Lighting and Use of the Wood-Fired Oven: A Simplified Guide.

First Firing

Preparation:

• Use 1 or 2 crumpled newspapers as fireballs (do not use firelighters).

• Leave the upper damper open and the lower air intake slightly open (about 5 mm).

Ignition:

• Light the newspaper and allow it to burn slowly.

• Once there are no flames left, close both the damper and the air intake.

• Let the oven reach 50–70 ºC and allow it to cool down without opening the door.

  
  

Second Firing

Preparation:

• Place a handful of firewood (two full hands) toward the back of the oven.

• Add 2–3 sheets of newspaper as a starter.

Ignition:

• Follow the same process as the first firing.

• Once all material is consumed, close the damper and air intake. The oven should reach 110–150 ºC.

  
  

Subsequent Firings

• Gradually increase the amount of firewood to reach higher temperatures, but do not exceed 500 ºC.

• Adjust based on your cooking needs, learning the relationship between wood, temperature, and heat retention.

  
  

Cooking and Operation

Preparing the Oven:

Once the oven temperature is stabilized, adjust it based on the type of cooking:

• Pizzas: 300 ºC (with embers and flame to the side).

• Bread: Clean oven or use a heat shield.

• Low-temperature stews: 150 ºC.

Avoid overheating to protect the oven’s lifespan.

If the oven is not used frequently, perform progressive firings to remove moisture.

Meat Roasting:

• Roasts: Place embers to the sides and cook at 250–300 ºC for 2–2.5 hours (per piece).

• For large quantities or multiple cuts, start at 350 ºC and gradually reduce the temperature.

Pastry & Baking:

• After roasting, when the oven is at 200–180 ºC, bake pies, muffins, etc.

Slow-Cooked Stews:

• At 150 ºC, stews or bean dishes can be left to cook overnight.

  
  

Final Tips

• Perform several initial firings to become familiar with how the oven functions and how to control the temperature.

• Keep the oven clean and always adjust temperatures to suit each recipe.

This process will help you master your wood-fired oven and make the most of it with a wide range of preparations.