailer?
If that stove is a Coleman, it may be older than you think. My expertise here, especially if it's possibly Canadian in origin, is limited but I've only seen that round tank on earlier models. If you want more info, these folks could probably provide it quickly if you posted the pic in the "Just bull" section. Coleman Collectors Forum
Apologies for the hijack - Al
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10-26-2016, 03:26 PM
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#56
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Senior Member
Trailer: Boler 1984
Posts: 2,938
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Quote:
Originally Posted by Al & Cindy K
James, that's a great looking setup you have. How does the table attach to the trailer?
If that stove is a Coleman, it may be older than you think. My expertise here, especially if it's possibly Canadian in origin, is limited but I've only seen that round tank on earlier models. If you want more info, these folks could probably provide it quickly if you posted the pic in the "Just bull" section. Coleman Collectors Forum
Apologies for the hijack - Al
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Table rail and electrical outlet came with the Boler to allow you to cook outdoors. With a permanent bed we added the outside access. The opening is large enough to pack away the stove.
My interest is piqued. I'm still checking out the stove.
Jim
Sent from my iPad using Fiberglass RV
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10-26-2016, 04:16 PM
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#57
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Senior Member
Trailer: Boler 1984
Posts: 2,938
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Quote:
Originally Posted by Al & Cindy K
James, that's a great looking setup you have. How does the table attach to the trailer?
If that stove is a Coleman, it may be older than you think. My expertise here, especially if it's possibly Canadian in origin, is limited but I've only seen that round tank on earlier models. If you want more info, these folks could probably provide it quickly if you posted the pic in the "Just bull" section. Coleman Collectors Forum
Apologies for the hijack - Al
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Stove is indeed made in Canada. It is a modelNo. 411 manufactured after WWII UNTIL 1965. The red tank came out n 1966
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Under the tabs on the tank is the manufacture date of 1964. The date of June 1965 on the carton is the shipping date to the local hardware store. Hope this helps.
Jim
Sent from my iPad using Fiberglass RV
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10-26-2016, 06:20 PM
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#58
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Senior Member
Trailer: 2002 16 ft Scamp
Posts: 614
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Jim, thanks for the info on both the table and the stove. I use a Coleman Camp Kitchen from the eighties for my cooking set up and it works pretty well but I think you have more counter space.
My stove is a 1961 413F and it's still going strong (pics earlier in this thread) but I really like the looks of yours.
Al
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10-27-2016, 09:27 AM
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#59
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Senior Member
Name: RB
Trailer: 1992 Casita Spirit Deluxe
Virginia
Posts: 121
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Another guy with a fine, vintage Coleman stove that gets used all the time. I've got a 1965 US-made 413G.
After reading this thread, I think I'll pick up one of those folding Coleman ovens the next time I see one. It'd be nice to have properly baked biscuits. Seems like any old piece of stone/steel/whatever in the bottom should make an effective heat sink for the burner to equalize the heating.
Likewise, I'll have to see about some insulation for the top - probably just a silicone mat of proper size, as they're generally good to 400+ deg F.
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10-27-2016, 09:43 AM
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#60
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Senior Member
Name: Ellpea
Trailer: 1989 Lil Bigfoot
CA
Posts: 1,382
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Quote:
Originally Posted by steelypip
Another guy with a fine, vintage Coleman stove that gets used all the time. I've got a 1965 US-made 413G.
After reading this thread, I think I'll pick up one of those folding Coleman ovens the next time I see one. It'd be nice to have properly baked biscuits. Seems like any old piece of stone/steel/whatever in the bottom should make an effective heat sink for the burner to equalize the heating.
Likewise, I'll have to see about some insulation for the top - probably just a silicone mat of proper size, as they're generally good to 400+ deg F.
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I'm also interested in using some of this insulating stuff (I may have posted this photo earlier in this thread): [IMG] [/IMG]
This is an enamel pot of warm water sitting on top of my dutch oven while it's baking brownies . The bubble wrap foil stuff insulated the pot and kept the water very warm for hours (very handy to have for washing up, etc., we don't have a water heater right now).
I'd like to try draping the oven with this stuff, but think there should be some kind of fabric (like that quilted silver stuff used for potholders) between this and the stove. I understand the silicone is heat-proof to 400 degrees, but does it really insulate? Ideas?
__________________
Best,
EllPea in CA
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