11
CLEANING THE OUTSIDE OF THE OVEN
1. Allow oven to cool down completely.
2. Use warm soapy water or BBQ cleaner to clean the exterior of the oven
after every use. Do not use oven cleaner under any circumstances.
3. Use metal protectors, such as WD40, to protect the oven when not in use.
4. If the oven is used regularly, the chimney should be removed and washed
out every 4 weeks to rinse off the soot layer.
CLEANING THE INSIDE OF THE OVEN
1. Always allow ash and wood residue to cool before being removed from the oven.
2. Use a stainless-steel bristle brush to remove debris. Where possible, avoid
fatty liquids coming into contact with the tiles.
3. Do not empty hot ash or debris into waste disposal containers.
TROUBLE SHOOTING
IF YOU ARE HAVING TROUBLE LIGHTING THE OVEN
This is a common occurrence on start up until the wood is fully ignited. If
this continues follow these helpful tips:
- Ensure that there is enough space around the logs to enable vivid flames
in order to avoid choking the fire.
- Check that the flue damper is fully open and remove the oven door to
allow maximum air flow to the fire. This is especially important when
lightening the fire.
- The wood may be too moist, may have become damp or be an unsuitable
species of wood for wood fired cooking (eg: a soft wood). This will also
cause a heavy amount of smoke. Once the oven is lit and increasing in
temperature you should see very little visible smoke.
IF THE FIRE GOES OUT OR A FRESH PIECE
OF WOOD DOES NOT IGNITE
- Ensure you are refuelling the oven throughout the cook to maintain an
even temperature.
- Adding smaller pieces of wood will avoid large spikes in temperature and
will be less likely to smother the fire.
- When refuelling with wood, ensure that there is sufficient space above and
around the embers to allow maximum air flow to ignite the fresh wood.
