20
Oven Cooking
Learning how to most effectively control the oven temperature
takes some time and experience. As a general rule, the stove
should be at the charcoal stage of the combustion process
before the oven is ready for cooking.
Important Note: The oven door thermometer registers the
temperature at the door only. For accurate oven temperatures,
refer to this interior oven thermometer.
Ovens vary in temperature from top to bottom and side to side.
The only accurate check on oven temperature is an oven
thermometer placed alonside food being roasted or baked.
See page 26 if your door thermometer needs adjustment.
1. You will find that once the stove has about 4” of red hot
coals in the firebox, it will have reached ‘equilibrium’.
2. Equilibrium means that the entire stove and chimney
system is heated and running at a fairly constant
temperature.
3. At this point, you may load a new charge of wood following
the procedure for ‘reloading’. Allow the stove to regain its
momentum—igniting the new charge. Keep bell dampers
dampered down to allow a steady slow flame.
4. The oven temperature can be controlled by moving the
oven damper slide. In the closed position, the oven will get
warmer, and cooler when you open it.
5. Remember the effects of the changes in the damper
position are not instantaneous on the oven temperature.
6. Ideally your stove will perform best if it is left running
constantly, keeping the entire system warm. Depending
on your 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.
7. Always load a new charge of wood to a glowing hot coal
bed about 4” deep. Waiting too long to load a new charge
means that the dampers will have to opened, to get the
new charge burning well. This results in extreme
temperature swings and will make cooking difficult. Your
objective is to maintain the coal bed and a constant heat.
8. Occasional ‘tending’ or stirring may be required. Keeping
these principals in mind and with a little experience, you
will find cooking to be easy and trouble-free.
9. Woodstove cooking methods are as diverse as their
owners—there is no right or wrong way, only, in time, your
way.
10. Remember by opening the oven damper there is less
resistance on the flue and a hotter faster fire will result. The
cooking surface directly over the firebox will typically get
hotter in this configuration.
11. Always open the oven damper before opening any firebox
doors or lifting the key plate. Wait momentarily before
opening the doors to allow the smoke in the oven chamber
to be drawn up the chimney to avoid backpuffing.
Maintain your stove properly. The benefits in superior
performance and safety are well worth the time.
Water Reservoir
This section pertains to the water holding tank on the side of
the stove and applies only to reservoir models .
The reservoir has a porcelain enamel top and lid. The lid lifts
open and will rest at an open position, or can be removed
entirely.
Rotate base for use as
a hanger.
