The wood-burning stove with oven: the pleasure of cooking as you heat the home

Cooking with the oven on a wood-burning stove requires a few simple considerations that will allow you to cook and, above all, taste excellent dishes.

To help you prepare your favourite recipes, you’ll find:

• a thermometer, which tells you the right moment to put the food in
• a large door in ceramic glass, which allows you to keep an eye on the cooking process

Do you know how to use a wood-burning stove with oven? For dishes to turn out well, remember to:

• bring the stove up to temperature starting with small pieces of wood. Later you can insert larger logs, but these should never exceed the recommended nominal load
• put the food in as soon as the temperature has stabilised, that is the best moment. If you put the food in the moment the desired temperature is reached, very probably, the temperature will continue to rise and you’ll risk ruining your food
• don’t exceed 250°C, this temperature is more than sufficient for all types of cooking. If you go over this temperature, you risk ruining the food and the stove
• maintain a constant temperature once the food has been introduced by calibrating how much wood you put in and regulating the air registers
• consider the consistency of the food when calculating the required heat and cooking time; for example, a chicken requires a long cooking time (up to 3 hours) at a low heat (150-180°C) whilst a pizza is usually cooked very quickly at higher temperatures (220-230°C)

• assess the type of wood you use in the stove. This also affects the cooking. Hard woods (e.g. beech) and large logs burn more slowly and steadily, whilst small logs and softer woods create a more intense flame that won’t last as long.
• close the door when you remove the food to check if its cooked: this will prevent the oven temperature from lowering
• check if the chimney flue is creating excessive draught or if the wood is burning too quickly: if this is the case, adjust the amount of wood in the stove and adjust the air registers.

Of course, a wood-burning stove with oven requires a different kind of maintenance than an electric or gas oven: it isn’t so much the oven itself but rather the smoke evacuation system that requires regular maintenance and cleaning.

For this reason we recommend that you contact an authorised technical assistance centre, who will be able to answer all your questions, find your nearest one.