BURNHARD Nero Manual Del Usuario página 24

4. When the oven thermometer shows around 400 °C, open the door and push
the pizza to the center of the stone. Close the door.
5. Rotate the pizza by 180° once after 45 seconds.
6. You can observe the baking process of your pizza through the damper.
7. After 1 to 5 minutes, depending on the thickness of the pizza dough, your pizza
is ready.
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.
TIP: You can also light your combustible with a blowpipe. In order to do that, fill
your firebox with wood, coal, briquettes or pellets. Put the box into the back of the
oven and hold the blowpipe from the outside in the box.
REFILLING OF COMBUSTIBLES
Always use fireproof gloves when filling and emptying the firebox.
Thanks to its double stainless steel cover with a wool filling, the inside of the pizza
oven will be kept hot constantly for a very long time. If you notice the temperature
is dropping, pile up a new charge of combustibles (wood, coal, briquettes or pellets)
into the firebox via the filling chute. Until you start baking the next pizza, you must
wait until the combustibles have burnt through or no more smoke is rising from the
chimney.
SWITCHING OFF THE PIZZA OVEN NERO
1. Close the door and let the oven burn out after use. This pprocess can take up to
4 hours.
2. For quicker storing of the oven put on fireproof gloves, remove the firebox and
put the contents into a bucket filled with water. Open the door of the pizza
oven and allow the oven to cool completely for about 30 minutes.
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