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How the Oven Works
WOOD/GAS BRICK OVENS ARE SPECIALLY DESIGNED TO TAKE FULL ADVANTAGE OF ALL
THREE COOKING METHODS—RADIANT HEAT, CONVECTION AND CONDUCTION.
Only our proprietary low-dome construction creates the perfect FlameRoll
™
from front
to back. In this unique cooking method, the vent pulls the flame horizontally across the
top of the Dome and then vertically back down the side. Not only does this “funnel
effect” create higher temperatures for superior cooking, the rolling flames being drawn
across the Dome are aesthetically beautiful, giving you a full wood-fired cooking
experience. In competitive high-dome brick ovens, the flames get trapped in the upper
portion of the Dome, too far away from the food to properly cook it.
FlameRoll
™
Radiant heat comes from a direct source. In a gas/wood-fired oven, radiant heat can
come from two direct sources—the fire and the heat that’s stored in the Oven walls and
Hearth. Radiant heat is very even and will cook food from all directions. The special
shape of your CBO Oven reduces all cold spots and ensures that the stored radiant
heat is used efficiently. By slowly building the Oven’s stored heat, you’ll be able to
take advantage of the radiant heat for longer periods of time. You’ll also be able to use
radiant heat by leaving a fire or hot coals in the Oven. Use this method of cooking if you
want high heat and a short cooking time, especially for pizzas.
Radiant Heat
**Applicable when cooking with WOOD only.** Convection is heated air circulating in an
Oven. Cool air is drawn into the Oven through the access hole (when the exterior door is
closed) or the Oven opening (when the Door is open). As the cool air is drawn into the
Oven, it’s rapidly heated by the fire and the stored heat in the Oven. This heated air
passes over the food evenly. As the air continues to heat, it passes to the back of the
Oven and rises. The heated air now again passes over the food on the way out of the
Oven Flue. This draw causes a steady flow of heat to pass over the food, causing
convection.
You can also take advantage of convection with closed-door cooking. For example, when
you add cool dough to the hot Oven, convection will take place through the moisture in
the dough. As the hot air comes in contact with the dough, the heat is transferred. The air
comes off the dough cooler, and then is heated again by the Oven.
**Reminder - Never use the gas (NG or LP) features of this oven with the door closed.
Convection
The third method of cooking in your gas/wood-fired brick oven is through conduction.
Conduction occurs when a cooler object comes in contact with a warmer object and heat
is transferred. The amount of conduction that takes place depends on two things—the
temperature difference of the two items and the material (if any) that’s between them.
For example, you may want to sear a steak by placing a cast iron grill in a very hot Oven.
Make sure any cooking device you put into your Oven is at 75°F or above to avoid thermal
shock to the Hearth. Once the grill is at temperature, you’ll place room-temperature
steaks on the grill. This contact will cause conduction to take place and sear the steaks.
Another example of conduction is putting a pizza directly on the Oven’s heated Hearth.
The heat transferred from the Hearth to the pizza will cause an excellent crust to form.
Conduction
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