EPHREM LE CARRE Petunjuk Perakitan - Halaman 2

Jelajahi secara online atau unduh pdf Petunjuk Perakitan untuk Oven EPHREM LE CARRE. EPHREM LE CARRE 2 halaman.

Halaman Cetak

L E C A R R É

E A SY TO I N STA L L OV E N

INSTRUCTIONS TO FOLLOW WHEN USING THE OVEN

• During assembly, it is recommended to have two people to carry the components, as they can

weigh up to 60 kg.

• Do not use the oven until the insulation has been installed. During the initial heating of the oven,

ensure that the ﬂame does not reach the arches for a minimum of two days. Start the ﬁre at the

rear of the oven, beginning with a few twigs and gradually adding more. Then, add larger logs to

allow the oven to heat up. Keep the ﬂame from rising into the smoke drain.

Cracks may occasionally occur, but these are part of the natural expansion process and should

•

not aﬀect the proper functioning of the oven.

• Only use dry, untreated wood for your ﬁre, avoiding any wood from demolition or industrial

sources, whether painted or unpainted. Do not use any ﬂammable products.

• The oven is speciﬁcally designed for cooking food and is certiﬁed to standard EN1388/1.

Therefore, EPHREM FUSION cannot be held responsible and will not provide any warranty if the

oven is used for any other purpose. When cooking food in the oven, appropriate oven gloves

should be worn to avoid skin burns.

• Smoke extraction system must be in accordance with NF DTU 24-1 1 P1 (02/2006 + A1 :

12/2011) standards.

• Flammable materials and equipment should be kept at least 25 cm away from the sides of the

oven or shielded from the heat radiation emitted by the oven.

ACCESSORIES AVAILABLE FOR PURCHASE AS OPTIONS

Wooden pizza peel

Stainless-stell pizza peel

Brass bristle brush

Steel scraper

Information: [email protected]

T° 0-300 °C

to place on the floor

Barbecue grid

of the oven

T° 0-500 °C

to install on the steel door

Chip tray

PLEASE KEEP THIS DOCUMENT

D I R E C T I O N S F O R U S E

6 to 8 kg / heating cycle

FOR THE PIZZAS

Preheat the oven for approximately 1 hour using 4 to 7 logs. Once the embers

have formed, distribute them in an even arch along the sides and bottom of the

oven to ensure uniform heat distribution across the hearth. It is recommended

to use dry, hard woods like oak or beech, while avoiding softwoods that may

cause clogging. Clear any debris from the surface, place the pizza on the floor,

and bake for around 2 minutes.

FOR THE GRILLED FOOD

Reduce the number of embers slightly and distribute them to the side(s) of the

oven. Carefully place the grilled food on the barbecue grill, taking note that it

cooks rapidly. Towards the end of the cooking process, move the embers back

to the center to burn off any remaining grease. Additionally, you have the option

to position a cast iron dish beneath the grill to collect any cooking fat.

FOR THE BREAD

Heat the oven until the dome formed by the arches becomes white. Remove the

embers and let the temperature gradually decrease (bread typically bakes at a

range of 230 to 250°C). Once the desired temperature is reached, carefully

place the bread inside the oven and close the door.

FOR COOKINGS REQUIRING A DISH

For roasts, chickens, casseroles, and other similar dishes, preheat the oven as

you would for pizzas. Place the dish inside the oven, covering it with aluminum foil

to protect the center of the dish (for roasts, remember to turn and baste from

time to time). Towards the end of cooking, remove the aluminum foil to allow

browning.

NB: Grilled food and pizzas are cooked with an open door. On the contrary,

bread, pies and slow-cooked dishes (such as pot-au-feu, daube, etc.) are cooked

OPTIONAL

with a closed door and the embers must be removed.

EMBELLISHMENT

Our ovens are covered by a 5-year warranty and are certiﬁed to meet

the EN1388/1 standard, ensuring their suitability for use with food.

WARRANTY: Our ovens are covered by a 5-year warranty starting from the

delivery date, provided that our assembly instructions have been followed. This

guarantee exclusively covers the replacement of faulty parts (the customer is

responsible for the transportation costs of these parts). We are not liable for

Cast iron facade with

the assembly or disassembly of the oven and cannot provide coverage for any

double swing door

associated costs. Additionally, we will not be responsible for the expenses

related to the replacement of defective parts or for any damages incurred

during this process, regardless of the cause.

1 to 2 Ø30 cm dishes

1 Ø33 cm pizza per batch

per batch

20 per hour

INSTRUCTIONS

6 kg per batch