8
Operation
•
During the lighting keep open the air vents located on the door of the combustion chamber.
•
To heat the oven use dry wood of small size until reaching the maximum temperature of about 250/300°C -
482/572°F. When the oven has reached the desired temperature close the vents.
• Small quantities of wood should be feed to avoid a sudden increase of temperature.
•
Be careful not to exceed the temperature shown on the thermometer of 250/300°C - 482/572°F.
• To increase the temperature just put a very small quantity of wood in the combustion chamber, to lower the
temperature just open the door to the cooking chamber.
• It is possible to cook the food directly above the refractory floor (only for foods such as bread and pizza).
•
For baking of bread and cakes we recommend to bring the oven initially to the desired temperature (see
the table about the recommended temperatures), then make sure that in the combustion chamber there
is only embers then close the valve of the chamber (turn it in horizontal position). After the closure of the
valve wait for about 15-20 minutes, so that the temperature of the cooking chamber is harmonious and
stabilized. Put the bread or the pizza above the refractory floor and wait for the product to cook. After the
bread has been baked it is possible to bake pastries (cakes, pies etc.), without rekindling the fire.
•
For baking of bread we recommend to place the loaf of bread on a distance of 10 cm from the perimeter
wall of the cooking chamber.
COOKING TIME
Below are some general guidelines for cooking some kinds of dishes. Do some tests, by cooking small portions
to verify the real cooking time and the right temperature. Please note that the temperatures refers to the oven
thermometer.
Food
Oven Temperature
Approximate Cooking
Time
Pre-Heating Time
Roast meat
180/200°C - 356/392°F
1 - 1.5 hours
30 - 35 minutes
Baked pasta
170/180°C - 338/356°F
1 hour
30 - 40 minutes
Cakes/Biscuits
130/150°C - 266/302°F
20 - 30 minutes
25 - 35 minutes
Bread
160/180°C - 320/356°F
1 - 1.5 hours
30 - 45 minutes
Pizza
230/250°C - 446/482°F
3 - 5 minutes
35 - 50 minutes
Roasted Pork
180/200°C - 356/392°F
4 - 6 hours
30 - 45 minutes
The indicated temperatures and times may vary, depending on the type of wood and if the wood is dry or not.
For dishes such as Lasagne, Parmigiana, baked chicken, pork, lamb etc. We recommend you to place the
food inside the cooking chamber when the oven is cold. The food has to reach the right temperature gradually,
ensuring you will have homogeneous and equal baking.