user manual domestic

USE THE DOOR AND SMALL PIECES OF WOOD TO STABILIZE

- 3.1 Stabilize the temperature

The wood red oven is designed to let the user choose the right temperature

depending on what they are cooking. Stabilizing the temperature is the biggest

challenge for the user but with experience it becomes much easier.

There are 3 elements designed to assist in Temperature stabilization:

The Door (use the door

to control the internal

temperature, open more to

cool down and close more

to raise it up). Completely

Close to smother the re

The Fuel: Small pieces of

wood or lump charcoal

(once temperature is

consistent and stable , add

small pieces of lump coal or

wood chunks to maintain

the desired temperature and

to avoid either temperatures

that are too low or creating

sudden jolts of high

temperatures or ames)

Rotation -Control and

check distance of food from

the ame and embers to

prevent burning your meal

(closest to ame/embers

is the highest temperature)

Rotation is a key technique

- 3.2 Cool down the oven

The wood red oven is a machine that can easily reach temps over 500°C (1000°F)

but with no possibility to switch off (never use the water as it can cause the oven

oor re bricks to be damaged). We suggest doing these 3 actions:

Open the oven door

gradually keeping the ame

exiting through the chimney

ue, the more you can open

the more the oven can cool

down.

Use the pizza turner or

wood rake to break the re

and wood.

Spread the embers over the

cooking oor.

DOOR