Clementi FAMILY Series, Owner'S Manual

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USING DIFFERENT TYPES OF WOOD
The most important requirement is to use a hardwood that is well seasoned and
dry. If the wood is still wet or “green”, it will take longer to light, produce more
smoke and not generate the same high temperatures. If you hear a “hissing” sound
the wood is still wet.
Softwood such as pine is not recommended – it contains sap that will be leave a
sticky residue. Softwood does not burn as hot or last as long as hardwood. It also
tends to spark, crackle and pop when burning, which can spread embers and ash
on food while it is cooking.
Once the fire is burning well, use medium sized pieces of wood (3-5” in diameter).
This makes it is easier to control the temperature as you can always add anoth­
er piece of wood. Large pieces of wood take longer to ignite and can create “hot
spots” once they start burning.
Different types of hardwood will impart different flavours and aromas. Fruit wood
such as apple, peach, cherry etc can be very effective for certain dishes.
Also try: oak, maple, walnut, chestnut and olive – perfect for cooking in your oven.
Combinations can be used very effectively and tailored to the dish being prepared.
Pizza
Meat & Fish
Potatoes & Vegetables
Bread & Cakes
350­400°C 662­752°F
300°C 572°F
200°C 392°F
200°C 392°F
COOKING TEMPERATURE
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MANAGING TEMPERATURES
The thermometer on your Clementi oven detects the temperature in a specific
location inside your oven and is only meant as a general guide. The temperature
on the floor of the oven can be slightly different and will vary depending on the
location. Similarly, the temperature toward the top of the chamber will be higher.
Cooking on a wood fired oven may involve a small learning curve as you learn to
manage your fire and temperature. This is similar to cooking on a charcoal BBQ
or wood stove. Always completely pre-heat the oven before use. Once the fire has
been started and pushed all the way to the left side of the oven, maintain the fire
for at least 15 minutes. The temperature inside the oven should be around 750
- 800°F (400°C). The refractory floor of your oven should be around 600 - 650°F
(300°C). If your oven temperature is not within this range, continue to heat the
oven for another 5­10 minutes.
Once the required temperature has been reached, maintain the fire by adding
small to medium sized pieces of wood (3-4”/ 8-10cm in diameter) every 10-15 min­
utes or so and the oven temperature should be relatively constant.
If it is a cold or windy day, expect longer heating and cooking times. If it is a hot day,
cooking times maybe reduced. Cooking times can also vary depending on the size
of the food or dish placed inside the oven.
Generally, cooking on a wood fired oven is done by cooking the foods that require
the highest temperatures and shortest cooking times first such as pizza. As the
oven cools other foods such as grilled meats followed by roasted vegetables, fish
and meats and finally breads and desserts.