Use and Care Manual

10
oven oor, not wet.
- Sweep and clean the chimney and ue every year to ensure it is clean and operates eectively and that soot
and ash or animals do not fall back into the oven.
- If you happen to spill any juices or sauces during cooking don’t worry. Hot temperatures will burn o any resi-
dual drippings or food that might have fallen o your food.
- DO NOT use chemical products to clean any part of the oven.
- DO NOT clean the oven when it is in use.
- DO NOT pass humid cloth on the oven oor if it is still hot: it can cause cracks.
TO SANITIZE THE OVEN BEFORE COOKING, CLEAN AND HEAT THE OVEN FLOOR BY SCATTERING RED HOT
EMBERS ACROSS THE OVEN FLOOR AND LEAVING THEM IN THIS POSITION FOR A FEW MINUTES.
COOKING
NOTE: Cooking times shown in the graph are to be considered indicative.
* After the last use, with the door closed, the temperature can be maintained up to 12-15 hours. In this way, in the
day after, is possible to continue to cook bread, cakes, baked pasta, roast potatos etc.
TROUBLESHOOTING
IF THE OVEN BEGINS TO SMOKE
- Make sure the wood is not humid and therefore incombustible.
- Ensure that the re was made with a gradually increasing constant live ame, in order to avoid incomplete
combustion.
- We suggest to put the oven door near the oven mouth.
- Double check the dimensions of the ue exit and ensure there is a proper ventilation shaft for the smoke to exit
from.
IF THE OVEN DOES NOT HEAT PROPERLY
- Check that the re is placed on the side of the oven away from the oven mouth.
- Make a re with approximately 40-50 minutes of blazing ame.
- Do not use incombustible wood.
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