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 Post subject: Reflector Oven
PostPosted: June 17th, 2011, 11:15 am 
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Joined: May 27th, 2010, 2:41 pm
Posts: 4
I bought a reflector oven in the spring hoping to spruce up my menu and I'm looking for tips on how best to use it.

I tested it out in the backyard. I tried to make some brownies - I doubled the cooking time and tested in the middle, only to discover that the middle was cooked, but the outer edges were not. Not that this was really a problem, my kids ate the brownies anyway. But I am hoping to make a birthday cake or cupcakes... is that a little too ambitious?

Any tips on how big to make the fire? How far away should the oven be from the fire? I moved the oven back a couple of time to turn the pan around - do I need to turn the pan during cooking?


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 Post subject: Re: Reflector Oven
PostPosted: June 17th, 2011, 12:56 pm 
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Joined: August 6th, 2007, 10:05 am
Posts: 49
Location: Hamilton, Ontario, CANADA
There shouldn't be any need to double the baking time once you get the hang of it. Unless you're using something like a loaf pan with a larger mass of dough.

Use finger sized sticks, feeding the fire regularly to keep it flaming. The oven should be about 12" from the edge of the flame. I judge by putting my hand between the fire and oven near the top. Too hot to leave it there for longer than 3 seconds is about 350 F ie. common backing temp.

Depending on the size and shape of the pan, you may need to rotate it for even baking. For instance, my 6 muffin tin is rectangular, so protrudes. It helps get more even baking if I alter which corner is forward (using the relatively small, oddly shaped Swedish reflector oven).


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 Post subject: Re: Reflector Oven
PostPosted: June 20th, 2011, 10:20 am 
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Joined: July 2nd, 2010, 8:47 pm
Posts: 172
Location: Montreal, QC
Reflector oven cooking tips:
Create a "flaming fire" using a supply of small stick wood to keep the flames up.
A wall of flames close to the reflector oven give best heating above and below the the pan.
Plan cooking where wind is not a factor so that the flames don't blow into your oven.
Rotate your pan often for even cooking. Every 10 to 15 minutes. quarter turn, half turn etc.

I use a "Rolf Kraiker" design which best feature allows you to lift up the back/top of the oven so you can rotate your pan easily without moving the oven or reaching in over the flames. Great design !


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