Thanks for the video and the tip. I have never been able to get a traditional camp stove low enough to simmer anything. Years ago I switched to a little butane canister stove (around $20/single burner) which seems to have much better control. I have been using an Omnia for a few years. I agree that it seems pretty cheap for its high cost, but it really works. I have watched a lot of videos where the bottom of whatever that was baked was black charcoal. They baked on too high of a flame. However, I have made pizza, corn bread, banana bread, mac and cheese, cake mixes, and much more with success. My. butane stove is around 7000 BTU. I do the preheat on high but then I turn the stove on its lowest setting for the bake. I cook inside my camper van so wind doesn't impact the cook time. So far this has worked very well and it is basically the same concept that you are doing with the flame tamer on a propane stove... you are turning down the heat. I have used a Coleman folding oven in the past, but it is too bulky for my needs. This Omnia is lightweight, heats fast, cools fast, and stores small. I'm a fan.
What a great video - it amazes me how some popular products get such a following even when they require you to stand on your head and look sideways for them to work properly. But then again we live in a world where a company that makes burn barrels and paint cans is called a lifestyle company :)
Hahah, thanks for dropping by. It was a chore to get this working like it should (still think dutch ovens much better) but it does come in handy when you cannot have a fire so I wanted to figure it out.
I think they were designed originally for lower powered caravan stoves and they are now trying to market to an audience that uses different, more powerful burners. Thanks for dropping by.
I marked & dented mine using Trangia pot grippers too. I use my Omnia atop a Trangia 25 Storm cooker & use a grill / trivet to sit it on, otherwise it wobbles around on the Storm cooker. It's a bit annoying but a great little stove top oven. A bit of a learning involved too. Thanks for sharing.
Thanks so much for your efforts in finding a solution to the burning issue with this oven. I fully agree with you. For the price Omnia charges for this oven, they surely can use a better quality aluminium. I use the flame tamer under my Coleman oven too. It is a wonderful device. Best wishes from Cape Town.👍🍹
The Coleman oven is up next for my baking tests. I have looked at using the flame tamer under it (the ones I have) but it doesn't sit on them evenly so I am doing some experiments. I doubt I will be the first person to do this but I want to give it a go. Thanks for checking out the channel and commenting!
Glad to see that you have found a working solution to the Omnia bottom burning situation. I was also a bit disappointed when I got mine to see just how thin that aluminium was, I wish it like my GSI HA Dutch oven which is a lovely piece of equipment. The stainless steel base should be changed for a thick aluminium base, not sure why they chose a SS base. I have an idea to use ceramic baking beads between the SS base and aluminium oven section. I have one of those heat diffusers (and some others) some experimentation required. My first bake was brownies cooked in the silicone muffin insert sitting on the bottom rack and they came out perfectly cooked in a Trangia 25 with Firebox gas burner with diffuser used.
I really like the GSI HA material. I don't have the dutch oven but do have both sizes of pressure cooker and they are awesome at camp=that is what I had in mind when I said Omnia should use fry pan grade thickness. I am glad you had success with the brownies, when I tried them in that way it was a no go but I do think that the brand of mix makes a difference too (shouldn't as each cook shouldn't be a crap shoot but it seems that way) and clearly from all the comments there is a wide range of experiences with this oven. Thanks for commenting.
I have the Omnia, and the first item I made burned on the edge, but I figured that was user error because I was new to the Omnia + I was making something with a sugary glaze (monkey bread) that is just easy to burn. But thanks to your videos, I got a heat diffuser to try out (different style), and have had no issues with the Omnia when using it. So I thank you for that tip. That was super helpful. We have since done a deconstructed chicken pot pie that was so good. I am going to try the monkey bread again at some point to see if it solves the problem I had with it. Regarding the chili casserole: although you *can* brown things in the aluminum pan, I usually pack at least a small cast iron skillet for that type of cooking, and use the Omnia only for baking. It's just a more efficient use of the fuel, IMHO.
Thanks for checking us out and taking the time to comment and share your insight. I am glad you found it helpful! I can see the benefit of the cast iron.
To keep cornbread from sticking, I would still spray some veg oil on the silicone insert. Even using a cast iron skillet you normally have the skillet hot and melted shortening before pouring the batter into the skillet. I do want to thank you for your perseverance.
Awesome information, Dick! You definitely solved the burning issue! I personally don't own or use one of these, but you covered just about everything to solve the burning issue and make it usable. And that chile relleno casserole looked soooo delicious! Again, great job!!!👍👊
Thanks for dropping by, it is a pretty niche cooking tool that took a lot of experimentation to work right for us. I prefer to open the box and be able to cook without much faffing around though so I will keep looking at other options.
Thank you, fellow Illinoisan! I'm off camping later in the week in Wales (UK transplant these days) with the kids and was thinking about how we could bake a casserole or chili Mac or cornbread as good, warm, stick to the ribs stuff after a day of wet hiking. The kids are demanding cornbread (of course) and I'm remembering making a cherry dump cake in the fire as a kid. Just wanted to say thank you for your expertise. I'm going to read a bit more and try to find the best way to manage this for our camping!
Howdy, did you happen to transplant with the Helios? If coals and cast iron are possible that is my go to but I think with the flame tamer, patience and practice the Omnia could prove a decent back up where live fire is not allowed or weight is a consideration. Have a great camping trip!
I use a thermometer to get the heat right. I thought the Omnia thermometer was off, but getting a second non Omnia thermometer showed the same temperature. This has me cooking 20+ deg warmer than I'd use at home in the kitchen oven. Cornbread, potatoes even a thanksgiving turkey loaf all came out delectable.
I have seen Paul Bisseker solve some of the burn problem by making small bolls of aluminium foil and place them in the bottom of the Omnia and put the rack on them. This will of course only work for baking things smaller than it hits the lid.
I checked it out and it is interesting he is cooking on a Trangia stove. I speculate that the distance between the burner and the Omnia plays a part for him as well since it looks like a lot of the fire goes right up the center cone. It seems a lot of creativity is being employed out there to make these work better! Thanks for dropping by.
You could drill some small holes in the middle of the flame tamer. Then the heat will come up gently in the muddle of the omnia and heat the food on the top.
Try it in it's original configuration but use an old primus or optimus or a coleman suitcase or a modern msr dragonfly. Something with a small central burner that can be hold a really low simmering flame for a long time. I've not found a propane stove that works as well as these. I have had some sucess using a msr pocket rocket and a mate of mine swears that the jetboil stove on it's own work wonders, unfortunately I've not got one to try. You need a really central flame and a really low flame for a long time, imho some of the white gas stoves are just best for this kind of job.
Great insight and I have not used it on my Coleman white gassers as most people are using propane. It is good to know that some burners are successful here and one of the things i speculated on in the original review. It is disheartening that the Omnia is so dependent on the burner as I expect a lot of folks, not realizing this are pretty disappointed and I hope this video helps them out.
Great channel! Discovered your latest video on camping equipment deals and you actually had items I was interested in. Will be checking that out in more detail. I have an Omnia with the silicone muffin insert. Burnt the crap out of the first cook I ever tried. Been sitting in it's bag since then. I will definitely use your links to get the diffuser. Curious though, in your video you use the diffuser with the blank. Have you since tried the one without the blank and if so, did it work better? Which would you recommend now after testing? I see they are cheap enough to get one of each, but figured I'd ask. Thanks again for the great tip! 👍
Welcome! I have both versions of the heat diffuser that I have used for years. I interchange them (simply whichever I grab first) and cannot say I see a difference. Mentally I would say getting the heat up the center would be beneficial so that blank may not be an issue but I have not really noticed a difference.
@@dickinaroundoutdoors8609 Appreciate the reply. I tend to agree with you since that's how the Omni is designed to work. I'll go with the "no blank" for now. Thanks again!
I have a Coleman oven, everyone says get some sort of diffuser for the heat, two small pizza ceramic plates should do. I've been meaning to try it. The oven does work without them but definitely has hot spots
I started testing the Coleman for the channel as well. I have it for quite some time but don't use it much so I wanted to put it through the paces as well, even though it seems to have been covered pretty extensively on YT.
Thanks for commenting. I guess my only response is that well executed cookware should only need to be used once before it becomes intuitive. That one time should be to determine heat level and when the flame is as low as it will go and things burn it is too thin. I am glad your experience is better and some love the pan-many others have reached out to me and have the same problems I did. I can only speak from my experience and the flame tamer is the trick for every stove I own.
I think for the searing or saute part you could use the flame tamer and not the Omnia base unit, just put the middle section straight on the flame tamer, it should heat better and more evenly across the bottom without the cone being quite so much of a volcano.
Amazon now carries a non-stick Omnia pan (ceramic coated). I wonder if this option has thicker metal if only to keep the ceramic from fracturing? Some company should make a similar stovetop oven out of cast iron or carbon steel. There's a Petromax oven that's made of stainless steel and which appears to have more elaborate heat distribution and much nicer construction, but it's not easy to find in the USA.
I have not used the insert so I have no reference on that, perhaps someone out there can chime in. The beauty of the Omnia is the light weight for sure so other materials may make it less appealing for some but the idea is a good one.
Wow great video! Very very nice. Simple yet so clever! By chance have you tried a tamer without the blank? my next goal is to bake sourdough bread in my omnia
Season the pan, butter and flour it, heat the ring on high for 3 minutes. add the mix to the pan * leave the heat on high for 1 minute. Time this! If you turn the heat down too soon, the bread will be dry, and if you leave it too long, the bottom will burn. * After 1 minute, turn the heat down to medium. Let the bread bake for 3 minutes less than the time shown on the package for baking in an 8”x8′′ pan. Perfect every time no burning.
I bought all the stuff. It burned till I kept searching for a solution...small burner...that was the first trick. The second was to preheat I ignore the thermometer
With the handle on the flame tamer it will not sit evenly under the coleman oven. For the Coleman (and this will be an upcoming test) I have purchased a small baking stone to go inside the oven to kill the direct heat from below.
Love your shirt, although I feel slighted that you weren't in your plaid. I agree that the oven should come with the rack and liner if you need them to not burn your food. Seems silly you have to buy add ons just to use the product. Sucks that you need a flame tamer or Omni Oven add ons just to make the thing work.
I think it is being marketed past its original design parameters and needs to be updated a bit for the newer more powerful burners. Some people have great luck and others, like me, struggle.
Question; is it possible to use some thin green sticks (as in fresh greenwood) with the bark shaved off as a substitute for the wire-rack at the bottom? (and also to surround the center crater with 'em) and then to use, instead of the silicon thing some lightly greased parchment paper cut out to size? And of course carefully sized around the crater so it doesn't burn and catch fire.
Thanks for swinging by. As to the green wood I really couldn't say as I have never tried it but seems reasonable as long as it doesn't get hot enough to smoke. Parchment paper might work but I think the silicone insert added a bit of a heat buffer that parchment paper might be too thin for, so the risk of bottom burning might increase.
I have not but only for the simple reason that it seems to me (perhaps incorrectly) that the water would evaporate pretty quickly in the shallow bottom so the usefulness would be limited to the evaporation time. Have you heard or seen anyone using water in the base?
The one I have is ancient and from The Frugal Gourmet (the last book came out in 1997!) but I did link two that I think would work just fine in the video description. They are here Flame Tamer With Blank amzn.to/45Iju1n Flame Tamer Without Blank amzn.to/3PbmON4
1 pound ground beef (we used 95% lean), 1/2 white onion, salt, pepper,2 4oz cans green chilies, 1 1/2 cup sharp cheddar, 1 1/2 milk, 1/4 cup flour, 4 eggs beaten, several dashes favorite hot sauce cooked and in the order as I did in the video. Give it a try and let us know how you liked it!
I think you just do not like the Omnia oven, which is fine. But I bought the oven bundle recently which included the rack and silicone mold, The first thing I made was a meatloaf and it came out perfectly. I have since done brownies and a breakfast casserole. Everything was fine, My stove has the flame in the middle as is intended to use the oven. I use low heat. I have no complaints.
Ya I guess I can see why you say that I don't like it but in actuality I love the concept, weight, ease, etc. I am really wanting to find a way that the Omnia can work on every stove, for every food, every time. I know some people have great success and that is awesome. In a lot of conversations it so often it comes down to burner and what recipe/mix they are using. Not everyone has the specific burner that works (nor should they have to in my opinion unless Omnia specifically markets only for certain burners) but I cooked a lot of food to find a way it would work for everyone and I think the flame tamer does the trick along with the silicone insert (depending on what you are cooking) will help a lot of people rediscover cooking in the Omnia.. Thanks for watching and I appreciate the comment and your insight.
@@dickinaroundoutdoors8609people use that heat defuser to bake with dog bowls or covering with a burger steamer with heat defuser combo. Dry bake in any kitchen.
At the time I purchased mine I didn't know a thermometer existed. I am not sure how useful I personally believe the thermometer to be since the problems I have faced with the OMNIA are from the conduction of the heat from the stainless base plate to the thin aluminum cooking vessel which causes the burning issues. The thermometer would only measure the air temperature above the cooler food which is not where the issue is (ie not burning the tops of things). This is just my opinion.
@@dickinaroundoutdoors8609 I understand. I have yet to use my omnia, but have a trip coming up soon. I previously may be 20 years ago used a similar device that had a nonstick skillet with a similar dome. There was a heat deflector that went over the stove and instead of a knob on the very top of the dome, there was a thermometer. Even though it's only the air above what you're cooking it's still gives you an objective reference to be able to say when you go back in to evaluate whether or not the temperature needs to be higher or lower or Cook time needs to be longer or shorter. Just way to evaluate the variables.
I bought one, I don't like how they nickel and dime on the accessories though. I feels like it should come with a thermometer gauge, a silicone insert and a 1st level grate in the cost. A bit cheap and definitely comes across like the Swedish manufacturer is trying to get you on the cost of the IMO mandatory accessories.
I got one for £50 minus accessories and have decided to buy them separately. The other option was £87 to get the silicone insert and grate which is ridiculous. Trying to rob you.
I don’t believe any aluminum should be used for cooking! That aluminum cooking pan in the oven you have should be stainless steel. It would definitely be stronger and should cook more evenly. With all the controversy over aluminum cookware with regards to potential toxins, etc., I don’t use aluminum to cook with.
I have pondered this over and over in my head how that would help and it sure seems everyone's experience is different. If I am burning stuff on the lowest stove setting I can manage I don't see how the thermometer would help. If you have a stove that goes super low and you can fine tune the burner I can see it being helpful.
Thanks for the video and the tip. I have never been able to get a traditional camp stove low enough to simmer anything. Years ago I switched to a little butane canister stove (around $20/single burner) which seems to have much better control. I have been using an Omnia for a few years. I agree that it seems pretty cheap for its high cost, but it really works. I have watched a lot of videos where the bottom of whatever that was baked was black charcoal. They baked on too high of a flame. However, I have made pizza, corn bread, banana bread, mac and cheese, cake mixes, and much more with success. My. butane stove is around 7000 BTU. I do the preheat on high but then I turn the stove on its lowest setting for the bake. I cook inside my camper van so wind doesn't impact the cook time. So far this has worked very well and it is basically the same concept that you are doing with the flame tamer on a propane stove... you are turning down the heat. I have used a Coleman folding oven in the past, but it is too bulky for my needs. This Omnia is lightweight, heats fast, cools fast, and stores small. I'm a fan.
Yes this seems very sensitive to the stove you are using and I was hoping that folks would try the tamer before just chucking it out of frustration!
What a great video - it amazes me how some popular products get such a following even when they require you to stand on your head and look sideways for them to work properly. But then again we live in a world where a company that makes burn barrels and paint cans is called a lifestyle company :)
Hahah, thanks for dropping by. It was a chore to get this working like it should (still think dutch ovens much better) but it does come in handy when you cannot have a fire so I wanted to figure it out.
That would make me a little ornery if I had to buy extra equipment to make something work. So I share your frustration with the original purchase
I think they were designed originally for lower powered caravan stoves and they are now trying to market to an audience that uses different, more powerful burners. Thanks for dropping by.
I have the non stick metal insert, this would be great for sauteing, very good tips thanks
We appreciate you watching!
I marked & dented mine using Trangia pot grippers too. I use my Omnia atop a Trangia 25 Storm cooker & use a grill / trivet to sit it on, otherwise it wobbles around on the Storm cooker. It's a bit annoying but a great little stove top oven. A bit of a learning involved too. Thanks for sharing.
Thanks so much for your efforts in finding a solution to the burning issue with this oven. I fully agree with you. For the price Omnia charges for this oven, they surely can use a better quality aluminium. I use the flame tamer under my Coleman oven too. It is a wonderful device. Best wishes from Cape Town.👍🍹
The Coleman oven is up next for my baking tests. I have looked at using the flame tamer under it (the ones I have) but it doesn't sit on them evenly so I am doing some experiments. I doubt I will be the first person to do this but I want to give it a go.
Thanks for checking out the channel and commenting!
Glad to see that you have found a working solution to the Omnia bottom burning situation.
I was also a bit disappointed when I got mine to see just how thin that aluminium was, I wish it like my GSI HA Dutch oven which is a lovely piece of equipment.
The stainless steel base should be changed for a thick aluminium base, not sure why they chose a SS base.
I have an idea to use ceramic baking beads between the SS base and aluminium oven section.
I have one of those heat diffusers (and some others) some experimentation required.
My first bake was brownies cooked in the silicone muffin insert sitting on the bottom rack and they came out perfectly cooked in a Trangia 25 with Firebox gas burner with diffuser used.
I really like the GSI HA material. I don't have the dutch oven but do have both sizes of pressure cooker and they are awesome at camp=that is what I had in mind when I said Omnia should use fry pan grade thickness. I am glad you had success with the brownies, when I tried them in that way it was a no go but I do think that the brand of mix makes a difference too (shouldn't as each cook shouldn't be a crap shoot but it seems that way) and clearly from all the comments there is a wide range of experiences with this oven.
Thanks for commenting.
I have the Omnia, and the first item I made burned on the edge, but I figured that was user error because I was new to the Omnia + I was making something with a sugary glaze (monkey bread) that is just easy to burn.
But thanks to your videos, I got a heat diffuser to try out (different style), and have had no issues with the Omnia when using it. So I thank you for that tip. That was super helpful.
We have since done a deconstructed chicken pot pie that was so good. I am going to try the monkey bread again at some point to see if it solves the problem I had with it.
Regarding the chili casserole: although you *can* brown things in the aluminum pan, I usually pack at least a small cast iron skillet for that type of cooking, and use the Omnia only for baking. It's just a more efficient use of the fuel, IMHO.
Thanks for checking us out and taking the time to comment and share your insight. I am glad you found it helpful! I can see the benefit of the cast iron.
To keep cornbread from sticking, I would still spray some veg oil on the silicone insert. Even using a cast iron skillet you normally have the skillet hot and melted shortening before pouring the batter into the skillet. I do want to thank you for your perseverance.
Awesome information, Dick! You definitely solved the burning issue! I personally don't own or use one of these, but you covered just about everything to solve the burning issue and make it usable. And that chile relleno casserole looked soooo delicious! Again, great job!!!👍👊
Thanks for dropping by, it is a pretty niche cooking tool that took a lot of experimentation to work right for us. I prefer to open the box and be able to cook without much faffing around though so I will keep looking at other options.
Thank you, fellow Illinoisan! I'm off camping later in the week in Wales (UK transplant these days) with the kids and was thinking about how we could bake a casserole or chili Mac or cornbread as good, warm, stick to the ribs stuff after a day of wet hiking. The kids are demanding cornbread (of course) and I'm remembering making a cherry dump cake in the fire as a kid. Just wanted to say thank you for your expertise. I'm going to read a bit more and try to find the best way to manage this for our camping!
Howdy, did you happen to transplant with the Helios? If coals and cast iron are possible that is my go to but I think with the flame tamer, patience and practice the Omnia could prove a decent back up where live fire is not allowed or weight is a consideration.
Have a great camping trip!
I use a thermometer to get the heat right. I thought the Omnia thermometer was off, but getting a second non Omnia thermometer showed the same temperature. This has me cooking 20+ deg warmer than I'd use at home in the kitchen oven. Cornbread, potatoes even a thanksgiving turkey loaf all came out delectable.
It seems to be a vexing tool. Getting the top oven temperature right without burning the bottom.
I do not have an Omnia oven but used your link to buy a flame Tamer for another reason ,THANKS again for your video
Thanks for watching!
I have seen Paul Bisseker solve some of the burn problem by making small bolls of aluminium foil and place them in the bottom of the Omnia and put the rack on them. This will of course only work for baking things smaller than it hits the lid.
I checked it out and it is interesting he is cooking on a Trangia stove. I speculate that the distance between the burner and the Omnia plays a part for him as well since it looks like a lot of the fire goes right up the center cone. It seems a lot of creativity is being employed out there to make these work better!
Thanks for dropping by.
Great detective and trial and analysis work of the oven. I think that Flame tamer is going to be needed in the food truck!! LOL Cheers!! J & C
Hahah, it is such a simple device but really works wonders!
Thank you for your help
I am glad you fund it informative and helpful.
You could drill some small holes in the middle of the flame tamer. Then the heat will come up gently in the muddle of the omnia and heat the food on the top.
Great idea, thanks for sharing!
Great video - I have been hesitating getting an Omnia but now I think I will!!
If you give it a try let us know how it worked for you!
@@dickinaroundoutdoors8609 Will do!!
Try it in it's original configuration but use an old primus or optimus or a coleman suitcase or a modern msr dragonfly. Something with a small central burner that can be hold a really low simmering flame for a long time. I've not found a propane stove that works as well as these. I have had some sucess using a msr pocket rocket and a mate of mine swears that the jetboil stove on it's own work wonders, unfortunately I've not got one to try. You need a really central flame and a really low flame for a long time, imho some of the white gas stoves are just best for this kind of job.
Great insight and I have not used it on my Coleman white gassers as most people are using propane. It is good to know that some burners are successful here and one of the things i speculated on in the original review.
It is disheartening that the Omnia is so dependent on the burner as I expect a lot of folks, not realizing this are pretty disappointed and I hope this video helps them out.
another nice video, THANKS ; I have passed this info on
I am glad you enjoyed it.
Great channel! Discovered your latest video on camping equipment deals and you actually had items I was interested in. Will be checking that out in more detail. I have an Omnia with the silicone muffin insert. Burnt the crap out of the first cook I ever tried. Been sitting in it's bag since then. I will definitely use your links to get the diffuser. Curious though, in your video you use the diffuser with the blank. Have you since tried the one without the blank and if so, did it work better? Which would you recommend now after testing? I see they are cheap enough to get one of each, but figured I'd ask. Thanks again for the great tip! 👍
Welcome! I have both versions of the heat diffuser that I have used for years. I interchange them (simply whichever I grab first) and cannot say I see a difference. Mentally I would say getting the heat up the center would be beneficial so that blank may not be an issue but I have not really noticed a difference.
@@dickinaroundoutdoors8609 Appreciate the reply. I tend to agree with you since that's how the Omni is designed to work. I'll go with the "no blank" for now. Thanks again!
I have a Coleman oven, everyone says get some sort of diffuser for the heat, two small pizza ceramic plates should do. I've been meaning to try it. The oven does work without them but definitely has hot spots
I started testing the Coleman for the channel as well. I have it for quite some time but don't use it much so I wanted to put it through the paces as well, even though it seems to have been covered pretty extensively on YT.
IT'S ALL ABOUT PRACTICE.
Thanks for commenting. I guess my only response is that well executed cookware should only need to be used once before it becomes intuitive. That one time should be to determine heat level and when the flame is as low as it will go and things burn it is too thin.
I am glad your experience is better and some love the pan-many others have reached out to me and have the same problems I did. I can only speak from my experience and the flame tamer is the trick for every stove I own.
Great video! Very disappointing when a product isn't plug/play out of the box. I'd rather pay more and get a complete product.
I couldn't agree more as it is such a bummer when you bring out that shiny new toy and it doesn't work as expected.
I think for the searing or saute part you could use the flame tamer and not the Omnia base unit, just put the middle section straight on the flame tamer, it should heat better and more evenly across the bottom without the cone being quite so much of a volcano.
Sounds like a great suggestion, thanks for sharing with everyone!
Amazon now carries a non-stick Omnia pan (ceramic coated). I wonder if this option has thicker metal if only to keep the ceramic from fracturing? Some company should make a similar stovetop oven out of cast iron or carbon steel. There's a Petromax oven that's made of stainless steel and which appears to have more elaborate heat distribution and much nicer construction, but it's not easy to find in the USA.
I have not used the insert so I have no reference on that, perhaps someone out there can chime in. The beauty of the Omnia is the light weight for sure so other materials may make it less appealing for some but the idea is a good one.
I have one, and I don't need the aluminium one
Wow great video! Very very nice. Simple yet so clever! By chance have you tried a tamer without the blank? my next goal is to bake sourdough bread in my omnia
I have not-if you test it let us know.
Season the pan, butter and flour it, heat the ring on high for 3 minutes. add the mix to the pan * leave the heat on high for 1 minute. Time this! If you turn the heat down too soon, the bread will be dry, and if you leave it too long, the bottom will burn.
* After 1 minute, turn the heat down to medium. Let the bread bake for 3 minutes less than the time shown on the package for baking in an 8”x8′′ pan. Perfect every time no burning.
Once I am back in the saddle I will give it a try. Thanks for sharing your methodology.
I bought all the stuff. It burned till I kept searching for a solution...small burner...that was the first trick. The second was to preheat I ignore the thermometer
Will the flame tamer work on the Coleman oven or any of the variants?
With the handle on the flame tamer it will not sit evenly under the coleman oven. For the Coleman (and this will be an upcoming test) I have purchased a small baking stone to go inside the oven to kill the direct heat from below.
I'm like you...
It should work without extra stuff to buy!
Love your shirt, although I feel slighted that you weren't in your plaid.
I agree that the oven should come with the rack and liner if you need them to not burn your food. Seems silly you have to buy add ons just to use the product.
Sucks that you need a flame tamer or Omni Oven add ons just to make the thing work.
I think it is being marketed past its original design parameters and needs to be updated a bit for the newer more powerful burners. Some people have great luck and others, like me, struggle.
Question; is it possible to use some thin green sticks (as in fresh greenwood) with the bark shaved off as a substitute for the wire-rack at the bottom? (and also to surround the center crater with 'em)
and then to use, instead of the silicon thing
some lightly greased parchment paper cut out to size? And of course carefully sized around the crater so it doesn't burn and catch fire.
Thanks for swinging by. As to the green wood I really couldn't say as I have never tried it but seems reasonable as long as it doesn't get hot enough to smoke. Parchment paper might work but I think the silicone insert added a bit of a heat buffer that parchment paper might be too thin for, so the risk of bottom burning might increase.
Did you try putting water in the base to avoid the burning?
I have not but only for the simple reason that it seems to me (perhaps incorrectly) that the water would evaporate pretty quickly in the shallow bottom so the usefulness would be limited to the evaporation time.
Have you heard or seen anyone using water in the base?
Which flame tamer do you recommend? Im watching video on my phone and didn’t see the name. Thanks
The one I have is ancient and from The Frugal Gourmet (the last book came out in 1997!) but I did link two that I think would work just fine in the video description. They are here
Flame Tamer With Blank amzn.to/45Iju1n
Flame Tamer Without Blank amzn.to/3PbmON4
Would love your releno recipe
1 pound ground beef (we used 95% lean), 1/2 white onion, salt, pepper,2 4oz cans green chilies, 1 1/2 cup sharp cheddar, 1 1/2 milk, 1/4 cup flour, 4 eggs beaten, several dashes favorite hot sauce cooked and in the order as I did in the video. Give it a try and let us know how you liked it!
I missed how many eggs you used and what you mixed them with. Could you tell me?
I am just back from vacation, sorry for the delay. If I recall I used 4 eggs for that one.
No worries! Thank you!
I think you just do not like the Omnia oven, which is fine. But I bought the oven bundle recently which included the rack and silicone mold, The first thing I made was a meatloaf and it came out perfectly. I have since done brownies and a breakfast casserole. Everything was fine, My stove has the flame in the middle as is intended to use the oven. I use low heat. I have no complaints.
Ya I guess I can see why you say that I don't like it but in actuality I love the concept, weight, ease, etc. I am really wanting to find a way that the Omnia can work on every stove, for every food, every time. I know some people have great success and that is awesome. In a lot of conversations it so often it comes down to burner and what recipe/mix they are using.
Not everyone has the specific burner that works (nor should they have to in my opinion unless Omnia specifically markets only for certain burners) but I cooked a lot of food to find a way it would work for everyone and I think the flame tamer does the trick along with the silicone insert (depending on what you are cooking) will help a lot of people rediscover cooking in the Omnia..
Thanks for watching and I appreciate the comment and your insight.
Dog bowl oven as an alternative?
I am not familiar with a dog bowl oven, I can imagine but not sure. Can you enlighten me?
@@dickinaroundoutdoors8609people use that heat defuser to bake with dog bowls or covering with a burger steamer with heat defuser combo. Dry bake in any kitchen.
Why did you not purchase the thermometer which would give you a better idea of the actual temperature inside?
At the time I purchased mine I didn't know a thermometer existed. I am not sure how useful I personally believe the thermometer to be since the problems I have faced with the OMNIA are from the conduction of the heat from the stainless base plate to the thin aluminum cooking vessel which causes the burning issues. The thermometer would only measure the air temperature above the cooler food which is not where the issue is (ie not burning the tops of things).
This is just my opinion.
@@dickinaroundoutdoors8609 I understand. I have yet to use my omnia, but have a trip coming up soon. I previously may be 20 years ago used a similar device that had a nonstick skillet with a similar dome. There was a heat deflector that went over the stove and instead of a knob on the very top of the dome, there was a thermometer. Even though it's only the air above what you're cooking it's still gives you an objective reference to be able to say when you go back in to evaluate whether or not the temperature needs to be higher or lower or Cook time needs to be longer or shorter. Just way to evaluate the variables.
@@FlyinMike100 I have heard those old ones (the name eludes me) were quite popular.
I see how it works well with croissants, they go with the circular shape of the oven haha.
I bought one, I don't like how they nickel and dime on the accessories though. I feels like it should come with a thermometer gauge, a silicone insert and a 1st level grate in the cost. A bit cheap and definitely comes across like the Swedish manufacturer is trying to get you on the cost of the IMO mandatory accessories.
I got one for £50 minus accessories and have decided to buy them separately. The other option was £87 to get the silicone insert and grate which is ridiculous. Trying to rob you.
@@harrychalcraft6371 that is a fact!
Nice food “porn” music…. Good stuff thank you for the video
I don’t believe any aluminum should be used for cooking! That aluminum cooking pan in the oven you have should be stainless steel. It would definitely be stronger and should cook more evenly. With all the controversy over aluminum cookware with regards to potential toxins, etc., I don’t use aluminum to cook with.
I know some folks feel that way about bare aluminum and I would prefer anodized, but as an alternative I use both cast iron and carbon steel.
Who benefits from the aluminium myth...you answered it yourself.
It seems to me:
1. Omnia greatly overpriced
2. I could make similar setup with parts I already have in my kitchen.
Like many things in the world, an ingenious person can replicate the commercial items at a much lower price.
The reason why you all are burning things in that oven is because you dont have a thermometer omnia has one
I have pondered this over and over in my head how that would help and it sure seems everyone's experience is different. If I am burning stuff on the lowest stove setting I can manage I don't see how the thermometer would help. If you have a stove that goes super low and you can fine tune the burner I can see it being helpful.