Join Date: Apr 2006
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Noting the age of this thread and the original remark about "no good for bread"...
Each different stove fuel undergoes a different combustion process, and as part of that process the flame releases widely varying amounts of moisture. From electrics--where there is no moisture released--to alcohol, which is a "wet" flame producing gobs of moisture.
The baking process, bread, cake, whatever, is VERY sensitive to the amount of moisture in the "dry" flour (abosrbed from the air), the amount added to the dough, AND THE MOISTURE IN THE OVEN.
I have no idea how kerosene (as parafin oil is called in the States) fits into the moisture scale, but would suggest that anytime you are baking in a "different" fueled stove, you may expect baked things won't work out quite right the first few times. Some adjustment for the moisture produced by the fuel--and the stove--will be needed.