Correct Cooking in the Wood-fired Oven – Instructions & Tips
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Gegarter Lammrücken mit Knochen, serviert in einer Backform mit Gemüse wie Rosenkohl und Zwiebeln

Proper Cooking in the Wood-fired Oven

February 20, 2020   Julia Haberecht
Ratgeber   Ratgeber
The pizza oven for home has been selected and is now set up in the garden or on the terrace. Your wood-fired oven not only looks beautiful but also needs to be properly fired up and used. The recipe collection is likely overflowing, and you have even more ideas in your head about what delicious dishes you can cook and bake with the oven and whom you want to invite.

 
Of course, it's important to properly fire up the oven. Read our instructions for this. But once everything is prepared, and the initial preparations in the kitchen are underway, the question arises about the right temperature for the respective dishes. Some basic principles are helpful in any case:
  • If the dish is to be crispy and juicy and has many fresh ingredients, the temperature can be higher to preserve the fresh ingredients.
  • If you want to cook or bake dishes with many ingredients like cakes, desserts, or pasta dishes, the temperature should be lower.
  • Meat is best cooked at lower temperatures so that it can stew gently and become tender.
  • Bake breads or rolls in the second batch. This means, if the oven was previously very hot, for example, for pizza, let it cool down to just over 200 degrees, sweep out the ash residues, put the bread inside, and close the oven. After two hours, your wood-fired bread should be ready.
We have compiled the exact cooking temperatures for a selection of dishes for you in a table so that you have a good overview.