Cuisinart 85-3691-4 Manual de usuario

Manual Revision #: 01272015 PD

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MANUAL

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Cuisinart®Gourmet Outdoor Oven Model Number: 85-3691-4 (P501)

Serial # __________________________________

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Cuisinart®Gourmet

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Welcome to our range of beautiful Gourmet Outdoor Ovens by Cuisinart®.

The Gourmet wood-burning oven features: solid cast iron doors, a stainless steel oven

interior, a separate ﬁre chamber for safe and easy lighting, and convenient multiple

cooking surfaces for preparing a variety of foods at once. Create authentic pizzas,

amazing roasted meats, baked breads, pastas, desserts, or smoke an endless variety of

foods such as brisket and baby back ribs. With your new Cuisinart®Gourmet Outdoor Oven

the possibilities are endless.

BEFORE YOU GET STARTED

ATTENTION

For Your Safety, Follow All Instructions Outlined Below.

• Remove all point of sale stickers from the glass window, air intake controls, and all packaging materials from

inside of the oven, beneath the ceramic stone and re brick.

• This manual and all documentation attached to it must be kept in an accessible place.

FOR YOUR SAFETY

• DO NOT attempt to light this appliance until you have read carefully all warnings and instructions outlined

in this manual.

• DO NOT use the oven for purposes other than indicated in this manual.

• Follow instructions on page 3 for minimum clearance to combustible materials, and steps for safely

moving the appliance on page 4.

ATTENTION

This oven must be cleaned and seasoned before ﬁrst use.

• DO NOT move oven while in operation.

WARNING

The external surfaces of this appliance will become very hot when in operation.

• DO NOT touch the appliances surfaces without protection. ALWAYS wear oven gloves when using this

appliance, to avoid burns.

WARNING

Protect your children and pets - DO NOT allow children and pets in the vicinity of this appliance

when in operation.

• DO NOT use indoors.

ATTENTION

This appliance is very heavy. Care must be taken to ensure that the appliance is set-up on a ﬂat

and stable surface, to avoid tipping.

CAUTION

DO NOT USE SPIRITS, PETROL OR COMPARABLE FLUIDS FOR LIGHTING OR RELIGHTING THE

OVEN. SEE PROPER FUELS AND LIGHTING YOUR OUTDOOR OVEN ON PAGE 6-8.

POSITIONING YOUR GOURMET OUTDOOR OVEN

Care must be taken to ensure that the appliance is set-up on a ﬂat and stable surface to avoid tipping.

MINIMUM CLEARANCE

915mm /

36 inches 915mm /

36 inches

1000mm /

39 inches

915mm /

36 inches

MINIMUM CLEARANCE TO COMBUSTIBLE MATERIALS:

Rear: 915mm / 36 inches

Sides: 915mm / 36 inches

Vertical / Above: 1000mm / 39inches

MOVING YOUR GOURMET OUTDOOR OVEN

CAUTION

NEVER RELOCATE A HOT OVEN.

Always ensure that the oven is not in operation and is cooled completely, before attempting to lift

the moving handles to relocate.

• The oven can be moved easily by pulling out the two moving handles that are nested in the left cart legs.

• The moving handles enable you to easily lift and tilt the oven to engage the wheels and move the oven to its new position.

Before moving, the handles must be locked in position using the locking bolt.

See image below.

NOT IN USE IN USE

CAUTION

AVOID TIPPING. USING THE MOVING HANDLES, ONLY LIFT THE OVEN A FEW INCHES OFF

THE GROUND TO RELOCATE.

1 2

GETTING TO KNOW YOUR CUISINART®GOURMET

OUTDOOR OVEN

Chimney

Chimney Cap

Moving Handle

Bottom Shelf

Tool Hooks

Air Intake Controls

Chimney Damper

Thermometer

Cooking Chamber Door Latch

Door Latch

Smoker Vent Control

Fire Chamber

Top Shelf

Tool Hooks

Cart Assembly

Smoker Box and Cover

Cooking Grill Support

Cooking Grill

Ash Tray

Baking Stone

Wood Grate

Fire Brick

INSIDE OF THE OVEN

BEFORE FIRST USE

1. Read this manual in its entirety.

2. Clean the oven.

3. Get to know key features.

4. Season the oven.

5. Get cooking!!!

CLEANING BEFORE USE

Before attempting to light your Gourmet Outdoor Oven, it is necessary to clean the inside of

the oven to remove the special coatings applied during the manufacturing process.

NOTE: These coatings can emit unpleasant odours when the oven is lit for the ﬁrst time.

1. Remove all packaging materials from the inside of the oven, and beneath the baking stone and rebricks.

2. Remove the cooking grills and the baking stone from the inside of the oven.

3. Clean the interior of the oven with a mild soapy detergent, warm water, and a soft cloth. Wipe off any excess

residue.

4. Wipe out interior using a dry cloth. A microber cloth is recommended.

5. Place the cooking grills and the baking stone back into the oven.

CHOOSING YOUR FUEL AND METHOD OF IGNITION

PROS CONS

LUMP CHARCOAL

Look for 100% all natural lump

charcoal

Lights faster than briquettes. More expensive than charcoal briquettes.

Burns hotter than briquettes. Less consistent sizing of lump charcoal

pieces.

More responsive to oxygen than charcoal

briquettes making it easier to control

temperature within the oven.

Burns cleaner than charcoal briquettes, with

minimal smoke emissions and sparking.

Better ﬂavour.

Minimal ash is produced.

HARDWOOD LOGS OR

WOOD CHUNKS

Look for oak, apple, elm, beech

or ash.

100% natural hardwood logs More expensive than charcoal briquettes.

Great for offering more smoky ﬂavour to your

foods.

Must be DRY. Wet ﬁrewood burns poorly

and may prevent the oven from reaching

optimal temperatures

More responsive to oxygen making it easier to

control temperature within the oven.

Hardwood burns HOTTER and SLOWER than

softwood.

Can be cut to exactly ﬁt the oven’s wood

grate

ATTENTION

It is important that the wood being used has been seasoned by allowing it to dry to about

20% humidity content.

TOP CHOICES

PROS CONS

CHARCOAL BRIQUETTES 100% all-natural charcoal briquettes. Some charcoal briquettes contain chemical

accelerants and additives, which may disrupt

the ﬂavours of your food.

Briquettes are all sized the same allowing for a

more consistent burn.

Will not burn quite as hot as lump charcoal.

Less expensive than hardwood logs or lump

charcoal.

Will not burn as clean as lump charcoal.

Lower cooking temperatures than lump

charcoal.

Will have longer cooking times.

Any charcoal that is SOFTWOOD in its origin

is not recommended.

Will produce a lot of ash.

SOFTWOOD LOGS Softwood lights easier and burns faster than

hardwood.

Softwood has half of the heat content of

hardwood by volume, so about twice as

much softwood will be required to achieve

the same heat output as hardwood.

Ideal for kindling and initial burning because it

provides immediate heat.

Softwood will require more refuelling than

hardwood.

Softwood tends to be more prone to

popping due to pockets of moisture

and/or sap contained within wood. Risk

of this is reduced by properly seasoning

wood to 20% humidity content.

ATTENTION

Check the ingredients list of the charcoal you are buying. Avoid charcoals with additives,

chemicals and accelerants, which can disrupt the ﬂavours of your food, and have a negative

impact on the appliance and it’s performance.

ATTENTION

RECOVERED WOOD can be used as fuel, but must be cut to length and not treated or painted.

Do not burn chipboard, plywood, or MDF because they contain chemical binders and adhesives.

Recovered wood should be seasoned and stored the same way as hardwood and softwood.

ATTENTION

NEVER LEAVE YOUR APPLIANCE UNATTENDED.

CAUTION

Not reading this manual in its entirety, before lighting, may result in injury, property damage or

permanent damage to the appliance.

CAUTION

Do not use any liquid lighting ﬂuids or chemical accelerants.

FINE CHOICES

RECOMMENDED LIGHTING METHODS

RECOMMENDED LIGHTING

OPTIONS

NOT RECOMMENDED

What should I use to light my

Lump Charcoal, Hardwood

Logs, Softwood or Charcoal

Briquettes?

Use ALL NATURAL ﬁre starters. NEVER USE any fuel accelerants, liquid

lighting ﬂuid to start a ﬁre, or inside of the ﬁre

chamber.

Use a chimney charcoal starter and follow

the instructions that accompany this tool.

NEVER USE WOOD that has been

chemically treated such as treated pine.

Use a propane torch or butane lighter. NEVER USE any packaging materials,

including, but not limited to: polystyrene,

plastics or WOOD that has a high resin

content.

Use parafﬁn starter blocks or cubes that DO

NOT contain any chemicals.

NEVER USE hearth logs meant for a

ﬁreplace.

Use twigs, paper and corrugate to get your

ﬁre going.

HOW TO LIGHT YOUR CUISINART®OUTDOOR OVEN

USING HARDWOOD

1. Lay out kindling on your wood grate rst.

2. Cut softwood to length and stack on top of kindling. Softwood is optional, but because it lights quickly and burns

hot, it will allow for a prolonged ignition which will help the hardwood to light.

3. Chop hardwood into thin slices and stack on top of softwood.

4. Remove ash tray and load the igniters onto ash tray spaced evenly, light with a lighter, and replace ash tray.

5. Leave the re chamber door open to allow enough oxygen to fuel the re. Monitor the re until the hardwood is

fully lit, before closing the fuel chamber door.

6. Once fully lit, close the door and make sure the three air intake controls are open.

HOW TO REGULATE THE OVEN’S TEMPERATURE

Regulating the cooking chamber temperature can be achieved in three ways:

1. Adjusting the chimney damper position

2. Adjusting the three air intake controls on the front of the re chamber

3. Adding rewood and stoking rewood during cooking

4. Keep the cooking chamber and Fire Chamber doors closed once you have a bright, hot re. Only open the re

chamber door when your re requires more oxygen.

5. Always preheat the Gourmet Outdoor Oven for 40 min or more, depending on ambient temperatures.

Always get oven to desired temperature before adding food.

LIGHTING OPTIONS

HOW TO USE THE CHIMNEY DAMPER

The chimney damper control handle allows the user to:

1. Control how quickly the fuel burns in the re chamber.

2. Control the temperature output inside of the cooking chamber

3. Control the smoke inside of the cooking chamber by venting smoke out

the chimney

THERE ARE THREE POSITIONS WITHIN THE CHIMNEY DAMPER

Chimney is closed

Chimney is partially open for

smoking only

Chimney is open

Pointer

HOW TO USE THE AIR INTAKE CONTROLS

Opening the three air intake controls and the chimney damper, allows air to enter the wood chamber

and circulate through the oven, increasing the ames and temperature within the cooking chamber.

These controls can be used to both raise and lower temperatures.

ATTENTION

You must allow the oven to preheat for approximately 40 minutes to allow temperatures to stabilize and to

ensure you have established a bright, hot ﬁre.

TIPS FOR CONTROLLING COOKING TEMPERATURES

1. DO NOT EXCEED THE TEMPERATURE 360 °C / 680 °F IN THE OVEN, at any time as this will

permanently damage your oven, and void your warranty.

2. Always preheat your Oven to the correct cooking temperature and maintain this temperature for at

least 10 minutes before introducing food. This allows the temperature to stabilize internally

3. Once the desired temperature has been reached reduce the ﬂames by reducing airﬂow using

the air intake controls on the front of the ﬁre chamber. The hot coals will continue the cooking

process and heat the oven

4. If the temperature decreases during cooking or when cooking for prolonged periods of time, more fuel

may be required.

5. If the temperature of the oven is too high, open the door of the cooking chamber and DO NOT add

any more wood.

6. When the cooking chamber door is opened to check food, temperatures may drop slightly. Do not

immediately add more wood. Close the cooking chamber door and wait a few minutes to see if the

temperature rises back to the desired cooking temperature

7. Maintain the Cooking temperatures by adding a small amount of lump charcoal or wood at a time.

Ensure that the re is maintained and that the temperatures are not falling, before proceeding.

OPEN

To increase temperature turn left

To decrease temperature turn right

OPEN

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