I'm having trouble baking in my la Nordica milly wood cook stove oven, bottom never seems to brown or get done even with baking directly on the oven floor, and longer times, I've tried different pans. Any tips or tricks?
La Nordica milly Cook stove baking
- Thread starter Jashurtleff
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Some more information might be helpful. Is the top burning while the bottom remains relatively uncooked? Are you able to keep the oven temperature about where it should be?
If the answer to both questions is "yes," you might try putting a cookie sheet or a pan of water above the item you're baking or roasting. Some cookstoves come with a sheet metal oven shelf (that some use to catch drips at the bottom of the oven). Instead of a cookie sheet or pan of water, use that shelf above the food, instead of below it. Any of these will reduce the chance of burning on the top, giving the bottom an opportunity to cook through.
Good luck!
If the answer to both questions is "yes," you might try putting a cookie sheet or a pan of water above the item you're baking or roasting. Some cookstoves come with a sheet metal oven shelf (that some use to catch drips at the bottom of the oven). Instead of a cookie sheet or pan of water, use that shelf above the food, instead of below it. Any of these will reduce the chance of burning on the top, giving the bottom an opportunity to cook through.
Good luck!
Thank you for replying, top cooks fast so I usually put a piece of foil on the food. I have noticed this oven gets hot fast, I have a baking stone I'm going to put on the top shelf and see it that helps
Does that mean the oven temperature has not reached steady-state when you use it? That temperature should be, basically, flatlined when you use the oven. A deep bed of coals works well to maintain the oven at temperature -- throw small sticks in occasionally to keep it all going if you are baking for a long time. The small sticks might be rounds for a slower effect or splits for a more rapid effect. What works best will depend on your stove, the draft, etc. Trial and error (unfortunately, error) is the only way I know to determine what works. You'll get it figured out in time.
Is this a new stove or one that has been used for several seasons? If the latter, it may need internal cleaning of the smoke passages.
