Initial Oven Startup

Mt. Chuckanut (RFG / RFGIR)

FIRST DAY

1. Make sure main gas supply is on (valve parallel with gas line).
2. Make sure the switch on the Honeywell control gas valve is in the ON position.
3. Remove the night door(s). Push ON/OFF button on controller. It may take a while for
   the gas to purge all the air from the gas lines.
4. Allow oven to operate with the radiant flame at its lowest setting for 1 hour.
5. After one hour, raise dome flame to 25% (~6 inch flame), hold this setting for 4 hours.
6. After 4 hours @ 25% flame, raise to 50% flame and hold for at least another 4 hours.
   The oven can be left at this setting all night.

SECOND DAY

1. Turn the radiant flame to 75% height. The floor temperature should reach 500 degrees in about an hour. The oven is now ready for cooking, go to it!!

Bistro 3030 and Bistro 4343 (RFG)

FIRST DAY

1. Make sure main gas supply is on (valve parallel with gas line).
2. Push I/O button on controller. It may take a while for the gas to purge all the air from the gas lines.
3. Once the burner ignites, make sure the flame is at its lowest setting. Operate at this setting for about 4 hours.
4. After 4 hours, raise radiant flame to 25% (~ 5-inch flame), hold this setting for 4 hours.
5. After 4 hours at 25% flame, raise to 50% flame and hold for another 4 hours. The burner can be left at this setting all night.

SECOND DAY

1. Turn the unit on and adjust the flame to about 50% flame height; hold this setting for 2 hours.
2. Turn the radiant flame(s) to 75% height until the desired cooking temperature is achieved.

Mt. Chuckanut & Bistro wood fired only ovens
THIS OVEN HAS BEEN FACTORY-CURED, HOWEVER SLOW WARMING IS STILL NECESSARY TO AVOID THERMAL SHOCKING OF THE REFRACTORY STONE, WHICH CAN CAUSE EXCESSIVE CRACKING.

DAY ONE

1. Build a small kindling fire of newspaper and ruler sized pieces of wood directly on the floor of the oven against the side or back of the dome. Do not build the fire in the center of the oven. The temperature sensor (thermocouple) is located at the center of the floor one inch under the surface and will give false readings if the fire is placed on top of it. As the fire gets established, increase size of wood (2" to 3" in diameter) and maintain constantly for 7 to 9 hours. During this first fire period the oven should raise no more than 50 degrees F. per hour until a maximum of 250 degrees F. is reached.
2. At the end of the first day, put a fireplace sized piece of wood on the fire and install the doors to retain the heat for the night.

DAY TWO

1. Rekindle fire and continue to raise temperature 100 degrees per hour to an average cooking temperature of 500 degrees F. At this point you can start cooking and practicing with your product to determine what temperature is best for you.
   During the first few days of operation, small amounts of water may appear dripping from the oven. This is normal and will stop within a few days.
   
   NOTE:
   If at anytime the oven is allowed to cool to room temperature for an extended period of time (two weeks or more) this heat-up procedure will need to be repeated to avoid thermal shocking of the refractory stone which can cause excessive cracking