David,

We have used the oven many times and baking bread is one of the best ways to use it.

First, look for an old electric bread maker at a garage sale.

Use the bread maker, connected to your battery with a 110 volt inverter to mix and kneed your dough. It will do a very nice job but don't let the bread maker cook the bread. It takes real power to cook but not much power to mix and raise the dough.

Fire up the oven and get a oven thermometer, the dial is just not able to tell you what the real temperature is.

Get your oven up to 350 and pop in the bread dough. Use a temperature probe for the bread and cook till 207 degrees internal temperature.

Serve to your guests at sun down with cheese or butter, add a glass of wine or some smoked fish and you'll have an evening to remember.

The oven also makes wonderful bruchetta, that also goes well with good friends and some wine.

Just part of the cruising fun at anchor in the North Channel of the Great Lakes.

One item: Someone gave us a set of silicone bakeware - these are the pans that are made of slippery rubbery silicone stuff. They store really easy on the boat. BUT the silicone doesn't shield direct heat the way metal pans do, so in a propane oven you will often burn the bottom of the dish. To solve this we usually put a couple layers of foil under the pan. I think plain metal bakeware would probably just be simpler.

We often use the oven for making dinner under way - it is nice to pull into a harbour late in the evening in spring or fall and pop a chicken pot pie out of the oven. We also have made muffins, but not bread. Of course, we don't make bread at home either.

David,
One other tip I can give you. If you are cooking while under way, you will most likely unhook the oven so it can swing freely as the boat heels. Whatever you do, do NOT open the oven door all the way, and then let go of the oven door. The oven will become unbalanced (towards inboard), and whatever was in the oven will slide out and end up on the galley floor, most likely upside down. Don't ask how I know this.....it involved a fully cooked lasagna, four hungry crew, and a near mutiny!! We have cooked small roasts, rock cornish game hens, pizza, and of course, lasagna. Just about everything you can cook at home in an oven you can cook on the boat. The volume is smaller, but the results can be the same. Some owners have added a rectangular pizza stone to the bottom of the oven, above the burner and below the rack. It evens out the heat and lessens the hot spots. Only takes slightly longer to pre-heat. Have fun with it!!!

[QUOTE=TomSoko;14533] Don't ask how I know this.....[/QUOTE]
That phrase has become so much like a mantra here that maybe we can start abbreviating it as "DAHIKT". Of course, Tom went on to pretty much tell us, and I, for one, am both enlightened and chuckling.
Hopefully, we learn from our own mistakes, but in all seriousness one of the greatest values of this users group is being able to learn from others' mistakes as well.

(Having said that, however, I will not be sharing my "DAHIKT" knowledge regarding the consequences of inadvertently reversing wiring polarity of a macerator pump -- and most certainly not amidst a thread about cooking).