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
Russian oven from being prepared in a Russian oven include baked milk, pastila candies, mushrooms cooked in sour cream, or even a simple potato. Bread is put in and taken out from the oven using a special wooden paddle on a long shank. Cast iron pots with soup or milk are taken out with a two-pronged metal stick. As well as warming and cooking, the Russian oven can be used for washing. A grown man can easily fit inside, and during World War II some people escaped the Nazis by hiding in ovens. In former times the oven was used to treat