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cooking + temperature
TYPES OF WOOD MATTER
Hardwood burns hotter and cleaner than softwoods like pine or fir. In addition, hardwoods
TEMPERATURE
FAHRENHEIT
o
750 F +
o
540 -
600 F
o
450 -
540 F
o
400 -
450 F
o
320 -
400 F
o
210 -
250 F
Cooking times can also vary based on the size of and type dishes being prepared.
Generally, cooking in a wood-fired oven is done by cooking the the foods that require
the highest temperature and have the shortest cooking times first such as pizza. As
the oven cools, other foods would follow such as grilled meats, then roasted vegetables,
fish and finally breads or desserts.
OPEN DOOR COOKING
Open door cooking is the most common method where an active flame is present.
Fire needs oxygen to burn well. Use this method for dishes that require high heat, such
as pizza.
CLOSED DOOR COOKING
Closed door cooking is used for cooking dishes longer at lower temperatures such as
baking or roasting. Closing or partially closing the oven door helps to reduce the flame
and regulate temperature.
For baking let the fire die down and close the door.
This will allow the embers to continue to glow and help maintain temperature. Avoid
large flames whilebaking or roasting. Small flames with a good bed of embers is better.
It is also advisable to place a small container of water in the oven to maintain humidity.
Containers must be stainless steel, cast iron, terracotta or a similar material that is suitable
for the high temperatures of the oven. You can also close the damper to 45 degrees to
retain heat. CAUTION: Use a fire mitt, handle may be hot. Remember to open it again
completely if building up the fire.
COOKING
CELSIUS
o
400 C +
Neopolitan pizza (thin crust), naan, garlic bread
o
280 -
320 C
Grilling steak, shrimp, sardines
o
230 -
280 C
Roasting poutry, vegetables, whole fish
o
200 -
230 C
Baking hearth breads, foccacia
o
160 -
200 C
Baking sweet breads and desserts
o
100 -
120 C
Slow cooking pulled pork, ribs, stews
11
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