The Dungog has been created as a response to customers wanting an oven with a similar footprint to our Rosemary oven yet with a higher crown for bread making and home baking. This oven comes with a wire baking tray as well as an extra slide in brick tray to allow for two levels of baking on brick. This oven also has sliding vents to allow smoke into and out of the oven compartment .
This oven is the first in a line that is to be designed in conjunction with Warwick Quinton at the Sour Dough Bakery and Cafe in Hunter Street Newcastle. Also have a look at the Sour Dough Baker Website.
- The oven compartment measures 680mm wide by 280mm high by 465mm deep, this allows you to cook up to four large pizzas at a time in the oven or several legs of lamb or chickens as well as all the trimmings.
- The firebox compartment measures 770mm wide by 175mm high by 465mm deep, this allows you to cook up to two large pizzas at a time in the firebox or several legs of lamb or chickens. You can also slow cook casseroles and bake bread.
- The oven will reach temperatures of over 500 degrees celsius in the oven compartment and over 650 degrees celsius in the firebox. A heavy layer of refractory insulation helps to keep the heat in the oven where it should be and not let it escape to the atmosphere. With a small amount of wood you can hold the oven at over 350 degrees for a very long time.
To create added atmosphere and add warmth in winter you can cook with the firebox door open and sit in front of a beautiful open fire.