FOR THE PIZZAS
Preheat the oven for approximately 1 hour using 4 to 7 logs. Once the embers
have formed, distribute them in an even arch along the sides and bottom of
the oven to ensure uniform heat distribution across the hearth. It is
recommended to use dry, hard woods like oak or beech, while avoiding
softwoods that may cause clogging. Clear any debris from the surface, place
the pizza on the floor, and bake for around 2 minutes.
FOR THE BREAD
Heat the oven until the dome formed by the arches becomes white. Remove
the embers and let the temperature gradually decrease (bread typically
bakes at a range of 230 to 250°C). Once the desired temperature is reached,
carefully place the bread inside the oven and close the door.
FOR COOKINGS REQUIRING A DISH
For roasts, chickens, casseroles, and other similar dishes, preheat the oven as
you would for pizzas. Place the dish inside the oven, covering it with aluminum
foil to protect the center of the dish (for roasts, remember to turn and baste
from time to time). Towards the end of cooking, remove the aluminum foil to
allow browning.
NB: Grilled food and pizzas are cooked with an open door. On the contrary,
bread, pies and slow-cooked dishes (such as pot-au-feu, daube, etc.) are
cooked with a closed door and the embers must be removed.
INSTRUCTIONS TO FOLLOW WHEN USING THE OVEN
• During assembly, it is recommended to have two people to carry the components, as they can
weigh up to 60 kg.
• Do not use the oven until the insulation has been installed. During the initial heating of the oven,
ensure that the flame does not reach the arches for a minimum of two days. Start the fire at the
rear of the oven, beginning with a few twigs and gradually adding more. Then, add larger logs to
allow the oven to heat up. Keep the flame from rising into the smoke drain.
• Cracks may occasionally occur, but these are part of the natural expansion process and should
not affect the proper functioning of the oven.
•Only use dry, untreated wood for your fire, avoiding any wood from demolition or industrial
sources, whether painted or unpainted. Do not use any flammable products.
•The oven is specifically designed for cooking food and is certified to standard EN1388/1.
Therefore, EPHREM FUSION cannot be held responsible and will not provide any warranty if the
oven is used for any other purpose. When cooking food in the oven, appropriate oven gloves
should be worn to avoid skin burns.
•Smoke extraction system must be in accordance with NF DTU 24-1 1 P1 (02/2006 + A1 :
12/2011) standards.
•Flammable materials and equipment should be kept at least 25 cm away from the sides of the
oven or shielded from the heat radiation emitted by the oven.
4 to 6 kg / heating cycle 1 Ø30 cm dishe per batch 1 Ø33 cm pizza per batch
20 per hour 3 kg per batch
Wooden pizza peel
Stainless-stell pizza peel
Brass bristle brush
Steel scraper
Aluminium plates
Ø35 and 40 cm
T° 0-300 °C
to place on the floor
of the oven
T° 0-500 C°
to install on the steel door
ACCESSORIES AVAILABLE FOR PURCHASE AS OPTIONS
LE CASANIER
A MODEL THAT CAN BE EASILY
INSTALLED INDOORS
DIRECTIONS FOR USE
Our ovens are covered by a 5-year warranty and are certified to meet
the EN1388/1 standard, ensuring their suitability for use with food.
WARRANTY: Our ovens are covered by a 5-year warranty starting from the
delivery date, provided that our assembly instructions have been followed. This
guarantee exclusively covers the replacement of faulty parts (the customer is
responsible for the transportation costs of these parts). We are not liable for
the assembly or disassembly of the oven and cannot provide coverage for any
associated costs. Additionally, we will not be responsible for the expenses
related to the replacement of defective parts or for any damages incurred
during this process, regardless of the cause.
PLEASE KEEP THIS DOCUMENT
INSTRUCTIONS
