Oven thermometer 500°c, e-sensor 60cm, no. 63mm

Housing made of stainless steel, stainless steel sensor
d=6mm, bimetal pointer
ø display: 63 mm
• for wood-fired ovens up to 500° c

installation suggestions: drill a hole on the top right or left of the front of the oven. then insert an iron pipe into this hole as a guide for the removable thermometer. the thermometer should only be put in the oven when the heating phase is over, otherwise the temperature is > 700 degrees, so weigh the amount of wood instead of measuring the temperature: approx. 13kg/sqm of oven surface. the wood must be untreated and dry; it can be a mix of soft and hard wood. if there are only embers left in the oven, the temperature is usually <500 degrees. when baking pizza you have < 400 degrees, when baking bread < 300 degrees, when baking christmas cookies < 200 degrees when drying < 100 degrees.

tips for heating up:
there are two ways to heat up the oven
- put the appropriate total amount of wood completely into the oven and then light it. after about 1.5 hours the wood should be burned evenly or
- start with a small fire and keep adding more wood. my father has been doing it this way for many years and we have always done well.
in neither case does the temperature have to be measured while heating. you just need to figure out what the right amount of wood is (see above).
with pure hardwood you use a little less wood and with pure softwood you take a little more wood. it doesn't matter which wood you use, as long as it is dry and untreated. sometimes the scent of resinous wood lingers in the oven and can be tasted by sensitive palates or the bread has taken on the scent a little. as a sign of the wood-fired oven, we always see the ash (according to st. hildegard, wood-fired ash is very beneficial to health) at the bottom of the wood-fired bread, no matter how well the oven has been swept. however, never burn anything other than untreated wood - including pallets, garden fences or old window frames, etc.


i am always asked whether it makes sense to measure the temperature in the firebricks in addition to the baking room temperature. answer: the temperature in the stones indicates how hot the oven is and therefore how quickly it loses its heat. if you start at a baking room temperature of 280 degrees and you have a higher stone temperature than last time (e.g. due to a lot more wood, or due to much higher outside temperatures in summer or winter), then the heat will last longer. this means that you should then start firing at around 10-20 degrees lower or open the door or the extractor occasionally to take some of the energy out of the oven. but once you have gained some experience with your oven you will get a feel for this matter. the same applies if you only fill the oven half full instead of full with bread, for example. even then you have too much energy in the oven and have to react. tip: just look in the oven every 10 minutes if you are unsure whether you have too much energy in the oven (in an emergency, the bread has to be taken out before it “burns down” and then put back in later). not enough energy/temperature is a bigger problem.

if you have any further questions, please feel free to contact me.


note: the oven thermometer housings are not waterproof. please store in a dry place after use. humidity can also lead to rust film. if water gets in, the thermometer may be defective.