Alfresco Chef EMBER Guide

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE
Alfresco chef ® is a registered trademark of Innovative Food Ingredients Ltd.
Ember
MANUAL & USER GUIDE
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Size: 82cm x 49cm x 55cm
Weight: 16kg
Cooking Floor: 33cm x 33cm
Cordierite Stone Tile:
• 1 x 33cm x 33cm
*Subject to slight changes to features and design.
ESSENTIAL ITEMS FOR YOUR WOOD FIRED OVEN
• Fuel For Food Kiln Dried Wood Pieces
• Ember Cover and Transport Bag.
• Ember Brush
Find your local stockist at www.thealfrescochef.co.uk
Contents
2. Technical Data
3. Components
4. Assembly Instructions
6. Safety Information
7. Use & Maintenance
10. Trouble Shooting
11. Warranty & Oven Registration
12. Customer Service
TECHnICAL Data*
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COMPONENTS
1 Chimney 1
2 Handle 3
3 Feeder 1
4 Firebox 1
5 Oven Body W/Folding Legs 1
6 Oven Door 1
7 Pizza Stone 1
8 M5 Bolt 13
9 Window Cover 1
10 Chimney Cap 1
11 Thermometer 1
12 M5 Bolt - Stepped 1
13 12” Pizza Peel 1
No. Part Quantity
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ASSEMBLY INSTRUCTIONS
Screw the wooden handle to the oven door using the M5 bolts as advised.
Screw the damper to the door using 1 x stepped M5 bolt.

Screw both remaining wooden handles to the feeder and the firebox
using the M5 bolt, as shown in the picture.
Screw the feeder to the rear of the oven casing uisng 4 x M5 Bolts

8
12
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Screw the chimney cap with 3 x M5 bolts and washers onto the
chimney. Insert the chimney by turning it 1800 clockwise over the
opening in the body.
Put the pizza stone into the oven.

Your oven is now ready for use.

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INTENDED USE:
Alfresco Chef Ovens are intended for outdoor use only.
• Do not use ovens indoors, under an overhand or orning. Keep away from buildings,
structures or proximity to any enclosed area.
• Position the oven on a flat, hard, stable, non-combustable surface that is capable
of supporting the weight of the oven. Keep it clear and free from flammable or
combustible materials, gasoline, electrical cable or other flammable liquids.
• Do not use flammable liquids or any fuels that have been presoaked in flammable
liquid, in or around the oven whilst it is lit.
• Only use kiln dried hardwood or food grade wood pellets ensuring that the moisture
content is 20% or below.
• Do not exceed temperates above 450°C. Exceeding this temperature could lead to
personal injury and/or damage to the oven that is not covered by warranty.
• Do not operate in high winds.
• Always wear heat resistant protective gloves when handling the oven.
• The oven will be extremely hot during use and afterwards. Use caution when adding
hardwood to the feeder and ensure to use heat resistant gloves at all times.
• Do not touch oven body or chimney when in use.
• Do not move the oven when in use.
• Leave to cool for a minimum of 120 minutes before attempting to move the oven as
heat will remain in the oven for this time.
• Do not leave oven unattended when in use.
• Keep children, pets and combustible items away from oven when in operation.
• Only use tools and utensils that are resistant to high temperatures.
• Allow oven to fully cool before cleaning, moving or putting under cover.
• Do not modify the oven or fittings.
• Do not use the oven on a boat.
• When opening the door ensure that there is no person or objects behind the oven at
any time.
• Improper installation, assembly, service or maintenance may cause property damage,
personal injury or death.
WARNING! Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injury or death.
Read and follow all safety warnings and instructions before assembling
and using this oven.
SAFETY INstRUCTIONS
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LIGHTING THE OVEN
Please follow our instructions if using wood pieces or pellets.
1. Place a natural firelighter
into the firebox and light. Once
the fire lighter begins to burn,
add either two or three pieces of
kiln dried hardwood or a small
handful of pellets.
TIP: Do not over fill the firebox.

2. Once the fuel begins
to burn, carefully place the
firebox back into the oven.
TIP: You can use a blow
torch to speed up the
lighting process.

3. Continue to add pieces of
wood or small handful of pellets via
the feeder until you have reached
your desired cooking temperature.
TIP: Keep the door on the oven
when heating up.

4. Once the wood has burned
down to embers and the desired
temperatures have been reached,
you can now start to use your
oven. Continue to top up your
oven up with fuel throughout
your cook.
TIP: Use the door to help control
the temperature of the oven.

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PIZZAS
Once the oven reaches 350°C, the oven is ready to cook pizza. If desired, add
more fuel to push temperatures to 400°C.
Sprinkle Semolina onto the Peel and prepare your pizza on top ready to go
into the oven.
When ready, remove the oven door and slide the pizza onto the tile. Replace
the door whilst the pizza is cooking. Check the pizza every 30 seconds.
To ensure an even bake use the pizza peel to rotate pizza throughout the
cook.
BAKING & ROASTING
Follow the lighting instructions on page 7. Continue to add pieces of wood
until you achieve temperatures above your target cooking temperature.
Once this has been reached, allow the wood to burn to embers and the
temperature to drop to your desired heat. When ready, place your oven proof
dish inside the oven and replace the door.
Control the temperature of the oven by using the door.
Tip: If the oven temperature drops, add small pieces of wood/small handful
of pellets to restore.
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Care instructions
STORING YOUR EMBER
To prevent rust and weather damage, it is important that your oven is kept
under cover when not in use.
We recommend storing your oven in the Ember Cover/ Bag. When not in use
for long periods of time, we also recommend to keep your oven inside in a
dry and warm environment (i.e. shed, garage or large cupboard) .
CLEANING YOUR EMBER
• Always allow the Ember to fully cool down naturally, before cleaning or
handling.
• Do not use liquid to extinguish the fire.
OUTSIDE
• To clean the outside of your oven, use warm soapy water or BBQ
Cleaner and thoroughly dry clean. Do not use Oven Cleaner to clean
your oven!
• Use metal protectors such as WD40 or stainless cleaner to clean the
outside steel areas.
• If the oven is used regularly, remove the chimney, and wash out every
4weeks to remove the soot layer.
INSIDE
• Burning your oven at a high temperature will help clean the inside of your
oven.
• If desired, you can wipe down the internal wall with a damp cloth. Please
ensure you dry thoroughly before storing away and take care not to get the
stone tile wet.
12” PEEL
• Hand wash only in warm soapy water. Not suitable for use in a dishwasher.
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CARING FOR YOUR TILE
• You should only cook pizza and dry, bread dishes directly on the stone tile.
If you are cooking other dishes (e.g.: meat or vegetables) we recommend
using an oven proof dish.
• Use a steel bristle brush or the edge of your peel to remove any debris
from the tile.
• Avoid fatty liquids and water coming into contact with the tile.
TIP: Burning your oven at a high temperature will also help clean your
stone tile.
TROUBLESHOOTING
TROUBLE LIGHTING / REACHING OR MAINTAINING TEMPERATURES
Managing fire can be tricky to start with, however with practice it does
become easier! If you are having trouble lighting your oven or getting to
your desired temperatures follow our tips:
• Top up the wood box via the hopper with small amounts of fuel – Do not
overfill the wood box, this will smoother the fire.
• Position the back of the Ember to face the direction of the wind. This will
allow the maximum air flow into the oven, helping to ignite the wood and
increase temperatures!
• Use the metal peel/ or a fan to blow or waft air into the back of the wood
box. This will help accelerate the airflow into the back of the oven, helping
all the embers to ignite. Alternatively, use a blow torch onto the fuel to
help speed up the process.
• Check the fuel is suitable for wood fired cooking and completely dry. If
your fuel is damp or the incorrect fuel (ie: a soft wood) it will not burn
correctly and cause a heavy amount of smoke.
• If temperatures drop during your cook, add small pieces of fuel via the
hopper. When cooking at high temperatures (i.e. 400°C) you can add a
small handful of pellets to quickly spike the temperatures. This helps when
cooking Pizzas!
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The Alfresco Chef guarantee the wood fired oven and its components to be
free from defects in materials and workmanship for up to 3 years.
The warranty does not cover the stone tile for general wear and tear or
breakages in use.
Please retain your receipt, invoice or any other proof of purchase for the
duration of your ownership and register your oven online at
www.thealfrescochef.co.uk
In the unlikely event that something does go wrong, we will endeavour to
- Repair or replace faulty component parts.
- If the fault cannot be repaired, we will replace the whole oven.
- In the event the oven is replaced, we require the existing oven to be returned.
To make a warranty claim, please contact our customer support team by email
[e-mail]. Please note, proof of purchase will be required at
the time of contact.
EXCLUSIONS
The following exclusions apply to the warranty.
• Where the oven has not been used and installed as described in this manual.
• This includes the use of anything other than untreated hardwood for fuel
and burning the oven at excessive temperatures over 450°C
• Where the oven has been subject to normal wear and tear (e.g. oven tiles
and thermometer)
• Discoloration or heat tarnishing.
• Water damage
• Surface rust
• Minor distortion or warping caused by prolonged exposure to heat, where
warping does not prevent use of the oven.
• If the oven has been altered or modified and is no longer in the condition
detected at delivery of the product.
• If the damage is the result of the use of chemicals inside or outside the oven.
• Damage to parts not functional and decorative that do not aect the
normal use of the oven, including scratches and colours dierences
WARRANTY
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CUSTOMER SERVICE
For questions on handling and functionality of our products, please contact
our customer service team:
Email: [e-mail]
Website: www.thealfrescochef.co.uk
Alfresco Chef ® is a registered trademark.
Distributed in the UK by Innovative Food Ingredients Ltd, SK16 4RE.
www.thealfrescochef.co.uk
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