All content site-map> Oven photos> Building plans> Food nutrients> Building details> Cooking> Firing ovens> Flour measures>

back to board Main Page

Re: roasting

From the WFO board

Posted by Rado (144.134.149.89)

In Reply to: roasting posted by Richard

Richard,
Yeah I love lamb too, yep best with still fresh bread. I use roasting pot with the lid now and start with placing it in at lower temperature leaving it there longer so it's nicely soft. Then uncover at the end for 30-60 minutes, it depends how it looks. I place meat right on top of a bed made of squashed garlic and that's it. The roster I got in flea market over here for 17 bucks is like new. Actually I have two now, one large and second for single chicken ... I think I will collect the old metal/enamel antique ones they are forever. How did you go? r

Re: roasting

by Rado Hand on Google+

Oven information

To link to traditional oven from your website, only cut and paste the following code into your web page.
It will appear as: traditional oven