So why everything is cooked this way so tasty? In a wood-fired oven, the cooking process adds flavour to whatever’s placed inside. The answer is a matter of complex physics, mainly to do with the patented design and the thick outer shell trapping thermal, convection and radiant heat. At high temperatures, for example with a pizza, the radiant heat from the fire and the heat bouncing off the inside wall crisps the outside quickly and seals in the moisture in the dough, while it cooks the topping to perfection. The same goes for bread.

With slow-cooked meats, when you first put the meat in the oven, the outside browns but, as the oven cools, the inside of the meat remains at about 90C. When you remove it, it has melted rather than cooked, which greatly improves texture. Unlike your home oven, every degree of heat ends up working on the food.

• Fast light up – 20 to 30 minutes maximum and be ready for cooking
• No cleaning or maintenance required
• ‘Kid safe’ – cool to touch on the outside even with inside temperature reaching 1000C
• Can be inside or outside without any covering
• Super efficient and doubles as a heat source in the colder evenings
• Heat retention from 12-24 hours.
• Residual heat allows slow cook and bake fresh bread
• Uses very little fire wood
• Texture and choice of finishes can be provided
• Can be further personalised with mosaics, tiles or paint
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