user manual

1.3 For baking / tray

The stainless steel ovens are made to light up and increase temperature in a short

time and hold temps for extended periods of time.

Start the re with small

pieces of wood in the center

of the oven oor.

Add larger pieces of wood

or lump charcoal making

sure to have glowing

embers and no ame.

Stabilizing your oven around

180°C (350°F) or your

desired baking temperature.

When 180°C (350°F) is

reached and at least 1/3

of the cooking oor is full

of embers insert the tray

or the bread and close the

door. If temp lowers, insert

a small piece of wood or

lump charcoal, if temp rises

slightly open door (par.2)

SMOKE

- 2.1 Manage the smoke

Smoke can be desired for traditional barbeque but also can be to much for certain

foods and for the people that you are entertaining – both taste wise and vision/

smell wise

1. Use dry wood (wet wood doesn’t burn well and makes smoke)

2. Try to keep the ame always on

3. If you have embers (no ame) insert a small piece of paper or starters and then

put a small piece of wood, paying attention to let the air enter among embers

and wood

4. To avoid the smoke do not use the door - more air enters, less smoke you’ll have

5. Place the oven strategically so smoke is manipulated to ow away from

your entertaining area – the wind can affect smoke as wellespecially on an

abnormally breezy day

- 2.2 Looking for the smoke

For the people who want to cook with smoke we suggest to:

1. Try to close the door when the ame is on

2. Use big pieces of wood or lump charcoal

3. If the ame is high break the ame to produce embers (and then use the door

or big pieces of wood)

4. Incorporate a smoker box lled with soaked wood chips of desired avor