I would say by trial and error, although I didn&#x27;t really experience any bad results yet. When the fire has reached the ember stage, temperature can remain stable for a long time.<p>In general, you can put in things with a large surface-to-volume ratio at almost any point, like pizza, pretzels, or buns. If you put them in early they just get done faster. With larger things like bulky bread loaves, I would wait a bit until the oven cools down somewhat because they are at risk of heating up slowly on the inside while the outside is already done. Personally, I find the bread variants with larger surfaces more appealing, so I don&#x27;t have a lot of experience with the bulky ones. With pastries it depends on the temperature tolerances of their components.<p>Really, I would suggest you try it out yourself. I found that intuition works pretty well, even for me as a city-dweller with a non-agricultural background.