Stone Bake Vento 100 Installation and operating instructions

© The Stone Bake Oven Company 2013. All rights reserved.
Vento 100 Oven Assembly and Operation Manual
The Stone Bake Oven Company
Units 18 + 19
Christchurch Business Park
The Runway
Christchurch, Dorset
BH23 4FL
[email protected]
For further information, printable manuals, our favourite recipes and more, visit us at www.thestonebakeovencompany.

© The Stone Bake Oven Company 2013. All rights reserved. © The Stone Bake Oven Company 2013. All rights reserved.
FIRE AND SAFETY NOTICE: SAVE THESE INSTRUCTIONS
Failure to follow the Vento Oven Manual and Health and Safety instructions
may result in oven damage, cause damage to property, cause bodily injuries
or in some cases even cause death.
If you choose to use the oven, it is done so at your own risk. No liability is
accepted by the Stone Bake Oven Company for any injury, damage or loss
incurred.
DO NOT burn ammable liquids or similar at any time in the oven, including
but not limitied to; relighter uid, petrol, diesel, lantern oil or kerosene.
DO NOT articially attempt to induce airow through the oven, e.g. using a
fan.
ONLY USE untreated dry hardwood as a fuel and DO NOT burn any refuse,
plastics, treated wood; including laminates, charcoal, chipped wood,
pressure treated lumber, sappy wood (for example, pine) or fossil fuels.
ALWAYS WEAR PROTECTIVE CLOTHING: We strongly recommend gloves for
use during oven operation. ALWAYS keep children, groups of people and
pets a safe distance from the oven whilst in operation and whilst cooling.
ENSURE all tools and materials used in the oven are appropriate for high
temperatures and take care whilst handling tools. No liability is accepted for
any injury, damage or loss that occurs because non-approved tools have
been used.
BEWARE of high temperatures achieved on the outside and inside the oven
and be cautious of ying sparks. Ensure wood storage is covered by a non-
combustible material. Do not leave the oven unattended.
ENSURE if you install your oven and ue indoors/under cover the appropriate
building regulations and safety restrictions are met. Check with your local
authority.
DO NOT keep any combustible materials, near or within range of the oven
at any time. This includes clothing, furniture, electrics, nearby shrubs or trees,
ammable materials, liquids or the like.
DO NOT touch the oven or ue, or articially block or cover the oven
entrance at any time during and after operation.
DISPOSE of ashes in a safe way once they are cold. Ensure you regularly
clean your ue parts, failure to do so may result in ue res.
DO NOT modify the oven in any way from the manufacturer’s design and
specication. “Building in” as detailed by the Stone Bake Oven Company
Build Manuals does not count as a modication.
FIRE PRECAUTION:
Ensure a water re extinguisher of at least 9 litres capacity (to deal with the
oven and surrounding area) and a bucket of sand are positioned within easy
reach. Although we have tested the use of re extinguishers on the oven with
no adverse affect, in case of an emergency, we recommend only sand is
used to knock down a re within the oven. In order to satisfy UK Fire Safety
Legislation we strongly suggest that anyone who may tackle a re should be
adequately trained by a re safety professional.
Contents
1. About your Vento 100 Oven
1.1 Vento Oven nish
1.2 Soot
1.3 If your Vento Oven chips/cracks
1.4 Vento Oven reinforcement bres
1.5 Vento Oven maintenance
2. Vento 100 Oven assembly
2.1 Vento Oven and Flue Clearances
2.2 Vento Oven Delivery
2.3 Vento Oven Location
2.4 Vento Oven Installation
2.5 Vento Oven Assembly
3. Vento 100 Oven use
3.1 The ‘don’ts’ when using your Vento Oven
3.2 What wood to use in your Vento Oven
3.3 How to make re
3.3.1 Lighting your oven for the rst time / in Autumn and Winter
3.4 How to cook in your Vento Oven
3.5 How to dispose of ashes safely
3.6 Oven tools
4. Vento 100 Oven warranty

© The Stone Bake Oven Company 2013. All rights reserved. © The Stone Bake Oven Company 2013. All rights reserved.
1. About your Vento 100 Oven
Congratulations, you are now the owner of your own
registered design Vento 100 Oven, by the Stone Bake
Oven Company.
Your Vento 100 Oven:
• Has Micro-Mesh reinforcement
• Is hand cast in the UK
• Has been kiln dried before dispatch - no curing res are required
! Before using the oven, follow all the Vento Manual installation steps,
check that there are no obvious defects in the oven and that the safety
information has been read and understood by anyone using the oven.
Failure to do so may void the oven warranty.
TOP TIP: To get the very most from your oven, be sure to check out the
online cooking techniques guide and our free recipes at
www.thestonebakeovencompany.co.uk
1.1 Vento Oven nish
Due to the nature of the materials used to make your oven and the hand
casting process, natural variations between ovens is expected. From
variations in colour, minor pitting in the oven surface to surface chipping.
Here at the Stone Bake Oven Company, we believe each oven is unique,
adding to its rustic and individual charm.
1.2 Soot
After the rst use, your oven may become blackened in parts. This is due to
soot accumulation and is a normal expectation of any wood red oven.
1.3 If your Vento Oven chips/ cracks
Take care when maneuvering your Vento Oven, as slight chipping may
occur. If chipping does occur, simply ask the Stone Bake Team for a patch
kit.
Due to the expansion and contraction of the oven during operation, the
appearance of hairline cracks, visible during and after operation is
expected. This is a normal expectation of any wood red oven. This WILL
NOT effect the longevity and effectiveness of your Stone Bake Oven.
1.4 Vento Oven reinforcement bres
On very rare occasions, there is potential for ne metal bres to protrude from
the oven base or dome. Please take care and consideration when
maneuvering the oven. These bres can simply be removed or trimmed.
1.5 Vento Oven maintenance
Great! A self-cleaning oven! The Vento 100 boasts very little cleaning and
maintenance. All spilled or stuck on food will be burnt off by the heat achieved
within the oven. Simply remove the ashes before the next ring in a safe way
(see section 3.5).
!Ensure you regularly clean your Vento Oven ue, failure to do so may result
in a ue re.
2. Vento 100 Oven Assembly
2.1 Vento Oven and Flue clearances
!Oven clearances are recommended for your safety and the safety of
your property. It is essential that these clearances are maintained from any
combustible materials, failure to do so may result in re.
If the Vento 100 is installed to meet The Stone Bake Oven Company
specications, oven clearances are to 100mm from all walls of the oven and
900mm from the ue length. Ensure nothing obstructs the ue from directly
above.
2.2 Vento Oven Delivery
The oven weighs approx 380 kg in total; 3x approx 50kg base pieces and 2
x approx 115 kg dome pieces. Take care when assembling with at least 2-3
strong adults who are trained in lifting techniques.
Included in the Vento 100 package: The Vento 100 Oven, Vento Oven Door,
Flue Length, Rain Cap, High Heat Refractory Insulating Blanket, Calcium
Silicate Insulating Board and High Heat Fire Cement.

© The Stone Bake Oven Company 2013. All rights reserved. © The Stone Bake Oven Company 2013. All rights reserved.
2.3 Vento Oven Location:
Ensure the oven is in a sheltered location, taking common wind direction and
drafts into consideration. If you are installing it under cover/indoors the
appropriate measures to meet re regulations, local restrictions/laws and health
and safety measures must be under taken. The Stone Bake Oven Company do
not accept any liability where these or similar measures have not been met.
2.4 Vento Oven Installation
The Vento 100 Oven can be installed in a range of different desgins using
different materials. For inspiration why not visit our website or ask the Stone
Bake Team for the Oven Style Guide to select an oven with a nished design
to suit your home or garden. For Build manuals on how to build a base and
enclosure for the Vento Oven, contact the Stone Bake Team.
2.5 Vento Oven Assembly
! Note: wear protective mask and goggles when cutting insulation board and
using insulation wool.
! DO NOT place re cement between the oven joints, this will effect its ability
to t together.
!Heavy: The oven dome and base parts are heavy and fragile, handle with
extreme care when moving to prevent oven chipping.
! We recommend anyone lifting the oven is adequately trained in lifting
techniques. Lift the oven with two or more people.
! To ensure the oven oor is installed level, you can bed the base pieces down
using sand or re cement for a level nish.
! Keep ngers and clothing clear from oven base and joints during set down
and assembly.
After building your oven base to the Stone Bake Oven Company’s Build Manual
Instruction, lay your insulation board beneath the oven to cover the footprint
of the oven oor. You may trim excess board using a saw.
With the base of the oven complete and your insulation boards in position,
follow the steps below to assemble the oven.

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Laying the oven oor:
Step 1: Set down the front oor segment, notice the front oor segment is a
different shape to the two back oor segments. Check the front segment is in
desired location and it is level and centralised.
Step 2: Set down the two back oor segments, checking the complete oven
oor is level and in its nal location. Fire cement or sand can be utilised beneath
the oven oor segments to ensure the oven oor is level. The oven oor is now
laid.
Setting the oven dome in place:
!For those with restricted access for oven assembly, at this stage you can
place the back dome segment in position, leaving a 10 cm gap between the
dome segment and the adjoining oor segment. Once the oven is in place
you can use a ratchet strap to pull the entire dome together. This is done as
the back dome segment is the nal segment to be put in place to complete
the oven.
Step 3: See note above for those with limited access to assemble the oven.
Place the front oven dome segment into place, ensuring it ts over the oor
segment.
Step 4: To complete the dome, place the back dome segment in place and
pull the back dome segment forwards to connect two dome pieces. Ensure to
move the dome segments together for a tight t.
Step 5: Once the oven is assembled, use the included re cement to ‘seal’ the
joint between the two dome segments. See below: Sealing the Oven.
The oven is now ready for insulating, refer to your Build Manual for instructions
or ask the Stone Bake Team for guidance.
Sealing the Oven:
1. Using a damp sponge genourously dab water on the joint line in the oven
dome.
2. Generously apply re cement to ll the joint lines in the oven dome surface.
Do not ll inside the oven.
3. Once the oven is assembled and re cement is applied, check the seal
of the oven by lighting a small re with two pieces of newspaper. Check for
smoke leaks, if so, re cement the gap.
Installing the Flue Manifold:
Different shapes and nishes can be achieved with a ue system, ask The Stone
Bake Oven Company team for more details.
The Vento Oven takes a 6 inch/150mm ue. Place your ue in the ue hole in
the Vento 100 Oven, this should be a snug t.
!Single Walled Flue Systems are for outdoor installation ONLY, DO NOT install
indoors/under awnings/ covers, gazebos or similar. For more information on
indoor installation, contact the Stone Bake Team.
! It is your responsibility to ensure your ue meets government guidelines and is
regularily cleaned to reduce the risk of ue res.
Insulating wool:
Lay the included insulation wool over the oven, ensuring you overlap any
joints. DO NOT leave any part of the ovens dome on show. Insulation thickness
is dependent on your requirements, with a minimum of one to two layers thick.
TOP TIP: For an igloo style, follow this step with foil and plasterers lathe/chicken
wire and nish with render. For build details ask for the Render Instructions and
see the Stone Bake website for build images.
TOP TIP: For brick enclosures, brick around the oven, layer with insulation wool
and ll the void with vermiculite, for extra insulation. Then build a roof to the
oven. For Build Manuals ask the Stone Bake Team.
! Note: wear a protective mask and goggles when cutting insulation wool
and board.
Finishing Your Oven:
There are many different types of enclosures you can create with a Vento
Oven using different building materials, from wood to brick, tiles, render and
stone, the options are endless.
For more inspiration on build styles for the Vento Oven, see the Stone Bake
Oven Company website www.thestonebakeovencompany.co.uk.
For details on how to build different types of enclosures, contact the Stone
Bake Oven Company for the Vento Build Manuals.

© The Stone Bake Oven Company 2013. All rights reserved. © The Stone Bake Oven Company 2013. All rights reserved.
!Shop bought, ready cut kindling can often be too small for the oven and will
not last in the oven resulting in little heat output. Contact the Stone Bake Team
if you are unsure on your wood size.
Using a natural re lighter, place it in centre of the oven oor, make a small
cross sectioned structure around it using your cut kindling. Light the natural re
lighter.
Place Fire Lighter Form kindling stack Light kindling stack
Step 2
Leave the re stack to burn in the centre of the oven. This ensures the oven
dome and base is saturated with heat evenly. Add to the burning kindling
stack. You will start to approach optimum cooking temperatures 450+ degrees
celcius. You can tell this by using an infrared thermometer, a oor standing
thermometer or when the sooty deposits in the oven diminish.
Step 3
Once you have reached optimum cooking temperatures,(450+ degrees
celsius) you are ready to start the cooking process. Move the embers of the
re to the back or side of the oven, exposing an area to place food, you can
do this using the metal pizza peel, and can clear the oven oor using an oven
brush or hearth mop.
TOP TIP: Always bring your oven up to optimum cooking temperature rst,
weather you are cooking pizza in a hot oven or roasting and baking in a cooler
oven. This ensures the oven is saturated with heat, and will make sure it stays
hotter for longer.
TOP TIP: Remember to rotate your items to ensure even cooking, also remember
to alternate embers on each side of the oven when cooking over long periods
to ensure even distribution of heat.
3.3.1 Lighting your oven for the rst time/ in Autumn and Winter
Your oven may take a little longer to reach optimum temperatures on your
rst ring. This is normal. This is due to residual moisture in the oven from
storage and transit.
In Autumn and Winter during wet weather or low temperatures, ensure you
3. Using your Vento Oven
3.1 The ‘dont’s when using your Vento Oven
DO NOT use ammable liquids or sappy wood
DO NOT use treated wood or non-organic relighters
DO NOT cover the entrance of the oven
DO NOT place combustible materials within oven clearances
DO NOT overll the oven
DO NOT use coals in the oven
DO NOT touch hot surfaces with naked skin
DO NOT leave the oven unattended whilst in operation
3.2 What wood to use in your Vento Oven
The Stone Bake Oven Company strongly recommend using kiln dried wood
(moisture content under 20%) when using your oven. Seasoned wood, green
wood or any wood with a moisture content above 20% will cause your oven
to smoke and it will struggle to reach high temperatures. If your oven seems
to take longer to heat up, longer to cook pizza or seems excessively smokey,
contact the Stone Bake Team for some tips to ensure the easy ring of your
oven.
TOP TIP: To ‘kiln dry’ your own wood, simply place a stack in the oven after a
cooking one evening. The retained heat will dry your logs. Ensure you have
removed all embers before you place the logs in the oven. Do not leave the
oven unattended.
3.3 How to make a re
Very soon you will be used to ring up your oven and getting a feel for cooking
environments. In the meantime, you can watch our ring up videos, read our
cooking techniques guide or purchase a thermometer from our online shop
to help you along your way.
TOP TIP: The Stone Bake Team are always on hand to answer any query.
TOP TIP: Your Vento 100 Oven has been kiln red for you, meaning your oven
is ready to use without the need for timely curing res!
Step 1
Using your kiln dried, non treated wood, chop into chunky kindling lengths of
around 10 inches and about 3 inches thick.

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light the oven slow and steady, at a stable rising temperature for over 55+
minutes. Then resume with your regular ring technique.
! Failure to light the oven slowly in these instances may cause oven damage
and affect your oven warranty.
3.4 How to cook in your Vento Oven:
The Vento 100 Oven has the same cooking abilities as all of our wood red
oven range. You can cook virtually anything in a wood red oven and
achieve a range of different cooking techniques. Cook pizza, roast, grill,
bake and more, using the different phases of heat in the oven. For an easy
step-by-step guide, visit our cooking techniques guide, available online with
our free recipes. For foodie inspiration visit our Twitter and Facebook page, or
get interactive and send in your pics.
TOP TIP: The door provided with your oven can be used for a range of
different cooking techniques including roasting and baking. Take care whilst
using the oven door, it may get hot.
3.5 How to dispose of ashes safely
Even if its been over 24 hours since ring, the ashes from your oven can still be
a re risk. Ensure you wait until the oven is denitely cool before attempting
to remove the ash. Remove ash with appropriate tools e.g. oven brush and
place in a metal bucket with a sealable lid away from combustible materials.
3.6 Oven Tools
To run your oven safely and effectively it is essential that you use the correct
tools. A large range of tools are available to purchase on our website from
our online store. Ensure all pots and pans used are appropriate for high
temperatures. We recommend cast iron post and pans for cooking in your
wood red oven.
4. Vento 100 Oven Warranty
Vento 100 Oven warranty
The Stone Bake Oven Company, producer of wood-red ovens, warrants the Vento 100
Oven to be free from defects in workmanship and materials for the period of 1 year from
the date of delivery.
Investigation of claims against warranty
The Stone Bake Oven Company reserves the right to investigate any/all claims against it’s
warranty’s/this warranty, then subsequently decide upon method of settlement.
Warranty Qualications
The warranty outlined above is subject to accordance with the following qualications:
1) The warranty does not apply to normal wear and tear of the oven or small/ ne cracks
which may appear due to the natural expansion and contraction under heat of the oven
dome and base.
2) The Stone Bake Oven Company Vento Oven is installed in accordance to the Vento
Installation Instructions, as outlined in the Stone Bake Oven Company Manual and complies
with local building regulations.
3) The Vento Oven is subject to normal use, as dened by the operational manual. The
Stone Bake Oven Company does not warrant the Vento Oven when any other fuels apart
from dry untreated wood is burnt, as this may cause damage to the Vento Oven.
4) This warranty does not apply to cracking after overlling the oven, or failing to use
recommended fuels and/or failing to follow the guidelines of slow ring in autumn and
winter.
Limitation Liability
Under this warranty and any other warranty expressed or implied by the Stone Bake Oven
Company to the purchaser/s, shall be limited to repair, replacement or refund, subject to
warranty qualications being met as dened above.
In no event shall the Stone Bake Oven Company be responsible or liable for any incidental
and consequential damages to property, losses, bodily injuries and the like, caused by
defects in its products. Whether or not such damage is caused by The Stone Bake Oven
Company’s negligence or such damage is discovered before or after replacement or
repair.
Dealers and employees have no authority to alter this warranty
Dealers and Stone Bake Oven Company employees have no authority to make any
warranties or authoriSe any remedies which are not in accordance, or which are in addition
to, those stated above.
How to register a claim against the warranty
In order for a claim against this warranty and for it to be valid, The Stone Bake
Oven Company must be notied by telephone [phone] or in writing to; The Stone
Bake Oven Company, Units 18 + 19, Christchurch Business Park, The Runway, Radar Way
BH23 4FL.
Claims should include the description of defect and original date of delivery with copy of
original delivery/ advice note. Claims are to be made within 1 year of the advice note and
delivery date.