14
Problem
Possible Causes
Solutions
Will not operate or
turn on.
- No power
- Timer control knob
activation
- Damages due to shipping
damage or improper
installation
- Check if the pizza oven is plugged in.
- Check the fuse/circuit breaker in the home.
- Turn the timer control knob past the 10 minute marker. For cooking
times less than 10 minutes, first turn the timer knob past the
10 minute marker, and then counterclock wise to the desired time.
- See “Warranty Conditions” on p. 15 of this user manual.
Will not cook pizza
evenly.
- Selecting the correct
heat setting for the type
of pizza used
- Distribution of pizza
ingredients
- If the bottom of the pizza is cooked and the top is not or vice versa,
the selected heat setting may be incorrect for the type of pizza used.
Refer to the cooking chart on back of the pizza or this user manual
for recommended cooking guidelines. The majority of pizzas should
be cooked using the dual setting for at least part of the cooking time.
- It is also possible that the ingredients on the pizza are not distributed
evenly. If so, allow the pizza to cook slightly and then redistribute the
ingredients with a fork. This will allow the pizza to cook more evenly.
Nothing happens
when trying to brown
the top or crisp the
crust for additional
minutes.
- Timer has expired.
- Timer control knob
activation
- Rotate the timer control knob beyond the 10 minute marker when
setting the timer for the additional minutes. When selecting a
setting of ten minutes or less, you must ALWAYS rotate the dial
beyond the 10 minute marker and then back to the desired time.
When cooking rising
crust pizza, sometimes
the crust seems
doughy or it does not
rise very much.
- Did not follow
recommended cooking
settings
- Type of pizza ingredients
used
- Follow the recommended cooking settings: cook 9 to 12-inch pizzas
for approximately 10 to 12 minutes first using the heat setting
BOTTOM
(
)
and then another 10 to 12 minutes on the heating
setting DUAL
(
)
.
- The yeast in the pizza crust may no longer be fully active. The height
and consistency of a rising crust are dependent upon the conditions
of the yeast. Freshness, freezer temperatures, packaging, and
original dough quality are all contributing factors. Generally, more
consistent results may be secured by nationally branded pizzas, as
they tend to abide by more rigorous packaging and quality
standards than many regional/grocery store pizzas.
TROUBLESHOOTING