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71 cm bread / pizza oven in cast iron

71 cm bread / pizza oven in cast iron

1246.58€
1246.58€
Replenishment in progress

Cast iron bread and pizza oven, cooking surface 71 cm in diameter.
Full description
Reference : pandocou
Wood burner for bread and pizzas and other cooked dishes.
In single shell 8 mm cast iron for perfect safety. Oven door in cast iron - 38 cm wide with a peephole. Cooking surface 71 cm in diameter. Pipe 18 cm in diameter.
Full dimensions: 74x72x38 cm.
Made in France.

HOW IT WORKS:
What makes this oven so special is that the heating is slow and regular. Its incomparable natural qualities mean that the cast iron absorbs, preserves and restores the heat to ensure the success of your cooking.

1) Preheat: if the oven has not been used for more than 3 days, it is advisable to light a fire for 10 minutes the day before using it to eliminate moisture.

2) Light: use paper, tinder wood and a dozen pieces of wood that are 3 to 5 cm in diameter. Light them and close the door. (Petrol based products often used for barbecues should be avoided as they may add a smell to the oven and the cooking).

3) Heat: after 10 minutes, add another dozen blocks of wood to the fire. Close the door. Watch the fire and after 20 to 30 minutes, when the wood has become embers, spread them around the oven chimney. Wait for 5 minutes and place your food in the oven.

4) Cooking: depending on the dishes being cooked, you can cook with the door open or closed (in this case, you can keep an eye on the food through the peephole or the window). If the temperature is too high, simply open the door a little.
NB: Cooking autonomy is around 90 minutes, depending on the quality of the wood used and the care taken in mounting the oven. To cook meat, rake the embers to the centre of the oven and place a grill over them.

INSTALLATION:
This oven can be fitted into a kitchen, installed on a terrace or in a garden if it is protected by a roof.

1) Create a flat pedestal that is between 1m30 and 1m50 high (for example in cellular concrete). The surface of the pedestal must be greater than that of the oven (at least 25 cm more on the sides and at the back).

2) Build an insulating layer in firebrick on the pedestal, a minimum of 4 cm in thickness. Place a cast iron base (available as an option ref. PANDOCOUSOL) or create one in firebrick. Position the oven.

3) Build a case in firebrick around the oven leaving a space of 15 cm at the sides and back of the oven.

4) Install a 180 mm stove pipe where the smoke leaves the oven. Fill the case with non-flammable material Class M 0 to surround the oven and the base of the stove pipe to a minimum thickness of 15 cm.

5) Build an oven hood to protect this material from damp.
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Guarantee: 24 months
Main material painted cast iron
Fabriqué en France
Length 74 cm
Width 72 cm
Height 38 cm
Net weight 80 kg
How to cook home made bread in the oven
How to cook home made bread in the oven
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Your dough is kneaded and has risen and your oven is hot: it´s time to put the bread in the oven! Here are some tips for successful home-made bread.
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How does it work? A traditional wood oven
How does it work? A traditional wood oven
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Bread ovens with vaulted ceilings have remained almost unchanged for centuries. And yet, no modern material has succeeded in replacing them. Cooking in a wood oven remains inimitable… Why?
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