Alfa Network CUPOLA FXCUP-L, User Manual, Page: 15 / 20

11
USER GUIDE
FOLLOW THIS GUIDE TO GET MAXIMUM RESULTS FROM YOUR OVEN Alfa Ref.
HOW TO LIGHT THE OVEN
1. Light the oven using small and medium sized dry wood.
2. Add medium sized wood gradually so as not to suffocate the
fi re.
4. After aproximately 30-40 minutes of continuous fi re, the oven will turn white as a result of the high temperatures
(exceeding 250°C / 480°F) and burn any residual soot in the oven. The oven is ready to use at this point. Sized
wood gradually so as not to suffocate the
fi re.
5. Move the embers to the side of the oven.
EXTINGUISHING THE FIRE
1. To extinguish the fi re, close the oven door and wait until the embers are extinguished and the ash is formed.
2. Once the oven has cooled, you can remove the ash, it is recommended to use metal utensils.
DIFFERENT TYPES OF WOOD
- Dry, well seasoned and small hardwood will burn hotter and will heat your oven faster and are more cost
effective and ef fi cient.
- While any dry well seasoned hardwood is best, different dishes can be enhance dand complimented by using
different types of hard wood. Wood from fruit trees such as apple, cherry, orange and peach to name just a few
can add delicious
fl avours and aromas to your food. Similarly, hickory, maple, mesquite and cedar also work
well and provide different fl avours that go well with different meats.
- Treated woods, resinous woods and scrap wood are forbidden at all times.
- If you hear the wood sizzle in the fi re and see moisture bubbling out of the end of a log, the wood is not dry and
well seasoned. This will produce more smoke, lower temperatures and possibly damage your oven.
- Be careful when lighting the fi re (see p. 10).
- with correct use , the oven will last signi fi cantly longer.
MAINTENANCE AND CLEANING
MAINTENANCE
- For a correct maintenance of the oven be sure that before lighting a fi re the chimney fl ue and smoke exit are
free of any blockages and that the ash from any previous fi res has been properly cleared.
- Once the oven is cool always clean out the ash from it.
- The oven can be used all year round; in the winter, heat the oven with a smaller fi re to avoid thermal shock due
to the humidity.
- Lightly lubricate the metal parts with Vaseline oil in order to avoid corrosion.
- It is recommended regular maintenance by a quali fi ed technician.
CLEANING
- When the fi re has been extinguished and the oven is not very hot, remove the ash from any previous fi res using
a proper broom and dustpan.
- Clean the oven fl oor (when it is not hot) with a broom and a humid cloth, passing the cloth gently over the oven
fl oor, not wet.
- Sweep and clean the chimney and fl ue every year to ensure it is clean and operates effectively and that soot
and ash or animals do not fall back into the oven.
- If you happen to spill any juices or sauces during cooking don’t worry. Hot temperatures will burn off any resid-
ual drippings or food that might have fallen off your food.
- DO NOT use chemical products to clean any part of the oven.
- DO NOT clean the oven when it is in use.
- DO NOT pass humid cloth on the oven fl oor if it is still hot: it can cause cracks.
- Use a damp cloth to clean the external sheet.
- Apply a light coat of vaseline to make the metal shine.
- If traces of rust begin to appear, clean with a polishing brush and apply a thin coat of vaseline.
- If the oven is exposed in a sea side, in order to prevent corrosion and fouling, it is recommended to frequently
clean the oven with fresh water.
TO SANITIZE THE OVEN BEFORE COOKING, CLEAN AND HEAT THE OVEN FLOOR BY SCATTERING RED HOT
EMBERS ACROSS THE OVEN FLOOR AND LEAVING THEM IN THIS POSITION FOR A FEW MINUTES.
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