5
WARNING: IT IS RECOMMENDED
THAT TWO OR MORE PEOPLE LIFT
OVEN DUE TO ITS WEIGHT
• set oven onto the stand. Remember the oven is
heavy and will require assistance.
The bottom of the oven has tabs that are designed
to slot into the inside of the cart frame.
Make sure the oven is seated
properly on the cart frame.
• pre-t the chimney cap into the
stainless steel chimney and
install chimney and cap over the
steel extension on the top
of the oven. It is designed
to t snugly, install by rotating
the chimney downward.
YOU ARE READY TO
FIRE UP YOUR OVEN
Initial Operating
Instructions
• It is important that your oven be seasoned prior to use*
Instructions for this can be reviewed on page 3 “Curing/
Seasoning the Oven”
• begin by arranging small pieces of hardwood kindling in
the rebox on top of crumpled up newspaper and light.
Allow kindling to ignite and add small pieces of wood as
re grows and then add larger pieces to the building re.
• Do not use fuel accelerants to start re.
• always use dried seasoned hardwoods for the best results
• allow approximately 40 minutes for the re to reach
maturity.
Regulating the Temperature
• regulating the oven chamber temperature can be
achieved in two ways
• adjust the rebox damper by sliding the handle from side
to side, to allow more or less air passage
• the amount of rewood in the rebox will impact oven
temperature
• we recommend waiting for the re to mature (hot coals,
minimal ame) prior to cooking
• temperatures can be achieved from 350F to 800F
• to maintain temperatures of 700F or higher and additional
piece of wood may be required every 20 – 30 minutes.
The oven will maintain temperatures of 350°F+ for several
hours by adding one or two pieces of wood per hour.
• Oven efciency is impacted by grade and type of wood,
wood moisture content, altitude, outdoor temperatures
and general weather conditions.
• please note – when additional rewood is needed, open
the re box chamber and add wood. Be sure to have the
oven chamber empty or to have food covered when
adding rewood as y ash may rise into the oven
chamber.
CAUTION: THE OVEN CAN GET VERY
HOT. GLOVES OR OVEN MITTS ARE
RECOMMENDED WHEN OPENING
WOOD CHAMBER AND COOKING
CHAMBER DOORS.
Maintenance Instructions
• Tuscan Chef GX series wood red ovens are
constructed from heavy gauge steel, 304 stainless steel,
refractory rebrick, cooking stone and high temperature
insulating material
We recommend the following to keep your oven
looking good and operating efciently.
• clean rebox chamber before use. Use any small brush
or ash pan to clean ashes from the Firebox.
• clean oven chamber before using to wipe out any
residue from the previous operation. Use a small brush
and if needed a wire bristle brush for any build ups.
Clean inside of oven, bottom stone, SS rack and inside
of door with a damp cloth.
• we recommend the purchase of a Tuscan Chef custom
t all weather cover to protect your oven when not in
use.
• the ovens have exposed steel surfaces that are affected
by the high oven temperatures and the elements.
External surfaces can be maintained by regularly wiping
with a damp cloth. The possibility of surface rust may
occur and with the use of ne steel wool, the affected
area can be prepped for a light coating of high heat at
black paint.
Warranty Information
Tuscan Chef outdoor wood red ovens are warrantied for
a period of two (2) years for parts only, subject to normal
consumer use.
Warranty excludes surface rust and damage caused by
abuse or neglect.
The following are temperatures recorded
during normal operation, oven at 700°F
Oven Location Temperature
F C
Oven Interior 700 370
Firebox Interior 800 424
Oven Door Exterior 360 184
Firebox Door Exterior 360 184
Left Side SS Exterior 100 37
Right Side SS Exterior 100 37
Top SS Exterior 150 65
Back Exterior 450 230
Underside Exterior 250 120
