Firing & Using Your Outdoor Wood Oven

Quality firewood is essential for the operation of your wood fired oven. Here is some basic
information about firewood.
Be sure to get your monies worth when purchasing firewood. Cord sizes are regulated and
must comply with industry standards. The best way to be sure you are getting what you are
paying for is to measure your delivered firewood, which should be stacked neatly.
Firewood should be seasoned, split & ready to burn. Wood cut should be approximately 12
to 16 inches in length and 2 to 4 inches in diameter

Woods to use:
Avoid Soft Woods pines, spruce etc.
Oak brilliant
Fruit Woods such as Apple, Plum or Cherry
Beech, Ash, Maple, Ceder
Seek well seasoned wood, moisture content of 20% or less reduces the amount of smoke
and will burn well.
Tools

Hardwood kindling
Split seasoned hardwood Log
Pizza Peel
Matches or Lighter

Curing Your Oven Please follow this Guide to Prevent

Damage
Although your oven may seem dry once you complete the installation process, there are still
small amounts of moisture pockets that need to work their way out.
If you build a large fire in your oven from the onset, you could compromise your ovens
longevity and cooking efficiency, and can ultimately cause permanent damage, which may
void the manufacturers warranty.
When lighting the first fire, keep the temperature low so the moisture can be slowly released
from the oven and surrounding masonry work. This curing process should be conducted at a
temperature as close to 212F (100C) as possible (do not exceed that temperature) for a
period of three days. A good suggestion is to build a fire, using small pieces of kindling - You
will generate Gentle heat and the oven will cure as required.
So on day one, use around 750g kindling, light half in the rear of the oven, then add the
other half when it dies down. Allow the oven to cool completely, then repeat again. Do this 3
times. Then, the same again, but use a few pieces of hardwood kindling to maintain a
temperature of around 150C for 20 minutes or so. Allow to cool.
Repeat this over a few firings and gradually increase the temperature of the oven.

WARNING Never light a fire in a new oven and take the

temperature up high, this will lead to damage.
Due to thermal expansion, small cracks may appear in the Dome or Hearth during
the curing process. Do not worry; this is normal and the quality of your oven will
not be compromised.
To ensure longevity of the Mediterrani Brick oven it should be protected from rain where
possible long exposure to rain will require the oven to go through the curing process again.
We advise a coat of SANDTEX Masonry paint to prevent the ingress of moisture. A simple
shelter or Rain cover should also be used.
It is perfectly safe and great fun to use on a nice day in the winter, however, you must
gradually increase the temperature of the oven more so than usual.
If you have any doubt - Please call us on 01522 770081 or if you have any questions about
this process.

Lighting the fire after your oven is cured

1. Place some screwed pieces of paper (newspaper is fine) on the floor between two
good-sized pieces of kindling (ensure it is dry!) placed lengthwise in the oven and
light the paper with a match.
2. Place a handful of kindling across (perpendicular to) the first two pieces of kindling.
3. Once the kindling is well lit - place two split hardwood logs (not too big about 4 or 5
cm diameter) across the kindling pile and top with one or two more once established
and lit. Remember to maintain the crossing pattern so that the air can circulate
through the wood this is very important.
4. Push the woodpile deep into the oven with your pizza peel or poker. The fire should
be just back of the centre of the oven. The flames should hit the top of the dome and
cascade to the sides.
5. Let this fire burn for approximately 20 minutes, adding several more pieces of wood
to keep a large rolling flame going. Your goal is to introduce an appropriate amount
of heat into the oven and establish some red-hot coals. You need to burn wood in
this manner until you see a small circle directly above the fire that is no longer black
(carbon build up from the fire). This white spot is your indicator that the oven is
ready.
You can either push the fire to the back of the oven, or to the side rear or around the
perimeter of the oven.
The Oven should be very hot, keep an eye on your temperature gauge to ensure that the
oven does not slip keep adding logs to maintain heat.
In colder, damper days it will take longer to reach temperature and more logs to maintain it.
The Secret to success is establishing a smokeless fire, maintaining the heat and having
great fun with a new style of cooking. You can cook incredible Pizzas and Skewered meats,
also fantastic breads and cakes. Please take a look at some of our recipes below but the
internet is a great free source for other ideas.

Cedar Planked Salmon in Wood Fired Oven Recipe

2 Pounds fresh Salmon with skin on one side (one nice size filet)
cup Olive oil
cup Butter or margarine
cup Fresh Garlic
1 Orange
Basil (fresh or dry)
Oregano (dry)
Rosemary (fresh)
Lime (squeezed)
Tsp. Sea Salt
Black pepper (to taste)
Soak the cedar plank for at least 1 hour in cold water. Preheat oven to medium heat
(around 350 F).
Wet your hand and wipe across the salmon to clean. Never place fish in water.
Slice three thin slices from the widest part of the orange and reserve for decoration.
Squeeze the juice from the remainder of the orange. In a small sauce pan, melt the
butter or margarine, add all ingredients to melted butter. Place salmon with this
sauce in a zip-lock bag for at least 2 hours in the refrigerator .
Remove salmon from bag and place on plank with the skin side down. Place a
couple of tablespoon of the sauce over salmon, Decorate with orange slices and
Rosemary. Place the plank on the centre of oven opposite the burning fire.
Cook for 12-18 minutes depending on size/thickness of cut. Place on serving platter
or leave on plank. Careful, be sure to use a spatula, the plank will be hot!

Rib Eye Roast with Port Wine Glaze in Wood Fired Oven Recipe
1 10 to 12 pound rib eye roast, de-boned and tied (with the bones)
Port Wine Glaze
1 onion
1 stick butter
cup Rosemary (fresh or dried)
tsp paprika
tsp black pepper
1 tsp sea salt or kosher salt
1 cup port or red wine
Sautee onion with a little olive oil, add butter until melted, add all other ingredients
except wine, simmer for 5 minutes, add wine, and simmer uncovered over medium
heat for 10 minutes. Allow marinate to cool.

Three hours prior to roasting, remove rib eye roast from the refrigerator. One to two
hours prior to roasting, rub kosher salt over entire roast, and then brush the glaze
over the salt. A few minutes prior to roasting place the roast in a cooking pan with a
rack. Add two cups of clean water to the bottom of the pan to catch the juices/

Arrange the wood fire in a half moon shape along the rear of the wood fired oven.
Place the roast in the oven with the rib side up, and cook over medium heat for one
hour Rotate the roast 180 degrees after first 30 minutes. After the first hour, flip the
roast over so that the bone side is now down and put the roast back in the oven.
Cook for another hour uncovered rotating 180 degrees every 30 minutes. After the
second hour, place aluminium foil over roast to keep it from getting too dark. At this
time, place an oven safe thermometer in roast and pull it out when the thermometer
reads 135 for rare and 145 for medium.

Leave roast resting for 20 minutes before carving. After it rests, cut off string,
remove bone rack, and carve roast in 1/4 to 1 inch slices. Often - one end of the
roast will be more done than the other, so your guest can have a choice on how well
done their slices are.

Au Gratin Potatoes in Wood Fired Oven Recipe

stick butter (3.5 tablespoons)
3 tablespoons all purpose flour
2 cups milk
6 large potatoes
1 onion
1.5 cups cheese (Muenster, Mozzarella or Cheddar)
cup Romano, Parmesan cheese mix
In a sauce pan, melt butter, add flour and stir, add milk in cup increments until a
smooth Alfredo sauce forms, add cheese and cook over medium fire until melted.
Add salt and pepper to taste. Peel and cut potatoes in inch slices, cut onion in
quartered slices. Mix potatoes, onions and cheese sauce, sprinkle Romano,
Parmesan cheese mix on top and cook with a medium fire for 90 to 120 minutes.

Basic Italian Pizza Dough Recipe

Most dough recipes in todays health conscious world call for vegetable oil or olive
oil. Up until the 1970s, lard was often used instead. This recipe is unchanged and
lard should be used. It makes a noticeable difference in how this dough rises and
bakes to a beautiful golden brown in a wood fired oven.
Ingredients

3 cups unbleached wheat flour

2 tablespoons yeast (in crumbs)
1 cups warm water
1 tablespoon lard
1 teaspoon salt
1 teaspoon honey
Preparation:

Break up the yeast in a large cup with a half cup of warm water. Add 2 tablespoons
of flour and the honey. Leave the mixture in the cup to rise for half an hour in a warm
place covered with a kitchen towel. Next, form a mound with the flour and place the
yeast "mix" in the middle. Add the lard and warm water, a little at a time, and work
with your fingers. Knead all the ingredients for about ten minutes into a soft dough
ball. Place the dough in a bowl and let it rise for an hour and a half or until double in
size, in a warm place while covered with a kitchen towel or plastic film.
Divide the risen dough into 3 equal parts and place in a covered Tupperware or
similar covered container until ready to use. With well floured hands, hand-toss or,
roll out with a rolling pin.
Notes:
This recipe provides three 12 to 14 inch thin crust pizzas.
This recipe can be done in a kitchen mixer with a dough hook. After the yeast has
activated (risen), add all the ingredients in the mixer and mix on the lowest speed for
10 to 12 min.

Mexican Pizza Recipe

1 Pizza Dough ball(7oz)

1 tablespoon olive oil
1 small brown onion, finely chopped
350g lean beef mince
1 cup thick tomato juice
(Chopped tin tomatoes, garlic, oregano mixed and left overnight to thicken in fridge)

125g can sweet corn drained

2 tablespoons of passata
Teaspoon of chilli flakes (optional) or fresh chilli sliced
3/4 cup grated tasty cheese (Mexican Enchilado is ideal)
1 large avocado, halved, stone removed, peeled, mashed
1/2 lemon, juiced
30g tortilla chips

Method:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Fire Wood Burning oven to 350 degrees c

Heat oil in a frying pan and saut onion, stirring for 3 to 4 minutes or until soft.
Add the mince and cook for 5 minutes or until browned.
Add corn and chilli flakes and prepared tomato juice
Season and simmer until thickened slightly.
Remove from heat.
Press the dough into a 20 cm round.
Place the pizza dough on the floured pizza peel
Spread with passata
Top with mince mixture and cheese.
Slide into oven (at 350 degrees c) turn every 15 to 20 seconds after 60 seconds slide peel
back under pizza an lift to top of oven to melt cheese thoroughly - remove from oven.
12. Combine avocado and a tablespoon lemon juice spoon on to the centre of pizza and garnish
with avocado topped by the tortilla chips.

Perfect Tandoor Chicken

1.
2.
3.
4.
5.

500g chicken breast, cut into large pieces

Small pot natural yogurt
1 garlic clove
Thumb size of fresh ginger peeled
1 Pot of Mr Hudas (available in most Lincolnshire co-ops and Asda or online very
good!) Tandoori paste (www.mrhudas.co.uk)
6. Pinch salt and chilli flakes if desired
Method
1. Thoroughly mix all ingredients into a bowl and cover to refrigerate overnight
2. Fire wood oven to 350 degrees c
3. Skewer Chicken pieces onto stainless steel skewers (fire wire skewers ideal)
4.
5.
6.
7.

Place onto a baking tray and into hot oven

Leave for around 5 minutes turn half way through
Check for doneness in centre of chicken
Serve with fresh Nan (or any flat bread) lettuce and onion relish

Greek Kleftiko
The name Kleftiko comes from the fact that the meat is baked in a sealed oven and hence
retains its cooking juices. (A modern adaption of this dish is to bake the lamb in baking paper
or foil, to obtain a similar effect.) The dish got its name from the word kleftis which means
robber due to the fact that mountain brigands would cook stolen meat in hidden,
underground ovens!
This dish can be replicated (one of Garden Gift Shops favourites!) with huge success using
your wood fired oven whilst it is cooling down and the door closed.
3-4 kg lamb, cut into large pieces (The lamb in this recipe can be any cut but we recommend
shoulder or neck as these make for a more tender kleftiko)
1 kg, potatoes peeled and quartered.
1 tsp salt
1/2 tsp pepper.
2 tsp dried oregano (Greek rigani is best if you can find it)*
8 fresh bay leaves
1/2 cup oil
*available at Greek and Continental delis and grocery stores online
Place lamb and potatoes into two baking trays. Mix together salt, pepper and oregano in a
small bowl, sprinkle over lamb and potatoes and toss well, rubbing mixture into the meat.
Add bay leaves. Pour in water and oil. Cover with foil and bake in the wood fired oven for 3-4
hours ensure the oven is no hotter than 250 degrees and is cooling!!!

Smoke Roast Salmon (or any fish really!)

1 whole Fish split into two fillets
4 tablespoons seas salt
1 table spoon cracked black pepper
2 table spoons sugar (caster or brown)
1 bulb fennel
Olive Oil
Pre-soaked wood chips for smoking

Wash your fish carefully, mix the salt, pepper and sugar (reserving a teaspoon of pepper)
together and sprinkle over the fish. Allow to cure by leaving in the fridge for an hour or 2.
Lots of moisture will run out of the fish this is normal.
Remove from fridge and carefully wash pat dry and sprinkle with sliced fennel, olive oil and
top with black pepper (and dried chillies if you like!).
Ensure Wood oven is at around 250 degrees and no flames, Put Fish in a roasting tray and
into oven through a good couple of handfuls of woodchips (oaks is good)onto the hot
embers. Ensure chimney is blocked off with cap and door is shut.
Leave for 10 minutes and remove. Checked thoroughly cooked though and serve hot with a
flavoured rice or pasta.