Begin with digging two holes approximately 2 metres long, 1 metre wide, and 1 metre deep. Then lay down a dozen railway irons, cut into 30cm lengths. This replaces the traditional rocks which are not as efficient. Then on top of this build a bonfire and set alight.
In the meantime, prepare the vegetables, which generally consist of peeled kumera (sweet potato) and sliced pumpkin, cabbage, and puha or watercress. Wrap each food type in separate tin foil bundles and place into wire baskets, which have been lined with damp linen sheets.
Take out the white-hot irons out of the fire hole and place them in the adjoining empty hole. This is best done with rakes as the irons have holes you can hook on to. This must be done quickly - you don't want to lose the heat from the irons. The food baskets are then placed evenly on top of the irons. Make sure the linen is still damp. On top of the baskets you position six large, thick, dripping wet sacks. The dirt originally dug from the holes is now shovelled on top and patted down to ensure no steam leaks out. Always keep an eye out for escaping steam - it means your oven is leaking and the food is not being evenly cooked.
After 4 hours remove the meat and vegetables and serve to your guests with various salads, breads, and sunshine.
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