Over the past couple of years, I’ve used my Omnia Stove Top Oven quite a bit. While I’ve never had bad results, I’ve definitely learned a number of things that pretty much ensure great results every time. You can buy the Omnia from Amazon or Sea Dog Boating Solutions:
- Omnia Stove Top Oven on Amazon
- Omnia Stove Top Baking Oven from Sea Dog Boating Solutions (Note: Sea Dog no longer sells the Omnia oven. But they do sell various accessories if you already own one.)
Assuming that you’re like me and the whole concept of baking in a pan without a thermostat is totally new, here’s what I’ve learned:
- It’s important to preheat the base plate for about 3 minutes over high heat before putting the food pan on it.
- You can use it on almost any type of stove/burner, except for an induction burner. Even with an induction plate, results just aren’t that great on an induction burner.
- After putting the covered food pan on the base, leave the heat on high for about one minute to heat the air going over the top of the food.
- Poor results are usually the result of turning the heat down too far. We’re all afraid of burning food, but the heat has to be hot enough to bake the food. This is particularly true of food that should have a “crust” on the outside. The official Omnia instructions say to use “medium heat or lower” but I found that I generally had better results — particularly for baked goods — with the heat set slightly above medium.
- Grease the pan before using it. I found that results were better if I wiped the pan with a bit of oil, butter or margarine than when I used an non-stock spray.
- For foods that will rise — breads, cakes and so on — don’t fill the pan more than half full. Even after it rises, there must be plenty of air space over the food for it to bake properly. Generally, a batch sized for an 8″ x 8″ pan is perfect.
- For foods that won’t rise, such as casseroles or vegetables, you can fill the pan to within 1″ of the top — but no higher. Again, there needs to be plenty of airspace over the top.
- Knives and metal spatulas will scratch the Omnia. If possible, cut and serve baked goods with a nylon or silicone spatula.
- If the temperature is correctly adjusted, the baking time should be just about the same as in a conventional oven.
- Breads and cakes will slightly brown as they bake, but not as much as in a conventional oven.
- Don’t try to bake without the lid — it is needed for having hot air over the top of the food, and the holes are necessary so that steam (the moisture driven out of the food as it’s baking) can escape.
- When the food is done, turn the burner off, remove the food pan from the base and remove the lid. If you leave the pan on the base or leave the lid on, the food will continue to cook and be overdone.
Baking in the Omnia isn’t that hard, but it does seem strange at first. Don’t give up if your results aren’t perfect the first time! It may take a time or two to get the hang of where to adjust the burner . . . and if you have problems, leave a note in the comments and I’ll help troubleshoot.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
The Boat Galley on Facebook says
Oh yeah, and number 12: don’t get distracted and forget to turn the burner down after a minute. I should have set the timer, but tonight’s bread is just a little darker than intended, not burnt!
Mike says
From my FB page:
I follow a blog called “The Boat Galley”. I decided to practice the boat style of cooking at home, it is easier to learn in a safe place. I have now made yogurt in a thermos. Actually grew more yogurt from a culture in a thermos. Today I made bread on the stovetop with an Omnia stove top oven. It is a Swedish version of an Israeli Wonder Pot, which I am sure is a knock off of something else. The bread came out great and was a nice base for my Two Cats Managranate jelly and Pollen Nation Honey.
Thank you Carolyn and Jan
mike
Carolyn Shearlock says
Thanks so much Mike! Really appreciate hearing from you and glad that it’s all going well. And you’re right that it’s easier — I learned a lot over a period of years while camping. And then learned a lot more when we moved aboard . . . and every day after that!
Thanks for being part of The Boat Galley and I look forward to hearing more from you — Carolyn
Jill Dubler says
Hi Carolyn,
I’m a real crock pot addict, which is a no go on board. I’m making my own comparisons via your explanations above. My objective of getting a casserole or something) started, then having it ready at the end of a day of sailing ~will this do that in a similar way (but differently approached)?
Carolyn Shearlock says
The Omnia is more for baking cakes and breads, although you can do casseroles. It’s not a crockpot substitute, really . . . but I know of two items that are! Take a look at these two:
Thermos-Nissan Thermal Cooker
Wonderbag
Both will do exactly what you want. The Thermos-Nissan is much more compact, but also more expensive — it’s my preference simply for the space consideration, but I know of plenty of people who do find room for the Wonderbag.
Cindy Hodge says
Check out Saratoga Jacks too. It comes with 2 pots so you can make ,for example, stew in the lower pot and rice in the upper pot, having both ready at the same time!
Carolyn Shearlock says
I have one and love it — got it a little over a year ago. Wrote about it here: Thermal Cooker.
Monika Ludewig Bradley says
I would like to see how well it does with gluten free baking….
Cindy Hodge says
Just got an Omnia oven and a Saratoga Jacks thermal cooker for Christmas this year. We’ll use them when camping mostly but I’ve used both of them at home to try them out and…they are both fantastic! Now I’m looking for a silicone insert for the Omnia. I understand they’re only available in Europe but I’ll keep trying. Any suggestions welcome.
Carolyn Shearlock says
As far as I know, they are not in the US.
Janet Evpraxia Wehlitz says
Greetings! I am wanting to get an Omnia Oven but my hubby is particular about his sandwich bread. I like to make a Hearty sandwich bread, with 100% whole wheat flour, flax seeds, sunflower seeds, rolled oats, chia seeds and pumpkin seeds. I make about a 1 1/2 pound loaf.
Will the Omnia Oven be up to the challenge? How high a slice of bread can the oven bake?
Thanks for all the info on your blogs!
Carolyn Shearlock says
That is going to be a little tough. Slices in the Omnia are somewhat smaller than with a bread pan (can’t have the bread going all the way to the top, since air flow is needed. I find that recipes sized for a 1 pound loaf do better, and the slice is typically about 3-1/2″ high.
Vicki says
Having a problem with the lid. It is so tight that I can’t get it off after baking.
Carolyn Shearlock says
Hmm. Mine is nowhere near that tight and I haven’t heard of anyone else with the problem. I’d contact the company — the son of the founder is their US president. Email him at [email protected].