if im correct, stuffing (stuffed turkeys, stuffed peppers), roasting (rotisseries, kebabs) and smoking (smoked fish, hams) are different cooking methods. some can be combined, but they all give different tastes and looks and all.
*notes* recent ovens have different functions to bake, grill, roast, with fan, even do rotisseries, but im not sure if the ovens at colonial days could do them all easily. no thermostats, no gas...you know.i may be wrong but....(mind you, ive never learnt cooking in english, so im rather scared :p)
when roasting, the surface of the meat needs to be burnt a bit by direct fire (or by high temp) for the nice smell and brownish colour, but the center of the meat can be red too.
on the other hand, i believe that stuffing must be heated evenly and you must be careful to cook the inside well too both for the taste and for safety. open fire is not good for this food because the surface would be overcooked by the time the heat reaches the stuffing part inside.
nomads such as mongolians, who do not "carry" ovens, put heated hot stones inside the meat when roasting marmots in order to cook well with open fire for safety.anyways, stuffing belongs to "baking" category, and id assume any "baked" food will be cooked in an oven. Casseroles, Gratins, Lasagne and all use ovens.
as for the stove slots, i see no issues.
seen these types of stoves in anime, based on old european children stories.
- Stove sm.JPG (33.96 KiB) Viewed 2964 times
well, it looks more like a fireplace than a stove, though.