While Authentic Ovens are fantastic for cooking perfect pizzas, they will also create a heavenly roast. Either fast or low and slow.
Here are some steps to follow when roasting in your oven. Remember that cooking time will vary with every cut and size of roast. Our best advice is to keep an eye on your roast and use an infrared thermometer to make sure your oven is not too hot and the meat does not burn. The use of tinfoil is the best way to control the browning of the meat.
Method
- 1. Prepare your meat- add spices, salt, pepper etc and place uncovered into a roasting tray
- 2. Make sure your wood fired oven is fired up and has reached the desired cooking temperatures. Approx 300-360 Deg C
- 3. Place the uncovered roasting tray into the oven to brown the meat first
- 4. When browned, remove oven tray and cover with tin foil before placing roasting tray back into the oven
- 5. Continue to check your roast as often as you wish until desired level of cooking is obtained
Vegetables can also be placed around the meat after initial browning process or be cooked in separate roasting trays.
Approximate cooking times for roasts may vary due to oven temp and size of the roast. With wood fired ovens you can check your progress as much as you want. The oven does not loose its heat when the door is opened. Generally an Authentic Oven will cook much quicker than an traditional electric oven so be careful and check often. The use of tinfoil is the key to succulent meat when roasting at high temperatures. A standard leg of lamb should be cooked around 1.45 or as long as possible to make it tender. Lamb ribs around 15 Mins with no tinfoil.
