We love using our Penguin stoves for cooking. From making toast with a toasting fork, through stewing on the top plate, to baking in the oven, Penguins are versatile, handy and, if the stove is on for warmth, cooking comes free, making it a great way to save some money and reduce your carbon footprint while making delicious meals. We asked a cook here on Pen Llyn (Claire Oxley-Lang) to try out and photograph some of her favourite recipes. She had never cooked on a Penguin before, so she has passed on what she learnt from her successes and failures. Here are a few things Claire recommends to (polar) bear in mind if you, too, are new to cooking on your stove.
Good fuel. Well seasoned dry logs make controlling the heat much easier.
A supply of very small log pieces or kindling. Use these to top up the fire without raising the temperature too much. If it does get too hot open the oven door for a moment to let out some of the heat.
Small, strong baking trays and dishes. Our ovens aren’t huge so your normal cookware may not fit. We sell the perfect size in our shop – take a look!
Tin or tray lining. Cakes, biscuits and pies are all liable to burning their bottoms as the oven shelves can get vey hot. The best way around this is to put something between the bottom of the metal cookware and the oven shelf. We used two variations. The first was to put baking beans on a tray and put the dish on the top. The second was to line the tray with foil, put on it a piece of damp kitchen roll of the same size, then finish with a piece of foil. Put the dish on this liner.
An oven thermometer. It’s hard to guess how hot the oven is, so this is essential.