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Top Oven Cooking
The oven door thermometer registers the temperature at
the door only. Oven temperatures vary from top to bottom
and side to side. The only accurate check on oven
temperature is an oven thermometer alongside food being
roasted or baked.
Once the stove has about 4” of red hot coals in the firebox,
it will become stable. The entire stove and the chimney
system is heated and running at a fairly constant
temperature. At this point, you may load a new charge of
wood following the instructions in the user manual.
Oven Temperatures
Hot: 220-260°C (400-500°F)
Moderate: 150-200°C (300-400°F)
Slow: 90-150°C (200-300°F)
Bottom Oven Cooking
It is not possible to control this oven, but during the course
of roasting, sufficient heat input allows the simmering of
dishes that have been taken from the roasting oven.
Oven Temperatures
Hot: 135°C (275°F)
Moderate: 95°C (203°F)
During slow cooking periods, the bottom oven is ideal for
pre-heating plates and keeping food warm.
The temperatures outlined in this manual are for guideline
purposes only. The temperatures in the oven will vary in
accordance to the temperature in the firebox.
Ideally, the woodstove will perform best if it is left running
constantly, keeping the entire system warm. Depending
on the wood and chimney conditions it would typically take
three or four charges of cord wood to establish a good
base for oven cooking, meaning 1
1
/
2 to 2 hours before
cooking from a cold start.
Always load a new charge of wood to a glowing hot
coalbed - waiting too long to load a new charge results in
extreme temperature swings and will make cooking
difficult. The objective is to maintain the coal bed at a
constant heat. Occasional tending or stirring of the
coalbed may be required. Keeping these principles in
mind and with a little experience, cooking will be easy and
trouble-free.
Woodstove cooking methods are as diverse as their
owners - there is no right or wrong way, only, in time, your
way.
Remember by opening the flue damper there is less
resistance on the flue and a faster hotter fire will result.
The cooking surface directly over the firebox will typically
get hotter. Always open the flue damper before opening
the firebox door for re-fuelling. Wait momentarily before
opening the doors to allow smoke in the firebox to be
drawn up the chimney.
Maintain the stove properly. The benefits in superior
performance and safety are well worth the time.
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