If you want enough heat to cook with the next day, (without adding more fuel) you may need longer firing times. My oven seems to need 2 or 3 hours till the bricks are really saturated with heat, which would make it possible to bake the next day.
So far I've been making pizzas for lunch, with about the same heat up time as you had, baking in the afternoon, and cooking dinner in the evening.
Still, the heat you have left would be enough for a nice stew or some slow cooking.
If you give us the info on your oven door and mass and etc, I'm sure you'll get lots more advice...
