Galley ovens can be, well, tempermental. While those cruising without an oven are often frustrated by the lack, many with them are still frustrated.
The small size of most galley ovens creates most of the problems — hot spots, pans that don’t fit, relatively large amounts of heat that escapes every time you open that door and more. Then there’s the whole idea of trying to bake if you’re underway or in a rolly anchorage.
The articles below form a bit of a mini-series to get the most out of your oven if you’re lucky enough to have one — you really can produce great results!
- Galley Oven Problems
- Baking Stone
- Using a Baking Stone
- Using a Galley Oven
- Conserving Propane
- Changing the Pan Size
- Using a Glass Pan Instead of Metal
- Using Stove Gimbals
- Oven Thermometer
- Why Preheat the Oven?
And even if you’re not big on baking, your oven can still be a valuable asset:
The one comprehensive galley reference needed aboard every boat
We are building our boat, so have the mixed blessing of designing our own galley. Right now I’m trying to decide on an oven, so would love advice on making that choice, but any and all input is welcome. Thanks!
I’ll post your question on TBG’s Facebook page and get comments from more readers as well!