Method 2
This method is most suitable for bread and slow cooked items which will suffer from too high a temperature and in this case will
not be properly ‘cooked through’. After achieving the established fire with glowing embers – allow the fire to burn almost away
and then pull the remains of the fire out of the oven. The initial temperature of the oven must be higher than the cooking
temperature because when the food is placed the temperature will drop. Then place the food to be cooked and seal the door
and chimney as much as possible to retain the heat for the cooking process. In this case the oven will benefit from the
recommeded insulation earlier described.
C-1. Slow Burning
During the autumn or winter periods and when the oven is first
fired, slow and steady start-up fires are required. A fire log may
be purchased from stores and suppliers in this regard. The use
of a fire log gives steady and stable fire, and should be done in
30 minutes, before reverting to the regular firing sequence of
the oven. When the oven is first fired it will not achieve its maximum
temperature because some of the heat will be used to drive out residual
water from the manufacturing process.
C-2. Proper Ash Disposa
l
Remember that ashes from your oven are considered as fire risks up to 24 hours from firing even when your oven appears to
have cooled down. Make sure that the oven is cooled down before removing the ashes using the correct tool and placing it in
a metal bin with fire resistant cover and keeping it away from combustible materials and items.
C-3. Implements
It is important to use only the correct and appropriate implements to
operate your oven safely and appropriately. VITCAS provides all the
necessary tools in this regard.
VITCAS
R
The next step is to light the newspaper.
The third step is to generate the fire with constant placing of kindling wood, making sure that the oven is not overfilled. You
would know that there is overfilling when the flames are going out of the oven opening. When this happens, simply wait for the
fire to subside before using the oven. Under no circumstances should you attempt to displace the burning material from the
oven. Simply combine crumpled newspaper with the cut kindling wood, light up the newspaper and let the fire develop and
grow into size.
The aim is to achieve an established fire with a hot base of glowing embers and then larger size pieces of wood can be added.
If the hardwood is supplied as quarter round it will be beneficial to split these sections down into two with an axe.
At this point there are two methods of cooking:
Method 1
This method is most effective for pizzas where the higher the temperature, the shorter the cooking time is. Push the fire to the
back and the sides of the oven. At this point there will be a marked increase in temperature from the action of disturbing the
fire. Place the food to be cooked in the centre of the oven. Utmost care should be taken when placing and removing the food
within the oven. You should move the embers to the side to give way to the cooking surface where the food is to be placed.
Remember to always rotate the food while in the oven in order to avoid burning and to ensure even cooking of the food. The
integral thermometer is used to decide when the right cooking temperature has been established. The final step is to time the
cooking of the food, depending on the dishes to be prepared, and leave the fire to dissipate. Remember to dispose of the ashes
properly (C-2. Proper Ash Disposal).
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