Ancient Israelite cuisine aside, and the loaves were baked on the heated surface. People also began placing a convex dome, initially earthenware and later metal, over the pit-oven and cooking the flatbreads on the dome instead of on the ash-covered surface; this type of oven is probably what was meant by the biblical "machabat", often translated as “griddle”. The Persians introduced a clay oven called a tanur (similar to the Indian tandoor), which had an opening at the bottom for the fire, and through which the bread was placed to be baked on the inner wall of the upper chamber from the heat
Oven temperatures Oven temperatures Common oven temperatures (such as terms: cool oven, normal oven, slow oven, moderate oven, hot oven, etc.) are set to control the effects of baking in an oven, for various lengths of time. The various standard phrases to describe oven temperatures include words such as "cool" to "hot" or "very slow" to "fast". For example, a "cool oven" has temperature set to 90°C (200°F), and a "slow oven" has a temperature range from 150°C. A "moderate oven" has a range of 180–190°C and a "hot oven" has temperature set to 195–225°C. A "fast oven" has a range of