Hi there, thank you for your question.

As obvious as this might sound, these baking ovens were used to prepare any food which needed baking. This was not limited to just bread, however.

During the Early Modern Period, popular baked foods (besides breads) included pies and casseroles. If the owner was rich enough to have an oven large enough to accomodate it, cuts of meat could be baked as well. A griddle or baking stone might also be placed inside and used to make pancakes or something similar.

There were two different designs which were common during this time: 'white' and 'black' ovens. Each design transferred heat to the food differently. White ovens have the combustion chamber seperate from the food while black ovens have the food placed in the same chamber as the fire is built. Their names referred to the colour the food's chamber would take on with use. The fire would be built in the oven and fed until the temperature rose to the desired level, then the ashes would be mopped or broomed out and the food placed inside.

Source: Ken Albala. Food in Early Modern Europe. Westport, CT: Greenwood Press, 2003. Pages 96, 98.

Do you have a pic because I am not quite sure what you are talking about.