Page 4
-‐ Obtain some small size dry wood, no longer than 12 inches/30 cm.
-‐ Make sure the fire box is inserted all of the way into the oven.
-‐ Insure that the Ash Tray is inserted under the fire box as showed page 5.
-‐ Open the oven door and carefully insert the cooking stones in the oven.
-‐ For seasoning use hardwood, no longer than 12 inches, 30 cm, or chunk charcoal.
-‐ Light the fire in the firebox.
-‐ Insure that the air vents on the firebox door are in the open position.
-‐ Stoke the fire every 10 minutes.
-‐ Maintain a temperature of 350F/175°C for at least 2 hours, opening the oven door every few minutes to allow
odors to escape.
-‐ Allow oven to cool before storing or moving.
Starting the fire for the first time
Reference N° V1 Napoli Wood-‐fired Oven
