Woodfired oven - Oven Jamie Oliver - Free user manual and instructions

Frequently Asked Questions - Woodfired oven Jamie Oliver

USER MANUAL Woodfired oven Jamie Oliver

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^ particularly for prolonged use. At this temperature the clay in the floor and dome will most likely be in excess of 450^ .

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^ .

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

TABLE OF CONTENTS

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

1. WHAT'S IN THE BOX?

Remove the manual from the box.

Check all parts of the box against the contents list:

• Precast - oven (x1)
  Metal flue pipe (x1)
  Metal stand in pieces
• Set of removable handles (x2)
  Metal plate door with hole for thermometer* (x1)
  Metal stand for thermometer* (x1)
• Changeable 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 sitting 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^ and increasing the temperature at approximately 25^ 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 2.5cm 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).
  Light the fire.
• 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 bacteria. 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, e.g. BBQ paint available at DIY stores.

5. HOW TO LIGHT A FIRE

The centre burn

• 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.

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.

6. COOKING

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 optimum 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^ 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^ to 220^ optimum 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^ works well for baked pastas, casseroles or fruit cobblers. Simply place your dish in the oven and close the door. If there are glowing embers 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.

7. TOP TROUBLESHOOTING TIPS

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^ .

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^ . 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 persistent 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 masonry 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 accidentally 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.

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PRIES MONTUODAMIIR NAUDODAMI APARATA PERSKAITYKITEVISAS INSTRUKCIJAS INSTRUKCIJUN NESILAIKYMAS GALI PADARYTI ZALOS TURTUI, SUKELTI KUNO SUZALOJIMA AR NET MIRTI

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BELANGRIJK-WAARSCHUWING

LEES EERST ALLE INSTRUCTIES VOORDAT U DE OVEN INSTALLEERT EN GEBRUIKT HET NIET VOLGEN VAN DE INSTRUCTIES KAN LEIDEN TOT SCHADE AAN EIGENDOMMEN, PERSOONLIJK LETSEL OF DE DOOD

1. HVA INNEHOLDER ESKEN?

PekomeHnyetc y6npatb pyuKn, 706bl HNKTO CnyaunHO He ydapnnc o6 HNX.

Be3onacHO JN Kacatbca DbIMOBOIBpy6bl BO BpemxKcIIyatauHneH?

Het.Дымовая Trpyba octaetca ropey eue B TeueHne dInTeNbHoro BpeMeHH NOce raWeHn OrHa.

ДЯ NOЛУЧЕНИДОПOLHINTEЛь"HОИ NHФОРMAЦИ O ЖAPOБblIX ПECHAX JAMIE OLIVER C ДЮВЯнblIM OБОГPEBOM ПOCETITE BEB-CAIT JAMIEOLIVEROVENS.COM

VIKTIGT - VARNING

LAS ALLA ANVISNINGAR FÜR MONTERING OCH ANVÄNDNING AV ANORDNINGEN! UNDERLATELSE ATT FÖLIA INSTRUKTIONERNA KAN RESULTERA I EGENDOMSSKADA, PERSONSKADA ELLER T O M DÖDSFALLI

INNEHÄLLSFÖRTECKNING

BAJKJINBO: OBEPEXHO!

IPEJYCTAHOBJIENHJEM EKCNJLYATAUIEIO INPNCPOIO YBAXHO O3HAHOMTEC3YCIMAIHCTPYKLJIMN. HEOTPNAMHHI HCTPYKLI MOXE INPNI3BECTIN DO MATEPIJIbHNX 3BNTKIB, A TAKOX ITO TPABMYBAHHA TA HABITcMEPTI JIOJEI.

BHKOHYTE Bka3iBKN 3 npocyuBaHHNeui 3 npob'AHm O6irpiBOM. HeBkoHaHH IHctpyKci 3 npocyuBaHH MoKe npBecTN DO NOkOxHHe Neui. Y 3a3NaeHOM BynAky iIra paantii anyHIOEbcra.

OBO'B3KOBO cnikkyte 3a TMM, 06 dITn Ta domaun HbapHH 3haxoHnnc Ha 6e3neuHi BIDCTahi BiJ xapoboI nei 3 npob'HNM o6ripBOM NK iad qac II ekcnnyataui, Tak i nCna Hei. KaIO BN Do3BOJrTe DIram MoJOnue 16 pokIB BHKOPNCTOBYBATNIH, cnid 6e3nepePBHO HarndAtn 3a Hmnn.

OBOB'3KOBO nepekoHaTeCBA TOMy, 0n niu po3aWOBaHa Ha pibHri rOpH3oHTaIbHi noBepxHi. IiCTabKa nei HE IOBHHA 6Ty HaxnleHOIO.

XoHIM YINOM HE 3miHOte 3aBOcBky KOHCTpyKciIO Ta noaTkoBI xapakTepcntKN KApOBoI nei 3 npob'raHIM o6irpiBOM.

HE BnKOpNtOByIte KApOBy niu i3 npOB'HaHm O6irpibOM y npMlueHHi.

HE 3aTyIaIte dIMoBv Tpy6y.

BVKOPNCTOBYITE TIIbKN Heo6po6nehi i do6pe BnTpmaHi cyXi dpOBA 3i TBepdoI depeBHH 3 yMICToM BOJOrn He 6inbwe 20%

HEHAMARATeCnAIOBAtn CMITB B XApOBI Nei 3 DpOB'AHm O6irpiBOM.

HE BnKOpNCTOByIe IerKo3aMMnCTi pIDHH Ta nAnBO BCix BNiB (BKnIOUaOuN 3aNaIbHy pINHy, 6eH3HN, Dn3eNBHe nAnBO, rac, macna a6o IHsi 3aMncti xIMiHi cKnaH) dnn po3nAnIOBaHH BOrHIO a6o NiITpIMKn rOpiHH B neHi B 6yJb- kN MOnENT II EKcNnyataui.

PAM'YTAIe npo Te, 0o TemnepaTpa BCEpdiHni nei Bkpan BncoKa. BiKHO Ta BHytpiHni nobepxhi Xapoboi nei 3 npOB'HNM o6irpiBOM Harpiaotbc rdo IYXe BncoKoi TemnepaTpy. Bybte yBaXhi O6epexh! Ira Tprbanoro TepmiHy cny6n neei peKomeHdyetbcra nIdtpmByatn B Hiempepatpy Nobitpr He Bnue 350°C. 3a TakoTmemepaTpyrnnHne NOKpTTNa NDy ta Kynona neei HanimobipHiwe 6yde Harpibatncn noHaD 450°C.

HE 3acobyte HenoKpnti pykn ta donoHi BCEpeHHy xapoBoi nei 3 npob'HNM o6irpBOM nid vac ekcnnyatauii Ta nicra Hei. Y pasi oniky a6o ownapoBaHHa HeraiHo onyctitb ypaXeHy dInnKky uKipn B XOnOHy B0dy Ta 3BepHItbcra 3a MeDnHHO DOnomoroIO.

OBOB'3KOBO Haaarate doBri pykabu ta pykabn Ta ytpmaHna nocdy Ta npna, BHKOPcTObyou niu. Byte dyke ybahi, konn nomiace nocy Ta npnaBn B niy, a takoKoN dictae ix 3 nevi.

HE BNTaIyIte IPOBa Ta ByrInnla, 10 roPapBt, i3 JApOBoI neu 3 IPOB'AHM o6irpibOM niH uac i nicra ekcnnyataui.

YHHKAIET NoTpannHaHH HaMipHOI KJIbKoCTI BONrBcepeHny neyi. Y pa3i HamokaHH neyi BnKOHyTe iHcpykui 3 npocuSyBaHH, 06 HanexHM YHOM BnCyWHTn nH peep BNKOpHCTAHHM.

HE BnKOpHCTOByIe BOy IJIa Ocna6JeHHa 6o racIHb BOrHIO BCEpeHNi JapOBoI nei 3 npOB'Anm o6irpiBOM; ce IO3BOJAEbcra TIIbKn B EKCTpeHIn cHTyaui.

NEPEKOHAITEC, 0BCE npnlaD, MaTePiaJN, KAcTpynI Ta CkOBOpiKn, Aki BN 36HpAeTecr nomiuatn B Jxapoby niv i3 npob'raHm o6irpiBOM, BHTpMMyIOb TeMnpepatyn Bnue 450^

BHKDAIte 30ny B HaneJxhe BiDpo, IOnaBaTe II B KOMnOCT a6o po3ciOte no caNy/roPOdy kdo6pHBO. YKNaTe HaneXHHx 3axoIDIB, 06 yHKnHYTN BmXAHHH 30nn a6o nnly.

36EPEKITb Ll IHCTPYKlTI TA PO3MICTITb Ix Y HALEXHOMY MICU, IOB HUMN MOXHA BJIO CKOPNCATNcR 3A NEPIoI HEOBXIDHOCTI

3MICT

1. IO BxOAnThb Do KOMnIeKTy NoCTABKN?
2. YctahOBJIeHHJXapOBoI nei 3 npob'HNm o6irpiBOM
3. Пороча карови Nevi 3 Дов'янм обирьом
   4.ДоглдзжарoboIO niiuO 3ApOB'HNM o6irpiBOM
4. Po3naiIOBAHHBOrHIO
5. TOTyBaHHa
6. OchOBHI nopadn 3 nowky uyheHH HecnpabHocte

1. IO BXOДNTb DO KOMПЛЕКТУ NOCTABKN?

IcTaHbTe iHctpyKciu 3 Kopo6Kn.

Ipebeipte HaeBicb y Kopo6ui Bcix aactn BiinobiHO Do cnncky KomneKtyOuHx:

• nii 36ipHOi KOHCTpykui (1 wT.);
• MetaneBaДиMoBa Tpy6a(1 wt.);
• MetaneBa nɪdctabKa (pɔːiːpaːhɑ)
  Ha6ip 3HIMHx pyok (2 wT.);
  3HIMHi Metanebi DBepuTa 3 OTbOpOM dIra TepMometpa * (1 wT.);
  MetaneBa nidaTbKa nid TepMoMeTp* (1 wT.)
  3mHHn TepMometp* (1 wT.)
• nonatka dans niu ta ha6ip itok (2 iHctpymentn);
• IHCTpykci, 10 Mo MCTHTb Bkazibkn 3i 36npaHHn i ndabKn, npocuWyBaHH Ta po3naIOBAHH BorHIO.

.

* O KomnneKty noCTabKn BxOaHTb OOnn TepMometp, kN MoKe BCTaHOBbOBATncra K y DBePcTaX (HapnKnaI, nIac BnikAHHa Xli6a), taK i Ha NiCTabu (IIra BmipIOBaHH TeMnepatypn NobITpa B nei). TepMometp niXoNDt bnn o6ox MicuY cTahOBKn. Po3MiUyOuH TepMometp H a BInh N iCTabu, po3aWyTe Noro y BiKHi Ha BiCTaHI 10-15 cm BiN pepeHboi acTHHN Nei (a HE BCEpeDhi nei).

2. YCTAHOBJIENHЯ KAPOBOI'NEU 3ДРОВ'ЯHM OБИRPIBOM

Bukohyte iHCTpykui 3i 36npaHHHa cTOp.2Ta3.
HaiiH0 3aTirHt b yci KpinnenHH 3a DonomoroIO po3BIDHO KIOO4a.
- Bn3haTecr 3 micem yctahOBKn nndTabKn. BOHa NOBHHa PO3aOByBatncr Ha TBepri pIBHIOBepxHi (nepeBaXHO HA 6eToHHIOCHOBi), 3 PINTKOBm a6o HAcTHbHM NOKpHTTAM. Taka NOBepxH NOBHHA 3 IerKICTO BNTPMyBATN 3araIbHy Bary nevi (ka cTAHOBt b 6nn3bko 200 kr).
- OBEPEXHO!якpoо роэтувати niу На Нерьній a60 M'яki землій nobepхи, BИннkae He6e3neka II nepekendaHЯ.
PEKOMEHDAUJI. ICHyE HeBENKn PN3NK NepeKnDaHH nei chee3 Te, 0o B II 3aHi qactHi po3MiueHO BeNky Bary. PekomeHdyETbcra BCTAHOBJIOBATn iY Tak, 0o6 ii 3aHry qactHa Bnnpalacr B CTHy, napKaH a6o oropoxy.
HE CINPAITECRAHII
- IpekeohaTeec, 30 niv 3haxoHbCra Ha 6e3neuHi BicTaHI BiD 6yNb-RAKnx 3aMnCTNX NOBepxOHb. KpIM TORO, HABKOLO dMapra MaE 6TyN DOCTaTHb MOcua DnIPO3ciHOBaHHd NmY.

7. OCHOBHI NOPADIN 3 NOUkyu YCYHENHr HECIPABHOCTeI

Y MeHe NoctiHo rache BorOhb. lO came po6No HnnpabunbHo?

Biccyhthe DBepuTata ney, 063a6e3neuHTn BInbHn DocTy n nobitpy. 3akpmbauOuyn DBepuTa, BN o6mexyete HAnxodXeHH KNCIO; B pe3ynbTaTI uepe3 kInbKa XbHH BOHO b rache.

Moxha BCTaHOBIOBAtn niy npmiueHHi a6o Brapaxi?

Hi. NiH B aKOMy pa3i He MoXHa po3MiUyBaN B 3aKpHTomy npocToPi, OckIbKn Heo6XiHNO 3a6e3neuTHn BInbHe BiBedeHHa dMy Ta r3NKIB NOJUM'.

Yomy ochoba nii npnnae do noyd neyi?

O6ob'3KOBO NOCHTE JONATKy IaI niu bOpOHOM; TAK CAMO Mieue, De BN rOte niuy, NOBHHo 6yTH Do6pe noCnHao 60poohom. Picra doabAHHaunHKn B niuy He cnid rotybatn 3aHADTO DOBro. Ticto Moxe noatn Bbupatn BOIory 3 HauHHKn, Uepe3 10 OCHOBA niu Moxe npCTATn DO nOdy. Ipepeipte OCHOBY niu Ha HABHICTb OTbopib a60 ToHKnx dInrHok.Came uepe3 Hx Moxe npocHTncBONORA, kA 3roDm npNBede Do npnnnnaHHaTcTa.

Yomy 3 nevi BnXoJntb 6arato YOpHoro dmy?

3actocobyte no6pe npocyuhe npoBa 3 TBepdoi depeBHH. B iedeani BMict BONr HnX He NOBHeH nepeBnuBATN 20% . Taka depeBHa nic rac roipHH dae 6inbue npotraom Tpmbanoro nepioy yacy. Y taKOMy pa3i BOHa Bndine MAnO dmy Ta noney.

4n moxha KopncTyBaTnca 3BnuaHmM 3anaIbHmN Ta6netkam?

Hi. Bynb-ki 3anaabhi Ta6netkn, 10 nomiuaotbc B niu, He nobHHi MICTH Kepocn Ta iHwi do6abKn, kI MOkyb ybi6patncB ni nevi ta npuecTn Do noBn HENPmHO npCMaky y ctpabax.

Jk doBro cnid pozirpibatn niu, do toro k y hi moxha 6yde Bnikatn niuy?

Piuy nobHHa po3irpibatnca npotraom 6bn3bko 30 XBnHH, nepw hix doceTn TemnepaTyH, heo6xioHOI nBnIKAHn niu. Po3mip i DOBXnHa raikib nonym'a Bn3hauae TemnepaTy p nei. Piy docrae onTManbHOI TemnepaTyP b pa3i BNropHHB Ciei caxi.

K Bn3Haunr Temnepatyp niq vac ekcnnyatauii nevi?

Ipocto ckopnctaunTecra TepMometpom, 0x BxOHTb DO KOMNNEK TY XapOBOI nei 3 ApOB'HN M O6irpiBOM. Po3miuyou H TePmometp Ha BInhni niCTabu, po3aWyte Noro y BIKHHa BiCTaHI 10-15 cm BID npeHboi YactHHnei (a HE BCEpeHHi nei). INa OTPMAHHr ToHnx 3HaHeHb Temnepatypn MOXHa TAKOX npD6aTH iHpaepBOHn TepMometp a6o TepMometp IHwOrToHy. Bi3bMitb Do yBaH, 00 nicra DeAkoR Yo acy ekCnnyataui nei JekcnepnmeHTyBAHHa 3 Heo BN 3MOKeTe CamocTiHO Bn3HaUaTH Temnepatpy.

Jk noracntn BOROHb?

Ipocto 3akpnTe DBeepaTa nei. Bn nepekneTe HAnxOKeHH KInCHIO, I BOHOb CAM 3racheYepe3 KINbKa XBNIH.

Pi niaxoantb tinbkn dIa Bnikahan niu?

Hi. IiH moxHa BnKOpHCTOByBAtn dIa BnIkaHH na Ta XnI6a, a TAKoX dIra 3anikAHn M'ra, pn6n OBOuIB. Y xapobii neyi 3 npob'YHM o6irpiBOM moxHa roTyBATn BcI cTpaBN, po3paxObaHI ha 3BnuAyn dyXOBky. IOnOBHa BiIMHHICTb noJIrae B TOMy, 00 BCEpeHNi nei moxyTB 3a6e3neuyBatncr Temnepatypn noHaD 450^

M MoXHa roTyBaTu M'roCo Ta pu6y 6e3nocepeHbO Ha noDi neu?

Uo6 yHnKHytn nCyBaHHnoy neuy peKomeHnyetbcn nomiatau M'aco, np6y iHsi ctpabn, kki BnDInraotb Knp a60 BOJORY niacrotyBaHHy, y CneuaJIbHI EMHOCTI.

Yn e niu Mopo3octiKoIO?

Iiuy npoiuBnnpo6yBaHH Bnpo6HkOM Ha Mopo3octiKic3b 3a -12°C. Y taKomy pa3i MN peKomeHdyEmo BnKOpNCTOByBatN BOHOENpOHNKHNI 3OBHIHI yOxON, 0o 3a6e3neye DOaTkoBNI 3axnt neyi.

Yn e niu BOOHeHPOHHKHOIO?

Iiuy BurotoBnaTeb3 DoTPMaHnM CTaHApTIB BOHOHePOnHKnHOcti, nPoTe NoCTiHa BOJOra NeBHm YHOM BnInHe Ha niY. 3OkpeMa, BOJOra B6epTeBcB CTiHi neYi. PeKOMEHyEMo KOpNCyBatncr 3JIbBO3axHCnM YoXnOM.

Jkuo niu He ekcnlyatybalac npotrarom Tpmbaloro yacy, u moxha II BHKOPNCTOBYBATn 3HOby?

3BicHO! Y taKOMy pa3i 6axaHOp03nAHTN HeBeNIkN BOrOh dIe NOBInbHOro nporpibaHH neei do nochatky roTybaHH, 0o6 nobTOpHNO npocuyuHTN ii.

Jkuo niu npomokna, u MOxHa II BHKOPHCTOBYBATN 3HOBy?

KuBn He KopncTyBaHnCn iuyo npotarom deknbokx mcaizb a6o kuo niu trbann yac cToRaHa Bynuzi 3a BOnoroi norOdn, 6axaHO po3Bectn HebeNkn BOrOhb i niTpmyBatn Noro npotarom 3-4 rOHN dIra nobtophoipocywn nei neped roTyBaHHm.

Yn MoxHa nepephiap6yBatn niu B iHmN KoIip?

Piuyap6yIb niuc ii BuroToBHeHH. Inepeap6oByBaHH nei MoXHa ckOpHCTaTHc nOBITpoHepnKHOIO aacadnoo ap6oio.

Yn moxha nepemiuatn niu, kuo BCEpeHHei ropntb BoroHb?

Hi. LcBkpaHHe6e3neuHo.

YIMOXHA He 3Himatn 3 neui pyuKn IJRA nepheceHHa?

PekomeHnyeTbcn npHbapTu pyKn, 06 HixTo BnAkoBO He BdApNBcO 6 Hnx.

Yn 6e3neuHO TOpKATncs dUmOBoi Tpy6n iNd cAc ekcnlyatauii neuy?

Hi. NIMOBA tpy6a 3aIIwaetbca rapyHO ue npotraom Tpmbano Yacy nicraacHHBorHIO.

ДЛЯ OTPИМАНHAДОДATKOBOI INФОМAUJI ПСОЖAPОВI ПЕИ JAMIE OLIVER I3 ДРОВ'ЯнIM OБIRPIBOM BIDBIДАITE BEБ-CAIT JAMIEOLIVEROVENS.COM.

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