Loading ...
Loading ...
Loading ...
Open-Door Cooking
Open-door cooking is used to cook pizzas and other foods that require medium to high
temperatures. Keep the fire going in the back of the Oven. Sweep out the front of the
Hearth with a wire brush and you’re ready to cook. The Oven will become hot enough
and the small fire on top will generate radiant heat. For pizzas, the purpose of the
flame is to melt the cheese and crisp the top.
WARNING: NEVER CLOSE DOOR WHILE BURNER IS ON.
Closed-Door Cooking **applicable when using WOOD only**
Spread the fire throughout the Oven. You will store heat in the Hearth and Dome by burning
your fire hot for at least one hour. The longer you burn your fire, the more heat will be
stored in the Hearth and Dome and the longer you’ll be able to cook.
The entire Dome of the Oven should turn a whitish grey. Once the fire has burned down,
remove all coals and ashes into your ash bin. Sweep the Hearth and you’re ready to go.
Load your Oven with breads, roasts or casseroles and seal the Oven with the Insulating
Door.
Note: Closed-door cooking should only be done at temperatures below 400°F and
without a fire in the chamber. Never use the Decorative Door for closed-door cooking.
Close the Oven by inserting the Insulating Door that comes optional for the CBO-750
model.
Maximize Your ‘Real Estate’
After you have fired your Oven to the proper temperature, it’s time to maximize your
cooking “real estate.” Do this by removing the ashes and keeping just enough of the
embers to create a small ember bed—about 4 inches wide by 8 inches long—on the
Hearth along the side of your Oven.
Cooking in Your Oven
ONCE THE OVEN HAS BEEN HEATED TO THE POINT THE ENTIRE DOME HAS TURNED A WHITISH GREY,
YOU’RE READY TO COOK.
Ambient Burner
4"
Ember
8"
Bed
23
Loading ...
Loading ...
Loading ...