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24 |Installation and Startup
COOKING
Always preheat your oven before cooking. Heat for 5-10 minutes or until the thermometer reaches 300-300 degrees Celcius / 572-
626 degrees Fahrenheit. Calculate a longer cooking time in cold or windy days or high altitudes. Calculate a shorter cooking time if the
external temperature is particularly hot. The cooking time depends on the weather conditions or the quantities, dimensions, and shape
of food. Depending on the cooking condition, you may need to regulate burner knob in order to reach the right cooking temperature.
1. Switch off the gas fired oven and wait for it to cool down before cleaning.
2. To clean the oven don't use traditional oven detergents, abrasive detergents (kitchen detergents), detergent containing citrus
extracts, or abrasive steel wool.
3. The gas burner must be cleaned periodically to remove any food residue.
4. Make sure to not damage the valves and the burners during cleaning.
COOKING PIZZA:
Wait for around 15 minutes after lighting the oven with the burner knob at maximum and the door closed to reach the optimum
temperature for cooking an excellent Neapolitan pizza (with a higher moisture degree): air temperature of 400 degrees Celcius,
refractory floor temperature of 350 degrees Celcius. Once the optimal temperature is reached, turn the burner to the minimum position
and open the door. The oven will maintain a constant temperature and you can begin inserting the pizzas. Check and remove any
residual grease to avoid a grease fire. While cooking, do not lean over the open oven or place hands or fingers on the front edge of the
oven. If the flames go out during, turn off the gas knob and the gas cylinder knob. Wait five minutes before lighting up the oven again.
During operation the oven can reach high temperatures. Do not move the oven or leave it unattended while burning.
IF THE OVEN COOLS DOWN TOO QUICKLY
The cause could be either from the first starting or starting the oven after a long period of inactivity. Avoid making a small or fast fire
that would not heat the oven to capacity. Verify that water and/or humidity have not infiltrated the oven. Verify that the burner is working
correctly by closing the door.
IF THE OVEN DOES NOT COOK AS DESIRED
Check that the oven has reached the right temperature. Make a fire with approximately 10 minutes of high flame. Ensure the oven
maintains the desired temperature for the duration of the cooking time; use the door to adjust the heat intensity as well as the flame
adjuster: open and close the door to raise or lower the temperature as necessary.
FOR USE WITH WOOD
CHOOSE YOUR FUEL TYPE
WARNING:
DO NOT USE CHEMICAL FIRE STARTERS THIS CAN CAUSE HARM TO OPERATOR AND PERMANENTLY DAMAGE
THE OVEN.
When choosing the wood to use in your oven we recommend using dry hardwood, such as oak and beech. Avoid resinous wood such as
pine or spruce. Never use treated lumber.
NOTE:
If the wood you are using produces a large amount of black smoke, it is generally an indication that you are using the wrong type of wood.
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