Charmate CM160-018 Manuel utilisateur

14405-06/16

Important: The installer or seller must leave these instructions with the consumer.

Gourmet Outdoor Oven

Model No. CM160-018

FOR OUTDOOR USE ONLY

DO NOT OPERATE THIS APPLIANCE BEFORE READING THE INSTRUCTION BOOKLET

DO NOT PLACE ARTICLES ON OR AGAINST THIS APPLIANCE

DO NOT STORE CHEMICALS OR FLAMMABLE MATERIALS OR SPRAY AEROSOLS NEAR THIS APPLIANCE

DO NOT OPERATE THE APPLIANCE INDOORS

DO NOT OPERATE IN AN ENCLOSED AREA

ACCESSIBLE PARTS MAY BE VERY HOT. KEEP YOUNG CHILDREN AWAY.

Minimum clearance from combustible materials: 3 metres

Retain these instructions for future use.

GENERAL INFORMATION

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.

• This oven must be cleaned and seasoned

before rst use.

• 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.

• Protect your children and pets - DO NOT

allow children and pets in the vicinity of this

appliance when in operation.

• DO NOT use indoors.

• This appliance is very heavy. Care must be

taken to ensure that the appliance is set-up on

a at and stable surface, to avoid tipping.

• 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.

BEFORE YOU GET STARTED POSITIONING YOUR GOURMET

OUTDOOR OVEN

Care must be taken to ensure that the appliance

is set-up on a at and stable surface to avoid

tipping.

915mm

1000mm

915mm

Minimum clearance to combustible materials:

Rear: 915mm

Sides: 915mm

Vertical / Above: 1000mm

GENERAL INFORMATION

MOVING YOUR GOURMET OUTDOOR

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.

CAUTION

• Never relocate a hot oven.

• Avoid tipping. Using the moving handles,

only lift the oven a few inches off the ground

to relocate.

1 2

Not in use In use

GENERAL INFORMATION

GETTING TO KNOW YOUR 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

CHOOSING YOUR FUEL AND METHOD OF IGNITION

TOP CHOICES

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 avour.

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

avour to your foods.

Must be DRY. Wet rewood 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 t 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.

GENERAL INFORMATION

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 rst 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.

FINE CHOICES

PROS CONS

CHARCOAL

BRIQUETTES

100% all-natural charcoal

briquettes.

Some charcoal briquettes contain

chemical accelerants and additives,

which may disrupt the avours 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 avours of your food, and have a

negative impact on the appliance and it’s performance.

• 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.

GENERAL INFORMATION

CAUTION

• NEVER LEAVE YOUR APPLIANCE UNATTENDED.

• Not reading this manual in its entirety, before

lighting, may result in injury, property damage

or permanent damage to the appliance.

• Do not use any liquid lighting uids or

chemical accelerants.

RECOMMENDED LIGHTING METHODS

LIGHTING OPTIONS

RECOMMENDED LIGHTING

OPTIONS

NOT RECOMMENDED

What should I use

to light my Lump

Charcoal, Hardwood

Logs, Softwood or

Charcoal Briquettes?

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

lighting uid to start a re, or inside of

the re 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 parafn starter blocks or

cubes that DO NOT contain any

chemicals.

NEVER USE hearth logs meant for a

replace.

Use twigs, paper and corrugate

to get your re going.

GENERAL INFORMATION

WARNING

Overlling your re chamber with wood

can cause overheating and make managing

temperatures difcult.

HOW TO LIGHT YOUR 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.

TIP: When building your re, always leave enough

room in your re chamber for oxygen to circulate,

as your re will need it to burn.

GENERAL INFORMATION

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

OPEN

To increase temperature turn left

To decrease temperature turn right

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 ames by reducing

airow using the air intake controls on the

front of the re 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.

8. Do not overload oven.

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 re.

OPEN

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.

Chimney is closed

Chimney is partially

open for smoking only

Chimney is open

Pointer

Chimney is closed

Chimney is partially

open for smoking only

Chimney is open

Pointer

GENERAL INFORMATION

SEASONING BEFORE USE

Cleaning and seasoning your Gourmet Outdoor

Oven are essential to its proper operation.

1. Ensure that the cooking grills and the baking

stone are positioned correctly inside of the

cooking chamber.

2. Open the door of the re chamber to add the

recommended dry hardwood or lump charcoal.

Load small pieces of hardwood, not longer than

30cm. It is ideal to cut hardwood into thinner

pieces to encourage faster ignition onto the wood

grate, closer to the back of the oven.

NOTE: How much hardwood you will require

will depend on the size of the pieces being

used and the t of these pieces on top of the

kindling and the wood grate. Don’t worry. You

can add more wood if required.

3. Ensure that the ash tray is in position below

the wood grate.

4. Using the chimney damper handle open the

chimney damper ( ).

5. Open all air intake controls located on the re

chamber door. Close the cooking chamber door.

6. Light the kindling using the lighting method of

choice. If using something other than paper,

or wood kindling. Follow the instructions that

accompany the product.

7. Once you have established a bright, hot re,

close the re chamber door.

8. Heat the oven, maintaining a temperature of

about 350 °F / 177 °C for at least 2 hours.There

are three positions within the Chimney Damper

CAUTION

• ALWAYS keep children and pets away from the

oven.

• ALWAYS use Insulated oven gloves when

operating the oven for protection from the

oven’s hot surfaces.

For best seasoning results

9. Open the door of the cooking chamber for

a few minutes to allow the release of bad

odours. Then close the cooking chamber door.

Repeat this action several times throughout

the seasoning process. This will allow the

temperature resistant paint to fully cure and

disburse any associated fumes before cooking

is commenced.

10. Open the re chamber to stoke the re,

using your re poker, throughout the 2 hour

seasoning process, to ensure that enough

wood has been added to fuel the re. Add

more wood if required.

1110

GENERAL INFORMATION

HOW TO SMOKE USING THE SMOKER

VENT AND SMOKER BOX FEATURES

1. Allow enough time to build a re and get the

oven up to temperature.

2. Place your food in the cooking chamber

3. Set the chimney damper to the SMOKE position

( ). This will close the chimney damper and

allow smoke to remain within the cooking

chamber walls, offering traditional indirect heat

and smoke, to avour your foods.

4. Open the Smoker Vent to control how much

smoke enters the cooking chamber to avour

your food. Adjust as needed.

5. Follow the steps below to add avour to your

smoked dishes

6. Keep the door closed while cooking to prevent

unnecessary loss of heat and smoke. Add

wood when required, to maintain cooking

temperatures.

ATTENTION

• When not in use, store your smoker box

indoors.

• When not smoking, ensure that the Smoker

Vent Control is in the closed position.

ADDING FLAVOUR TO YOUR SMOKED

DISHES

Your outdoor oven comes equipped with a

detachable cast iron smoker box. Follow the steps

outlined below to achieve subtle smoky avours.

For reference, smoking temperatures range from

approximately 140 °C / 284 °F to 225 °C / 437 °F,

and smoking requires an extended cooking time.

This type of cooking is ideal for poultry, ham,

brisket, ribs and more.

1. Place a small amount of avoured, wood

smoking chips into the detachable smoker

box, and soak as recommended. Follow the

instructions that accompany your smoking

chips.

2. As a general rule, soak the chips in water for

about 15 minutes to get maximum avour.

3. Position the detachable smoker box on the

inside of your outdoor oven’s re chamber door.

4. It is possible to add either more subtle or

pungent avours to your meats, sh or poultry,

by opening and closing the smoker vent

throughout a cooking cycle, more or less often.

Using avoured wood chunks

Another method for adding avour is to add

several pieces of avoured wood chunks to

your lump charcoal or hardwood, within the re

chamber, to achieve the desired avour. Any

hardwood that bears a fruit or nut is suitable for

cooking.

ATTENTION

DO NOT take risks with your safety. ALWAYS

wear protective, fully insulated gloves, which

cover your hands and forearms, when using

your oven.

CLOSED

OPEN

CLOSED

OPEN

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