Camp Oven Roast
assunta’s recipes
CAMP OVEN RECIPE
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QUICK ROAST:
Leave the camp oven over the open fire box for
a further
10 to 15 minutes
, then put the DIFFUSER
between the camp oven and the open flames.
Cook with the camp oven in this position until the
meat is to your liking.
SLOW ROAST:
Leave the camp oven over the open fire box for
10 minutes
, then put the DIFFUSER between the camp
oven and the open flames. Let the roast remain in this
position (with the diffuser) for a further 30 to 40 minutes.
Transfer the camp oven to the lower side warming
plate ensuring that the camp oven body is in contact with
the Ozpig body (this allows enough heat transfer for the
roast to continue slow cooking).
Cook for a further 3 to 4 hours in this position,
remembering to rotate the camp oven 180 degrees
every 30 minutes.
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Times can vary according to the size of
the roast and how many times you lift the
lid on the camp oven.
Serving suggestions:
Set up chairs around the Ozpig and
carve your roast straight from the camp
oven while enjoying
a nice bottle of red or a beer.
Prepare your beef, lamb, pork, chicken etc. by making small incisions into the meat and placing sliced
cloves of garlic into these cuts.
Peel and cut potatoes in half, and slice sweet potato portions to about same size as the half potatoes.
Position your camp oven (with a cake rack or trivet inside) over the open firebox of the Ozpig to
pre-heat for 5 to 10 minutes, or until very hot.
Place your dry meat into the camp oven (no oil or water required) and leave over the open fire
box for about 10 to 15 minutes.
Spray or coat the potatoes and sweet potato in a light amount of oil, then add them into the
camp oven (this is optional).
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