Dome Manual Wood

35
FLOOR TYPE AND
TEMPERATURE
RECIPE
EXAMPLES
WOOD SIZE
AND TYPE
USING
THE DOOR
Large rolling flames.
Temperatures of
750˚F (400˚C+)
Fast cook times such as
Neapolitan pizza.
Lots of small piece of
kiln dried hard wood
kindling.
1-2” (25 - 50mm)
DO NOT USE THE DOOR.
Small flames.
Temperatures of
400
˚F - 650˚F
(250
˚C - 350˚C)
Finishing meats, charring
vegetables or small items
in a cast iron dishes such
as lasagne.
Large pieces of kiln
dried hard wood.
2-4” (50 - 100mm)
Ok to use door when ajar
do not close or leave
unattended.
Embers, fires died down.
>400˚F (>200˚C)
Slow roasting meats or
vegetables. Baking breads.
Fire left to die down
after the oven has been
saturated.
Ok to use door in closed
or ajar positions.
FINISHED COOKING
Allow the fire to die down until there
are no naked flames and only embers
remain. The door can then be placed in
the closed position to retain heat.
COOKING WITH WOOD TIPS
For the best results and ease of cooking,
be sure to use kiln dried wood with a
moisture content of 20% or less.
Standard logs (including kiln dried)
should not be stored in a commercial
kitchen. Only solid fuels that have been
HACCP certified (Hazard Analysis and
Critical Control Point) are permitted to be
stored in commercial kitchen locations.
Please contact Gozney Ovens for more
information on HACCP certified fuels.