© The Stone Bake Oven Company 2011. All rights reserved.
© The Stone Bake Oven Company 2011. All rights reserved.
Step 1:
Select a location for your Primo 60. If outdoors, avoid windy exposed areas.
If building your own base:
Ensure it is level, a non-combsutible layer is beneath the oven, it can withstand at
least 180kg in weight, and it supports the oven by at least 100mm width (1 brick
coarse wide) on three sides.
Step 2:
Bearing your oven clearances in mind, set the oven base parts down on the Primo
stand, or pre-constructed base. Ensure the oven base is facing the correct way
before set down, then place oven dome on top.
!
Handle the oven parts gently, rough set down may result in oven chipping.
Step 3:
Slot the flue length into the pre-prepared flue hole. Please note this may be a tight
fit. Place the oven cap ontop of the flue length.
TOP TIP: For a black/coloured flue finish, simply purchase high heat coloured matt
stove paint and follow pack instructions. Simple!
Your oven is ready to use!
3. Using your Primo Oven
3.1 The ‘dont’s when using your Primo Oven
DO NOT use flammable liquids or sappy wood
DO NOT use treated wood, or non-organic firelighters
DO NOT cover entrance of oven
DO NOT place combustible materials within oven clearances
DO NOT overfill the oven
DO NOT use coals in the oven
DO NOT touch hot surfaces with naked skin
3.2 What wood to use in your Primo Oven
The Stone Bake Oven Company strongly recommend using kiln dried wood
(moisture content under 20%) when using your oven. Seasoned wood, green wood
or any wood with a moisture content above 20% will cause your oven to smoke and
it will struggle to reach high temperatures.
TOP TIP:
To ‘kiln dry’ your own wood, simply place a stack in the oven after a
cooking one evening. The retained heat will dry your logs. Enusre you have
removed all embers.
3.3 How to make a fire
Very soon you will be used to firing up your oven and getting a feel for cooking
environments. In the meantime, you can watch our firing up video’s, read our
cooking techniques guide or purchase a thermometer from our online shop.
TOP TIP: The Stone Bake Team are always on hand to answer any query.
TOP TIP: Your Primo 60 has been kiln fired for you, meaning your oven is ready to use
without the need for timely curing fires!
Step 1
Using your kiln dried, non treated wood, chop into chunky kindling, lengths of
around 10 inches, about 3 inches thick.
!
Shop bought ready cut kindling can often be too small and will not last in the
oven.
Using a natural fire lighter, place it in centre of the oven floor, make a small cross
sectioned structure around it, using your cut kindling. Light the natural fire lighter.
Place Fire Lighter Form kindling stack Light kindling stack
Step 2
Leave the fire stack to burn in the centre of the oven. This ensures the oven dome
and base is saturated with heat evenly. Add to the burning kindling stack. You will
start to approach optimum cooking temperatures 450+ degrees Celcius. You can
tell this by using an infra-red thermometer, a floor standing thermometer or when
the sooty deposits in the oven diminish.
Step 3
Once you have reached optimum cooking temperatures, (450 +degrees celcius)
you are ready to start the cooking process. Move the embers of the fire to the back
or side of the oven, exposing an area to place food, you can do this usuing the
metal pizza peel, and can clear the oven floor using an oven brush or hearth mop.
TOP TIP: Always bring your oven up to optimum cooking temperature first, weather
you are cooking pizza in a hot oven, to roasting and baking in a cooler oven. This
ensures the oven is saturated with heat and will stay hotter for longer.
