Omcan CE-CN-0098-WG Instruction Manual

20OperationWOOD USEGETTING STARTEDCarefully unpack your wood-fired pizza oven, it’s not too heavy, but use two people to lift it out of the box. Besure to place the outdoor oven on the matched cabinet. Remove all the protective film and discard. Assemblethe cap/chimney by sliding the ring hardware around the bottom of the cap, fit the chimney and cap together -secure by sliding the ring in position and tighten with a flat head screwdriver. Now slide the chimney pipe ontothe top of the oven.Note: Season the outdoor oven prior to use. Burn two or more times, allow the temp to reach 400°Cand let the fire die out.DO NOT OVERHEAT OVEN: Extreme heat can permanently damage the outdoor oven. Bring the outdooroven up to temp slowly. Start with a small fire in the center. Once established, move the fire to the LEFT side ofthe oven. Add small amounts of wood until the outdoor oven reaches even, high heat. A good temperature forpizza baking is when the cooking stone is a least 340°C.NEVER USE CHEMICAL FUEL STARTERS: Only use small kindling and newspaper to help start your fire.Starting fluids and other fire starters can foul the cooking surface and permanently damage the oven.NEVER USE CHEMICAL CLEANERS: Only clean a cool oven. Only use a metal bristle brush or a damp clothto clean the cooking stone.THE ART AND SCIENCE OF WOOD-FIRED COOKINGCooking in your outdoor oven is much like using the oven in your home. You will quickly learn how to regulatethe temperature, use different woods for flavor, and be amazed at how good the food tastes. Anyone canbake delicious pizza and bread, roast meat and vegetables, grill fish and seafood, and create mouth wateringdesserts. The cooking stone and dome of your outdoor oven give off radiant heat from all sides, creating anatural convection that bakes everything to perfection, while the fire on the side brings out a unique crisp andsmoky taste. Any variety of oven-safe metal, ceramic or glass pan can be used to cook in your oven.Warning: Keep oven ware away from flame and don’t use in temperatures over 500°F. Always read and followoven ware manufacturers usage instructions.CHOOSING YOUR WOODUse only dry hardwood such as oak and hickory. Avoid resinous wood such as pine or spruce. Never usetreated lumber. Below is some information on different hardwoods most common in outdoor cooking.Note: if the wood produces a lot of black smoke, it is generally an indication you are using the wrong type ofwood.The type of wood used influences and accents the taste of your food. You may want to try the followinghardwoods in your outdoor oven, if they are available to you.Apple: The flavor is milder and sweeter than hickory. Good with all meats.