Pre-heat the oven* to at least 100 degrees Celsius (that's about 225 Fahrenheit)**. If dealing with a very tough and experienced blogger, a higher temperature may be needed. For the young, pregnant, sick and elderly, 80 degrees or even less may suffice.
Take a foodblogger, peel off all protective layers. It is especially important to remove all decorative metal bits and pieces. Rinse thoroughly under soapy running water.
Roast in a pre-heated oven for 10 minutes. Take out and quickly rinse under cool running water [in winter, a quick dip into snow can be used instead. If roasting takes place near a natural water reservoir - sea, lake, river - these are preferable for the running indoor water].
Put back into the oven. Roast for another 10 minutes, then quickly cool down under the water. Repeat roasting and cooling as many times as deemed necessary (the process takes considerably longer time, if there are many roasts taking place at the same time, as communal beer or water drinking usually takes place between roasting sessions - to keep the moisture - and usually only 2-3 roasts fit into the oven at any one time, so they must take turns).
The preferred flavouring is birch - slightly dried birch branches are soaked in hot water, and then used to sharply hit the back, thighs and other parts of the (fellow) roast(s) repeatedly to tenderise the meat and get the juices flowing [don't ask, but it improves the end result, believe me].
At the end of the roasting session there are two options one can take:
1) after the last roasting, wash the blogger very thoroughly. Smear with plenty of (Body Shop Nut) butter. OR
2) before the last roasting, wash the blogger very thoroughly. Smear with special sauna honey and put back into the oven for another 5 minutes or so, until the honey has melted into the skin (we're aiming for baby soft and not crisp skin here obviously!) Do NOT rinse with water after this!
Wrap the slow-and-soft-roasted blogger into a towel. To preserve the rosy complexion, leave to cool slowly at room temperature.
Enjoy the post-sauna bliss. (I am currently:)
Repeat the whole process in a couple of days.
* A proper wood-heated Finnish/Estonian sauna (we are still arguing about the origin here) - the dry and very hot type. Read what a Wall Street Journal wrote about Estonian sauna customs.
** That's about the temperature required to bake marengues or oven-roast tomatoes:)))