Baking a Cake in a Gas Oven . . . Help !

[Seahunter]

You don't need the stone, it just takes up space. For cakes use a cast iron pan and for pies use a french bath. Make sure you preheat the oven and use an oven thermometer to keep track of the temp, don't rely on the the oven control.

[svHyLyte]

Originally Posted by ssanzone

to answer your question, it dosent matter where the stone is...

Ah, Well, Actually not; at least in our experience. We've been using a baking stone in the ovens aboard out various boats since 1967. The idea of the stone is to use it to avoid a "hot spot" in the bottom of the oven so that heat is evenly distributed throughout. On our boat our baking stone is a large 1/2" thick professional "Pizza Stone" cut to leave about a 2" gap around the edges of the oven--front, sides and back. Placed on the very bottom of the oven, below the bottom rack, its weight also helps stabilize the stove when there's something heavy on the burners, such as a pressure cooker with water to heat up pre-prepared meals etc. My wife pre-prepares loaves of bread and then freezes them. When we need a refill, she leaves the frozen dough in the sink until it thaws and then transfers it to loaf pans until it has risen. She also makes "French" bread in a similar manner, absent the loaf pans. The only draw-back to this is that the hot bread disappears very quickly...

[Sailor g]

I bake in our propane oven like in the gas oven I had when I lived in a house. I tend to do more mixes now for time & convenience. When people drop by (more often with cruisers) I can pop one in the oven and add a touch of vanilla, coconut, pecans & pineapple in canned cream cheese frosting.

Propane burns hot so I checked earlier and more often at first. Now I know my oven I follow regular sea level directions and turn it halfway as we are usually heavier on oven side when water tanks on that side are full. Try a test cake to check for temperature/hot spots.

Warning-baking usually draws boaters from all directions  Have coffee ready!  Happy baking!

[terra57]

Well thanks Steve I have one of those aboard! Please note the lady with the question stated she was not sure to place the question. I am sure I can speak for all us gals, you are just one of us.

[jonasaberg]

A great advantage is that bread made in a gas oven gets much better than in an electical due to the physics of combustion:

C3H8 + 5*O2 → 3*CO2 + 4*H2O + heat

The C3H8 is the propane molecule. When the propane molecule is burning it will release carbon dioxide and water.
The water is the thing, the air in the oven will have higher humidity. This will protect the bread so it looses less water during the baking.

[welshdiver]

Originally Posted by Velma

Hi,

This question isn't only directed at women but I wasn't sure where to post it and since I'm a woman this is what I choose.

I've never used a gas oven until now and I've been afraid to bake a cake in it, does it work any different then a regular oven as far as cakes and pastries? Do you cook cakes etc. for the same time requirement as a reg oven or is it different? My main question is about cooking cakes in the gas oven and I was unable to locate anything in the search about cakes. Anyone?

Thank you for your advice and help,
Velma

Hi I have been a baker for 20 years & a gas oven is just as good as electric. If your elec. oven had a fan then yes you get better heat coverage as with gas you may have a hot spot in it, so the cake may rise one sided & all ovens have them you just need to know where it is & you will not find it until you have used it 3 or 4 times for cakes. You may find it does get a little warmer as well by about 5.c so bake more towards the middle of the oven.
Good luck with your cakes etc

[Yofy]

Propane burns hot so I checked earlier and more often at first. Now I know my oven I follow regular sea level directions and turn it halfway as we are usually heavier on oven side when water tanks on that side are full. Try a test cake to check for temperature/hot spots.

That's exactly how I use our gas oven. I have also learned to double pan (put one pan inside another) if I am baking a really sweet bread with long baking time like banana bread. The double pan prevents the bottom from burning.

Robyn

[Sailor g]

Love the double pan idea. I use a cookie sheet but I bet the double pan gives an air cushion that really lessens the heat on the bottom. I can't wait to try it!

[bajabound]

Very helpful thread!

[Siren o the Sea]

I cook everything that needs baking in my gas ovens. The one at home and on the boat. From pasta dishes to cakes and cookies. The only real difference between gas and electric is that it takes longer for electric to heat up.

[Sarico]

Cooking a cake in gas oven. Basic principles apply. Per heat oven, no peeking until the cooking time time is almost up. As a rule the time stated in recipe is usual follow by or until Otis golden brown and well risen.... I' ve a gas oven for years, it was what I learnt to cook on. The electric fan ovens produce a very dry heat where as the gas oven produces a heat that has a certain amount of moisture in it. You may have to turn your cook round half way through cooking. Bare in mind that it will be hotter at the top than at bottom. I think the only way you will find out is by trail and error. Make notes and record times and temperature of the oven. And what the weather is like on the day. It he uk. Gas is very common.

[boatman61]

Piece of Cake....