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Idiomas disponibles
ENglIsh
When Using Wood Pellets
Choosing the Right Pellets and Fire starters
Only use 100% hardwood pellets. Avoid anything that may
impart unwanted flavors to your food.
Igniting and heating Up (D, I– K, N, O)
1. Always wear fire resistant gloves when handling the
pellets, fire starters, or any of the metal components of
the pizza oven that interact with the fire.
2. Remove the pellet scoop
and rotate the damper knob
to open completely the chimney damper
in Fig. K.
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3. Pull the fuel drawer
4. Confirm the pellet hopper
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hopper opening
instead of the wood/charcoal cap
not, remove the cap and install the pellet hopper as shown
in Fig. D.
5. Use the pellet scoop to add 2 scoops of pellets into the
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tray
.
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6. Add 2 fire starters
Fig. N. Use only fire lighters that comply with EN 1860‑3.
Light the fire starters and place the fuel drawer back into
the oven as shown in Figure J.
7. Add pellets during the heat up and cooking processes
through the pellet hopper. Push the pellet hopper
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handle
down to open the pellet hopper and
use the pellet scoop to add one scoop at a time, as
shown in Fig. O. Then, close the pellet hopper lid
recommended to add a scoop every 3‑5 minutes. Fire
can be inconsistent. Monitor the flames through the fuel
drawer and door as often as possible. Confirm the flame
is cascading from the fuel drawer over the stone
the chimney opening
8. Wait at least 15 minutes to make sure the pizza stone is
at the desired temperature. It is recommended to cook
the pizza with the stone between 750°F - 850 °F
(400°C - 450°C).
CAUTION: Do not open the drawer to add pellets.
CAUTION: Stop adding pellets once the stone is above
900 °F (482 °C).
Maintaining The Flames
1. Monitor the fire through the door window
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opening the door
2. Confirm the fuel drawer is fully seated in the oven.
3. Add pellets through the pellet hopper
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pellet scoop
. It is recommended to add a scoop every
3‑5 minutes and to wait to launch your pizza until at
least 1 minute after adding the most recent scoop. Fire
can be inconsistent. Monitor the flames through the fuel
drawer and door as often as possible. Confirm the flame
is cascading from the fuel drawer over the stone
the chimney opening
Extinguish and Cleanup (Fig. J, P)
1. Let the fire burn down naturally and allow the pizza oven
to cool.
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7
from the top chimney
21
to the vertical position
28
as shown
out of the oven as shown in Fig. J.
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is installed in the pellet
to the two corners as shown in
5
.
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or fuel drawer
.
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using the
5
.
2. Do not remove ashes until the pizza oven has
cooled completely.
3. Always wear fire resistant gloves when removing ashes.
4. When removing ashes, pull the fuel drawer
oven as shown in Fig. J, and empty ashes into a fire‑safe
container such as a metal ash bucket
Use the tray finger slots
sure all ashes above and beneath the tray are emptied into
the fuel drawer.
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5. Once the fuel drawer has been completely emptied,
reassemble the fuel drawer with the tray and place the
fuel drawer back in the oven.
6. After the oven has been cleaned, and cooled completely,
you can begin to disassemble and transport the oven as
discussed in the Storage and Transportation section.
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. If
Tips and Tricks (C, J, K, M)
•
If the fire extinguishes prematurely, pull out the fuel
drawer
starter on the tray
•
If you need to extinguish the fire, place the pellet scoop
on top of the top chimney
•
If you want to increase the smokiness or lower the flame
inside the oven, rotate the damper knob
the chimney damper
horizontal positions (refer to Fig. K).
•
Add pellets when the fire is burning highest, as it will
rapidly burn out after its peak.
•
Wait 3‑5 minutes between cooking pizzas to make sure the
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. It is
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stone
•
Use an infrared thermometer rated up to 1000 °F (500 °C)
to check the temperature of the stone while the door
open (Fig. M).
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to
When Using Wood
Choosing the Right Wood
When cooking with wood, use pieces of dry, non‑treated
hardwood up to 8" (20 cm) long and 1.5" (4 cm) in diameter
in the fuel drawer.
Igniting and heating Up (Fig. E, J, K, P)
1. Always wear fire resistant gloves when handling the
wood, fire starters, or any of the metal components of
the pizza oven that interact with the fire.
2. Remove the pellet scoop
or by
and rotate the damper knob
to open the chimney damper
in Fig. K.
3. Pull the fuel drawer
4. Confirm the wood/charcoal cap
hopper opening
shown in Fig. E.
5. Place 3 pieces of wood and 2 fire starters
in an alternating manner on the bottom of the tray
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to
top of these, place 3 additional pieces of wood side by
side but perpendicular to the bottom pieces of wood.
Refer to Fig. P.
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to remove the tray
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slightly to put a scoop of pellets and a fire
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and light the new fire starter.
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as shown in Fig. C.
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is between the vertical and
is back up to the desired cooking temperature.
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from the top chimney
21
28
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out of the oven as shown in Fig. J.
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10
instead of the pellet hopper
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out of the
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as shown in Fig. P.
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, making
7
21
so that
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is
6
to the vertical position
as shown on the left
is installed in the pellet
11
as
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side by side
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. On
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