Use

1/ Preparing the oven

Over the first 8 days, light a series of small fires to rid the oven of any residual humidity. In the same way, after a long period without use you may need to light one or two small fires before using the oven to cook. Using your oven without the right preparation could seriously damage it.

2/ Wood for cooking

Choose a type of wood locally available in your region or country. This wood can be soft wood or hard wood, but it must be very dry (Seasoned undercover in a dry environment for at least 18 months to create a less than 20% measured moisture content). Wood should be used in the form of small logs, round or split, 80-90mm (3” – 3,5” inches) in diameter or less.

Never use chemically treated wood.

3/ Heating the oven

• When heating the oven, air must be allowed to enter the dome around or beneath the door, or by removing the door entirely.
• Light the fire near the oven door to provide the oxygen needed to get it started.
• Add the wood gradually, always leaving room for air to enter around or beneath the open door.
• Then, bit by bit, push the fire towards the center and finally to the back.

The oven will quickly reach the desired temperature.

At this point the oven has built up enough energy for several hours of cooking.
When the core is heated and the oven interior is white, coals can be left inside, or raked out with an oven “hoe” or scraper, depending on whether live fire or stored heat cooking is planned.
With the coals removed and the door closed, temperatures will equalize inside the oven.