|The kelpies enjoying the heat from the woodfire|
The first woodstove that we tried was a Nectre Bakers Oven. It was a lovely little oven, that heated up quickly. But it has a tiny firebox and doesn't stay warm overnight (important in a drafty old Queenslander!). We cooked many roasts, loaves of bread, cakes and roast potatoes in the oven. In fact, because the electric oven in that house was terrible, I baked and cooked more in the woodstove than the electric oven. And we used the top of the woodstove to boil and simmer pot roasts, veges, soups and sauces, and to fry steak and sausages. In winter we hardly used the electric oven and we were always warm and cosy (except early morning, when the fire burnt out).
|The bakers oven was great for bread.....|
|.....and muffins. All baking and cooking actually!|
Some general tips for woodfire cooking:
- The temperature on the door is about 50degC cooler than the temperature in the oven itself, so keep an eye on your baking to learn the ideal door temperature for each dish. If the oven gets too hot, just crack the door open.
- When the top gets too hot you can raise pots and pans up on metal racks trivets. We have a couple of different heights so you can always adjust to the right temperature.
- If the fire's on anyway, you may as well pop something on top to cook. Take the opportunity to cook soups, stocks, jams, pot roasts, anything that needs to sit on the heat for a while, it saves using electricity or gas.