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It is of the utmost importance that your new Cambridge Pizza Oven undergoes a curing or "breaking
in" period before firing to full heat. Your oven, will have to burn off the oils in the metal. If not heated
slowly, the moisture will turn to steam and potentially cause cracks on the pizza stone. Therefore, the
use of rolled up paper, cardboard or small pieces of wood that when ignited would cause flames to lick
the top of the oven should not be used until after the oven has been fully cured.
Recommended procedure: You may build your fire with wood in a separate location such as a grill and
when the wood is reduced to coals, transfer them to the center of the oven. You may also use natural
charcoal briquettes (with no lighter fluid added) and transfer them from your grill to the oven. (Do not
use lighter fluid when igniting the briquettes or in the future when firing up your oven at any time).
This procedure should be repeated for three days in a row. At the end of each day place the door over
the entrance to keep heat in overnight. At the end of this time your oven should be sufficiently cured and
all moisture should be dried out. Failure to follow these steps may void your oven warranty.
Note: You will notice small hairline cracks in your oven cooking stone even after you have followed the
recommended procedure. This is normal and is caused by the settling and expansion and contraction of
the pizza stone. Start your first fire after curing slowly, gradually building up to a full flame. Your oven
will heat up to pizza cooking temperature in less than one hour.
Types of wood to use: Most any hardwood is acceptable such as oak, apple, cherry, hickory, etc. You
must not use pine or any wood that has a high sap content.
INITIAL CURING OF YOUR NEW CAMBRIDGE OVEN:
Cambridge Fully Assembled
10
Outdoor Pizza Oven
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