EPHREM LE GASTRONOME PRO Assembly Instructions - Page 2

Browse online or download pdf Assembly Instructions for Kitchen Appliances EPHREM LE GASTRONOME PRO. EPHREM LE GASTRONOME PRO 2 pages.

Print Page

L E G A S T R O N O M E

A W E L L EQ U I P P E D A N D

E A SY TO I N STA L L M O D E L

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.

• 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.

IMPORTANT:

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

should not aﬀect the proper functioning of the oven.

The occurrence of a micro-crack in the center of the oven entry component

outcome of the manufacturing process and should not be regarded as a defect. To ensure its

durability, we have implemented an integrated reinforcement system for this speciﬁc part.

WARRANTY: Our ovens are covered by a 5-year guarantee 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 the assembly or disassembly of the oven and cannot provide

coverage for any 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.

Information: [email protected]

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

2 to 3 Ø30cm dishes

6 to 8kg / heating cycle

per batch

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

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

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.

①

FOR COOKINGS REQUIRING A DISH

is a natural

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 with a closed door and the embers must be removed.

2 Ø33cm pizzas per batch

40 per hour

PLEASE KEEP THIS DOCUMENT

INSTRUCTIONS

8kg per batch