20
NOTICE
AVOID WATER DAMAGE TO BURNER
NEVER ALLOW WATER TO CONTACT
THE IR BURNER AS DAMAGE TO THE
CERAMIC PANEL WILL RESULT.
WATER DAMAGE IS NOT COVERED BY
YOUR ALFRESCO WARRANTY
NOTE:
In LOW setting the color of the flame might be impos-
sible to see in daylight. It is highly recommended that
this adjustment be done at dusk or with the oven doors
partially closed in order to obscure the oven’s interior
ad show the BLUE flame on the Hearth Stone IR Burn-
er.
DO NOT adjust the LOW setting without the burner
screen, as it is designed to hold the flame steady and
in place specially when operating at LOW temperature.
WOOD CHIP SMOKER:
By using real wood chips in the smoker system of your
Alfresco
™ Pizza Oven you can add extra fla-
vor to all of your Pizzas or Oven Cooked Dishes. For good smoke performance, soak the wood chips for
not less than 30 minutes, drain excess liquid and fill the smoker tray completely.
HOW TO SMOKE:
1. Fill the smoker tray with thoroughly soaked and drained wood chips.
2. Place the smoker at a corner in the oven near the Log Burner. Radiated heat from
the Log will soon start smoldering the chips and creating smoke.
3.
One tray of wood chips will usually last about 1/2 hour. During extended cooking, chips may need to be
added several times. Pull the tray partially out of the oven to add chips while in use. Never remove the
hot smoker tray completely from the oven. To improve smoke performance, keep the doors closed as
much as possible while food is cooking.
NOTE: If not thoroughly soaked, the wood chips will flare up during cooking. To extinguish flames, pull
the tray slowly a few inches from the Log and it’s burner and add a small amount of water. The smoker
tray can also be filled with water to produce steam which can help keep delicate foods moist during
cooking.
TYPES OF WOOD CHIPS TO USE:
•
Alder:
Medium, tart smoke flavor. Excellent on fish, chicken or game.
•
Maple:
Sweet, hearty smoke flavor. Best with fish, jerky or bacon.
•
Apple:
Light, sweet smoke flavor. Superb with poultry, ham or sausages.
•
Hickory:
Heavy smoke flavor. Best with beef, pork or game.
•
Mesquite:
Light smoke flavor. Excellent on fish, poultry or beef.
•
Oak:
Heavy smoke flavor. Best with beef, lamb or pork.
•
Pecan:
Rich, sweet, versatile flavor. Good with any food.
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