Gozney Master 100 x 100 Manual - V1.8 - Flipbook - Page 94
WOOD FIRED
FIRST FIRING
INTRODUCTION
Before firing the oven for the first time, make sure the render is
completely dry to help minimise excess cracking.
When firing the oven for the first time, it is important to bring
the oven up to temperature slowly. This will help prevent
thermal shock to the refractory parts. It is normal for small
cracks to form on the inside of the dome and on the render on
the outside of the oven during this process. These cracks are
not damaging to the integrity of the oven and do not pose any
cause for concern.
!
WOOD FIRING STEPS
1.
Place a stack of kindling in the centre of the oven
floor. Use ‘chunky kindling’ around 1-2 inches (25-50mm) thick
and 12 inches (300mm) long (see following page)
2.
Use a natural, taste free, odour free fire-lighter to light
the stack of dry kindling.
3.
Gradually add more kindling to the fire. Then using
the turning peel
carefully move the fire around
the internal perimeter of the oven to saturate
the sides and back of it.
4.
Continue to add larger pieces of wood (2-4
inches, 50-100mm) over the course of a few hours
to fully saturate the oven. A good indicator for
when the oven is fully saturated is when clear
patches that do not have any soot start to form on
internal top of the dome. Then move the fire to the
side of the oven to begin cooking.
5.
Once the oven has been cured, future firings can be made
quicker and do not need to be moved around the oven. If
the oven has been left dormant for an extended period of
time it is advised to fire the oven slowly again.
Flame
type
temperature
and Recipe examples
!
!
!
WARNING: DO NOT OVER FIRE
THE OVEN. IF FLAMES EXIT THE
MOUTH OF THE OVEN AND UP
THE FLUE YOU HAVE OVER FIRED
THE OVEN, IF YOU DO SO IT MAY
AFFECT YOUR OVEN WARRANTY.
DO NOT THROW WOOD AGAINST
THE BACK OR SIDE WALLS OF
THE OVEN, THIS MAY VOID THE
WARRANTY.
NEVER USE FLAMMABLE LIQUIDS
INCLUDING, BUT NOT LIMITED
TO, BARBECUE LIGHTING FLUID,
PETROL OR LIGHTER FLUIDS TO
START OR BOOST A FIRE IN THIS
OVEN. KEEP ALL SUCH LIQUIDS
WELL AWAY FROM THE OVEN
WHILE IT IS IN USE. NEVER USE
UNAPPROVED FUEL IN YOUR
OVEN.
WARNING: BEFORE LIGHTING
THE OVEN, ENSURE YOU HAVE
ADHERED TO THE EXTRACTION
SPECIFIED IN THIS MANUAL. IF
YOU ARE UNSURE, DO NOT USE
THE OVEN.
Wood size and type
Using the door
Large
rolling
flames. Fast cook times such as Lots of small piece of kiln DO NOT USE THE DOOR.
Temperatures of 400C+
Neapolitan pizza.
dried hard wood kindling.
(1-2 inches / 25-50mm)
Small flames. Temperatures Finishing meats, charring Large pieces of kiln dried Ok to use door when ajar do not
of 250C-350C
vegetables or small items hard wood.
close or leave unattended.
in a cast iron dishes such as (2-4 inches / 50-100mm)
lasagne.
Embers, when the fire has Slow roasting meats or Fire has been left to die Ok to use door in closed or ajar
died down.
vegetables. Baking breads.
down after the oven has positions.
been saturated.
94
Unit 18 & 19, The Runway,
Christchurch, Dorset.
BH23 4FL.
w www.gozney.com
e enquiries@gozney.com
t +44 (0)1425 204 999