Recommendations For Use - ALFA living DUETTINO OUTDOOR Manual Del Usuario

FIRST AID
If you need to quickly put out the fire, proceed as follows:
- If the situation allows, remove the embers and ashes using a shovel and a metal container.
- Use a carbon-dioxide fire extinguisher, (CO2 or powder), to extinguish the fire quickly.v

RECOMMENDATIONS FOR USE

Follow these simple steps to get the most out of your Alfa Living oven.
Use, fireproof and heat proof gloves for the use of the oven.
LIGHTING
1. Make a small pile of wood in the centre of the oven with small pieces of dry wood.
2. When the wood is well-lit, add two larger logs and move the fire to one side.
3. After a few minutes of continuous burning, never excessive, the Flame Oven will reach the ideal temperature for
EN
cooking, burning to a dark soot. This is the moment the oven is ready to be used.
We recommend moving the fire to one side or the other every 30-45 minutes to achieve the best cooking condi-
tions both in the flame oven and the brick oven.
TURNING OFF
1. To turn the oven off, close the oven door and wait for ash to form.
2. When the oven has been completely turned off for 30 minutes you can remove the ashes using a metal bucket
or container.
WARNING:
- Avoid excessive flames: they may reach out of the mouth of the oven.
- Do not overfill the wood-fired oven with wood, but feed the fire with a little wood at a time.
- Never light the fire in the upper cooking chamber.
DIFFERENT TYPES OF WOOD
- Use small sized wood pieces that are very dry, above all for lighting.
- Each wood type provides a fragrance to food in a different way, for example wood from fruit trees is used to
give food a more appetising aroma similarly, maple, walnut and chestnut go well for other foods like meat.
- Treated wood, resin or scrap wood are strictly excluded.
- Wet or damp wood can pop due to the increased volume of water. This will produce a lot of smoke and less
heat.
PYROMETER
- The temperature sensor supplied is very useful for gauging the indicative temperature of the oven. The py-
rometer in the wood-fired oven measures the temperature at one point only and not the average temperature
throughout the oven, so the temperature measured by the pyrometer is approximate. With time, experience and
use of the oven, reading the measurement with the pyrometer will help you understand the right baking times.
14