It is of the utmost importance that your new Cambridge Pizza Oven undergoes a curing or "breaking
in" period before firing to full heat. Your oven, although steel fiber reinforced, will still have some pock-
ets of moisture present in its walls that have to be dried out gradually. If not heated slowly, the moisture
will turn to steam and potentially cause cracks in the oven. Therefore, the use of rolled up paper, card-
board or small pieces of wood that when ignited would cause flames to lick the top of the oven should
not be used until after the oven has been fully cured.
Recommended procedure: You may build your fire with wood in a separate location such as a grill until
the wood is reduced to coals, transfer them to the center of the oven. You may also use natural charcoal
briquettes (with no lighter fluid added) and transfer them from your grill to the oven. (Do not use
lighter fluid when igniting the briquettes or in the future when firing up your oven at any time).
This procedure should be repeated for three days in a row. At the end of each day place the door over
the entrance to keep heat in overnight. At the end of this time your oven should be sufficiently cured and
all moisture should be dried out. Failure to follow these steps may void your oven warranty.
Note: You will notice small hairline cracks in your oven even after you have followed the recommended
procedure. This is normal and is caused by the settling and expansion and contraction of the refractory
dome. Start your first fire after curing slowly, gradually building up to a full flame. Your oven will heat
up to pizza cooking temperature in less than one hour.
Types of wood to use: Most any hardwood is acceptable such as oak, apple, cherry, hickory, etc. You
must not use pine or any wood that has a high sap content.
Cambridge Pre-Packaged / Pre-Cut
MaytRx Wall Pizza Oven Kit
INITIAL CURING OF YOUR NEW CAMBRIDGE OVEN:
36
2011
