Well thanksgiving has passed; and we all have recent memory of trying to cook a turkey in the less than adequate ovens normally found aboard many boats.
Biggest complaints I have heard so far is they do not keep the heat in long enough. Or else they overheat and burn the outside while leaving the inside under cooked. Although we cannot change the dimensions, some improvements can be made.. For starters, the typical RV/marine stove usually (alledgedly) does not have enough insulation around the outside. Compared to most domestic models, I would agree. Secondly being made of light weight thin sheet metal for the most part, they do not have adequate mass to retain heat internally. I love crisp crackling skin broasted to a nice brown. That requires lots of radiant heat. While discussing this with some boating friends a few suggestions materialized. Add more glass wool insulation around the exterior. Possibly also add a sheet metal or reflective sheeting outside of that. This will protect the cabinet woodwork better fom any heat leakage. Julia childs has a suggestion in one of her books. Add thin fire bricks to the oven interior. Apparently these fire bricks retain more heat than even a thick steel plate would. Although slower to heat up, the heat now becomes more even and is retained longer. If you also add more insulation, it just might be quite effective for cooking birds. Quick microwavable meals like meat pies and pizza are now packed with a foil clad sheet of cardboard to act as a "browner" by absorbing the microwave energy and re radiating it as infra red energy to brown the pie crust. This works faster than a convection microwave oven combo. This led to the idea that adding a thicker sheet of steel (suitably cleand and seasoned) to the oven interior, instead of using the grille rack; might also help brown the skin of the bird. Has anyone ever experimented with improving the typical RV/marine oven? Arild
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