Charlie Oven – User Manual & Care Instructions

Welcome to your Charlie Oven. This manual provides full guidance on safe setup, first use, cooking methods, cleaning, and long-term care of your oven and accessories, including the Argentine Pro Grill and Turkish Skewer Grill Rack.

General Safety Considerations

The Charlie Oven is not intended for use by those with reduced physical, sensory, or mental capabilities, or lack of experience or knowledge, unless they have been given supervision or instruction concerning the use of the Charlie Oven by a person responsible for their safety.

Please keep children and pets safely away from the oven and any flammable or dangerous materials associated with its use, at all times. The Charlie Oven is not for use by children.

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Positioning and Moving the Charlie Oven

The oven must be used outdoors in an area with unrestricted ventilation. Never cover or obstruct the chimney or any other part of the oven when in use or cooling down. Position the oven on a completely flat, hard, weight-bearing surface, at least 50cm away from any flammable materials.

The free-standing oven weighs over 160kg and can only be wheeled on its castors over flat, hard surfaces. Its design means it is top-heavy, so care is required. Always move with at least two adults, with one guiding from the front and one from the back. Never attempt to move the oven unless the door is securely closed. Once in position, lock the two front castors before use, and never attempt to move the oven while in use or until fully cooled.

The tabletop Cheeky Charlie Oven must be placed on a flat, weight-bearing surface capable of supporting 120kg. If used with its base unit, the oven and base must be securely strapped together before moving, and the same safety precautions apply.

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Levelling the Island Unit Base

The Island Unit Base is equipped with adjustable feet to ensure stability on uneven surfaces. Place the unit where you intend to use it, then check if it is level. Adjust the feet one at a time until the oven sits securely without wobbling. Once level, tighten the locking nuts on the feet to keep them in position. Always check stability before cooking.

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First Use and Seasoning

Before cooking with your oven for the first time, you should season it. This protects the cooking surfaces and helps prevent food from sticking.

1. Lightly oil the trays and racks with a high-heat oil such as groundnut or rapeseed.
2. Fill the charcoal basket with a pile of lump charcoal about the size of half a football.
3. Light with natural firelighters, close the door, and allow the oven to reach 250°C (480°F) – 300°C (570°F).
4. Maintain this heat for 45 minutes.
5. Shut both vents and allow the oven to cool naturally.

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Do’s and Don’ts When Cooking

Always cook with the door shut, opening only briefly to add or remove food, check progress, or adjust fuel. Cooking with the door open can damage the door seal and paintwork, and allows smoke to escape from the door instead of the chimney.

Always make sure the door is firmly latched shut, with the seal in contact with the frame. Cooking with the door ajar at high temperatures can damage the seal and paintwork.

Do not exceed 400°C (750°F). This can damage the oven and door seals. Be especially careful when adding wood to charcoal, as it can cause temperature spikes. If the temperature rises above 400°C (750°F), remove the wood immediately.

Do not add already-lit charcoal or wood. Unlit fuel will ignite quickly when placed on hot coals. Do not use deflector plates or cover oven surfaces with foreign objects, as this can cause hot spots and damage. Use only cooking racks and dishes designed for the oven.

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Ensuring the Door Seals Tightly

The only part of the oven requiring adjustment is the door latching mechanism. Over time, as the seal beds in, you may need to adjust the tension to keep the door sealing properly.

Use the 5mm hex key provided to turn the hex screw on the door handle boss. Clockwise tightens, anticlockwise loosens. The seal is correct when the door sits snugly without movement, but does not require excessive force to lock into the six o’clock position.

You may see a slight gap (about 1mm) around the door. This is normal. The seal is not intended to be 100% airtight, and a small amount of smoke may escape, especially when cooking fatty foods or with added wood.

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Using Lump Charcoal and Wood

The oven is designed for good quality lump charcoal as the primary fuel. Do not use briquettes or lighter fluid. You may add seasoned wood chunks or chips (do not soak them) for extra smoky flavour. Pay close attention when cooking with wood as it can raise temperatures quickly.

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Lighting the Charlie Oven

1. Ensure both vents are fully open before lighting. The knobs should be pulled fully out.
2. Check the charcoal grate is free from ash and debris.
3. Build a shallow pyramid of lump charcoal on the grate, about half a football’s worth, leaving space between pieces.
4. Place one or two natural firelighters at the base of the pyramid and light them. Do not use lighter fluid.
5. Close the oven door securely. The vents will draw air through and the charcoal will ignite.
6. Charlie will reach high temperatures (up to 400°C / 750°F) within about 30 minutes.

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Temperature Control and Cooking Styles

The oven can be used across a wide range of temperatures, from around 80°C (175°F) for low-and-slow or hot smoking, up to 400°C (750°F) for searing. The thermometer on the front shows the temperature at the midpoint of the oven. Near the coals, direct radiant heat will be hotter.

To maintain a stable cooking temperature, once the oven is about 10°C (18°F) below your target, reduce both vents to about one inch open. The oven will settle at your target and hold it for hours. To increase heat, open vents further. To refresh fuel during long cooks, add charcoal and open vents fully.

Rack position also matters. The lower racks expose food to more radiant heat and potential flame-back, ideal for searing. The upper racks provide gentler, indirect heat, ideal for roasting and baking.

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Cooling and Cleaning the Oven

When you finish cooking, close both vents to cut airflow and extinguish the coals. The oven’s heavy insulation means it takes several hours to cool completely. While still warm, brush the cooking racks with a wire brush. Wait until fully cool before handling the grate or ash.

When cool, brush down the charcoal grate, then lift it to remove ash underneath. Use the lower vent chute to push ash into the ash drawer. Empty the ash drawer regularly before it overfills, as excess ash restricts airflow.

To dispose of ash, ensure it is completely cold, then remove the drawer and empty it into a suitable bin.

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Argentine Pro Grill – User Manual & Care Instructions

The Argentine Pro Grill allows you to cook directly over flame with precision. Its V-shaped channels collect fat into a front trough, giving flavour while reducing flare-ups. Please read carefully for safe use.

Safety Information

The fat trough must never be removed while hot. Attempting to do so can cause burns or spills of hot fat. Once the grill is hot and the trough contains fat, do not attempt to move the rack. Fat can accumulate quickly when cooking fatty meats or during long low-temperature cooks. Monitor levels carefully to prevent overflow.

If excess fat builds up, remove it mid-cook with a syringe or turkey baster. Above 190°C (375°F), fat begins smoking. At around 300°C (570°F), vapours can ignite, and between 340°C (645°F) and 370°C (700°F) fat can autoignite without flame contact. Always keep temperatures below 250°C (480°F) when using the Argentine Grill.

Using the Argentine Grill

Insert the grill securely before lighting the fire. Preheat the oven before adding food. The V channels direct fat into the trough. For low and slow cooking, place the rack in the upper half of the oven for gentler heat. Do not reposition once hot with fat inside.

Basting and Flavour

The fat collected in the trough can be spooned or brushed onto meat for added flavour. Always take care to avoid splashes when handling hot fat.

Cleaning and Maintenance

Allow the grill to cool completely before cleaning. Remove fat responsibly. Brush the grate, and wash the V grill and trough with warm soapy water. For deep cleaning, fine wire wool may be used.

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Turkish Skewer Grill Rack – User Manual & Care Instructions

Safety

The skewers have sharp tips and handles that become extremely hot. Keep out of reach of children, and always wear heatproof gloves when turning skewers or serving. Skewers retain heat long after cooking.

Using the Skewer Rack

The rack sits securely on any Charlie cooking rail level. The medium skewers (1cm wide) are best for piercing meat, fish, or firm vegetables. Push slowly to avoid splitting. The fat skewers (2.5cm wide) are blunt and designed for wrapping food around them, such as minced meat, kofta, or rolled cuts.

Because skewers conduct heat directly from the coals, food cooks quickly with extra charring. Cook at 180°C (355°F) – 250°C (480°F) over glowing coals rather than roaring flames.

Cleaning

Made from stainless steel, the rack and skewers do not require seasoning. Let them cool fully before cleaning with warm soapy water. Stubborn residues can be removed with wire wool. Dry thoroughly before storing.

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Caring for the Paintwork

The Charlie Oven is powder-coated steel. The exterior should only be cleaned with a soft cloth or sponge and warm soapy water. Do not use abrasives, scourers, or polishes. Avoid scraping or knocking the oven with heavy or sharp objects. Never place hot items against the paintwork, as this can cause damage.

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Customer Service

If you have any questions about safe use, maintenance, or accessories, please contact us at charlie@charlieoven.com. We are always happy to help.

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