Earth oven is added over everything. The food in the pit can take up to several hours to a full day to cook, regardless of the dry or wet method used. Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo, the Hawaiian imu, the Māori hāngi, the Mexican barbacoa, and the New England clam bake. The central Asian tandoor use the method primarily for uncovered, live-fire baking, which is a transitional design between the earth oven and the horizontal-plan masonry oven. This method is essentially a permanent earth oven made out of clay or
Oven probe to automatically shut the oven off when the food is completely cooked to the desired degree. Some ovens provide various aids to cleaning. "Continuous cleaning" ovens have the oven chamber coated with a catalytic surface that helps break down (oxidize) food splatters and spills over time. "Self-cleaning" ovens use pyrolytic decomposition (extreme heat) to oxidize dirt. Steam ovens may provide a wet-soak cycle to loosen dirt, allowing easier manual removal. In the absence of any special methods, chemical "oven cleaners" are sometimes used or just scrubbing. Outside the culinary world, ovens are used for a number of purposes. Oven