USER MANUAL

WARNINGS !!! Hybrid 66 and Hybrid 50

• Do not exceed 500ºC oven temperature!

• Keep children away from the oven at all times.

• After rainy weather or at the beginning of the season, always perform the curing process. Otherwise, moisture inside the stone can cause cracks on the cooking plate.

• Always use a CE-certified LPG gas cylinder. Replace the gas tank when it is nearly empty.

• Never clean the oven base with water or a wet cloth.

• For cooking, always use the last low flame mode on the control button.

• Never operate the gas control knob between pilot (flame icon) and high flame mode to obtain a low flame.

• At the start of the season, blow air into the burner or clean it with a vacuum cleaner.

• When using with wood, always install the burner protection cover.

• Make sure the oven opening is not facing the wind.

• Once cooled, cover the oven with a waterproof cover.

CURING !!!

Why is the Curing Process Necessary?

After rainy weather or at the beginning of the season, always perform the curing process!
Otherwise, the moisture accumulated inside the stone may cause cracks on the cooking plate of your oven.

The curing process allows the moisture trapped in the stone structure of the oven to be gradually evaporated. This helps extend the oven’s lifespan, maintain heat balance, and minimize the risk of cracks.

Step-by-Step Curing Process?

1. Operate the oven in low flame mode for 30 minutes.

-Keep the door closed
-Keep the chimney damper half open

2. Turn off the gas and wait 1 hour.

3. Then, operate the oven in high flame mode for 30 minutes.

4. Turn off the gas and do not use the oven for 4–6 hours.

During the first 3 uses, do not exceed 400°C (750ºF) .

If your oven has been left outdoors for a long time, especially in humid climates or coastal areas, it is highly recommended to repeat the curing process at the beginning of each season.

Reminder: Curing is not only for the first use — it should be part of your regular maintenance routine to preserve the oven’s performance.

GAS-FIRED COOKING

1. Gently press the gas control button, turn it to pilot (flame) mode, and ignite with the lighter.

2. Keep the button pressed for 15–20 seconds, and make sure the pilot flame stays on.

3. Then switch to high flame mode and heat the oven for 30–45 minutes.

4. When the base temperature reaches 400ºC (750ºF), switch to low flame mode and start cooking.

If the oven temperature exceeds 500°C (950ºF), it may damage the burner. Check the temperature from time to time.

Most Common Mistake

To obtain a low flame, never use the gas knob between pilot and high flame modes.
This usage may cause the flame to enter the burner and damage the ignition components.

Use a CE-certified LPG gas cylinder. When the gas is almost empty, replace the cylinder. Always keep the cylinder in an upright position.

After connecting the gas, check for leaks using soapy water and a sponge. If it bubbles, there is a leak — do not use the oven.

If the cylinder is new or has been recently connected, press and hold the gas control button for 10–15 seconds to allow the gas to reach the system.

WOOD-FIRED COOKING

Practically, once the oven is heated with gas, wood ignites much more easily.

1. Always install the burner protection cover.

2. Place two large pieces of wood side by side in the center of the oven floor.

3. Build a pyramid structure using dry and thin wood pieces.

4. To avoid thermal shock and cracking of the base stone, let the flame reflect from the dome and heat the floor indirectly.

5. As the oven heats up, the dome will turn from black to white. This indicates that the oven is ready for cooking.

6. Once the dome is completely white, move the fire toward the burner cover and start cooking.

Igniting With Fire Grate

The fire grate, specially designed for the Tashoven Hybrid, ensures balanced heat distribution inside the oven and reduces wood consumption. It prevents the base stone from overheating, thus helping to protect it.

How to Use Fire Grate:
1. Close the burner protection cover and place the wood chamber near the front of the oven.

2. Place a fire starter at the bottom and add dry wood pieces (approx. 20x6 cm) on top, then ignite.

3. Make sure the chimney damper is half open.

4. Push the Fire Grate toward the center of the oven using the ash hook. This allows the flame to reflect off the dome and heat the base evenly.

5. Once the dome starts turning white, take the Fire Grate above the burner cover.

6. Feed the fire gradually. Approximately, in 45 minutes, the oven will reach 420–450°C (800-850ºF) and will be ready for cooking.

HYBRID USE - SMOKING

1. Gently press the gas control knob and turn it to the pilot position, then ignite it with a lighter.

2. Hold the knob down for 15–20 seconds and make sure the pilot flame stays on.

3. Then switch to high flame mode and preheat the oven for 30–45 minutes.

4. Once the floor temperature reaches 400ºC (750ºF), install the burner protection cover.

5. Place small, dry wood pieces (preferably aromatic woods like olive, oak, or cherry) on top of the burner cover.

6. Once the wood catches fire, switch the gas to low flame mode and let the smoke infuse your food during cooking.

Important Reminders

• Wood used for smoking should not act as the main heat source — it’s only for aroma and light smoke.

• Do not let the oven temperature exceed 500°C (950ºF) to avoid damaging the burner or the oven stone.

Most Common Mistakes

• Overfeeding wood while using high gas flame may lead to sudden overheating inside the oven.

• Using gas and wood at full power simultaneously can harm the burner and the stone.

• Trying to create a low flame by keeping the gas knob between the pilot and high flame modes may cause the flame to retreat into the burner and damage the ignition system.

Safe Gas Use Tips

• Use a CE-certified LPG cylinder.

• Replace the cylinder when it’s nearly empty.

• Always use the cylinder in upright position.

• After connection, check for gas leaks with soapy water. If bubbles appear, do not use the oven.

• If the cylinder is new or hasn’t been used for a long time, press the gas knob for 10–15 seconds to allow gas to reach the system.

WARNINGS !!! Pro 100 and Pro 75

• Always perform the curing process before first use, at the start of the season, or after rainy weather.
  Moisture inside the stone may cause cracks in the oven floor.

• Do not exceed 500°C (950°F).
  Excessive heat may damage the oven structure.

• Use only dry and resin-free hardwood.
  Oak or similar hardwoods are recommended.

• Never burn MDF, plywood, painted wood, nutshells, or resinous pine.

• Absolutely do not use flammable liquids such as gasoline, diesel, thinner, or coal-based fuels.

• Do not move the oven while it’s in use.
  The hot oven is heavy and dangerous to relocate.

• Never use the oven indoors.
  Tashoven Pro is designed for outdoor use only.

• The outer dome surface becomes extremely hot.
  Keep children away. Do not touch with bare skin.

• Never reach inside the oven with your bare hands.
  Always use heat-resistant gloves.

• Make sure the oven mouth is not facing directly into the wind.
  This may affect flame stability and performance.

• If the oven hasn’t been used for a long time, don’t ignite a strong fire immediately.
  Let it dry under sun and breeze first, then light a small fire to evaporate any moisture.

CURING !!!

Why is the Curing Process Necessary?

After rainy weather or at the beginning of the season, always perform the curing process!
Otherwise, the moisture accumulated inside the stone may cause cracks on the cooking plate of your oven.

The curing process allows the moisture trapped in the stone structure of the oven to be gradually evaporated. This helps extend the oven’s lifespan, maintain heat balance, and minimize the risk of cracks.

Step-by-Step Curing Process

• Build a small fire in the center of the oven using dry, fine kindling.
• Maintain a temperature between 150–200°C (300–390°F) and keep the oven at this heat for 3–4 hours.

Never exceed 200°C (390°F) during the curing process.

During the first 3 cooking sessions, do not raise the temperature above 400°C (750°F).

If your oven has been unused for a long period — especially in humid climates or coastal areas — it is strongly recommended to repeat the curing process at the start of each season.

Reminder: Curing is not just for first use; it should also be repeated regularly as preventive maintenance to ensure the long-term performance of your oven.

WOOD-FIRED COOKING

Wood Firing with Fire Grate

The specially designed fire grate for Tashoven Pro ovens ensures balanced heat distribution inside the oven, reduces wood consumption, and protects the floor stone.

1. Place the fire grate close to the oven entrance.

2. Put a fire starter at the bottom, then stack dry wood pieces approximately 20x6 cm in a pyramid shape on top.

3. Make sure the chimney damper is half open.

4. Use the ash hook to push the grate to the center of the oven. This helps the flame reflect off the dome and heat the base evenly.

5. Once the dome begins turning white, slide the fire grate toward the right side of the oven.

6. Feed the fire gradually and with control.

7. In about 45 minutes, the oven will reach 420–450°C (800–850°F) and be ready for cooking.

Wood Firing Without Fire Grate

If you're not using a fire grate, make sure the flame does not directly touch the oven floor to avoid damaging the stone.

1. Place two large dry wood pieces side by side in the center of the oven.

2. Build a pyramid structure on top with smaller, dry kindling.

3. Ensure the flame rises toward the dome, not directly onto the floor.
This prevents thermal shock and protects the stone from cracking.

4. As the oven heats up, the dome will gradually turn white, indicating it's ready for cooking.

5. When the entire dome turns white, move the fire toward the right side of the oven and begin cooking.

PIZZA

• Base Temperature: 400–450°C (750–850°F)

• Pizzas should be cooked at the highest temperature in 1,5-2 minutes.

• Begin cooking once the oven is fully heated and the dome turns white.

MEAT, VEGETABLES, CASSEROLES

• Base Temperature: 350–400°C (660–750°F)

• Ideal for slower and more controlled cooking.

• Use the low flame mode for these dishes.

PIDE, LAHMACUN (FLATBREADS)

• Base Temperature: 380–420°C (715–790°F)

• Similar to pizza but requires shorter cooking time.

• Make sure the flame crisps the dough without burning the top.

Pro Tip: Use a laser thermometer to measure the floor temperature before cooking. For best results, check heat distribution across different zones of the oven.

BREAD

• Base Temperature: 280–300°C (540–570°F)

• First, heat the oven at high flame, then wait until it cools to around 300°C.

• Since bread cooks from the bottom heat, you can close the oven door and chimney damper — or leave it half-open.

• The dome temperature should be lower than the base for best results.

HYBRID OVEN'S CLEANING and STORAGE

Cleaning the Base

To remove grease or food residue from the stone base, heat the oven to 500°C (932°F) with the door closed and the chimney damper half open for about 10 minutes. Residue will burn off and turn into ash. After the oven cools down, use a heat-resistant brush to sweep the base.

General Cleaning

Once the oven has cooled completely, wipe the exterior with a damp cloth. Do not use chemical cleaning products.

Storage Guidelines

If you are not using the oven during the off-season:

• Make sure the oven is fully cooled and dry.

• Cover it with a waterproof protective cover.

• Store it in a dry, sheltered area, ideally under a canopy or roof.

• Disconnect and safely store the gas cylinder.

PRO OVEN'S CLEANING and STORAGE

Cleaning the Base

Spread hot embers evenly across the stone base, close the oven door, and leave the chimney damper half open. Let it sit for 10–15 minutes at high temperature. Grease and food particles will burn off. Once the oven is cool, sweep the interior using a heat-resistant brush.

General Cleaning

After cooling, the outer surface can be wiped with a damp cloth. Never use chemical cleaners; the porous stone may absorb harmful substances.

Storage Guidelines

If the oven won’t be used for a while:

• Ensure it is fully dry and cool.

• Cover it with a waterproof cover.

• Store in a sheltered, moisture-free area.

• If exposed to rain or humidity, perform a curing process before next use.

PHONE SUPPORT

You can reach us on weekdays between 09:00 AM and 06:00 PM (GMT+3).
If you call outside business hours, don’t worry — we’ll get back to you as soon as possible.

Phone: +90 532 464 07 77

EMAIL SUPPORT

Please send your requests or issues via email, including photos or videos if applicable. We will get back to you as quickly as possible.

Email: info@tashoven.com

HYBRID MODELS (HYBRID 66 & HYBRID 50)

Warranty Coverage:

• Main structural components (refractory dome, floor stone, outer shell): 2 years

• Gas burner system components (burner, ignition group, gas control knob): 2 years

• Supporting components (chimney, front panel, cover, wheeled stand): 1 year

• Regulator and hose: 1 year

• Side table accessories: 1 year

Exclusions from Warranty:

1. Incorrect installation and improper use.

2. Thermal shock from excessive heating.

3. Use of unsuitable fuels.

4. Unauthorized accessories or modifications.

5. Exposure to water or moisture.

6. Cleaning with chemical substances.

7. Color changes due to UV rays or high temperatures.

8. Use in high-humidity or chlorinated environments.

9. Damage incurred during transportation.

10. Cracks caused by exposure to rain without a cover or protection.

Limitation of Liability:

Repair or replacement is limited to the original invoice value. Misuse or violation of usage conditions voids the warranty.

Warranty Claim:

The same procedure applies as for PRO models. Please submit the following:

• Product model

• Purchase date and invoice number

• Installation date

• Description of the defect

• Supporting photographs

Email: info@tashoven.com
Phone: +90 (532) 464 07 77
Address: Konaklar Mah. Büyükdere Cad. No:182 Floor:7 Apt:26, Beşiktaş/İstanbul – Türkiye

PRO MODELS (PRO 100 & PRO 75)

Warranty Coverage:

• The main structural components of TASHOVEN Pro series stone ovens (refractory dome and floor) are covered by a 2-year warranty against material and workmanship defects from the date of shipment.

• Supporting components (chimney, metal door, stand, etc.) are covered by a 1-year warranty from the date of shipment.

Exclusions from Warranty:

1. Improper installation not following the provided instructions.

2. Thermal shock and hairline cracks due to overheating.

3. Use of inappropriate fuels (e.g., gasoline, diesel).

4. Use of unauthorized accessories.

5. Exposure of a hot oven to water.

6. Use of improper chemical cleaning agents.

7. Damage due to weather conditions (hail, storms, fire, etc.).

8. Cosmetic issues (discoloration, paint flaking, etc.).

9. Damages incurred during transportation.

10. Cracks caused by exposure to rain without a cover or protection.

Limitation of Liability:

The warranty is limited solely to repair, replacement, or refund of the original purchase price. Indirect or consequential damages are not covered.

Warranty Claim:

Claims must be submitted in writing with the following details:

• Product model

• Purchase date and invoice number

• Installation date

• Description of the defect

• Supporting photographs

Email: info@tashoven.com
Phone: +90 (532) 464 07 77
Address: Konaklar Mah. Büyükdere Cad. No:182 Floor:7 Apt:26, Beşiktaş/İstanbul – Türkiye