Re: temps-- I'm not sure as i haven't put a thermometer in there yet. But, here are a couple of links which talk about this specfic design.
The first link is about the general concept, why it was designed, etc.
This 2nd link goes over some testing done.
Obviously there are a lot of potential variables involved. To give an idea and reference from my own experience, i used a large, 1.75L pot and filled it about 75% of the way with heavy, dense, fibrous dough and it fully cooked in about an hour (a little over). It was late spring in Afton VA with outside ambient air temp around 80 degrees F. If i had baked this same amount in an oven, i would guesstimate that it would have taken about 45 minutes to cook at around 350 degrees.
This, btw, was done with the cardboard and glued aluminum foil set up with the pot inside a glass casserole dish with small glass salsa jar on the bottom for a pot stand.