Cooking With Retained Heat

Cooking With Retained Heat

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Once you have finished your high-heat cooking (for example pizzas, roasts, grills) you may like to use your oven for retained-heat cooking which is perfect for baking breads and slow roasting.

Scrape out the hot coals (and dispose of them properly. Take care! The coals will remain hot much longer than you think and will be capable of starting a fire for a long period of time after you have taken them out of the oven.) Close the oven door.  The temperature in the oven should fall to a temperature desirable for bread baking within an hour or so.  Remember to use the ‘hand inside the oven’ technique for testing the temperature of the cooking surface (4 seconds before your hand becomes uncomfortably hot is the ideal temperature for bread baking).

Now you’re ready to cook, try some of our recipes.

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