Heartland Wood Stove warranty Top Oven Cooking, Oven Temperatures, Bottom Oven Cooking

Top Oven Cooking

The oven door thermometer registers the temperature at the door only. Oven temperatures vary from top to bottom and side to side. The only accurate check on oven temperature is an oven thermometer alongside food being roasted or baked.

Once the stove has about 4” of red hot coals in the firebox, it will become stable. The entire stove and the chimney system is heated and running at a fairly constant temperature. At this point, you may load a new charge of wood following the instructions in the user manual.

Oven Temperatures

Hot: 220-260°C (400-500°F)

Moderate: 150-200°C (300-400°F)

Slow: 90-150°C (200-300°F)

Bottom Oven Cooking

It is not possible to control this oven, but during the course of roasting, sufficient heat input allows the simmering of dishes that have been taken from the roasting oven.

Oven Temperatures

Hot: 135°C (275°F)

Moderate: 95°C (203°F)

During slow cooking periods, the bottom oven is ideal for pre-heating plates and keeping food warm.

The temperatures outlined in this manual are for guideline purposes only. The temperatures in the oven will vary in accordance to the temperature in the firebox.

Ideally, the woodstove will perform best if it is left running constantly, keeping the entire system warm. Depending on the wood and chimney conditions it would typically take three or four charges of cord wood to establish a good base for oven cooking, meaning 11/2 to 2 hours before cooking from a cold start.

Always load a new charge of wood to a glowing hot coalbed - waiting too long to load a new charge results in extreme temperature swings and will make cooking difficult. The objective is to maintain the coal bed at a constant heat. Occasional tending or stirring of the coalbed may be required. Keeping these principles in mind and with a little experience, cooking will be easy and trouble-free.

Woodstove cooking methods are as diverse as their owners - there is no right or wrong way, only, in time, your way.

Remember by opening the flue damper there is less resistance on the flue and a faster hotter fire will result. The cooking surface directly over the firebox will typically get hotter. Always open the flue damper before opening the firebox door for re-fuelling. Wait momentarily before opening the doors to allow smoke in the firebox to be drawn up the chimney.

Maintain the stove properly. The benefits in superior performance and safety are well worth the time.

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