14
A. Remove any excess ash from the fireplace.
Excessive ash may reduce airflow. Some owners
prefer to leave a small layer to insulate the cold re-
fractory brick below the grate, helping fire starting.
B. Open and close the damper to ensure it operates
properly. Leave it in the full open position when
starting a fire and while the fire is burning.
C. Center the grate over the bottom hearth of the
firebox.
D. Crumble several newspapers across the fire
area underneath the grate. Criss-cross kindling
wood on top of the grate, above the newspaper.
E. Lay three logs on the grate; two side by side
and the third in pyramid fashion on top. Split logs
will start faster. Ensure there is space between the
logs for air circulation. As the air is heated, it is
drawn upwards through the space between the logs,
creating more combustion.
F. Light the paper at both sides of the firebox.
Caution: The fireplace requires air for operation.
Ensure there is sufficient air so that other
fuel burning appliances are not starved of
combustion, ventilation, and dilution air.
G. Set the screen in front of the firebox to prevent
the escape of sparks and embers.
H. Ensure the fire remains centered in the firebox.
Don’t let it move to the front part. Move it back
with the poker.
I. Add wood to the fire as necessary.
CAUTION: Be extremely careful when adding
wood to the fire. Use proper fireplace
tools and wear gloves. If adding an un-
split log, it is possible that it may want to
roll out.
5.7 Cooking
If the oven has been exposed to moisture 48 hours
prior to use, build a small fire and heat the oven to
250-300°F for two hours before increasing the heat
to cooking temperature. An easy solution is to burn
an 8-10 pound bag of match lite charcoal and let it
burn completely. This will slowly dry out the mois-
ture that the oven has absorbed.
As stated, we recommend cooking in a temperature
range of 350° to 600°F. Time of cooking will depend
on the temperature and the item being cooked. The
floor is the heat source that will do most of the cook-
ing. An infra-red temperature gauge like that shown
in Figure 18 can be used to measure temperature at
any location in and around the oven.
Cooking in a wood-fired oven is somewhat like grill-
ing or smoking meats in that there are many varia-
bles such as the type of wood used, ambient
temperature and humidity, oven temperature and
thickness of crust and toppings, that affect the out-
come, Be prepared to spend a few times testing reci-
pes and techniques while learning the nature of
cooking on your Caminetto. Practice and experimen-
tation will show how to best cook your favorite
foods.
Tips for cooking Pizzas :
•
A traditional Italian pizza with a thick crust
and a thin layer of toppings should cook at
600°F or hotter for 3-6 minutes.
•
For thicker pizzas with heavier toppings,
lower temperatures are required to thorough-
ly cook without burning.
•
A medium pizza with heavy toppings may
cook best at 400°F-500°F and will require a
longer cooking times, perhaps 15-25
minutes.
Cook the pizza directly on the floor of the oven.
Place it in the oven using a long-handled paddle
called a peel, using hot mitts or hot pads. Slide the
pizza from the preparation surface to the peel, and
then onto the cooking surface using a slight jerking
technique.
WARNING: Be mindful of the hot surfaces of
your Caminetto oven. Because of
the high temperatures, extra cau-
tion should be used when cooking
with a wood-fired oven. Use prop-
er, long-handled tools and protec-
tive mitts when working around
the opening or reaching into the
hot oven.
6.0 Cleaning, Inspection and
Maintenance
As is the case with most other equipment, cleanliness
is the best maintenance practice and will contribute
too many hours of warmth and pleasure.
WARNING: DO NOT CLEAN THE FIRE-
PLACE WHEN IT IS HOT.
Summary of Contents for Caminetto SA-CMO63
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