- Holds up to 10.5 lbs. of bread dough
- Heavy fire brick fully lines baking chamber
- Convenience of electric energy
- 122°–608° F temperature range
- Double glass door
- Option to build into your cabinetry
- Handsome design
- Made in Germany
- Buy Now, Pay Later option through PayPal
$4,025.00
$4,470.00 (9.96% saved)Out of stock ETA is unknown. We aren't accepting preorders at this time. (more info)
Clearance: Häussler Primus Stone Oven
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Specs
Use Instructions
Installation of the Oven
Install the oven in a warm, dry room. The room must be heated because of the possible condensation created while heating the oven. It's best if the room has a window or other kind of ventilation. There should be 4 inches between the oven and the wall. If the oven is installed in a cabinet, an exhaust system is necessary for the vent in the back of the oven. The space between the oven and the back cabinet wall should be 4 inches, and the space between the side walls of the oven and the cabinet side walls should be 1 inch. The vents at the lower front of the oven must remain unobstructed. The upper section of the built-in cabinet must be open in order to prevent the accumulation of heat.Shipping
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3 reviews
We’ve had our Haussler oven for a couple of months now. We’d tried all the methods we could find to bake bread and were never satisfied so we bit the bullet and bought the Primus.
Our results have been excellent. Several types of bread, pizza, cookies, scones and crostata. The stone oven imparts a different texture and finish, especially to the non bread items. It has taken some experimenting with temperatures, but we’ve kept a log and are getting pretty close to what we are looking for.
The bread we’re baking exceeds pretty much anything we can buy, including from artisan bakers at farmers markets. Be aware, this thing is pretty heavy, but we had a spot for it where it stays. You won’t be moving it around very easily. Pleasant Hill Grain was easy to work with as well.
We recommend it highly.
The full stone lining and dual controls works well for bread. I do 3 loaves with a small preheated pan for steam. I like the big glass front view.
I have been using my Primus for just under a year and I have enjoyed it thoroughly. So far, I have baked loaf bread, baguettes and artisanal bread, Kaiser and various other rolls, sticky buns, pizza on the oven floor and on a pan, bagels, some meats and such. It takes some trial and error since you are baking with residual heat, plus the top/bottom settings. I find the Haussler website some help in that they have a bunch of recipes that contain temperature suggestions for the "Electric Stone Oven". Thank goodness for Google Translate.
I worried about steam injection before purchasing and I found that without a lot of steam baguettes and other rustic breads just do not do well in the oven. You need some way of getting steam in great quantity into the over. I found a solution to this, but I lose some floor space in the oven. I have a long stainless-steel box that I have placed sauna rocks into. If my contraption is preheated with the oven, when I pour water into the box, it produces enough steam for a great oven rise. I pull the box out after 20 minutes. The results are amazing in terms of oven spring, super crisp crust that you can hear cracking as the bread cools, and some good blistering on the surface on certain bakes.
Few other things: The oven can cook one 16” pizza at a time – standard US 16” pizza pan works great. There are Matfer Bourgeat sheet pans available from restaurant supply companies in the US that fit the oven perfectly – this has allowed me to cook 12+ bagels and rolls at the same time. Keep in mind that the oven floor in European standards so US sheet pans do not make maximum use of the space. I had PHG custom order the matching stand for the oven. It fits perfectly and has nice built-in storage as well as wheels so I can move the oven around if needed. These ovens take time to heat – I typically start mine when I start to prepare the main dough. For pizza you need to turn it on a good 90 minutes before you plan to bake. In terms of heat gain in my kitchen – I do not feel it is any worse than a normal home oven at least for bread baking, but when you are at pizza temps you will notice it.
As an avid, experienced home bread baker without formal training, I am quite pleased with the results I achieve. I wanted to be able to replicate the Dutch oven method but for multiple loaves at once. I can easily turn out four boules in one bake with great color, crust and consistently among the loaves. My family and co-workers have been the beneficiaries of my experimentations.