Using your oven
Using the Oven
•Anywood tobeused must beclean, free of paint, glue or
chemicals (such as preservatives and stains) as these may
release harmful combustion products that may taint any food
being prepared
•Green, sappywood or seasoned wood with moisture content
greater than 20%will cause excessive smoke
•Ideally you should only use dryseasoned wood as this gives a
cleaner burn and more even temperature
•Tostart thefire use asoft wood
•Kindling should be cut into lengths approximately 200 - 300mm
and be no thicker than a small finger
•Crumpled paper should be used tostart the fire rather than any
fluid or lighter block
•It is easier toset the fire on the paddle, then onceestablished
insert the burning material in tothe oven
•As the kindling burns away add hard wood 200 - 300mmlength
and no more than 15mm in diameter
•During firing the oven door should be left partially open
10
Curing the Outdoor Oven
•Curing your oven is acrucial step immediatelyafter finishing construction and before using it for the first time
•If your oven is rapidly heated to a high temperature it can result in cracks or fissures affecting performance
•Curing theoven involves lighting a series of fires which are gradually increased in size (and temperature) over a period of time
•It is important during the curing process that the oven remains heated, thefire does not die out and theoven become cold
Checking the temperature of the Oven for cooking
•Carefully throw ahandful of flour across the centre of the oven
floor - if the flour bursts into flames or blackens within 10
seconds the floor is too hot and will burn the pizza base
•You can lower the oven temperature by removing embers using
the shovel or leaving the door open
•If the flour browns in 10 seconds the oven is ready for use
Caring for your Oven
•Ensure water does not get on tothe cooking base
•When not in use place acap on the flueand close the door
•When cool cover the oven toprevent water penetrating the shell
which could freeze and crack the covering
•The high temperature achieved during firing acts as self-cleaning
mechanismburning away spilled food, grease, any bacteria or
bugs
•When cool sweep out any ash or embers with a natural bristle
brush or wire brush
•Do not put hot ashes or embers in to plastic bins or metal bins
with combustibleitems such as clothing or paper
•As your fire increases in heat add more hardwood
NOTE: during wet weather or low ambient temperatures during
autumn/winter fire building should be undertaken more slowly
over 30 minutes to avoid rapid heat rise that may result in
fractures
•It is perfectly normal for the inside of the oven to turn black as it
is fired, dueto deposits from smoke and resin in the wood
•It is recommended to use athermocouple or temperature gun to
monitor the oven temperature
•When the oven has reached @350 - 400˚Cspread the embers
evenly over the oven floor to store as much heat as possible into
the cooking base
•Move the fire to oneside and sweep any remaining embers to the
sidewith a natural fibre brush
•During long periods of cooking top up with more wood moving
the embers around to maintain an even temperature within the
oven
