© The Stone Bake Oven Company 2013. All rights reserved.
© The Stone Bake Oven Company 2013. All rights reserved.
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Shop bought, ready cut kindling can often be too small for the oven and will
not last in the oven resulting in little heat output. Contact the Stone Bake Team
if you are unsure on your wood size.
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 infrared 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
celsius) 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 using 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 or roasting and baking in a cooler
oven. This ensures the oven is saturated with heat, and will make sure it stays
hotter for longer.
TOP TIP:
Remember to rotate your items to ensure even cooking, also remember
to alternate embers on each side of the oven when cooking over long periods
to ensure even distribution of heat.
3.3.1 Lighting your oven for the first time/ in Autumn and Winter
Your oven may take a little longer to reach optimum temperatures on your
first firing. This is normal. This is due to residual moisture in the oven from
storage and transit.
In Autumn and Winter during wet weather or low temperatures, ensure you
3. Using your Vento Oven
3.1 The ‘dont’s when using your Vento Oven
DO NOT use flammable liquids or sappy wood
DO NOT use treated wood or non-organic firelighters
DO NOT cover the entrance of the 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
DO NOT leave the oven unattended whilst in operation
3.2 What wood to use in your Vento 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. If your oven seems
to take longer to heat up, longer to cook pizza or seems excessively smokey,
contact the Stone Bake Team for some tips to ensure the easy firing of your
oven.
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. Ensure you have
removed all embers before you place the logs in the oven. Do not leave the
oven unattended.
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 videos, read our
cooking techniques guide or purchase a thermometer from our online shop
to help you along your way.
TOP TIP: The Stone Bake Team are always on hand to answer any query.
TOP TIP: Your Vento 100 Oven 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 and about 3 inches thick.
