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james 03-30-2007 02:12 PM

Temperature ratings in wood-fired ovens
 
I came across this on the Internet today, and it has me thinking. We need a standard method of describing heat in a wood-fired oven, ranging from warm to very hot. Now that we have finished V1.0 of the Cooking e-Book, I can see that this will help.

Can we come up with a wood-fired version of this?

Their "very hot" isn't very hot.
James

Conversions

TEMPERATURES

Gas Mark 1 = 140C = 275F = Very cool
Gas Mark 2 = 150C = 300F = Cool
Gas Mark 3 = 160C = 325F = Warm
Gas Mark 4 = 180C = 350F = Moderate
Gas Mark 5 = 190C = 375F = Fairly Hot
Gas Mark 6 = 200C = 400F = Fairly Hot
Gas Mark 7 = 210C = 425F = Hot
Gas Mark 8 = 220C = 450F = Very Hot
Gas Mark 9 = 240C = 475F = Very Hot

jengineer 03-30-2007 03:22 PM

Re: Temperature ratings in wood-fired ovens
 
almost laughable when one is talking about dome temps in the 800's and floor temps between 700 and 750 for cooking pizza.

Maybe a flat factor (1.71) can be applied to the 425 number to equal 725F

Mark 1 = 243C = 470F = Very cool
Mark 2 = 266C = 510F = Cool
Mark 3 = 293C = 560F = Warm
Mark 4 = 316C = 600F = Moderate
Mark 5 = 338C = 640F = Fairly Hot
Mark 6 = 360C = 680F = Fairly Hot
Mark 7 = 385C = 725F = Hot - throw the pizza in!
Mark 8 = 410C = 770F = Very Hot
Mark 9 = 432C = 810F = Very Hot

nah looking back at those numbers you should come up with your own scale

james 04-04-2007 05:28 AM

Re: Temperature ratings in wood-fired ovens
 
1 Attachment(s)
Here is a shot at a wood-fire temperature scale. I would appreciate comments on this -- it's a first cut.
James

CanuckJim 04-04-2007 06:37 AM

Re: Temperature ratings in wood-fired ovens
 
James,

Not too shabby for a first cut. I think you have it knocked. Breaking it down further would not add a lot of useful information. Under the "some bread" temp, you might add pan breads, enriched bread, sweet breads or some such.

Jim

jengineer 04-04-2007 09:34 AM

Re: Temperature ratings in wood-fired ovens
 
add in how Mississippi is to be used

hopefully they won't have a high threshold for pain

Chickensoup 08-07-2009 10:38 AM

Re: Temperature ratings in wood-fired ovens
 
Why do we have to cook at such extreme temperatures, compared to a conventional oven? how is it possible to slow cook.....say a Morrocan tangine at such elevated temps?

remember i'm learning.

chicken

PizzaPolice 08-07-2009 11:48 AM

Re: Temperature ratings in wood-fired ovens
 
I love the Mississippi's. Kinda says it all like the white dome and how the first couple turn out.

texassourdough 08-07-2009 12:21 PM

Re: Temperature ratings in wood-fired ovens
 
Hi James!

Nice idea! I agree, Mississippi's need to be defined. The other useful scale would be flour blackening which is probably useful for 500 to 800 degrees or so. A little experimentation with an IR thermometer should provide a useful column for judging hearth temp.

Jay

dmun 08-07-2009 02:21 PM

Re: Temperature ratings in wood-fired ovens
 
Quote:

Why do we have to cook at such extreme temperatures, compared to a conventional oven? how is it possible to slow cook.....say a Morrocan tangine at such elevated temps?
Pizza is cooked at blistering temperatures, and a few other things, chicken pieces, chops, shishkebobs, pita breads, that sort of thing.

Lower temperature dishes are cooked with retained heat cooking, the fire is shoveled out, the temperatures drop to normal oven temperature, and in go your breads, cakes, roasts, that sort of thing. Later you cook your merangues, your slow simmered dishes.

You get the idea. It's a declining temperature curve.

KEmerson 10-01-2009 04:00 AM

Re: Temperature ratings in wood-fired ovens
 
And a "Mississippi" is...? I remember it as a counting method, only barely reliable from one person to another depending on their concept of time, especially when someone pronounced it "missippi".


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