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5. To remove, lift the pellet scoop and top chimney out of
the bottom chimney, then twist the bottom chimney
clockwise and lift out of chimney opening.
Pellet Hopper (Fig. D)
1. Line up the pellet hopper notches
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hopper nubs
in the pellet hopper opening
2. Slide the pellet hopper
opening, and twist the pellet hopper counterclockwise to
secure into place.
3. To remove, twist the pellet hopper clockwise and lift out
of pellet hopper opening.
Wood/Charcoal Cap (Fig. E)
1. To assemble, place wood/charcoal cap
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hopper opening
.
2. To remove, lift wood/charcoal cap out of the pellet
hopper opening.
Stone (Fig. G, H)
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1. Open the door
by grabbing the door handle
pulling the door down as shown in Fig. G.
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2. Place the stone
in the center of the pizza oven as
shown in Fig. H. Ensure the stone sits securely and level
by rotating the rotating handle
when you rotate the handle, then the stone is placed
correctly.
3. To remove the stone, use your finger to lift it out of the
center of the oven and pull it through the door while
gripping it securely.
Fuel Drawer and Tray (Fig. I, J)
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1. Place the tray
into the fuel drawer
Fig. I. Ensure it is level.
2. While holding the drawer handle
drawer assembly into the drawer opening
in Fig. J. Ensure it is fully seated in the pizza oven.
Damper Knob (Fig. K)
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The damper knob
helps control the airflow inside the
oven, which affects the air and stone
•
When the damper knob is vertical, it allows maximum air
flow, so the fire burns the fastest and hottest.
•
When the damper knob is horizontal, it allows
minimal air flow, which adds smokiness and reduces
the temperature and flame inside. NOTE: Keeping
the damper knob horizontal may result in the flame
completely going out.
•
To reduce airflow and temperature, move the damper
knob closer to horizontal. This will reduce the flame and
add smokiness to your cooking.
•
To increase airflow and temperature, move the damper
knob closer to vertical. This will increase the flame and
require you to add fuel more often.
Temperature Gauge (Fig. L)
When viewing the temperature gauge
temperature gauge pointer
•
Left, grey, hourglass section
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with the pellet
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into the pellet hopper
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into the pellet
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. If the stone rotates
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as shown in
19
, slide the fuel
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as shown
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temperature.
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, if the
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is in the:
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: oven is preheating.
•
Top, yellow, spatula section
(150°C) and 750°F (400°C), ideal for grilling meat or baking.
•
Top‑right, red, pizza section
(400°C) and 950°F (500°C), ideal for cooking pizza.
•
Right, red, hashed section
which is too hot for cooking.
.
NOTE: The temperature gauge ranges may vary due to
environment. Please use this as a guide and not as an
exact measurement.
NOTE: he temperature gauge measures the oven's air
temperature. The stone heats up slower than the air, thus
its temperature will lag that of the air. The use of an infrared
thermometer rated up to 1000°F (540°C) is recommended
to more accurately measure the stone and oven's air
temperature, and to determine when they are similar. Use
the stone temperature from the infrared thermometer and
the air temperature from the temperature gauge and launch
the pizza when both are in the desired cooking temperature
ranges. Use the infrared thermometer
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and
stone temperature as shown in Figure M.
First Time Use
Before you cook for the first time, refer to Using Different Fuel
Sources to heat up the pizza oven to 900°F ‑ 950°F (483°C ‑
510°C) degrees for at least 30 minutes. Allow the oven to cool
down completely and wipe the inside with dry paper towels. It is
normal for the oven to emit smoke during this process.
Preparing Pizzas
WARNING: For pizza toppings including meat, make sure
the meat is fully cooked prior to using the pizza oven.
1. Prepare your pizzas in a temperature‑controlled
environment. Before stretching, ensure the dough has been
brought to room temperature.
2. Stretch your fresh dough on a peel using flour or
semolina to prevent sticking. Stretch to keep center of
pizza as thin as possible without creating holes. Do not
stretch pizza past 12" (30.5 cm).
3. Add MINIMAL amount of sauce to pizza. Excess sauce will
create undercooked pizzas.
4. Add cheese and other toppings. Limit number of toppings
to prevent burning of toppings while cooking pizza.
Recommended Fuel Sources
There are three acceptable fuel sources.
Wood pellets. DO NOT use wood chips.
-
-
Wood logs
Lump charcoal. DO NOT use briquettes.
-
NOTE: DO NOT use wood pellets with wood logs or lump
charcoal. Wood logs and lump charcoal may be used
together.
Using Different Fuel Sources
WARNING: DO NOT use liquid accelerants such as
lighter fluid; only use fire starters or twine.
WARNING: If the drawer handle
attempt to reattach. Replace entire fuel drawer
ENglIsh
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: oven is between 300°F
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: oven is between 750°F
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: oven is over 950°F (500°C),
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to measure the
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breaks, do not
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