OFYR CLASSIC 120 PRO+ Manual página 5

3.2 MAKE A FIRE
Stack the pieces of wood two by two, as if you are building a log cabin (see Fig. 3), with the bark facing
outwards to further prevent smoke formation.
Limit smoke formation when lighting a fi re or adding new fi rewood, by using the OFYR
Buff adoo Blowpipe (see Fig. 4). This tool will help the wood catch fi re almost instantly.
The ideal size for logs is around 10 x 30 cm. We do not recommend using larger pieces
of wood: these tend to catch fi re quickly, but generally do not burn down properly due to a lack
of space for oxygen in the cone.
For a regular outdoor cooking moment (4-5 hours), you will need around two OFYR
Bags of 50 litres. The amount of wood you need depends on the temperature and weather
conditions.
Fig. 3 - Stack the pieces of wood two by two.
3.3 FIRST TIME USE
3.3.1 First f ire
For the fi rst fi re, it is important to light a smaller fi re for roughly 30 minutes, to allow the cooking plate
to settle properly. During the manufacturing process, the middle of the cooking plate is pressed down
slightly. When the cooking plate is heated, it will bend downwards even further. If you light too big a fi re
during the fi rst use of the OFYR ® Classic 120 PRO+, this might cause the cooking plate to bend too far during
future use. Follow the instructions mentioned above to light the fi rst fi re. In some cases, the cooking plate
may instead bulge upwards in the middle, becoming convex (see Fig. 5). When this happens, the steel is
incorrectly stressed, and you should contact your dealer.
Fig. 5 - Upwards bulged cooking plate
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Fig. 4 - OFYR Buff adoo set
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® ® ® ® CLASSIC 120 PRO+ CLASSIC 120 PRO+
3.3.2 Which cooking oil to use
It is best to use vegetable oil. We recommend using olive oil for the fi rst 2-3 times of cooking. Olive oil has
a lower combustion point, which will help the cooking plate get a nice brown-black hue. After the fi rst few
uses, you can start using oil types with higher combustion points, like sunfl ower oil or groundnut oil.
3.3.3 Time needed to heat the cooking plate
The time needed to heat the cooking plate properly is highly dependent on the outdoor temperature.
This time can range from 25-30 minutes in the spring and summer to 45-60 minutes in the autumn
and winter. The cooking plate is 12 mm thick, so a decent fi re is needed to heat it properly.
3.3.4 Removing factory oil f rom the cooking plate
Once the cooking plate is properly heated, drizzle on some olive oil and spread it over the plate with
a kitchen towel. The olive oil will mix with the factory oil, eff ectively removing it from the plate.
When the cooking plate is not properly heated, a sticky black substance will form that is not easy to remove.
Drizzle olive oil 2-3 more times, then scrape down the plate with the supplemented spatula and push
the scrapings into the fi re. The cooking plate is clean and ready for use when the scrapings that come off are
beige. Drizzle on some olive oil, spread it out and start cooking!
3.3.4 Managing the f ire
Depending on the weather conditions, the cooking plate will reach a temperature of around 300 °C on the
inner edge and 200 °C on the outer edge. To reach these temperatures, build a fi re using the wood cabin
method mentioned earlier in the manual. Once the fi re is burning properly, spread the wood and coal under
the edges of the cooking plate. Add new wood in the middle with the bark facing up. Repeat this process
until you are done cooking. It takes a lot more wood to keep the cooking plate hot in autumn and winter. If
there is a breeze, the cooking plate will be hottest on the side where the wind leaves the OFYR
(i.e. in the direction of the wind). Compensate this by pushing more hot coals to the opposite side.
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® ® ® ® CLASSIC 120 PRO+ CLASSIC 120 PRO+
ClassicPRO+
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