Research

house painter

A la petite demi-lune

BECKER, C. FERD.

modeller

sailmaker

Wooden moldsmolds for an oven with a circular ground plan of 1.5 m diameter (from d'ORNANO: 65-67)

Recipes from Ons kookboek 1943 translation under construction Alongside everyday bread, many specialities and festive dishes were baked in bread ovens. We have included here a few old recipes for oven delicacies that were baked in the old days. You can still make them today. Delicious! apple roll When baking a cake, you can use the dough remains to make an apple roll. Also called in Flemish “kattekop” (cat’s head), “bollebuis”, “krollemol”, etc. Apple rolls were a pure indulgence for small children. There was always room in the oven for a few “krollemollen”. The recipe is simplicity itself.

Measurements of the substructure Size of the substructure Now that we know the size of the oven floor and the shape of the vault, we can calculate the measurements of the substructure: For the length we need the sum of: the thickness of the wall of the oven mouth (approx. 20 cm) + the length of the oven floor + the thickness of the vault ( approx. 20 cm) + the thickness of the insulation layer ( approx. 10 cm) + if necessary, the thickness of the outer wall ( approx. 20 cm), depending on if you close the rear side or not For the width we need the sum of: 2 x the thickness of the outer wall ( 2 x approx. 10-20 cm) + The width of the oven floor + 2 x the thickness of the vault ( 2 x approx. 20 cm) + 2 x the thickness of the insulation layer (2 x approx. 10 cm) + 2 x open space of minimally 1 cm between loam layer and outer wall Working height of the substructure The working height is equal to the height of the substructure plus the thickness of the oven floor. Usually it is between 80 cm and 120 cm depending on your size. You can find your ideal working height by standing up with your arms crossed and measuring the distance between the floor and your elbows.

A.E.G.: Société luxembourgeoise A.E.G.

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