Key Parameters

Temperature

150°C

50°C - 200°C

Time

1 hour

30 minutes - 2 hours

Equipment

heated rockspit ovenshoveltarpaulinfood baskets

Steps

1.
Rewena Paraoa (fermented bread) (Ngāti Whātua iwi): Stone rotation prevents dough from developing a hard crust while allowing even fermentation from ambient heat
2.
Tītī (muttonbird) preserves (Rakiura Māori): Slow rotation renders subcutaneous fat without losing precious oils during the 12-hour cook
3.
Pikopiko Pākehā (fernroot) (Tūhoe tradition): Gentle heat rotation breaks down calcium oxalate crystals while preserving crisp-tender texture