5
been added at once.
Remember to follow the steps for lighting and
maintaining temperatures in this guide.
While it is not necessary, you can wipe down
the inside of your oven with dry paper towels
after it has cooled.
PIZZA IS STICKING TO THE PIZZA
PEEL
Your pizza peel, dough and sauce should be at
room temperature.
The dough that you are using may be too
wet: Add a generous sprinkling of flour to the
dough and pizza peel before beginning your
stretch.
Take care to ensure that there are no holes in
the dough as sauce can create a ‘glue’ effect
between the dough and pizza peel.
Before you add toppings, give the pizza peel
a shake to ensure that your dough is moving
freely. If not, lift and add more flour.
Keep your toppings light.
Do not leave your dough on the peel for a
long time before cooking. If your dough has
become stuck, lift it at one side and give a
gentle blow of air underneath: This will create a
‘hovercraft’ effect and your pizza should glide
more easily from your pizza peel to the stone.
MY STONE BAKING BOARD LOOKS
DIRTY
Your stone baking board may change colour
during your cook but this will not affect
performance. If you want, you can scrape
away any excess food with your peel. Once it
has completely cooled, you can flip the stone
baking board for the next time you use it.
The top temperatures inside oven will naturally
clean the underside.
If you would prefer to hand wash your stone
baking board, allow it to completely cool
before washing it with warm water. It should
then be dried in a conventional oven for 2
hours at 140°F (60°C).
MY BASE IS OVERCOOKING
Check your stone baking board’s temperature
using an IR thermometer. If it is running too
hot, open the front door for 30 seconds.
MY OVEN HAS CHANGED COLOUR
Stainless steel may change colour after
exposure to very high temperatures. This will
not affect the way that your oven performs.
Some imperfections may be removed using
a stainless steel cleaner. We recommend
storing it indoors when not in use.
I CAN SEE FLAMES AT THE REAR OF
MY OVEN
Flames may escape from the rear of your oven
when the flow of convection is broken e.g.
when the door is taken off.
This is perfectly normal: Ensure that you have
read through the safety manual and that your
oven is positioned at least 1.5m (5ft) away
from any buildings or structures.
Caution: Never use in high winds.
FLAMES ARE APPEARING FROM MY
CHIMNEY
The chimney draws flames from the heat
source, through the oven and across the
cooking area. Flames from the chimney are a
sign that your oven is running hot.
As always, exercise caution and ensure that
young children and animals are not left
unattended when the oven is lit.
I HAVE HEARD A ‘POP’ OR ‘BANG’
SOUND FROM MY OVENS BURNER
As is the norm when cooking with fire, airflow
is key when it comes to oven.
If too many pellets are added at once, this can
cause the fire to die down and quickly reignite
when more air comes through the grate. This
can cause a ‘pop’ or ‘bang’.
To avoid this, follow the steps in this manual
and ensure that your pellet level is maintained
throughout your cook.
Never add a full load of pellets when lighting
or topping up.
If your pellets drop below the advised level,
add small amounts of pellets gradually and
allow these to light fully before topping up.
As always, exercise caution when cooking
with fire.
