I have asked several times and then decided to make a post about it, because nobody is born knowing and the first time in front of a ceramic kiln struck fear can cause us (me gave me). How to handle it, how things are, how to regulate and anxiety can play against us. This is just my personal experience, but I guess until you get hold of his hand to Hornitos, it can guide us.
First step: load the oven.
must 
• take it easy, not just stack and now. We distribute and arrange the pieces evenly in the oven, does not serve the entire stack bottom (with the excuse that it is only a spongy) and the top of the oven is empty to us, we will be brutal and if temperature differences put cones, we see that the top will fall well before the actual temperature of the parts.
• take it easy, not just stack and now. We distribute and arrange the pieces evenly in the oven, does not serve the entire stack bottom (with the excuse that it is only a spongy) and the top of the oven is empty to us, we will be brutal and if temperature differences put cones, we see that the top will fall well before the actual temperature of the parts. • By working with various pastas, not made to fit a class into another pasta made with other pulp, when they dilanten-contract with the heat if you are in more or expands outside contracts much , will crack the piece out.
• If we work slips or oxides to be careful to place these separate pieces are highly vitrified slips ending and stick to other parts (by mistake in their formulation or excess glaze) and oxides that bubble is nice and know what parts contaminate surrounding it. (I missed something strange with cobalt, were my very blue patches plates ...).
• Place the pieces of well seasoned, if we have questions best left for the next batch. (In some bricks we did, one was completely twisted, for over a month that was drying up and decided to retrieve the dough, well, I hit him with a hammer to split and its interior was completely wet and almost soft, and it was a month that we were allowed to dry! well, a brick has a considerable thickness, but the story.)
Step: Turn the oven
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From here will be about three hours to pay attention to the oven. One slip and the oven does not forgive.
Imagine the clock and divide it into quarters of an hour, so let's temper the oven, reaching the set temperature by turning the oven (if not automatic cutting) intermittently. This is what determines a good warm without breaking or bursting of parts. It is turn on my oven, I take it to 100 ° C and then wait an hour, no! We break it all! calm. I started with the oven door closed, there are many who prefer to leave a little bit ajar for steam to escape, but he said a manufacturer of furnaces with it all you got is to convection of air under the door cold air falls and hot air goes up, the pieces below are not tuned for this cold air intake, that when we close the door and continue with the spongy these pieces will hopefully be around for the 50 º C. There are conflicting opinions about it, so the resistance in electric furnaces but if the heaters are hot how can that hit him steam water? a truism, but everyone does it properly, door ajar, closed ...
Tempering: 1 st hour
We started with the oven temperature, at 15 'reach 25 º C, to 1 / 2 hour to reach 50 ° C
at 45' reach 75 º C
to reach 1st. hours at 100 º C.
At this time no
turn off the oven, keep the temperature and unclog the nozzles, we will see steam coming out, sometimes a lot: the humidity of the parts (although we assumed that they were dry) leave exit all, this will take several minutes. When we see that it will not leave steam (if we can not see to the mirror test, bringing a mirror to the nozzle and it is no longer tarnished.) enter and only then continue with the second hour of cooking.
Tempering: 2 nd time:
now leave the jets uncovered (must be left uncovered up to 700 º C, the vapor at about 300 ° C may go smoke mean that burn all organic compounds that may contain the mud) At the time, and 15 'reach 130 ° C, an hour and 1 / 2 reach 160 º C,
when 45' reach 190 º C
to reach the 2 nd hour to 220 º C.
Mild: 3 rd hour.
at 2 am and 15 'reach 250 º C,
at 2am. ½ to 280 º C,
at 2 hours and 45 minutes to reach 310 ° C and 3rd. hour to reach the 340 º C
Cooking proper, then:
From here continue cooking until the end of the biscuit. I keep a constant temperature rise of about 140-150 º C per hour. (Speaking of cake, because there are other glazes that need time to mature and fuse). There are many who say that a good biscuit is around 950 º C. I prefer to take up to 1040-1050 ° C. but to avoid those enamels which then cracked contraction.
So I found him to turn down the enamel are not crackle with those who did not look and sound clink, clink, clink! for several days. (As yet making good use of glazes to correct the expansion-contraction may prefer to avoid anything that happens to me, but we went into another field.) Notes:
during cooking if we have a power outage, reboot the temperature curve from the temperature at which it was cut.
If glaze, place cones, because the pyrometers are very nice, but after several baked these are input to mis and maybe we can have differences and then a glaze goes wrong because it did not reach the melting temperature. But how? If the pyrometer read both?? sometimes 10 ° C make the difference ....
And yes, baking is a plunger, more boring! ... especially if you are alone. To top do not you can go to sleep or go out there, because an accident with the oven, a power outage does not cut because the pyrometer is wrong ... well, let's find a mess or enamel pieces all crooked .
Patience, care and good cake!.
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