Dingley Dell Enterprises Wood Burning Oven Blog: Instructions for using a woodburning oven

1) Never close off or obstruct the flue when the oven is in use.
2) Never allow children to use matches unsupervised.
3) Do not place the oven door on a flammable surface when hot
4) Do not use plastic implements or bowls etc in the oven when in use.
5) Do not place logs or charcoal for burning when the fire is alight on the hearth outside the oven mouth.
6) Do not try and relight a fire with any chemicals, and wear hand and eye protection when attempting this operation.
7) Apply common sense to all cooking activities, think this oven may be hotter than that which you are used too.
8) DO NOT USE PINE LOGS FOR COOKING OR FOR ANY REASON IN THE OVEN.
9) Do not rest an arm on the neck of the oven and do not lie or stand on the oven when in use.
10) Do not lift the dome of the oven to feed in logs.

COOKING TEMPERATURE GUIDE
Roasting cooking time 1 to 3 hours 180 c –200c
Grilling normal 220c-250c
Low for fish and delicate dishes 150c-180c
Hot for steaks chops etc 300c

This guide is based upon temperatures shown at the back of the oven.
Cooking with cast iron cookware will increase the temperature on the food by 10%
Frying or curry should be placed as near to the ashes as possible.
Bread should be placed into a hot oven that is about to cool.

For overnight roasting the oven door and chimney should be sealed with clay or packed tight with tinfoil.

WOOD BURNING OVEN
USAGE NOTES
PLACING YOUR WOOD BURNING OVEN.

1)DO NOT place your oven directly upon a wooden support surface.
2)Choose a site protected from the prevailing wind and place the oven with the door opposite to the wind.
3)Try and not place the oven under a tree.
4)Try and place the oven on a level surface.
5)Where possible we suggest the floor of the oven be bedded upon sand or thermal blocks as this will increase the efficiency of the oven for certain forms of cooking.
6)If in doubt always ask your supplier

COOKING WITH YOUR WOOD BURNING OVEN
1)The first thing we always point out is start your fire bigger than that needed for cooking.
2)Use a thermometer to judge temperature.
3)Use pots and pans that are made for use with open hot fires, e.g. terracotta glazed on one side only. DO NOT USE PLASTIC.
4)The fire is hottest at about 50 mil above the oven floor at 90 degrees to the main seat of the fire. The coolest is near the door and the opposite quadrant, to the fire, of the oven floor.
5)When the fire is fed with dry logs the flame will shoot over the roof of the oven at a splayed angle from the centre of the fire. Imagine a springbok lawn rake shape. The centre line of the flame is hotter than the extremities.
6)When using the fire ashes for cooking remember the pots being used will misshapen because the heat can be as much as 600 degrees C depending upon the logs or charcoal being used.
7)When cooking with the door open the food needs to be turned frequently because it will cook faster than in a conventional oven and to get even surface heat. When cooking with the door closed the cooking process is slowed down irrespective of temperature. When using the door as a heat control by placing it ajar etc, the cooking process is again speeded up.
IMPORTANT NOTE
When lighting your wood burning oven from new please make 3 small fires in the oven first increasing in temperature each time to allow the base to dry out .
If for any reason the tiles get wet repeat the 3 small fires to dry them out
Never make the first fire a very hot one ie more than 300 deg as this could cause any damp or defect tiles to crack or explode .
There are 4, 9 or 16 Loose terracotta tiles that fit into the base of the oven depending on which size of oven you have .
Place these in the floor of the oven butting up tightly so that there is an equal space around them
Do not cement these tiles in leave them loose so that they can expand and contract as they heat and cool. The gaps between the tiles will fill with ash from the fire .
The supplied mix is for sealing any gap between the dome and the floor of the oven .
The dryness of your wood is paramount, ensure that it is tinder dry for best results , any damp or unseasoned logs will cause the oven to smoke .
You can use charcoal as a substitute I would recommend good quality lump wood as apposed to briquettes .
If you do use briquettes then ensure that they are all burning white before cooking
Never use pallet wood or any pine wood in the oven as the resins that they produce smoke and taste terrible.
You may find that the tiles under the fire do get cracked do not be concerned this is to be expected and will not affect the performance of the oven .
In time you will also get fine cracks over the dome of the oven do not be concerned this is to be expected and for this reason we have reinforced the oven .
To get maximum life from the oven we do suggest that you either put a small roof over the oven to keep the worst of the wet weather off or build the oven into a Italian styled housing if you need advice on doing this or any other questions relating to the use of the oven or any of our other products please do not hesitate to call .