Dome 80 - Oven Jamie Oliver - Free user manual and instructions

USER MANUAL Dome 80 Jamie Oliver

READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THE APPLIANCE FAILURE TO FOLLOW INSTRUCTIONS MAY RESULT IN PROPERTY DAMAGE, PERSONAL INJURY OR EVEN DEATH FOLLOW the instructions for curing the wood-fired oven Failure to follow the curing instructions can cause damage to the oven, and will void the warranty ALWAYS ensure that children and pets are kept at a safe distance from the wood-fired oven, both during and after operation We suggest children under the age of 16 should be supervised when using the oven ALWAYS ensure the oven is sited on a level base The stand MUST NOT tilt DO NOT modify the wood-fired oven in any way from the manufacturer’s design and specification DO NOT use the wood-fired oven indoors DO NOT block the flue pipe ONLY USE untreated, well-seasoned, dry hard wood with a moisture content of less than 20% DO NOT attempt to burn rubbish in the wood-fired oven DO NOT use any type of flammable liquids or fuels (including, but not limited to: firelighter fluid, petrol, diesel, kerosene, oil or any other flammable chemical compound) at any time to start or maintain a fire BEWARE of very high internal temperatures The mouth of the wood-fired oven and inside the oven will get VERY hot so take care when using it We recommend a maximum air temperature of 350°C particularly for prolonged use At this temperature the clay in the floor and dome will most likely be in excess of 450°C DO NOT place unprotected hands or arms inside the wood-fired oven during and after operation If any burns or scalds occur, immerse in cold water immediately and seek medical advice ENSURE you use long oven gloves and mitts to handle pots and tools, and take care while handling DO NOT remove burning logs or embers from the wood-fired oven during or after use DO NOT allow the oven to become extremely wet If your oven becomes wet, follow the curing instructions to dry it out properly before use DO NOT use water to calm or extinguish a fire in the wood-fired oven, except in an emergency ENSURE all tools, materials, pots and pans used in the wood-fired oven are appropriate for high temperatures in excess of 450°C DISPOSE of ash in an appropriate bin, add it to compost or spread it on the garden as a nutrient Take appropriate action to avoid inhaling any ash or dust SAVE AND KEEP THESE INSTRUCTIONS TO HAND SO YOU CAN REFER TO THEM

1 What’s in the box? 2 How to set up your wood-fired oven 3 How to cure your wood-fired oven 4 How to care for your wood-fired oven 5 How to light a fire 6 Cooking 7 Top troubleshooting tips

Remove the manual from the box Check all parts of the box against the contents list:

• Metal stand in pieces

• Set of removable handles (x2)

• Metal plate door with hole for thermometer* (x1)

• Pizza peel and brush set (x2 tools)

• Manual including instructions for stand assembly, curing process, lighting fires *One thermometer is supplied, which can be used in either the door (for example when bread baking) or in the stand for reading air temperature in the oven It is inter-changeable between both When used in the free stand, position it in the mouth 10-15cm from the front of the oven NOT inside the oven

2. HOW TO SET UP YOUR WOOD-FIRED OVEN

• Follow the assembly instructions on pages 2 and 3

• Check that everything is secure using an adjustable spanner

• Decide where to place your stand It needs to be on a hard and level surface, preferably in a concrete, tiled or decked area, which can easily hold the total weight of the oven (that’s a hefty 200 kilos)

• WARNING there is a risk of toppling if not sited level or if sited on soft ground

• RECOMMENDATION There is a slight risk of heavy force from behind knocking the oven over We recommend sit

ing the oven up against a wall, fence or hedge

• DO NOT LEAN AGAINST THE OVEN

• Make sure the oven is at a safe distance from any flammable surfaces and that there is enough space around the flue pipe for smoke to disperse

3. HOW TO CURE YOUR WOOD-FIRED OVEN

Follow this guide when your oven is new or if it becomes very wet You’ll need:

• Wax firelighters Do not use standard white firelighters as they contain chemicals that may get into the oven floor and affect the flavour of your food Never use lighter fluid to start or refresh a fire

• Hardwood kindling (such as oak, ash, beech, cherry, apple, pear, hawthorn or olive) or kiln-dried hardwood with a moisture content of less than 20% Hardwood produces the most heat and less ash Softwood has an unpleasant smell, and painted or treated wood can give off toxic fumes

Your wood-fired oven is made from heat-resistant clay, but the water used to form the clay must be cooked out before your oven can be put into use This process is called curing The first step involves drying the water out of the clay and the second is tempering the clay This is achieved by lighting several small fires inside the oven, over a period of one to three days, gradually increasing the oven temperature We recommend a total of 6 to 8 hours of curing, starting at a temperature of 50°C and increasing the temperature at approximately 25°C per hour (use the thermometer in the stand provided) This can be done either in one long burn or over two to three days Start with a small kindling fire and slowly build up to a bigger fire using one or two small logs, approximately 25cm wide and 30cm long Although this is unlikely to happen, make sure you do not overheat the oven, as it can cause cracks in the components (Don’t worry if small hairline cracks appear in the surface of the clay – this is completely normal) Simple steps to curing your wood-fired oven:

• Place a firelighter in the centre of the round part of the oven floor and stack small pieces of kindling around it to form a tower (see image on following page)

• Once the kindling has caught fire, slowly add small pieces of hardwood logs

• The curing fire should be kept alight for at least three hours on the first day and for a longer period on the second day

• Generally you will only need to cure your oven once If, however the oven hasn’t been used for a long period or has become wet, it is advisable to start with a smaller fire 3 to 4 hours beforehand to warm up the oven before you establish a large hot fire

4. HOW TO CARE FOR YOUR OVEN

• You do not need to clean the oven with cleaning products because the high temperatures will kill any germs and bac- teria Any food spillages will simply be burnt to ashes, which you can sweep out later

• After each use, or when ash has built up too much, allow the ash to cool then sweep it out of the oven with a metal brush into a suitable metal container Afterwards, you can use the cooled ash as a fertilizer for your garden

• Never throw water into the oven as this could damage its components

• It’s a good idea to clean the flue pipe every now and then Use a brush to loosen any soot stuck inside the pipe or underneath the rain cap

• Metal components can be resprayed with heat-resistant paint, eg BBQ paint available at DIY stores

• We recommend the use of smaller pieces of log (approx 30cm long and 4-6cm in diameter will give the optimum conditions for cooking and using the wood-fired oven) Please note, a vigorous fire with large flames will not equate to higher internal temperatures and a better cooking result You do not need a large flame or a large fire to build the heat in your oven Prolonged large flames could damage the steel front

• Place two pieces of kindling lengthwise (pointing from the front of the oven to the back) in the centre of the oven, then place one firelighters in between them

• Place two pieces of kindling across the first two pieces, then repeat with another two lengthwise and another two across until you have built a tower that is five or six rows high

• Place two small hardwood logs against the tower, then light the firelighters

• WARNING A fire too close to the front of the oven can cause a permanent separation of the metal Place your logs near the mouth of the oven a few minutes before you need to use them This will help them to ignite quickly when you place them on the fire The perimeter burn

• Using a long-handled metal brush, push the burning logs and hot coals back to one side of the oven (use whichever side you prefer but it’s a good idea to alternate after each use so that you get even wear)

• Nudge the logs together so they are overlapping, one on top of the other If you have lost the flame, add another firelighter

• If you need to, place the oven door on the foremost floor section beneath the arch opening at an angle, with one side open about 4 inches This will block any wind and stop the smoke from rolling out until the oven reaches its ideal temperature Why you want a perimeter burn for cooking

• The heat will circulate in the oven instead of escaping out the front

• It is easier to sweep the floor from side to side than from front to back and, in the same way, to move the food around the oven

• You can put a new log on the fire without having to lift it over your food

• It provides a more balanced heat in the oven HANDY TIP... Place your logs near the mouth of the oven a few minutes before you need to use them. This will help them to ignite quickly when you place them on the fire.

To cook in your wood fired-oven, simply bring the oven to its maximum temperature then let it cool down until it reaches your ideal cooking temperature. This is called regulating the oven. The ideal cooking temperature will depend on what you’re planning to cook:

• Pizza (300°C to 350°C optimium air temperature) Build up a large bed of glowing embers and maintain a large rolling flame (you will need to add smaller pieces of wood approximately every 10-20 minutes to keep it going) The floor should read about 400°C on your hand- held thermometer There shouldn’t be any visible black carbon build-up on the dome and the flames should reach the middle of the oven Bake your pizza on the oven floor, right next to the fire Always leave the door off the oven when baking pizza

• Roasting (150°C to 220°C optimium air temperature) Prep your oven to reach high pizza temperatures to sear meat (cover your food to protect it from burning) and then allow the temperature to drop for slow roasting You’ll want a medium sized bed of embers and a small flame about 2 to 4 inches high (without any visible black on the dome) If you’re roasting for less than an hour, you can leave the oven door off If longer, you can position the door inside the arch to help control the heat (experiment with the exact placement of the door so that the fire does not go out or keep too much smoke inside the oven) If you need more heat, add more wood to the fire and open the door more Push your food further into the oven if you want it to benefit from more heat, or bring it forward if you want it to cool down

• Baking (floor temp) Prep your oven to reach pizza oven temperatures then allow the temperature to drop for baking The idea is to bake using the heat retained in the oven dome and floor You don’t want a live flame but some glowing embers are fine Position the door inside the arch to completely close the oven A floor temperature of 400°C works well for baked pastas, casseroles or fruit cobblers Simply place your dish in the oven and close the door If there are glowing em

bers in the oven, keep the door open a crack so that the inside of the oven doesn’t get smoky It may be a good idea to place your dish on a trivet or inverted sheet pan, so it doesn’t overcook

• Bread oven (floor temp) To maintain the baking temperature, keep the oven door closed for 30 minutes, then open it to check the floor temperature If the oven is too hot, leave the door off for 10 minutes, then put the door back in place for a further 5 minutes before checking the temperature again Bake your bread on a floured tray

Q1. My fire keeps going out, what am I doing wrong? Make sure the oven door is removed to allow a free flow of air Closing the door restricts the oxygen supply and will extinguish a fire within a few minutes Q2. Can I position the oven indoors or inside my garage? No The oven must never be positioned in an enclosed area because the smoke and fumes must be allowed to escape properly Q3. Why is my pizza base sticking to the oven floor? First of all, remember to sprinkle the pizza peel with flour and make sure your preparation area is floured well Don’t wait too long to cook after adding your topping to the dough as it could start to soak it up and become sticky Make sure you don’t have any holes or thin spots in your pizza base as these can allow moisture to penetrate and cause sticking Q4. Why am I getting lots of black smoke? Make sure you are using properly seasoned hardwood, ideally with a moisture content of less than 20% This type of wood burns hotter for longer periods and produces very little smoke and ash Q5. Can I use normal firelighters? No All firelighters should be free from kerosene or other additives that may soak into the floor of the oven and, in turn, taint the taste of your food Q6. How long will the oven take to heat up before I can cook a pizza? The oven should take about 30 minutes to heat up to pizza-making temperature The size and length of the fire will determine the temperature of the oven The oven is at its optimum when all of the black carbon has burned off Q7. How can I tell what temperature my oven is operating at? Simply use the thermometer included with your wood-fired oven When used in free stand, position it in the mouth 10-15cm from the front of the oven NOT inside the oven You can also buy infrared thermometers and other types of thermometers to give you exact readings However, once you have used the oven and experimented with it, you will get a “feel” for the temperature Q8. How do I put the fire out? Simply close the oven door This will block the oxygen supply to the fire, extinguishing it in just a few minutes Q9. Is this oven only good for cooking pizza? No The oven can be used for pizza, bread, meats, fish and vegetables A wood-fired oven can cook anything a conventional oven can The main difference is that this oven can reach temperatures higher than 450°C Q10. Can I cook meats and fish directly on the oven floor? We recommend that meat and fish or any dish that will produce fat or liquid from cooking should be placed in a container to avoid tainting the oven floor Q11. Is the oven frost-proof? The oven has been tested by the manufacturer to be frost proof at -12°C However, we recommend using the waterproof outer cover which is available for additional protection Q12. Is the oven weatherproof? The oven has been manufactured to be waterproof, however persistant wetting will affect the oven and moisture will be absorbed We recommended using a raincover Q13. If I haven’t used my oven for awhile, will it still be okay to use? Absolutely, although it’s a good idea to light a small fire to slowly warm the oven before you want to start cooking to “cure” your oven again Q14. If my oven is wet, will it still be okay to use? If you haven’t used it for a couple of months or the weather has been persistently wet, it might be a good idea to light a small fire 3 to 4 hours before you want to start cooking to “cure” your oven again Q15. Can I paint my oven a different colour? The colour of the oven is produced during the manufacturing process This oven can be repainted using breathable masonary paint

Q16. Can I move my oven when there is a fire burning in it? No This is extremely dangerous Q17. Can I leave the carrying handles attached to the oven? We recommend removing the handles so people don’t accidently bump into them Q18. Will the flue pipe be safe to touch when the oven is working? No The flue pipe can retain heat for long periods of time even after the fire has gone out FOR MORE INFORMATION ON JAMIE OLIVER WOOD-FIRED OVENS,

1. HVA INNEHOLDER ESKEN?

INNEHÅLLSFÖRTECKNING

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