Not sure on the temp in the oven came with a thermometer that is less than precise. The dial is very big. The stove top temp was 500*. The lasagna was too big so I got out a meat cleaver I have and scrubbed up my hammer with scotchbrite and soap and smacked the frozen lasagna a couple of times and cut it into one larger piece and one smaller. I modified the original foil for the large piece and put the small piece in a bake pan. The stove has 2 racks. The small piece was on the bottom and it cooked in less than 2 hours. The larger piece was on the top and when I took out the smaller piece I moved it to the bottom. I have been working outside and kinda didn't really worry about it. I think it would be difficult to burn anything because I think the internal temp of what you are cooking won't get over around 160. I just removed the big piece a couple of hours after I ate the smaller piece and checked the temperature and took these pictures. I am going to keep it covered & in the oven so it will be hot when my wife gets home. Nice thing is whether I am using it or not it just sits there and radiates heat. No need to preheat just stick it in and bake.
hcarlow wrote:My dad built one many moons ago and it worked great on his wood stove . My mother used it for baking beans all during the wood burning season . I don't remember what else they used it for .
Ive seen some old rusty antique ones at yard sales and whatnot (but this one is more modern, chrome oven racks, window view, etc.)... I wonder how much they are?