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OUTDOOROVEN (ENG)
by Vanhoffontwerpen
Congratulations on your purchase of the Outdooroven.
This manual we provides technical information and describes the features of the
Outdooroven. With the Outdooroven, cooking becomes an outdoor activity. We
want you to prolong the outdoor season by being able to enjoy outdoor eating
and living all year round. The online recepies inspire you with the possibilities, joy
and quality of outdoor cooking with the Outdooroven.
Warning
Carefully read the following instructions and safe this manual for future
reference.
- The oven is for outdoor use only.
- Do not use the oven in a covered area, garage or any other enclosed area.
- Use only on a stable, firm and flat surface.
- Keep away from wooden fences or overhanging trees.
- Do not use within 1m of any flammable structure or under any combustible
surface.
- Do not use spirit or petrol for lighting or re-lighting! Use only firelighters that
comply to your local national standards.
- Do not move the oven during operation; it will become very hot.
- Never leave the oven unattended when it is in use.
- Keep children and pets away.
- Be careful with handling the oven during use. All the parts are likely to
become hot.
- Ensure that the oven has cooled down before removing charcoal.
- Any modification of to the Outdooroven is dangerous and will invalidate the
warranty.
- Failure to follow the instructions in this manual could result in serious injury
or property damage.
Material
The Outdooroven is made of Corten ® steel. A special type of steel with an oxi-
dized layer of rust which protects the metal against rusting further. The rusting
is a natural process and aesthetic design feature of the Outdooroven.
An important condition for the formation of this protective layer is exposure to
'weather': weathering steel should be able to dry, otherwise the corrosion rate
is equal to that of ordinary steel.
The corrosion of weathering steel is the same as in the first years of the car-
bon steel, in this period the sealing layer forms. The time to stabilize the steel
skin depends of the corrosivity of the environment. In an industrial environ-
ment, this process progresses faster than in a rural setting. The formation
of the patina takes an average of three years. During these early years it's
possible that there will drain some rust water from the oven; then it stops.
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