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6. Using only fire lighters complying to EN 1860‑3, light the
fire starters and place the fuel drawer back into the oven
as shown in Figure J.
7. Add wood during the heat up process through the fuel
drawer. Pull the fuel drawer out slightly and add a piece
of wood. It is recommended to add a piece of wood
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
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 (400 °C) to
850 °F (450 °C).
Maintaining The Flames
1. Monitor the fire through the door window
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opening the door
2. Add wood during the heat up process through the fuel
drawer. Pull the fuel drawer out slightly and add a piece
of wood. It is recommended to add a piece of wood
every 3‑5 minutes and wait to launch the pizza until
at least 1 minute after adding the most recent piece
of wood. 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
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the stone
to the chimney opening
Extinguish and Cleanup (Fig. J, P)
1. Let the fire burn down naturally and allow the pizza oven
to cool.
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.
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.
Tips and Tricks (C, J, K, M)
•
If the fire extinguishes prematurely, pull out the fuel
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drawer
slightly to put 2 pieces of wood and a fire
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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 wood when the fire is beginning to burn down, as it
will die out quickly
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to the chimney opening
27
18
or fuel drawer
.
5
.
18
out of the
38
as shown in Fig. P.
24
17
to remove the tray
17
and light the new fire starter.
6
as shown in Figure C.
28
is between the vertical and
•
Wait 3‑5 minutes between cooking pizzas in order
to make sure the stone
cooking temperature.
•
Use an infrared thermometer rated up to 1000 °F (500 °C)
to check the temperature of the stone while the door
is open (Fig. M).
When Using Charcoal
Choosing the Right Charcoal
Only use charcoal that is suitable for cooking and do not
5
.
cook food until the fuel has a coating of ash.
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Igniting and heating Up (Fig. E,J, K, Q)
1. Always wear fire resistant gloves when handling the
charcoal, 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
pellet hopper opening
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as shown in Fig. E.
5. Place 5‑10 pieces of charcoal onto the tray and add 2 fire
starters
6. Using only fire lighters complying to EN 1860‑3, light the
fire starters and place the fuel drawer back into the oven
as shown in Figure J.
7. Add charcoal during the heat‑up process through
the fuel drawer
and add a piece of charcoal. It is recommended to
add a piece of charcoal 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
chimney opening
, making
8. Wait at least 15 minutes to make sure the pizza stone is
at the desired temperature. It is recommend to cook the
pizza with the stone between 400 °F (204 °C) to
750 °F (400 °C).
Maintaining The Flames
1. Monitor the fire through the door window
opening the door
2. Add charcoal during the heat‑up process through the
fuel drawer. Pull the fuel drawer open slightly and add a
piece of charcoal as shown in Fig. Q. It is recommended
to add a piece of charcoal every 3‑5 minutes and wait to
launch the pizza until at least 1 minute after adding the
most recent piece of charcoal. Fire can be inconsistent.
7
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
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so
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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is back up to the desired
7
from the top chimney
21
to the vertical position
28
18
out of the oven as shown in Fig. J.
12
10
instead of the pellet hopper
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to the two corners as shown in Fig. Q.
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. Pull the fuel drawer open slightly
5
.
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or fuel drawer
5
.
ENglIsh
14
6
as shown on the left
is installed in the
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to the
27
or by
18
.
16
to the chimney
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