Firing Up To Cook - Beech ovens E Series Installation And Operation Manual

Beech Ovens
E-Series Manual (R4)

Firing up to Cook

From cold, allow the oven approximately 4-6 hours to heat up initially, depending on the
size of the oven and the fuel type. Thereafter, warm up should take about 2-3 hours,
depending on the size of the oven and installation conditions. These times are indicative
only and may vary depending on site conditions, firing methods, size of the oven and
venting arrangements.
NOTE: It is important to allow the entire oven to heat up prior to use. The digital display
shows the temperature in the centre of the floor i.e. the cooking surface.
The oven temperature is typically controlled by 3 main factors:
1. the size of the fire or the input of the gas system
2. the draft up into the flue system
3. the amount/type of load/product placed in the oven
The canopy/hood suction should be sufficient to not allow heat/smoke into the kitchen
during normal operation. It is a fine balance. When firing with wood, the time of
maximum smoke is at ignition time in the morning. (To reduce the amount of smoke
produced when lighting, dry the wood in the oven cavity overnight. Be sure to keep the
wood clear of embers.)
Optimum temperature for pizzas is approx. 250-350°C. If pizzas do not cook in around
five (5) minutes, the oven is too cool and a larger fire may be required. Check the
troubleshooting guide if a larger fire does not increase the temperature.
The pizzas should be rotated and moved about to cook them evenly. The chef soon
becomes familiar with the radiated and reflected heat properties of the oven and moves
the pizzas around to suit these different heat zones.
Most restaurants place the pizza base directly on the oven floor although they can be
placed on trays for time enough to toast the base a little before finishing off directly on
the oven floor. Others leave the pizzas on trays for the whole process. This is a decision
for the Executive Chef.
The oven can be used for cooking foods other than pizzas and many chefs experiment
with different wood types to get interesting flavours. Food can be roasted in cooking
trays and fried in black metal pans.
If required, we can arrange the services of an experienced Wood Fired Oven chef for
training purposes.
For any enquiries please feel free to call or email Beech Oven's Head Office.
sales@beechovens.com.au
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2/09/2019 (C)