|
Now, to your ovens - |
|
INSTRUCTIONS FOR USE |
|
A wood-burning oven
allows you to cook not only pizzas and bread traditionally with a wood fire, but also any type of dish you wish (gratins, grilled or roasted meats, poultry or fish, and pies and tarts, etc. |
| FOR PIZZA: Heat up the oven an hour beforehand, using 4 to 7 logs. When the embers are ready, push them off to the sides. Brush off the sole and slide in your pizza. Bake for 2 to 4 minutes. | FOR MIXED GRILL : Prepare a slightly smaller quantity of embers. Push them off to the sides. Place the meats on a free-standing or slide grill (warning: they cook very quickly). Push the embers back to the center after baking to burn away the fat. |
| FOR PAN-ROASTING : For roasts, chickens, gratins, etc., Preheat the oven in the same way as for pizza. Place your pan in the oven, covered with a sheet of aluminum foil so the food cooks all the way through. Towards the end, remove the foil to brown the top. | FOR BREAD : Heat the oven white-hot (the dome willl become white). Take out the embers, and let the temperature drop to between 200-250 degrees C. Place the bread in the oven and close the door. |
| Note: Most cooking will be done with the door open, except for breads, tarts, and slow baking where the embers are removed from the oven (pot roasts, stews, etc.) | |
