At bread baking temperatures, the wood-fired oven is suitable for roasting poultry and meats. This is very suitable for a business like a restaurant or catering firm that likes to mix bread with general cooking. As the bread is slacking off and the number of loaves left to bake does not fill the oven, the meat roasting can begin alongside the remaining loaves, probably at 220-230C.
I really enjoy shuffling the bread to one side so that a couple of corridors can be opened to take the big roasting pans for chickens and lamb or beef, and think of the pork crackling you get! I have even known the outer line of loaves to be prettily glazed by the fat jumping off a large chicken placed alongside them. If temperature seems a little high, select lidded pans (or cover with aluminium foil) for the early phase of the roasting, then lids off to finish them in the top heat – a balanced and tasty result with gorgeous colours on roasted skins.
Learn more about my range of Wood fired ovens from Le Panyol here.
