GB Wood CARAWELA User manual

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Model CARAWELA - Brugsvejledning
Brændefyret pizzaovn i højeste kvalitet

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Velkommen!
Tillykke med dit køb af Model CARAWELA mobil pizza ovn. Denne ovn er designet til at give dig mange års bage
fornøjelse, og dette med den brændefyrede metode, som har været benyttet i tusindvis af år.
Denne guide er på Engelsk, og nem at forstå –rigtig god fornøjelse med din CARAWELA pizzaovn!
This amazing oven is extremely flexible as it allows you to not only cook amazing pizzas in
around 90 seconds, you can also use it to cook roasts such as beef, pork, chicken, lamb etc.,
casseroles, specialty dishes such as lasagna, meatballs, fajitas and you can also bake bread and
other fancies such as sponge cakes in it!
And its flexibility doesn’t end there. Because it measures 660mm wide and 682mm long and
weighs only 45kg in total, it is perfectly portable so you can easily move it around the garden, or
fit it into the boot of your car to take to a friend’s house for a party. But best of all, it can go with
you if you ever move house, rather than having to leave it behind!
The benefits of wood fired cooking when making a pizza
When cooking your own pizzas, there is no better way than to re-create authentic pizzas the
way the Italians make them. And the only way to do this is to cook them in a good wood fired
oven such as the CARAWELA. The reason for this is simple. The CARAWELA is very easy to light and it
reaches a very high temperature very quickly (usually within 10-15 minutes).
A high temperature is the first essential element for cooking a great pizza. The heat generated
by The CARAWELA enables you to cook the pizza quickly whilst achieving that elusive crispy pizza
base. Once lit, the brick floor of the oven becomes a radiator for the heat, enabling the pizza to
cook from underneath as well as from above. This stone baking process means that a pizza will
cook extremely quickly (usually in around 90 seconds), which means you can cater for a lot of
people very quickly and at the fraction of the cost of a barbeque.
The second element you’ll need for cooking the perfect pizza is smoke. Because The CARAWELA is
a wood fired oven, the fire and smoke are drawn through the oven and across the pizza as it
cooks, adding an incredible flavor to your pizza, which a gas fired oven simply cannot achieve.

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Cooking other things in your CARAWELA oven
As we have mentioned, your CARAWELA oven can cook far more than just pizzas. It can be used to
slow-cook dishes such as casseroles, roast joints of meat, and even to bake bread. Your
CARAWELA oven comes with a removable door, chimney valve and a built-in thermometer, which
enable you to control the temperature, whilst cooking or baking. Essentially you will be able to
cook most things you would cook in a conventional gas or electric oven, but with the added
benefit of a wonderful smoky flavor in the food.
Note - DO NOT close the oven door fully while a fire is in the oven. Closing the door fully will cut
off oxygen to the fire, causing the fire to erupt suddenly when the door is removed.
If cooking dishes such as stews, meatballs etc., use a casserole type dish with a lid as this will
help protect the food as it cooks, checking and stirring it regularly. For roasts, use a deep tin
and cook on a lower heat, as cooking for longer is the perfect way to achieve tender meat when
cooked. Breads also require a lower heat to prevent the crust from burning before the rest of
the dough has had chance to bake through. Use a good metal bread tin and check the bread
regularly as it bakes.
Lighting and managing your oven whilst lit
Your CARAWELA oven is very easy to use and maintain and will give you years of cooking pleasure
if you look after it.
To light the oven, build a tower of kindling with a few balls of dry paper stuffed in it in the
middle of the brick floor, slightly towards the front of the oven. Set light to the paper and ensure
that the kindling lights as the fire builds. Over the next few minutes, keep adding pieces of
kindling to the fire to help the fire gain size and heat. After 8-10 minutes, the fire should have
built up to a reasonable size and the heat should now be quite intense. At this point, add 2 or 3
small logs to the top of the fire to help the fire establish itself properly. After a further 5
minutes, your oven should be ready to push to the side or back of the oven using the rake and
brush. Brush all the embers off the bricks and into the fire, which is now set to the side or rear
of the oven and held back by the log holder, which is supplied with your oven. You should now
have red embers and a healthy flame and are now ready to start cooking.
Every 15 minutes or so, check the heat and flame within the oven and add more logs accordingly
in order to maintain a healthy fire and heat.
Use a pizza peel to introduce and remove your pizza from the oven.

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Important safety information
Always use natural untreated firewood (never use pressure treated wood such as old fence
posts) for burning and NEVER use any types of accelerants such as petrol, paraffin, or similar
liquids in the oven as these are extremely dangerous and can lead to explosions within your
oven.
Do not use Charcoal, chipped wood products or sappy wood such as pine within your oven.
BEWARE of flying sparks from the mouth of oven. Ensure that no combustible materials are
within range of your oven at any time.
Your CARAWELA oven will reach very high temperatures so always use long heat resistant oven
gloves and mitts to handle pots and tools. Never put your hand or arm into the oven when lit
unless you are wearing adequate heat resistant gloves.
DO NOT close the oven door fully while a fire is in the oven. Closing the door fully will cut off
oxygen to the fire, causing the fire to erupt suddenly when the door is removed.
Do not dispose of ashes from the oven until they have fully cooed down (this can take up to 24
hours) Once cool, dispose of the ashes using a metal shovel and place them in a metal bin or
container with a tightly fitting lid. The bin should be stored on a non-combustible surface, away
from all combustible materials. Always ensure that the ashes are completely cold before
disposing of them appropriately.
DO NOT pack any air spaces in the oven with insulation or other materials –these are essential
air spaces which are integral to the design and safety of the oven.

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About your CARAWELA Pizza Oven
Your CARAWELA oven is made with the highest quality materials and modern refractories and
insulators. Its’ interior and front and back panels are 100% made in stainless steel 304.
The outside skin of the oven is made in 1.2mm aluminum and is painted using a powder coating
system.
Between the interior (Stainless steel) and exterior (Aluminum) walls of the oven on the top,
bottom and sides, the cavity is filled with a ceramic fiber blanket to achieve optimum insulation.
This keeps the interior of the oven as hot as possible whilst ensuring the exterior skin of the
oven is at a safe temperature when in use.
The removable door is made in stainless steel 304, with a handle and 6 vent holes of 20mm, 3
on each side of the handle. The refractory clay bricks, which are laid on the ovens’ floor are 3 cm
thick and help absorb, radiate and keep the heat from the fire inside the oven.
Cleaning your CARAWELA oven
Over time, (as is the case with any wood fired oven), the top of the opening and the door on
your CARAWELA oven can become black as the soot from the fire builds up. This is very easy to
remove by simply cleaning the oven opening with soap and water and a soft sponge.
The external skin of your oven can also be cleaned using soap and water and a soft sponge when
needed.
The floor of the oven should be cleared of ashes and embers once fully cold. Once you have
removed these, please clean the bricks using a soft wet cloth and a small amount of
saop/washing up liquid. This process will keep the bricks of your oven in the best condition and
will ensure that your oven will be ready for use when you come to use it next time.

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Components included with your CARAWELA oven
CARAWELA Portable Pizza Oven
Door 500 x 210 mm x 2.2mm
Removable Chimney with cap and butterfly valve
Removable Refractory bricks 3 cm thick
A log holder to keep your wood in place
Assembling your CARAWELA oven
Inside the box you should find the oven body with all its components (as listed above)inside it.
The refractory bricks are in the very bottom of the box and can be found by removing the board
which is used as a separator underneath the oven.
No tools are needed to assemble your oven:
Carefully lift the oven out of the box and place on a strong, flat surface.
Take out the board that is under the oven (this board separates the oven from the bricks)
Take out the bricks that go on the oven's floor and put them to one side.
Place the oven's body where it's going to be installed
Fit the chimney and cap in place.
Place the bricks into the oven floor to fully fill the floor area.
You are now ready to start cooking... enjoy and have fun!!
Warning
Please ensure that you have read all instructions fully before installing and using the appliance
as failure to follow these instructions could result in property damage or bodily injury.
Your oven will be extremely hot while in operation - Keep children and pets at a safe distance.
Do not burn garbage or flammable fluids in your oven.