BURNHARD NERO Manual página 29

USING THE PIZZA OVEN NERO
Always wear fireproof gloves while firing the pizza oven.
Always ensure that the pizza stone is completely dry.
1. a) WOOD:
• Remove the firebox and fill it with fitting logs. Put a grill lighter in the
middle (WARNING! Don't use liquid starters like spirit or petrol), cover it
with a few sticks or thin firing woods and ignite it.
• Push the firebox into the pizza oven and wait until the wood burns evenly.
• Place 1-2 logs over the filling shaft and wait until the wood has burnt
through, and is covered with a layer of ash and no more smoke escapes
from the chimney. Repeat until the correct temperature has been reached.
b) COAL, BRIQUETTES OR PELLETS
• Put the coal, briquettes or pellets with the grill lighter into the firebox. As
soon as it starts to burn, push the box into the pizza oven.
• Pile up more coal, briquettes or pellets via the chute.
• Wait until the coal or briquettes are completely burnt through, covered
with a layer of ash and no more smoke escapes from the chimney.
2. When the oven thermometer shows around 400 °C, open the door and
push the pizza to the center of the stone. Close the door.
ATTENTION: The temperature reading on the thermometer may differ
from the inside temperature in the oven due to the outdoor temperature,
wind and weather conditions!
3. Rotate the pizza by 180° once after 45 seconds. Repeat until the pizza is
evenly browned on all sides.
4. During cooking, only open the door when turning the pizza to avoid heat
loss.
5. Depending on the thickness of the pizza dough and oven temperature,
your pizza will be ready in 1-5 minutes.
The process will work even faster when you burn the coal or briquettes in a
separate igniting place and fill the pure ember into the firebx.
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