16
EN
DIFFERENT TYPES OF WOOD
- Use small sized wood pieces that are very dry, above all for lighting.
- Each wood type provides a fragrance to food in a different way, for example wood from fruit trees is used to
give food a more appetising aroma similarly, maple, walnut and chestnut go well for other foods like meat.
- Treated wood, resin or scrap wood are strictly excluded.
- Wet or damp wood can pop due to the increased volume of water. This will produce a lot of smoke and less
heat.
LIGHTING
WOOD STORAGE
TURNING OFF
- Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or
“freshen up” a fire in this oven. Keep all such liquids well away from the oven when in use.
- Disposal of ashes - Ashes should be placed in a metal container with a tight-fitting lid. The closed container of
ashes should be placed on a non-combustible floor or on the ground, well away from all combustible materials,
pending final disposal. When the ashes are disposed by burial in soil or otherwise locally dispersed, they should
be retained in the closed container until all cinders have thoroughly cooled.
- Use Solid Wood Fuel only.
- Do not use products not specified for use with this oven.
1. Make a small pile of wood in the centre of the oven with small pieces of dry wood.
2. When the wood is well-lit, add two larger logs and move the fire to one side.
3. After a few minutes of continuous burning, never excessive, the temperature of 250°C/482°F will be reached,
burning to a dark soot. This is the moment the oven is ready to be used.
- Never put wood logs on the shelf of the oven.
- The base of the oven, not supplied with the unit, can
be purchased separately, provides a space for the
storage of wood as shown in the figure.
1. To turn the oven off, close the oven door and wait for ash to form.
2. When the oven has been completely turned off for 30 minutes you can remove the ashes.
OPERATING INSTRUCTIONS
Summary of Contents for GIOTTO
Page 1: ......
Page 9: ...7 1 2 ...
