The Le Panyol wood-fired oven may be used like a barbecue, without the constraints of the latter: no smoke or unpleasant odours, no contact between the food and the flames and no grill to clean.
Meat may be placed directly on the hot hearth of the wood-fired oven.
Any fat will run onto the hearth but will be burned by the pyrolysis process next time you heat up the oven and cleaned away without any effort on your part.
If you are planning to cook several dishes, you may move the embers onto the dirty hearth tiles to burn off the residues and excess fat, then push them to the back of the oven after about 15 minutes to carry on with your cooking.
Use metal skewers around 20 cm long.
Heat the oven to 350 - 450°C
Push the fire or the embers to the back.
Clean the hearth with a brush.
Place the brochettes directly on the hearth, in the centre of the oven. No need to use a metal grill.
Do not close the door.
Leave to cook for the required amount of time depending on how you like your meat (very rare, rare, medium) and according to the type of meat (chicken, beef, lamb, …)
Watch carefully because meat cooks quickly in a Le Panyol wood-fired oven at this temperature.
Remove the brochettes from the oven and season to taste.
If you’d like your meat to be more flavoured, try marinating it the day before.
Some ideas for marinades:
Soy sauce
Lemon, olive oil and honey
Red wine, vinegar and herbs
