Morso FORNO Aufstellungs- Und Bedienungsanleitung Seite 17

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When the kindling has burnt down, spread it over an area corresponding to central stone, and
add more firewood To quickly prepare the stove for pizza baking, it helps to use finely split fire-
wood, approx. 3 x 3 cm.
When the fire has burnt down again, repeat the above until there are enough embers to cover
almost the whole bottom of the stove. each time, the area covered by embers expands, allowing
more firewood to be added. To avoid burns, it is a good idea to use tongs to add firewood to
the stove. You could use morsø Fire Tongs, which have been developed especially for the morsø
garden stove.
if lighting with firelighters or bags containing paraffin, it can be helpful to place a split log under-
neath. This prevents the paraffin melting into the baking stone.
NB!! Always use dry, clean and untreated timber in the fireplace.
logs should be stored under a roof for no less than 1 year, and preferably 2 years,
exposed to the wind. logs should be split as soon as possible after felling if they
are to dry quickly. The wood can be used when its moisture content is below 20 %.
never use driftwood, as it is usually very salty and can therefore ruin the stove. im-
pregnated and painted timber and chipboard emit poisonous smoke and vapours,
and must therefore not be used as firewood. Pine and similar species of resinous
timber develop poisonous gases when burning, and should be therefore not be
used in connection with food preparation.
When heating up and cooling down, the stove can make cracking sounds, which
are due to the large temperature difference to which the material is subjected.
pIzzA BAkIng
For pizza baking, the stone must be very hot, and there must also be living flames running
up the inside of the stove. To heat stones thoroughly, we recommend following the method
described in the section on "lighting and stoking techniques".
the ceiling of flames is achieved by spreading the embers 2/3 of the way around the edge of
the stove and regularly supplementing with thin sticks of finely split, dry firewood. The firewood
will flame up after a short while.
Depending on the weather and how much fuel you use, the stove can be ready for baking
pizzas in 30-60 minutes. The optimal temperature of the stone on which you bake the pizzas,
must be 250-300 °C, and the temperature in the dome must preferably be above 500 °C.