I didn't know the local blacksmiths would be okay with you cooking your food in their forges...

Yea, but they usually lock the hatch during the cycle and I don’t think any pizza needs 500’C for a couple of hours 😅

It’s a good thing you only spent 50 euros on your pyrolysis oven. I used to use that feature on my old oven until it was destroyed by it.

I believe the excessive heat from the cleaning cycle rapidly accelerates the ageing of the electronic components on the oven’s main circuit board. Electrolytic capacitors in particular are susceptible to failure from heat exposure.

Most common oven temperatures:

325°F/160°C, 350°F/175°C, 375°F/190°C, 400°F/205°C, 425°F/220°C

So functional range of temps for most baking is 160-220°C with 175°C being the most common for most standard dinner recipes. Every non-commercial oven I’ve ever used defaults to 350/175 unless you set it otherwise, and I’ve used a lot of ovens. Commercial ovens are a bit different, most don’t have a default or if they do they have memory built in to default to your last temp used, but in my experience the most common temp for commercial baking is more often 375/190.

Though obviously individual recipes vary, that’s just averages across the many recipes I’ve made in both home kitchens and commercial kitchens. I’ve used 425/220 many, many times, as have I used 325/160 many, many times. I’ve also used outside that range but it’s far rarer. That’s mostly for specialized techniques or a very specific ingredient, or slow cooking and broiling obviously.

Cheap ones and airfryers. Normal cooking temperatures are 170-200, I only go above that for pizzas. No idea what you do with 218, I would only expect burnt ousides and gooey uncooked insides.

Great, now they are back where they started