I use a thermometer in the oven to check the temperature constantly. Normally what happens is I turn it to appx. the right setting and wait for it to heat, get tired of waiting and put the food in, then check a few minutes later and find it has way overshot the setting I was hoping for. But in the end, the result is usually acceptable. The airbake pan works well to keep things from burning. A pizza stone we tried initially didn't work well for us at all.
Your home oven most likely uses a closed loop feedback with a temperature monitor and heat cycle throttling. These RV ovens are much less sophisticated than that...they operate essentially the same as a gas burner. All you control is the amount of gas being burned, and its a very rough approximation as to what temperature that results in. So, use the setting on the dial as a rough guide and measure with a thermometer. I find a very slight change on the dial can affect the temperature quite a bit, and that I need to monitor it during baking and make my own adjustments (essentially a manual closed loop system!).
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