Bottoms burning with my RV oven
I've been having a hard time getting my breads to come out right in my small RV oven. I've added a large (the entire bottom) 2" thick foot stone made of brick. I raised the rack to the next level so that it's as close to the top as I can get.
This oven is a little odd. It has one burner which is placed at nearly the midpoint of the oven with a thin piece of metal covering it. So, my rack is fairly close to the flame no matter what I do. There is no way to put anything under the flame, must cook above it.
I've pretty much given up on steaming (flame seems to go out when misting and no place to put a pan for steam) but I need to at least get this thing to cook more evenly. Unless I put the burner on really low, like 325, the bottom of my breads cook too fast.
This is happening both with breads baked on a cookie sheet and in a loaf pan. I've given up on a pizza stone, that made it even worse. Maybe just move outside to the gas grill?
Any ideas? Should I get a different type of pan until I can one day move back into my house? This is incedibly frustrating and effecting my efforts to progess in baking skills.