Tall oven

The non-stick tall oven is the Mamù oven size with the tallest cover: for leavened cakes that rise significantly during baking, rustic breads with a thick crust, soft focaccias with a generous crumb, and preparations that require more vertical space than the low oven. Mamù produces it from Italian aluminum with a scratch-resistant, 7-layer PFOA-free coating. Made in Italy.

The gas oven: cook without an electric oven

The fornetto is a traditional Italian culinary tool for baking using the gas stovetop. The flame heats the metal base, the heat spreads inside the cover, and cooks the food from the outside. The result is comparable to an electric oven, on a gas stove.

The tall oven has the most generous height of the lid. This vertical space is essential for leavened products: the cake or bread rises freely without touching the lid. With the low oven, a very leavened cake will flatten against the lid. With a tall oven, it has room to develop.

What preparations should you use a tall oven for?

• Tall sponge cakes: they rise a lot during baking and need vertical space to avoid compressing against the lid.
• Leavened ring cakes: the ring shape rises in height during baking on the stove.
• Tall and soft focaccias: the generous crumb needs room to develop.
• Desserts with whipped egg whites: soufflés and cakes with stiff egg whites rise quickly with the heat.
• Rustic breads: loaves with a tall crust bake without the crust becoming squashed.
• Savarin and Kugelhupf: leavened crown-shaped cakes with a soft, open texture

Non-stick coating and gas-oven cooking

Gas-oven cooking raises the base temperatures to higher levels than an electric oven, especially if you don't adjust the flame properly. The scratch-resistant, 7-layer, PFOA-free coating of the Mamù tall oven withstands these temperatures without deteriorating: cook without burning the base, even on a high flame. The aluminum distributes heat across the entire surface, without hot spots in the center.

How to use the tall oven

The oven should be used on a medium or medium-low flame: the metal base heats up quickly, and too high a heat will burn the base before the dish is cooked through. The correct technique:

• Heat the empty oven for 2-3 minutes before adding the dough.
• Adjust the heat to medium-low once the cake is inserted.
• Use the flame spreader if the flame cannot be adjusted precisely.
• Check the cooking towards the end of the time indicated in the recipe.
• Let it rest for 5 minutes with the heat off before opening the oven.

Tall Oven or Low Oven: How to Choose?

Do you bake leavened cakes, bread, soft focaccia? The tall oven is the right size. Do you bake compact fruit cakes, tarts, and polenta pasticciata? The low oven is more suitable. If you make both types of cakes, having both sizes allows you to adapt the cooking time to the recipe.