Cooking techniques
Open fire
With this technique, the dish is cooked at a maximum temperature close to 450 ° C. This temperature is ideal for preparing real Italian pizza, some types of bread, snacks, and meals that can be prepared in a few minutes. At this temperature, the pizza is placed directly on itself under the Oven and cooks in less than 90 seconds, the heat from the Oven hearth completely bakes the bottom crust, and the heat reflected from the Oven dome reaches the pizza, baking it on top, so that the sauce and cheese melt to an amazing color and absorb rich aroma. Open fire is the best option for the browning and caramelization process compared to other methods, which we will talk about below.
Following the lighting instructions above, bring the internal temperature to 450 ° C until the Oven dome is fully lightened, and then allow the temperature to drop slightly and maintain it at 400 ° C.
- Move the fire to one side of the Furnace, making sure the flame is active and reaching the dome of the Furnace;
- Be careful when working with high temperatures;
- Place the pizza or other dish on the underneath directly next to the fire, and remember to constantly rotate the dish relative to the fire;
- Add wood every 15-20 minutes to keep the fire going;
- If you plan to cook for a long period of time, it is recommended to move the burning coals to the other side of the hearth to ensure even heating;
Roasting
Similar to the capabilities of a conventional convection oven, but much better. This technique is versatile. It can be used to lightly pre-fry the crust of meat products, to give an appetizing golden color, with this technique all the juices remain inside the meat and it turns out to be very tender and juicy.
After the Oven has warmed up to the maximum temperature, you can first brown or lightly fry the upper part of the dish (for example, for some casseroles, when you need the filling to remain juicy), at such a high temperature, the process of caramelization of meat and vegetable dishes is excellent. Ordinary convection ovens will never allow you to cook using this technique. Then wait until the Oven has reached the required roasting temperature of 200 ° -300 ° C. When cooking poultry, it is recommended to first fry the dish in foil, and remove the foil a few minutes before the end of cooking to form a golden crust.
- By following the "Rules for ignition" above, ensure that the optimum temperature is 450 ° C. Keep the temperature high for some time to create a crust on top, then cover or pour over the sauce and keep the temperature at 200 ° C.
- Move the heat and coals to one side and keep the fire going by adding small chips every 15 to 20 minutes. The roasting technique is largely due to the radiation of heat from the coals, and not from the flame itself.
- Temperature variation within the range of 300 ° C - 200 ° C is allowed, let the flame go out a little, but do not let it go out completely.
- With this technique, it is allowed to leave the door open (for frying less than an hour), for longer frying, the door can be closed, while not forgetting to periodically turn the cooking dish.
Naturally, the closer you place the dish to the fire, the higher the temperature becomes, and accordingly the farther from the fire you place the dish, the lower the temperature. Make it a rule to periodically check the dish in order to correctly determine the required heat intensity - increase / decrease accordingly.
Grilling and barbecue techniques
This technique works great in cases where you want to seal the flavor inside the food, neutralize excess fat, for a crispy crust, but still keep the food very juicy on the inside. Use the special grill grate from our set to create the characteristic dark stripes of your barbecue steaks.
- Use the Firing Rules above to reach 450 ° C, then allow the oven temperature to drop to 300 ° C
- Move the embers to the left or right side of the hearth.
- Then place the grill in the Oven, wait a little until the grill is thoroughly warmed up and then place the food on it.
- Prepare a gourmet barbecue in just a few minutes.
Bakery products
To obtain aromatic delicacies such as bread, all kinds of desserts, pasta, vegetable side dishes and much more, baking technique is the best choice.
- Use the “Firing Rules” above to maintain a temperature of 450 ° C, spread the hot coals over the hearth for a while to allow the heat to penetrate under the Stoves.
- Wait until the temperature has dropped to the desired baking temperature, with only glowing coals in the oven without a flame, make sure that the laser thermometer shows a temperature in the range of 160-200 ° C. Then you can move the coals to one of the sides of the Furnace.
- Place baked goods directly on the floor. You can use a special terracotta baking dish to help insulate the baked goods and provide a "softer heat" throughout the cooking time.
- Cover the mouth with the door and continue baking as the temperature gradually decreases.
Bread
The wood-fired oven is an excellent device for baking delicious and fluffy bread. We recommend adding steam for a crispy crust. Ideal
is the temperature 100 ° C - 180 ° C. The best time to bake bread is when you have finished preparing the main dishes and all the coals can be removed from the Oven, and then the bread will be baked during the natural drop in temperature.
- Heat the Stove to 450 ° C and then spread the coals over the surface of the hearth. It is recommended to heat the Oven properly so that as much heat as possible builds up inside.
- The bread can be baked, like pizza, directly on the hearth itself, or you can use a baking tray. For the first 2-3 minutes, the door must be kept closed so that the crust of bread grasps and turns out crispy. Rotate the bread periodically.
You can find out the readiness of the bread by focusing on the color and temperature. Press lightly on the center of the loaf of bread, if it turns out to be soft and, as it were, hollow inside, then the bread is ready, if the loaf is slightly dense, then it takes some more time to cook. Be careful with the temperature, the higher the temperature, the crust takes on color faster, although the inside may still be moist. In this case, it is better to use slow baking.
* To obtain a crispy crust, we recommend using water vapor: to achieve the desired effect, it is enough to sprinkle the surface of the bread blank from the spray bottle and / or "puff" from it onto the center of the dome at the moment of planting the bread; or place 1-2 ice cubes in a separate container next to the bread. Steam should be created only in the first 10-15 minutes of baking.
Fireplace stove construction
The fireplace stove combines a combustion chamber, covered with glass ceramics, with an oven or hob, often with both together.In the lower part of the stove, there is usually an open or closed firebox, which greatly facilitates the task of storing fuel wood. The burners usually have removable rings for cooking over an open fire. The oven of a fireplace stove is usually located at the top - in the above-furnace zone, and in ovens with a hob - next to the combustion chamber.
The stove of the fireplace stove can be made of cast iron or high-temperature steel, and lined from the inside with chamonite bricks or cast-iron tiles - to improve the performance of the device. The same purpose is served by the "double afterburning" technology, which allows to lengthen the combustion process due to re-ignition of unburned residues of firewood.
A wood-fired kitchen stove saves on heating bills.
Kitchen wood stove cladding can be very different: from expensive majolica to polished steel or artificial / natural stone.
The following tips will help you choose the best bakery equipment.
Professional ovens
The oven is the hot heart of the kitchen, its design and efficiency affects the conditions and speed of baking, and, consequently, the quality of the products. The choice depends on the specifics of production, the range of products, the area of the premises. In some buildings it is impossible to install a large professional oven without the simultaneous installation of a hood or other requirements. Before purchasing and installing equipment, read the information on fire safety and health requirements.
Professional bakery ovens
Convection ovens
The most common, affordable and convenient type of heating equipment, great for baking bread and cakes. Thanks to the use of internal fans to circulate hot air, the products are baked evenly and quickly enough. The level of air heating in the chamber, fan speed, humidity can be adjusted. Glazed doors allow the chef to follow the process. This type of heating equipment has been used successfully in the kitchens of restaurants and cafes for a long time. Electric convection ovens can be used without a hood; for gas ovens, a hood is required.
Convection ovens in the catalog
Modular baking ovens
Businesses that produce large batches of bread, buns and biscuits need high professional ovens in which the formed products are baked on several trays at the same time. Modular ovens are what you need for bakeries with a large production volume.
Deck ovens
Bakers demonstrate their art in various ways, many want to follow traditions that go back centuries. Hearth ovens combine the advantages of new technologies and old customs: they are powered by electricity or gas, while the cooking conditions are close to traditional ones. Stone hearths heat the dough in such a way as to give it a delicate crispy crust on the outside, the bread turns out ruddy on the outside, soft and fluffy on the inside.
This type of bakery equipment does not require any special maintenance, because it has few moving parts. The design of the hearth furnaces makes it easy to keep them clean. The programmable control guarantees ample opportunities: in order to bake various types of bakery and pastry products, it is enough to adjust the parameters on the touch screen. One oven can have up to 4 independent sections. Thanks to interior lighting and glass inserts in the door, the baker observes what is happening inside. Authentic Italian pizza, aromatic buns baked on stone pans are in great demand.
Hearth ovens in the catalog
Rotary ovens
This large professional baking oven is uniquely designed. Trays inside rotate around their axis, which ensures even baking.It is possible to cook different foods at the same time. Some rotary kilns come with stone shelves for the same effect as a hearth furnace. These units can hold from 8 to 32 trays. The operator monitors the process through the window. There is a visor above the door that catches vapors at the moment of opening. Multifunctional rotary ovens are used in large and medium-sized industries.
Rotary ovens
Proofers, chambers
Proofing is an important step in the yeast dough process, which is why a bakery, pastry shop and restaurant needs a proofing cabinet. This type of heating equipment is used for defrosting, preliminary proofing of workpieces and for increasing the volume of products by reducing the density of the dough. The required temperature and optimum humidity for each type of baked goods are set by the operator. On average, the dough is allowed to stand for an hour (from 30 minutes to two hours) at ~ 85% humidity and a temperature of ~ 37 ° C. Parameters change depending on the composition and technology, quality of flour, yeast. As a result of competent actions of the operator, the dough rises well, the quality of bakery and confectionery products approaches the ideal. The even distribution of moisture using fans helps to keep the semi-finished products from drying out. Control is carried out using the panel, and there is a window for monitoring the state of the blanks. The best way to achieve the necessary conditions in a commercial bakery is to equip it with a modern proofing chamber or cabinet of suitable dimensions.
Proofing cabinets
The best convection ovens with a hob
The presence of a hob in the upper part of the body makes convection ovens even more functional equipment. They are able to replace an ordinary stove in a small kitchen or in a country house.
Endever Danko 4067
4.9
★★★★★
editorial estimate
94%
buyers recommend this product
The spacious and functional Danko oven from Endever is equipped with a 65 l oven and two cast iron burners. It provides five modes of operation, including convection and grilling. The set includes a grid, a spit, a baking sheet and a crumb tray.
The model is equipped with a timer for 120 minutes. The total power of the equipment is 3.2 kW. Thanks to the built-in thermostat, you can set the heating temperature up to 250 degrees.
Advantages:
- High power;
- Volumetric oven;
- Grill with a skewer;
- There is a 2-hour timer;
- Thermostat.
Disadvantages:
- No digital display.
Danko Endever will become a full oven and electric stove in the kitchen of a country house.
Simfer M4284TB
4.8
★★★★★
editorial estimate
92%
buyers recommend this product
The Simfer mini convection oven is equipped with a 42 l oven and two electric hotplates. It has 5 modes of operation; a grill is built into the upper part of the chamber. The oven is equipped with a grid, rectangular and round baking sheets.
For ease of use, the model is equipped with a timer with an audible signal. It has mechanical, intuitive controls. The inside of the oven is covered with easy-clean enamel.
Advantages:
- Grill;
- Two baking sheets included;
- Timer;
- Simple controls;
- Easy cleaning;
- 5 years manufacturer's warranty.
Disadvantages:
- No steam cooking mode.
Simple and reliable, the M4284TB oven from Simfer is a loyal companion for any housewife.
Oursson MO3030 / RD
4.7
★★★★★
editorial estimate
87%
buyers recommend this product
The stylish, compact and functional Oursson oven is equipped with a 30 L oven and two electric hotplates. The body of the model is painted bright red. It has everything you need to prepare various dishes: a wire rack, a baking sheet, a tray and even a spit, despite its small size (52x36x34 cm).
The convection oven works in 5 modes and allows you to set the baking temperature in the range of 100-230 degrees. The timer for 120 minutes notifies with a sound signal about the end of work.
Advantages:
- Compact dimensions;
- Grill and spit included;
- Timer with sound notification;
- Thermostat.
Disadvantages:
- Not everyone likes bright designs.
Oursson convection oven is good for small kitchens.
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