Use of a baking oven
The floor, the walls and the top of the oven are made of refractory bricks. Our chamotte bricks have been tested and are fit for food preparation; they do not contain or release harmfull particles. A special oven door, with or without ceramic glass, closes the oven. By firing wood longer or shorter in the oven, a desired temperature can be reached. For example, after one hour the oven temperature, which can be read on the special oven thermometer, has reached 200 degrees. Ashes and remaining embers can be removed through a special ash dump. After that, the oven is ready for use. Floor, walls and the top of the oven radiate heat towards the food placed inside. The bake oven temperature remains high and constant for a long time due to the great mass of the oven. Hours after firing, food can still be prepared. The fire adds a unique flavor: pizzas, breads, casseroles and cakes have never been tastier.
Vuurmeesters builds special oven-finoven models, but also adobe heaters with ovens, as well as Tulikivi soapstone heaters with ovens.
Almost every masonry heater can be expanded with an oven.
Besides including ovens in heaters, we also have a wide range of standard oven models in our assortiment.
A heat source with built-in oven is often larger, deeper and heavier than a model without one.
Besides the ovens made from brick, we also supply various cast iron oven compartments. This type of oven is heated by leading flue gases from a fireplace along the outside of the cast iron oven compartment. In these models no carbon or ash particles reach the inside of the oven.
Cooking on a cookstove
In a cookstove flames hit the back of the cast iron cooking plate and heat it directly. This enables fast and easy cooking, within five minutes of lighting the fire. In the cooking plate, several special cooking rings are installed. These pan-size circles have more relief on the back which means they have more surface exposed to the fire, which makes them warmer than the surrounding plate. The area of the cooking plate directly above the fire is suitable for dishes that require cooking, frying or roasting. Dishes that need to simmer slowly or stew can be moved towards the edge of the plate or placed on a cooking circle further removed from the fire. Not only the location of the pot on the cooking plate is a factor in temperature, but also the intensity of the fire.
The mass of the cookstove accumulates the heat of the fire and radiates it outwards slowly. The cooking plate becomes hot very quickly; thus the ratio between air heating and radiant heating is diffirent from the ratio in a massive heater. Vuurmeesters supplies and builds masonry stoves finished with a special plaster and soapstone stoves with an outer jacket of Finnish soapstone. A cookstove can be freestanding or can be integrated into an existing kitchen. A stove can be fired daily to prepare food all year long. The solid materials used in the heaters last a lifetime. You save on your energy costs by cooking with a wood-fired cookstove, instead of using electricity or fossil fuels.