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Tips and Tricks2020-11-04T10:20:30+01:00

FREQUENTLY ASKED QUESTIONS

MAINTENANCE TIPS2020-11-05T09:21:09+01:00
  • If the oven is outdoors, it should be covered especially in winter season, because although they are prepared to withstand any weather conditions, the coatings can deteriorate over time (especially in very humid climates). In this way, we protect it from frosts that can cause some aesthetic damage, although at no time will they affect the good use and performance of your wood-fired oven.
  • The ovens finished with curved brick or natural stone, have a final layer (colorless matte waterproofing that repels moisture). This layer must be renewed at least once or twice during the first year to give it greater durability.
  • When the oven is located outside, the temperature pyrometer should be removed during the non-use of the oven to extend its life, especially in humid climates where it usually rains, snows, freezes, etc… However, if the oven is indoors or under cover, it is not necessary to remove it.
  • For this reason, we must keep in mind that the oven, both inside and outside, must be completely dry before the RUNNIG-IN or START-UP. To do this, from its installation, we must keep the door and the upper draught completely open to facilitate the evaporation of moisture and total drying.
  • Throughout the life of the wood-fired oven, it is recommended to keep it clean of ash to prevent odors affecting new uses. If accidental liquid spills occur, you should not clean with any type of product. The ash itself spread over the affected area will serve as an absorbent and subsequent ignitions, with its pyrolytic effect, will make all organic traces disappear and will have a total disinfection effect.
  • Finally, indicate that the ovens are heated with very small firewood to facilitate the absorption of heat. In addition, the combustion must be slow for the oven to absorb this temperature gradually. The use of higher caliber firewood than the recommended, results in a low fire with little calorific power that only loads the oven partially and also blackens the vault. You do not have to worry about: the next ignition, with the right firewood, will make that blackening disappear.
START-UP AND RUNNING-IN2020-11-05T09:15:01+01:00

START-UP:

The oven must be sufficiently dry and able to start up or run in. If you have any question, consult ALECOOK about the date of manufacture.

It’s recommended, if possible, to make the ignitions in a row (always allowing the oven to lose all the temperature of the previous ignition) in order to become familiar with the operation, heating, performance and firewood necessary to obtain and maintain the different temperatures.

 

FIRST IGNITION:

Use two newspapers with all their loose leaves forming not very compact balls, pile up inside the oven in the central area of the vault slightly backwards.

 You should not use ignition pills not even the ecological ones. Turn on and leave the upper draught and the door’s hatch open to a minimum (3-5mm).

Once the firewood has been consumed and we do not see flame, the door’s hatch and the upper draught of the smoke outlet must be completely closed. We will notice that the pyrometer marks between 50-90ºC. We let it cool without opening either of the two draughts.

 

SECOND IGNITION THAT CAN BE CARRIED OUT AFTER THE PREVIOUS ONE:

We introduce a handful of firewood (which we can cover with both hands). We always deposit it in the centre slightly backwards and with newspapers sheets we will proceed to turn it on.

We close the door but the upper draught and the door’s hatch open completely for easy ignition.

After 2 or 3 minutes, and when the fire is intense, the air inlet of the door’s hatch will be closed to a minimum 3-5mm) without the fire being extinguished, keeping the flame high and not leaving the combustion chamber as otherwise the fire would excessively dilate the outlet draught and cracks would appear in the masonry that lines it. (Although this would not affect the operation or durability of the oven, it would only be an aesthetic issue).

Once the firewood has been consumed and we do not see flame, the door’s hatch and the upper draught of the smoke outlet must be completely closed. We will notice, at that moment, that the pyrometer marks between 100-150ºC. We let it cool without opening either of the two draughts.

 

SUCCESSIVE IGNITIONS:

The subsequent third, fourth and fifth ignitions will always be with twice as much as firewood as the previous one so that the oven reaches more and more temperature and keeps it for more hours. In this way, you will observe the firewood necessary to reach the different temperatures that you will need in later use depending on what is going to be cooked.

The important thing is to heat to the right extent as slow as possible with a good flame, without leaving the oven, in this way more temperature is stored and better results are obtained.

The START-UP ignitions are recommended to be followed in order to become familiar with the operation, heating, performance and firewood necessary for it.

The last ignition will be “FULL” of firewood and the procedure will be the same.

With the oven turned on and if the temperature is close to 500ºC during the combustion of the firewood, remove the pyrometer until the end of the combustion since during the same the temperature data does not interest us and the pyrometer could be damaged. Once finished, it is time to re-enter it so that it indicates the real temperature without flame. Normally, it will reach a temperature of 350-380ºC and will last more than 12 hours with a heat loss curve of approximately 10-20ºC per hour.

DO YOU WANT TO BUY AN OVEN AND DO NOT KNOW WHAT SIZE TO CHOOSE?2020-11-05T09:12:33+01:00

Below you can consult a diagram in which you can see the capacity of roasters, dishes and casseroles that can be accommodated simultaneously within the different standard measures that we manufacture. The choice depends on the number of diners who regularly enjoy recipes and dishes cooked in your wood-fired oven. To complete the information, you can also consult in this FAQ section the amount of suckling lamb or suckling pig that a roaster supports.

WHAT IS THE CAPACITY OF THE ROASTERS?2020-11-05T08:47:13+01:00

One of the most frequent doubts arises when choosing the roaster that serves us to be able to roast the appropriate amount of food according to the number of diners who will participate in the banquet.

First, we will obviously take into account the measurements and capacities of the interior of our oven that you can see HERE (CLICK). Based on the measurements and number of roasters that we can introduce in the oven, we will observe the following tables that present the size and capacity of the roasters (first the oval shaped and then the square-shaped ones) taking as a reference the suckling lamb and suckling pig.

We manufacture a model that has grooves marks to prevent contact of meats with the bottom where we can deposit a moisturizer to taste (water, beer, champagne, etc…), preventing the piece of meat from losing its juices and not cooking by contact with the liquid.

Medidas de los asadores de forma ovalada en cm largo x ancho x alto 30 x 24 x 7,5 cm. Capacidad 1/4 de lechazo o dos paletillas 35 x 26 x 7,5 cm. Capacidad 1/4 de lechazo o dos paletillas 40 x 30 x 7,5 cm. Capacidad 3 paletillas de lechazo 45 x 31 x 7,5 cm. Capacidad 3 paletillas de lechazo o 1/2 lechazo 50 x 35 x 7,5 cm. Capacidad 1/2 lechazo o dos cuartos, 4 paletillas 55 x 36 7,5 cm. Capacidad 1/2 lechazo o dos cuartos o 1 cochinillo de 5 kg. 60 x 38 x 7,5 cm. Capacidad 3 cuartos de lechazo, 6 paletillas o 1 cochinillo de 6kg 65 x 38 x 7,5 cm. Capacidad 1 Lechazo en 4 cuartos, 8 paletillas o 1 cochinillo de 7 kg

Medidas exteriores en cm (largo x ancho x alto) 30 x 24 x 7,5 cm. Capacidad 1/4 de lechazo o dos paletillas 35 x 26 x 7,5 cm. Capacidad 1/4 de lechazo o dos paletillas 40 x 30 x 7,5 cm. Capacidad 3 paletillas de lechazo 45 x 31 x 7,5 cm. Capacidad 2 paletillas de lechazo o 1/2 lechazo 50 x 35 x 7,5 cm. Capacidad 1/2 lechazo o dos cuartos, 4 paletillas 55 x 36 x 7,5 cm. Capacidad 1/2 lechazo o dos cuartos o 1 cochinillo de 5 kg. 60 x 38 x 7,5 cm. Capacidad. 3 cuartos de lechazo, 6 paletillas o 1 cochinillo de 6 kg Los dos asideros laterales aumentan en 2 cm las medidas arriba indicadas. Al tratarse de productos de fabricación artesanal, las medidas pueden variar ligeramente

FIRST USES2021-01-13T18:58:05+01:00
  • Firewood

The best firewood for a wood-fired oven is: the vine shoot, thin holm oak, olive tree, oak or chesnut tree. We always look for materials that offer high calorific power so you will get a bigger combustion flame and the oven will be full of temperature.

  • Fire lighting

To start lighting/ignition, you should use paper instead of ignition pills. Leave open the upper draught and the door’s hatch. When the fire inside is stronger, you will close the door’s hatch gradually without extinguishing the inner fire, leaving it at approximately 50%. For example: A 90cm oven: if you turn it on at 11:00h, it will be ready for use at about 12:30h and it will have reached a temperature of 250-300ºC. Once the wood has been consumed and there is no flame inside, close the door’s hatch and the upper draught of the smoke outlet. We control the temperature by means of the draught and, if necessary, opening the door (if we need to lower the temperature faster). At this point, we introduce the foods that we want to cook: meats, fish, stews… These ovens admit everything. Temperature and baking time depend on the nature and quantity of the product or the type of recipe. If the temperature drops below the right level, we will introduce a small load of firewood to raise it again.

  • Temperature utilization

When we roast in the wood-fired oven at high temperature and we have already finished baking, we must be sure that coals/embers are completely extinguished before cleaning inside. Once we have removed them and the oven is clean, we can start to cook bread, pastries, pies, cupcakes, muffins… At that time, the temperature will be about 200-250ºC depending on the time of the year and whether it is indoors or outdoors.

We will be able to cook as many dishes as we want until the oven is at about 130ºC.

  • Low temperature cooking

Cooking at low temperature is in fashion. We see it in more and more places not just in restaurants. Low-temperature cooking is a great way to get the best taste, texture and nutritional properties out of your dishes. We talk about low-temperature cooking when we cook at less than 100ºC.

We can leave a pout with a stew or “fabada” (bean stew) cooking in the oven overnight and it will be delicious from the first hour in the morning.

It’s recommended that, once its use is finished and it’s cold, remove the ash from the inside and leave it clean for the next use. In this way, no aromas of wood, embers, etc… will be impregnated on the walls of the oven.

HOW TO LIGHT MY WOOD-FIRED OVEN WITHOUT IGNITION PILLS.2020-11-04T10:36:08+01:00

Within this video you will learn the properties and benefits of cooking in your wood-fired oven and how to light it.

Alecook advises against the use of ignition pills as they contain chemical elements that can be bond on the oven’s walls which are not beneficial to health and affect the taste.

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