Grandma’s tips.

Get ready to be amazed by some of Grandma's never-before-seen tricks for unlocking the full potential of your wood-fired oven! Discover well-kept secrets on how to get to know and use your oven better, and become a true wood-fired cooking expert.

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Temperature

To find out the temperature of the oven hearth without a thermometer:

• A pinch of flour thrown on the hearth burns and smokes at 270°C and above.
• It browns and gradually darkens at 220°C.
• Sugar browns and blackens at 170°C.
• A drop of water wets the brick and evaporates before 100°C. If, on contact with the hearth, the drop scatters and crackles into fine droplets, the 200°C mark is exceeded.

Cleaning

After grilling, simply remove the coals from where the grill was placed: the juices, fats and juices will be burnt off the next time you heat.

To remove all traces of ash from the hearth after sweeping, use a long-handled brass brush soaked in cold water (to prevent it from catching fire) and drained (to avoid thermal shock).