I have a Coleman Folding oven and I ran it using a No 5 silent burner kerosene stove (actually a Veritas Chromed varient).

I could not get the oven above 270F, about 132C.

The oven did a pizza OK, but bread ended up a bit solid and without a crispy crust.

What can I do ?

Do I need a stove with a higher heat output ?

Do I need a different oven ?

Go for a roarer burner. Or another idea - My oven (with built in burners)that I'm restoring has a hole cut in the single skin base - above this is a deflector plate the same size as the hole held in place by three tabs. The burner under this plate is a silent burner but with the caps removed so the flame goes straigh through the middle of the burner & hits the deflector plate - it ain't silent but it got the oven to 400F+ degrees easily enough. I'm not familier with the Coleman oven but if the base is similar this may work.

A picture of the base is buried in this thread:
http://www.network54.com/Hide/Forum/thread?forumid=81021&messageid=1073513254

I have a few stoves with interchangeable roarer and silent burners and it made little differance (on the same stove) which one I used.

The deflector plate on the coleman oven is a lot bigger and has a square channel in the middle, I suppose its possible (together with the burner to deflection plate distance) this causes heat to be lost to the sides rather than into the oven.

Are you suggesting running a silent burner without the perforated cap in order to produce a blowtorch effect ?

Stuart,
I have successfully used the stove with an old Coleman 502. Not sure if the heat output is the same as your kero but, it is not as powerful as the bigger 'suitcase' stoves. So ir does work with the smaller stove as the heat source.
I recommend getting thick foil from a turkey basting pan and cutting it out to fit over top of the oven. Place it on like a hat with a cutout so you can open the door. This should trap in the heat. Also the thermometer on the door may not be accurate.
I know Dan has used his Coleman oven with success in the cold dead of winter. He will no doubt have some ideas also.

Chuck

We've had a number of oven disussions from time to time. As Ross says, using with a brass classic you should use a roarer and you will get higher heat output. I've done this and baked cakes successfully. But I haven't got the temp up too much higher than you have with a brass silent.
For baking bread loaves, or for roasting, I recommend using the oven on a Coleman suitcase petrolburner or the equivalent. You will find no trouble getting much higher temperatures. Its folding feature, along with the hinged door, while making the Coleman oven very convenient, leaves plenty of spaces for heat loss. I cover the top holes with foil.

I have a 123 (great for backpacking), and did years ago have a Coleman peak, but got fed up with the generator tubes blocking.

Out of interest do any of the stoves that will run on kerosene and gasoline such as the 111c etc run a lot hotter on gasoline ?

For all practical purposes, kero and petrol have the same output; energy for mass, that is, though there are some little differences.
The Coleman suitcase stove burners are simply higher-output burners than the brass classics. Perhaps a single-burner Coleman type, larger than a Peak, such as a Speedmaster or one of the 533 types, would have a similar output, but I doubt it (at least as to the Speedmaster).
I think a 1 3/4 pint keroburner with an efficient roarer would do pretty well. But I know what you're talking about: I got it (by the oven's thermometer) to about 290F with an Aida 100 and a Svea 106. But with the Coleman two-burner, using the primary burner, it went to 375F easily.

As I see it there are two things you can do - increase the heat rate or reduce the losses. There isn't much to be done to increase the heat rate, so you might try draping a kitchen-type fire blanket over the oven. I recently bought a fibreglass blanket cover from a camping shop for pots - looks like fire blanket to me. Just don't let it start to smoke...

I was not on line last night so I am just now reading this topic.I don't have anything to add because one I am not familiar with the stove you are using and two I think everyone covered all the bases already.I think Murray summarized it quite well.The Coleman oven has no problem reaching high temps if they are supplied. Dan

I made a simple hat out of a piece of doubled alluminium foil. The hat is about 4" high.

After 10 mins the temp in the Coleman oven was 405F, after 20 mins 490F, thats about 255C, an oven thermometer placed inside read 245C.

Guess I will look for a bit of fire blnket to make a more permanent hat, the local Lidl have them for time to time fairly cheaply.

Thanks guys.

I have spent quite a while without success searching (in the UK) for a simple round or square tin big enough for say a 9" pizza and about 9" high.

Lots of tins the right diameter, but only about 4" high.

Anyone got any ideas, an ex food tin would be ideal for backpacking etc, since it would be a LOT lighter than the coleman oven, no leaks either.

Stuart I don't mean any disrespect but I am curious why you want the tin to be so tall.The commercial pizza ovens are short to concentrate the heat.Pizza's are cooked fast with high heat.I make mine at home with a start temp of 450F and then turned down to 425F as per the recipe.I think that the smaller the inside dimension the easier it would be to heat.Dan

In effect - yes, if the base of mine is similar in design to yours. I thought the caps were missing at first but realised it was more effective without them.
It came up to temperature quite rapidly although this oven is double skinned & insulated. It's one of those that was seen on ebay a year or so ago in Australia with a side tank & a double burner hob. Albert kindly managed to find me one & it is in the process os being restored at the moment.

I also want to be able to bake a loaf of bread in it.

If it were just pizza then I could use your average chocolates tin, and I have one here that is about 4.25" high, and for sure there would not be enough room for a bread tin.

Stuart makes sense now.You will want height for bread.Bread needs a lot of air flow. I used to work in a bakery,with brick ovens.They had different bakers for bread,bagels and pastries.Totally different methods for each product.Nine by nine I will keep an eye out for such a can.My wife caught me measuring cans in the supermarket thought I was nuts.I am working on a Royal Dansk can of butter cookies.Two lbs. of cookies to eat is a lot! Dan

You get strange looks when you start measuring biscuit or chocolate tins as well eh ?

You should have seen the look when I scribbled down the web site from the Puerto Rican Soda crackers in the super market.It was a beauty of a can.Would make a great oven.It used the top hat type lid that went inside the can with a lip atound the top.Good seal! Dan

same with trying to find a can that will work for the vulcan stove..most of the american cans are about the same size..tuna..canned ham..cat food..so now i'm trying the "foreign" food markets around minneapolis.
i marked the sizes on a "shopping list" so i can hold
the can on it and check it out...this is nuts--someone
out there must have a pile of these vulcan fuel cans..
even empty..out there some where--

Dave have you posted the dimensions for that can ? I could watch for you if I knew the size Dan

Stuart you may be able to put one tin on top of the other and hold it there with some type of clip.
I think when you bake bread it does not touch the sides up higher.

Ross if you are on to that oven stove you are doing better than me. I have not had a chance to even light this one I have, for a year or so.
Albert