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WFO versatility - Forno Bravo Forum: The Wood-Fired Oven Community


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WFO versatility

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  • WFO versatility

    It was already demonstrated that a WFO is a versatile oven.
    The next pictures shows different foods that were baked taking advantage of the slow decrease of the accumulated temperatures.
    Pannettone at 280C, Pork leg (ham), Potatoes with cheese and Pineapple at 180C and Meringues (Christmas Meringue Tree) at 100C.

    Attached Files

  • #2
    Re: WFO versatility

    More pics
    Best wishes of a Happy New Year to all of you!!!

    Attached Files


    • #3
      Re: WFO versatility

      The breads are beautifully made and the roast looks perfect. I hope you enjoyed these WFO treats.

      Thanks for the pics!
      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



      • #4
        Re: WFO versatility

        Makes me hungry.

        My thread:
        My costs:
        My pics:


        • #5
          Re: WFO versatility

          Hey Luis, Looks great!
          It looks like the Meringues are being cooked on a rack, do you have a rack system setup in your oven? Can you post pictures if you do...

          My Oven Thread:


          • #6
            Re: WFO versatility


            You are a pretty good observer!
            In matter of fact, the picture is showing the rack of my home oven, minutes before the meringues were transferred to the WFO.
            It is a three level oven rack and the aluminum sheets are the ones that I use when baking breads or big pies.
            The aluminum sheets are thick; 0.08 to 0.1 inches, which is no so good. Could be better to have a foil with a third, or a half, of that thickness.
            The meringues have better structure and taste if baked at low temperatures.
            Did you know that in places like of my country, where the temperature in summer goes higher than the 40&#176;C (100+&#176;F), the meringues are baked on the roof, by the sun light?
            The best combination is meringue with ‘dulce de leche’ and grated coconut over it.
            The meringue Christmas Tree of the picture had the same filling that any apple pie and then was covered by meringues, whipped cream and cherries and was refrigerated by a couple of hours.
            Now, I am hungry again.



            • #7
              Re: WFO versatility

              ohh, I love dulce de leche
              My Oven Thread:


              • #8
                Re: WFO versatility

                Now that's how to use an oven! I've just eaten dinner but my mouth is watering.
                Well done!



                • #9
                  Re: WFO versatility

                  Cool! Great cook up!

                  I always wonder what I should cook with the low heats at the end of a firing... that should also work for maccaroons, right?
                  "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



                  • #10
                    Re: WFO versatility


                    Yes, the main difference between maccaroons and meringues is the use of the sugar diluted in water (caramelized?) with the white eggs slow and carefully mixed.
                    The consistence of the maccaroons is lighty more dense than meringues and the temperature to bake them is low, too (50 to 100 C)