How to roast foods in a wood-fired oven.

Roasting in a Wood Fired Oven.

Similar to the capabilities of a conventional oven, roasting in a wood fired oven is far more authentic and provides a distinctive flavour to all your foods.

Follow our step by step guide to searing or browning your meats, vegetables or fish at a high temperature to begin the caramelisation process, something conventional ovens cannot replicate.

Step 1. Light up your wood-fired oven.

Follow the instructions on how to light a fuego wood-fired oven and get your oven up to a temperature of around 200-225°C using kiln dried wood that has a moisture content of less than 20%.

If you want to sear or brown the outside of any meat joints prior to cooking, do it at this stage, keeping an eye on your food so you don’t burn it.

Step 2. Prepare your foods.

Whilst your wood-fired oven is cooling down in temperature, you can prepare the foods you are going to roast with your favourite seasonings, rubs, spices and herbs and place in a heat proof casserole dish or tray.

Step 3. Regulate the temperature and roast your foods.

Using your metal peel or spade, move the embers to one side and cover your food with tin foil to protect it from burning and then allow the temperature of the oven to drop down to a slow roasting temperature between 180-200°C.

You’ll want a medium sized bed of embers and a small flame about 2 to 4 inches high, without any visible black on the dome.

If you’re roasting for less than an hour, you can leave the oven door open. If you are roasting for longer, keep the door closed to control your heat. If you need more heat, add more wood to the fire and open the door more often.

Push your food further into the oven if you want it to benefit from more heat or bring it forward if you want it to cool down.

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