Some say that the outback oven is the greatest contribution to backpacking cuisine since freeze-dried spaghetti. They're much lighter than the dutch oven and the food you cook with this oven tastes so much better.
What is it? It's a non-stick skillet with a fitted lid, a heat exchanger and a hood. When used with a camp stove, acts like a conventional oven that allows you to bake food. With this oven you can bake bread, pizza, brownies, chicken or anything that you can usually bake at home.
There are a lot of premixes available at camping stores or even supermarkets that you can use to cook with this oven. They're very easy to cook. All you have to do is open it up, pour in some, mix and start cooking.
To avoid having to carry the cardboard box that comes with the packaging, you can remove the mix from the box and transfer them to a ziploc bag. Use a permanent marker to jot down any important cooking instructions on the bag. You could also adapt your own basic home recipe.
To start cooking with premixes, open up the ziploc bag and pour some water in. Mix it up in the bag with your hand and then pour it into the outback oven.
As for the stove, I recommend using one that has a remote fuel tank because a lot of heat is reflected down so if you have a fuel canister down there, it would heat up at the fuel canister and in the worst case, the canister would blow up. You can use a propane stove or a liquid fuel stove but a propane stove is much easier to control to a simmer.
Now that you have your mix ready in the oven you can place the heat exchanger at the center of the stove. The heat exchanger will ensure that the heat will come up around the oven rather than heating it right at the center.
The pan with the lid on will go right on top of the heat exchanger and then you cover it with the hood. There's a hole at the center of the hood so you can see the thermometer while you're cooking. It's important to keep the pot centered because if not the hood will be too close to the flame.
There's no numerical value on the thermometer but rather a simple dial with a red finger that points to either "warm-up", "bake" and "burn". When you heat up the oven it will move from "warm-up" to "bake" in about 5 minutes or a little bit more. Once the finger is on "bake" you need to watch your flame control and make sure it doesn't flip over to "burn".
Check the thermometer every couple of minutes to make sure that it stays in "bake". That's the best way to ensure that you get a pan of golden brown muffins rather than a burnt one.
Don't pull the lid off every 5 minutes. It's not going to help. It takes about 20 minutes or so depending on what you're cooking. At a high altitude, it would take longer than usual but don't take the hood off. You'll smell it when it's cooked.
Author Resource:-
Jonsky Sicuna is a writer for http://www.Hiking-Camping-World.com. A camp stove [http://hubpages.com/hub/Propane-Stoves] like the WindPro Stove [http://www.hiking-camping-world.com/WindPro-Stove-Fall-2008.html] is recommended for this type of cooking.
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