EPHREM Distribution is a manufacturer of wood burning ovens for home use, commercial wood fired pizza ovens and professional ovens for bakeries. In addition, we supply pizza oven accessories and pizza restaurant equipment, and offer instructions for building a wood-fired pizza oven, as well as photos of wood-fired ovens in situ.
INSTRUCTIONS FOR USE
A wood-burning oven allows you to cook not just pizzas and breads traditionally over a wood fire, but also any type of dish you wish (gratins, grilled or roasted meats, poultry or fish, pies and tarts, etc.). All you have to do is build a fire inside the oven and when the embers are ready, do your cooking.
- FOR PIZZA
Heat up the oven an hour beforehand, using 4 to 7 logs. When the embers are ready, push them off to the sides. Brush off the floor with a long-handled brush, slide in your pizza. Bake 2 to 4 minutes. - FOR MIXED GRILL
Prepare a slightly smaller quantity of embers and push them off to the sides. Place the meats on a free-standing or sliding grill (warning: they cook very rapidl). - FOR PAN ROASTING
For roasts, chickens, gratins, etc., preheat the oven as above for pizzas. Place your pan in the oven, covered with a sheet of aluminum foil so the food cooks all the way through. Towards the end, remove the foil to brown the top. - FOR BREAD
Heat the oven white-hot (the dome will become white). Remove the embers and let the temperature drop to 200-250°C. Slide in the bread and close the door. - Note
Most baking will be done with the door open, except for bread, tarts, and slow cooking where the embers are removed from the oven (pot roasts, stews, etc.).