Full Product Manual

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.

Closed-Door Cooking

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 ashbin. 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 with the

CBO-1000 model (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 at the very back 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 USING EITHER THE OPEN-DOOR OR CLOSED-DOOR METHOD.

Ember Bed