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Getting started
CarefullyunpackyourWood-fired
Outdoor Oven, it’s not too heavy,
but use two people to lift it out of
the box. Be sure to place the
Outdoor Oven on a noncom-
bustible stand, such as the Kitchen
Wood box/Stand kit with gran i te top.
Remove all the protective film and
discard. Assemble the pizza o ven
according to the instruction. Hint:
Season the Outdoor Oven prior to
use. Bur n two or more times, allow
the thermometer to reach 650 °F
and l et the fire die out.
The art and science of
wood-fired cooking
Cooking in your Outdoor Oven is
much like using the oven in your
home. You will quickly learn how to
regulate t he temperature, use
different woods for flavor, and be
amazed at how good the food tastes.
Anyone can bake delicious pizza and
bread, roast meat and vegetables,
grill fish and seafood, and create
mouthwatering desserts.
The Cooking Stone and Dome of your
Outdoor Oven give off radiant heat
from all sides, creating a natural
convection t
hat bakes everything to
perfection, while the fire on the side
brings out a unique crisp and smoky
taste. Any variety of oven-safe metal,
ceramic or glass pan can be used to
cook in your Outdoor Oven.
Warning: Keep ovenware away
from flame and don’t use in
temperatures over 650°F. Always
read and follow ovenwar e
manufacturers usage instructions.
Choosing your wood
Use only dry hardwood such as oak
and beech. Avoid resinous wood such
as pine or spruce. Never use t reated
lumber.
Below is some information on
different hardwoods most common
in outd oor coo king. Hint: if the
wood produces a lot of black
smoke, it is generally an indicatio n
you are us i ng the wrong type of
wood.
Firing up your oven
Your Outdoor Oven will bring years
of enjoyment and countless delicious
dishes once you have mastered the
art of building and maintaining a fire
that creates an evenly distributed,
high-temperature Cooking Stone.
Hint: Invest in a laser thermometer
to show you the exact temp inside
your Outdoor Oven.
Start the fire in the Outdoor Oven
approximately one hour before
cooking. Split wo od into small
pieces about 10" long by 1/2 " thick.
Themaximum loading is3.5KG.Using
kindling and news
paper, start a
match lit fire in the center of the
Cooking Stone. Contin ue to feed
the fire with two or thr ee larger
pieces until it becomes well
established. At this point, put the
fire to the left side of the Outdoor
Oven us i ng the Ash Sweep. Hint: it
doesn
’
t take much wood to bring
the Oven to 650
°
F on the
thermometer.
Close the Outdoor Oven door, vented
enough to keep the flame burning,
and continue to add wood as needed.
The flame will reach the top of the
dome and curve around to the other
side; this is normal, just make sure the
flames don’t come out of the Outdoor
Oven opening. The goal is for th
e
Cooking Stone and Dome to absorb
the heat.
Once the thermometer reaches
between 620°F-650°F you are ready
to start cooking.
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