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EXTINGUISHING THE FIRE
To extinguish the fire, close the possible air inlets/outlets: the oven door, ash pan, close the chimney
butterfly valve and wait for the ash to form.
When the fire is out and the oven is completely cold (about 60 minutes), the ashes can be removed by
pulling out the ash pan.
Caution! Do not throw away: burning coals, ashes on the ground, or near plants or trees. This could
cause uncontrolled fires.
RECOMMENDATIONS FOR USE
Stabilising the temperature
There are three elements that help stabilise the temperature:
The door, chimney valve, ash pan. Use these to adjust the temperature inside the oven: open the door
to lower the temperature or leave ajar to raise it. Close the door completely to smother the fire.
Open the chimney valve and/or the ash pan to increase the flame or close them to decrease the flame.
The fuel: once the temperature has stabilised, add small pieces of wood or a little charcoal to keep the
temperature constant.
Rotation. Place the food at the correct distance from the flame or embers to prevent it from burning.
(The temperature is higher near the flame or embers). Rotating the food is essential for proper cooking.
SMOKE EXHAUST
IN THE GARDEN
If the oven is installed in an open kitchen area with the exhaust system away from structures or low ceilings, the
high-quality stainless steel pipe and chimney provided are sufficient.
CAUTION:
The main cause of fires is failure to maintain minimum distances (useful space) from flammable materials.
ON A TERRACE OR UNDER A PERGOLA
If the smoke pipe passes through a wall or roof, the supplied pipe must be removed and a specialist company
must be called in to install, for example, an insulated flue pipe.
When doubling the pipe, avoid an obstruction or change the direction of the chimney, and an elbow is
required, use no more than two (2) with angles of no more than 30 degrees and never join them to form an
angle of 60 degrees.
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