Alfresco Ember Guide

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE

Alfresco chef ® is a registered trademark of Innovative Food Ingredients Ltd.

Ember

MANUAL & USER GUIDE

Size: 82cm x 49cm x 55cm

Weight: 16kg

Cooking Floor: 33cm x 33cm

Fire Brick Tiles:

• 1 x 33cm x 33cm

ESSENTIAL ITEMS FOR YOUR WOOD FIRED OVEN

• Fuel For Food Kiln Dried Wood Pieces

• Ember Cover and Transport Bag.

• Ember Brush

Find your local stockist at www.thealfrescochef.co.uk

Contents

2. Technical Data

3. Components

4. Assembly Instructions

6. Safety Information

7. Use & Maintenance

10. Trouble Shooting

11. Warranty & Oven Registration

12. Customer Service

TECHnICAL Data

COMPONENTS

1 Chimney 1

2 Handle 3

3 Feeder 1

4 Firebox 1

5 Oven Body W/Folding Legs 1

6 Oven Door 1

7 Pizza Stone 1

8 M5 Bolt 13

9 Window Cover 1

10 Chimney Cap 1

11 Thermometer 1

12 M6 Bolt 4

13 12” Pizza Peel 1

No. Part Quantity

ASSEMBLY INSTRUCTIONS

Screw the damper and wooden handle to the oven using the M5 bolts.



Screw both remaining wooden handles to the feeder and the ﬁrebox

using the M5 bolt, as shown in the picture.

Screw the feeder to the rear of the oven casing.



Screw the chimney cap with 3 screws and washers onto the

chimney. Insert the chimney by turning it 1800 clockwise over the

opening in the body.

Put the pizza stone into the oven.



Your oven is now ready for use.



INTENDED USE:

Alfresco Chef Ovens are intended for outdoor use only.

• Do not use ovens indoors, under an overhand or orning. Keep away from buildings,

structures or proximity to any enclosed area.

• Position the oven on a ﬂat, hard, stable, non-combustable surface that is capable

of supporting the weight of the oven. Keep it clear and free from ﬂammable or

combustible materials, gasoline, electrical cable or other ﬂammable liquids.

• Do not use ﬂammable liquids or any fuels that have been presoaked in ﬂammable

liquid, in or around the oven whilst it is lit.

• Only use kiln dried hardwood or food grade wood pellets ensuring that the moisture

content is 20% or below.

• Do not exceed temperates above 450°C. Exceeding this temperature could lead to

personal injury and/or damage to the oven that is not covered by warranty.

• Do not operate in high winds.

• Always wear heat resistant protective gloves when handling the oven.

• The oven will be extremely hot during use and afterwards. Use caution when adding

hardwood to the feeder and ensure to use heat resistant gloves at all times.

• Do not touch oven body or chimney when in use.

• Do not move the oven when in use.

• Leave to cool for a minimum of 120 minutes before attempting to move the oven as

heat will remain in the oven for this time.

• Do not leave oven unattended when in use.

• Keep children, pets and combustible items away from oven when in operation.

• Only use tools and utensils that are resistant to high temperatures.

• Allow oven to fully cool before cleaning, moving or putting under cover.

• Do not modify the oven or ﬁttings.

• Do not use the oven on a boat.

• When opening the door ensure that there is no person or objects behind the oven at

any time.

• Improper installation, assembly, service or maintenance may cause property damage,

personal injury or death.

WARNING! Improper installation, adjustment, alteration, service or

maintenance can cause property damage, injury or death.

Read and follow all safety warnings and instructions before assembling

and using this oven.

SAFETY INstRUCTIONS

LIGHTING THE OVEN

Please follow our instructions if using wood pieces or pellets.

Place a natural wood wool lighter

into the ﬁrebox and light. Once

the wood wool lighter begins to

burn, add two to three pieces of

kiln dried wood.

Tip: Do not over ﬁll the ﬁrebox.



Once the wood begins

to burn, place the ﬁrebox

carefully back into the oven.

Tip: If you have a blowtorch

you can use this to speed up

the lighting process.



Once the wood has started to burn,

continue to add pieces of wood via

the feeder until you have reached

your desired cooking temperature.

Tip: Keep the door on the oven

when heating up to temperature.



Once the ﬁre has been

established, keep adding small

to medium size pieces of wood

until your desired cooking

temperature has been reached.

Use the door to control the

temperature of the oven.



PIZZAS

Once the oven reaches 350°C, the oven is ready to cook pizza. If desired, add

more wood to push temperatures to 400°C.

Sprinkle Semolina onto the Peel and prepare your pizza on top ready to go

into the oven.

When ready, remove the oven door and slide the pizza onto the tile. Replace

the door whilst the pizza is cooking. Check the pizza every 30 seconds.

To ensure an even bake use the pizza peel to rotate pizza throughout the

cook.

BAKING & ROASTING

Follow the lighting instructions on page 7. Continue to add pieces of wood

until you achieve temperatures above your target cooking temperature,

Once this has been reached, allow the wood to burn to embers and the

temperature to drop to your desired heat. When ready, place your oven proof

dish inside the oven and replace the door.

Control the temperature of the oven by using the door.

Tip: If the oven temperature drops, add small pieces of wood to restore.

oven maintenance

STORING THE OVEN

To prevent rusting and weather damage, we recommend that your oven is

kept under a waterproof cover when not in use.

When not in use for long periods of time, it is recommended that your oven

is stored under a cover in a garage, shed or large cupboard.

CLEANING THE OUTSIDE OF THE OVEN

1. Allow oven to cool down completely.

2. Use warm soapy water or BBQ cleaner to clean the exterior of the oven

after every use. Do not use oven cleaner under any circumstances.

3. Use metal protectors, such as WD40, to protect the oven when not in use.

4. If the oven is used regularly, the chimney should be removed and washed

out every 4 weeks to rinse o the soot layer.

CLEANING THE INSIDE OF THE OVEN

1. Always allow ash and wood residue to cool before removing from the oven.

2. Remove the stone from the oven and use a stainless steal brush to remove

debris. Where possible, avoid fatty liquids coming into contact with the

tile.

3. Do not empty hot ash or debris into waste disposal containers.

TROUBLESHOOTING

IF YOU ARE HAVING TROUBLE LIGHTING THE OVEN

This can be a common occurrence on start up until the wood is fully ignited.

If this continues follow these helpful tips:

- Ensure that the wood box is not over ﬁlled. This will smoother the ﬁre.

- Carefully blow air into the back of the oven to help ignite the ﬁre – It also

helps before lighting the oven, to position the back of the oven to face the

wind direction (do not use in strong wind conditions)

- The wood may be too moist, may have become damp or be an unsuitable

species of wood for wood ﬁred cooking (eg: a soft wood). This will also

cause a heavy amount of smoke. Once the oven is lit and increasing in

temperature you should see very little visible smoke.

IF THE FIRE GOES OUT OR A FRESH PIECE OF WOOD DOES NOT

IGNITE

- Ensure you are refuelling the oven throughout the cook to maintain an

even temperature.

- Adding smaller pieces of wood will avoid large spikes in temperature and

will be less likely to smother the ﬁre.

- When refuelling with wood, ensure that there is sucient space to allow

maximum air ﬂow to ignite the fresh wood. Use the metal peel in a wafting

motion accelerate airﬂow into the ﬁrebox. This in turn encourages the

embers to re-ignite the unburnt wood.

WARNING! ENSURE THE BACK OF THE OVEN IS

CLEAR OF PEOPLE/BUILDINGS WHEN OPENING THE DOOR!

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