Cuisinart 85-3691-4 User manual

Manual Revision #: 01272015 PD
ASSEMBLY
MANUAL
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Cuisinart®Gourmet Outdoor Oven Model Number: 85-3691-4 (P501)
Serial # __________________________________
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2
Welcome to our range of beautiful Gourmet Outdoor Ovens by Cuisinart®.
The Gourmet wood-burning oven features: solid cast iron doors, a stainless steel oven
interior, a separate fire chamber for safe and easy lighting, and convenient multiple
cooking surfaces for preparing a variety of foods at once. Create authentic pizzas,
amazing roasted meats, baked breads, pastas, desserts, or smoke an endless variety of
foods such as brisket and baby back ribs. With your new Cuisinart®Gourmet Outdoor Oven
the possibilities are endless.
BEFORE YOU GET STARTED
ATTENTION
For Your Safety, Follow All Instructions Outlined Below.
• Remove all point of sale stickers from the glass window, air intake controls, and all packaging materials from
inside of the oven, beneath the ceramic stone and re brick.
• This manual and all documentation attached to it must be kept in an accessible place.
FOR YOUR SAFETY
• DO NOT attempt to light this appliance until you have read carefully all warnings and instructions outlined
in this manual.
• DO NOT use the oven for purposes other than indicated in this manual.
• Follow instructions on page 3 for minimum clearance to combustible materials, and steps for safely
moving the appliance on page 4.
ATTENTION
This oven must be cleaned and seasoned before first use.
• DO NOT move oven while in operation.
WARNING
The external surfaces of this appliance will become very hot when in operation.
• DO NOT touch the appliances surfaces without protection. ALWAYS wear oven gloves when using this
appliance, to avoid burns.
WARNING
Protect your children and pets - DO NOT allow children and pets in the vicinity of this appliance
when in operation.
• DO NOT use indoors.
ATTENTION
This appliance is very heavy. Care must be taken to ensure that the appliance is set-up on a flat
and stable surface, to avoid tipping.
CAUTION
DO NOT USE SPIRITS, PETROL OR COMPARABLE FLUIDS FOR LIGHTING OR RELIGHTING THE
OVEN. SEE PROPER FUELS AND LIGHTING YOUR OUTDOOR OVEN ON PAGE 6-8.

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POSITIONING YOUR GOURMET OUTDOOR OVEN
Care must be taken to ensure that the appliance is set-up on a flat and stable surface to avoid tipping.
MINIMUM CLEARANCE
915mm /
36 inches 915mm /
36 inches
1000mm /
39 inches
915mm /
36 inches
MINIMUM CLEARANCE TO COMBUSTIBLE MATERIALS:
Rear: 915mm / 36 inches
Sides: 915mm / 36 inches
Vertical / Above: 1000mm / 39inches

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MOVING YOUR GOURMET OUTDOOR OVEN
CAUTION
NEVER RELOCATE A HOT OVEN.
Always ensure that the oven is not in operation and is cooled completely, before attempting to lift
the moving handles to relocate.
• The oven can be moved easily by pulling out the two moving handles that are nested in the left cart legs.
• The moving handles enable you to easily lift and tilt the oven to engage the wheels and move the oven to its new position.
Before moving, the handles must be locked in position using the locking bolt.
See image below.
NOT IN USE IN USE
CAUTION
AVOID TIPPING. USING THE MOVING HANDLES, ONLY LIFT THE OVEN A FEW INCHES OFF
THE GROUND TO RELOCATE.
1 2

5
GETTING TO KNOW YOUR CUISINART®GOURMET
OUTDOOR OVEN
Chimney
Chimney Cap
Moving Handle
Bottom Shelf
Tool Hooks
Air Intake Controls
Chimney Damper
Thermometer
Cooking Chamber Door Latch
Door Latch
Smoker Vent Control
Fire Chamber
Top Shelf
Tool Hooks
Cart Assembly
Smoker Box and Cover
Cooking Grill Support
Cooking Grill
Ash Tray
Baking Stone
Wood Grate
Fire Brick
INSIDE OF THE OVEN

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BEFORE FIRST USE
1. Read this manual in its entirety.
2. Clean the oven.
3. Get to know key features.
4. Season the oven.
5. Get cooking!!!
CLEANING BEFORE USE
Before attempting to light your Gourmet Outdoor Oven, it is necessary to clean the inside of
the oven to remove the special coatings applied during the manufacturing process.
NOTE: These coatings can emit unpleasant odours when the oven is lit for the first time.
1. Remove all packaging materials from the inside of the oven, and beneath the baking stone and rebricks.
2. Remove the cooking grills and the baking stone from the inside of the oven.
3. Clean the interior of the oven with a mild soapy detergent, warm water, and a soft cloth. Wipe off any excess
residue.
4. Wipe out interior using a dry cloth. A microber cloth is recommended.
5. Place the cooking grills and the baking stone back into the oven.
CHOOSING YOUR FUEL AND METHOD OF IGNITION
PROS CONS
LUMP CHARCOAL
Look for 100% all natural lump
charcoal
Lights faster than briquettes. More expensive than charcoal briquettes.
Burns hotter than briquettes. Less consistent sizing of lump charcoal
pieces.
More responsive to oxygen than charcoal
briquettes making it easier to control
temperature within the oven.
Burns cleaner than charcoal briquettes, with
minimal smoke emissions and sparking.
Better flavour.
Minimal ash is produced.
HARDWOOD LOGS OR
WOOD CHUNKS
Look for oak, apple, elm, beech
or ash.
100% natural hardwood logs More expensive than charcoal briquettes.
Great for offering more smoky flavour to your
foods.
Must be DRY. Wet firewood burns poorly
and may prevent the oven from reaching
optimal temperatures
More responsive to oxygen making it easier to
control temperature within the oven.
Hardwood burns HOTTER and SLOWER than
softwood.
Can be cut to exactly fit the oven’s wood
grate
ATTENTION
It is important that the wood being used has been seasoned by allowing it to dry to about
20% humidity content.
TOP CHOICES

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PROS CONS
CHARCOAL BRIQUETTES 100% all-natural charcoal briquettes. Some charcoal briquettes contain chemical
accelerants and additives, which may disrupt
the flavours of your food.
Briquettes are all sized the same allowing for a
more consistent burn.
Will not burn quite as hot as lump charcoal.
Less expensive than hardwood logs or lump
charcoal.
Will not burn as clean as lump charcoal.
Lower cooking temperatures than lump
charcoal.
Will have longer cooking times.
Any charcoal that is SOFTWOOD in its origin
is not recommended.
Will produce a lot of ash.
SOFTWOOD LOGS Softwood lights easier and burns faster than
hardwood.
Softwood has half of the heat content of
hardwood by volume, so about twice as
much softwood will be required to achieve
the same heat output as hardwood.
Ideal for kindling and initial burning because it
provides immediate heat.
Softwood will require more refuelling than
hardwood.
Softwood tends to be more prone to
popping due to pockets of moisture
and/or sap contained within wood. Risk
of this is reduced by properly seasoning
wood to 20% humidity content.
ATTENTION
Check the ingredients list of the charcoal you are buying. Avoid charcoals with additives,
chemicals and accelerants, which can disrupt the flavours of your food, and have a negative
impact on the appliance and it’s performance.
ATTENTION
RECOVERED WOOD can be used as fuel, but must be cut to length and not treated or painted.
Do not burn chipboard, plywood, or MDF because they contain chemical binders and adhesives.
Recovered wood should be seasoned and stored the same way as hardwood and softwood.
ATTENTION
NEVER LEAVE YOUR APPLIANCE UNATTENDED.
CAUTION
Not reading this manual in its entirety, before lighting, may result in injury, property damage or
permanent damage to the appliance.
CAUTION
Do not use any liquid lighting fluids or chemical accelerants.
FINE CHOICES

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RECOMMENDED LIGHTING METHODS
RECOMMENDED LIGHTING
OPTIONS
NOT RECOMMENDED
What should I use to light my
Lump Charcoal, Hardwood
Logs, Softwood or Charcoal
Briquettes?
Use ALL NATURAL fire starters. NEVER USE any fuel accelerants, liquid
lighting fluid to start a fire, or inside of the fire
chamber.
Use a chimney charcoal starter and follow
the instructions that accompany this tool.
NEVER USE WOOD that has been
chemically treated such as treated pine.
Use a propane torch or butane lighter. NEVER USE any packaging materials,
including, but not limited to: polystyrene,
plastics or WOOD that has a high resin
content.
Use paraffin starter blocks or cubes that DO
NOT contain any chemicals.
NEVER USE hearth logs meant for a
fireplace.
Use twigs, paper and corrugate to get your
fire going.
HOW TO LIGHT YOUR CUISINART®OUTDOOR OVEN
USING HARDWOOD
1. Lay out kindling on your wood grate rst.
2. Cut softwood to length and stack on top of kindling. Softwood is optional, but because it lights quickly and burns
hot, it will allow for a prolonged ignition which will help the hardwood to light.
3. Chop hardwood into thin slices and stack on top of softwood.
4. Remove ash tray and load the igniters onto ash tray spaced evenly, light with a lighter, and replace ash tray.
5. Leave the re chamber door open to allow enough oxygen to fuel the re. Monitor the re until the hardwood is
fully lit, before closing the fuel chamber door.
6. Once fully lit, close the door and make sure the three air intake controls are open.
HOW TO REGULATE THE OVEN’S TEMPERATURE
Regulating the cooking chamber temperature can be achieved in three ways:
1. Adjusting the chimney damper position
2. Adjusting the three air intake controls on the front of the re chamber
3. Adding rewood and stoking rewood during cooking
4. Keep the cooking chamber and Fire Chamber doors closed once you have a bright, hot re. Only open the re
chamber door when your re requires more oxygen.
5. Always preheat the Gourmet Outdoor Oven for 40 min or more, depending on ambient temperatures.
Always get oven to desired temperature before adding food.
LIGHTING OPTIONS

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HOW TO USE THE CHIMNEY DAMPER
The chimney damper control handle allows the user to:
1. Control how quickly the fuel burns in the re chamber.
2. Control the temperature output inside of the cooking chamber
3. Control the smoke inside of the cooking chamber by venting smoke out
the chimney
THERE ARE THREE POSITIONS WITHIN THE CHIMNEY DAMPER
Chimney is closed
Chimney is partially open for
smoking only
Chimney is open
Pointer

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HOW TO USE THE AIR INTAKE CONTROLS
Opening the three air intake controls and the chimney damper, allows air to enter the wood chamber
and circulate through the oven, increasing the ames and temperature within the cooking chamber.
These controls can be used to both raise and lower temperatures.
ATTENTION
You must allow the oven to preheat for approximately 40 minutes to allow temperatures to stabilize and to
ensure you have established a bright, hot fire.
TIPS FOR CONTROLLING COOKING TEMPERATURES
1. DO NOT EXCEED THE TEMPERATURE 360 °C / 680 °F IN THE OVEN, at any time as this will
permanently damage your oven, and void your warranty.
2. Always preheat your Oven to the correct cooking temperature and maintain this temperature for at
least 10 minutes before introducing food. This allows the temperature to stabilize internally
3. Once the desired temperature has been reached reduce the flames by reducing airflow using
the air intake controls on the front of the fire chamber. The hot coals will continue the cooking
process and heat the oven
4. If the temperature decreases during cooking or when cooking for prolonged periods of time, more fuel
may be required.
5. If the temperature of the oven is too high, open the door of the cooking chamber and DO NOT add
any more wood.
6. When the cooking chamber door is opened to check food, temperatures may drop slightly. Do not
immediately add more wood. Close the cooking chamber door and wait a few minutes to see if the
temperature rises back to the desired cooking temperature
7. Maintain the Cooking temperatures by adding a small amount of lump charcoal or wood at a time.
Ensure that the re is maintained and that the temperatures are not falling, before proceeding.
OPEN
To increase temperature turn left
CLOSE
To decrease temperature turn right
CLOSE
OPEN