Euro Woodfired Ovens Forno Braga Інструкція з використання, ремонту та обслуговування - Сторінка 2
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Друкувати сторінкуCOOKING WITH YOUR OVEN
If you have followed the curing instructions above, your oven will be ready to use for cooking.
Wood fired ovens work in 2 ways: 1) by direct heat with the fire contained within and 2) by stored
heat in the firebrick inner walls which is released slowly back into the cooking chamber.
Light a small fire in the middle of the oven and slowly increase the size by feeding it continuously with
medium size logs under 50mm diameter until the fire is well established. It should take about 45
minutes to an hour to reach cooking temperatures in the region of about 350° - 400°C depending on
the quality of the wood as the oven walls absorb and store the heat so it can be released back into the
cooking chamber over a longer period. After it reaches the desired temperature you will probably need
to add a log every 15 – 20 minutes to maintain the desired temperature.
For pizza or grilling meat you generally need a very hot oven of up to 350°C but not roaring flames,
(this will burn the pizza on the outside and leave the middle uncooked!!)
It is best to maintain a "mature" fire with lots of hot embers rather than big flames.
Push the embers to one side and sweep the floor clean from ash with a natural bristle broom to make
room for the pizza(s). If the Oven is the right temperature, it should only take 2-3 minutes to cook.
For roasts you need a lower steady heat of about 250°C – 300°C and the door closed with just the
door vent open partly to keep the fire alive. Bread baking is in the range of 160° - 200°C.
IMPORTANT NOTE
Use thoroughly dry good quality solid firewood only.
DO NOT USE: charcoal, pressure treated timber, chipped wood products (MDF), sappy wood such as
pine, laminated wood or any other solid fuel material
These materials leave toxic or greasy residue which may compromise the operation and life of your
oven, taint your meals and may be a health hazard.
DO NOT USE: liquid fuel (firelighter fluid, gasoline, lantern oil, kerosene or similar liquids) or any other
accelerator to start or maintain a fire.
DO NOT USE water to lower temperature inside the oven, or to extinguish the fire.
HAIR LINE CRACKS
In colder and wetter climates like NZ, even after you have cured your oven using the correct procedure
above, you may find that some hairline cracks appear on the outer surface of the oven as in the photos
below. This may be caused by some residue moisture still in the masonry or the metal fitted parts of
the oven such as the door or the chimney which expand with the heat at a different rate.
This is absolutely normal with all masonry wood fired ovens and not a serious problem which can be
easily repaired with our
ULTRAFIRE
SPECIAL REPAIR KIT which is available from Euro Woodfired Ovens.