MATERIAL LIST: Three (3) 9” metal pie tins Two (2) 8-32 x ¾” pan head machine screws, stainless steel Two (2) 8-32 stainless steel wing nuts Two (2) Bulldogs or similar spring clips
FABRICATION & ASSEMBLY:
Nest two of the pie tins; drill two 3/16” holes on a diameter line equidistant from the center. These components will be the top of the oven when assembled.
Place these drilled tins bottom to bottom as shown in illustration above and secure with screws & wing nuts.
Employ spring clips to secure the assembled top to the bottom tin for use.
INSTRUCTIONS FOR USE:
Fill undrilled tin with batter or dough to be baked. (Some items benefit from oiling the pan first)
Assemble oven following above instructions.
Apply heat with glowing wood coals or charcoal:
If baking biscuits or other dough based quick bread, use 5 to 6 coals spaced 2 to 3 inches from the bottom tin and 5 to 6 coals in the oven top. Bake 10 to 12 minutes or until done.
If baking batter based items like cake or corn bread, use 3 to 4 coals spaced 4 to 5 inches from the bottom tin and 4 to 5 coals in the top. Bake 20 minutes or more; test for doneness by inserting a clean knife in the center of cake.
Scoutmaster: Allan Yovanovich 90 E. Loma Alta Drive, Altadena, CA 91001