6
PINNACOLO PREMIO PIZZA OVEN
PREPARATIONS
Carefully unpack your
PINNACOLO PIZZA OVEN
.
A minimum of two (2) people should work in coordination to lift
the oven.
The Dome Section must be lifted evenly (level) to prevent the
cordierite pizza stones from shifting and being damaged. We suggest
you position all the components within reach in order to make your
assembly easier.
To prevent damaging the finish, the plastic coating, which protects
the surface of the oven, should be removed following assembly.
NOTE: Be certain that the plastic is removed
BEFORE
seasoning your oven!
COOKING WITH FIRE
Cooking in your
PINNACOLO PIZZA OVEN
is similar to cooking
with a bbq or cooking in your home oven. In a short time, you will
learn how to control and maintain temperatures using your choice
of dry hardwood. You will learn how different woods affect the
flavour of your foods. You can discover the many foods you can
cook and bake in your
PINNACOLO PIZZA OVEN
and how much
amazing flavour cooking with wood-fire makes.
ENJOY!
The design of each of our ovens is related to the original POMPEII
style clay brick ovens dating back hundreds of years. The unique
dome design in combination with the stone base means that your
food is being cooked from above and below simultaneously. We
look at it like…your food is being blanketed with wood-fired flavour.
Your
PINNACOLO PIZZA OVEN
can achieve temperatures in
excess of 320°C (600°F). It is imperative that you use only
OVEN SAFE
baking pans and use extreme caution when handling
these products.
Using extreme temperature heat safe
oven gloves is suggested.
FUEL THE FLAME
FOR BEST RESULTS… Using dry hardwoods, such as oak, are
best suited for use in your oven. Oak will burn slower and help
maintain a more consistent temperature. The fire should be
started slowly, and cooking should not be started until ash begins
to be seen on the exterior of logs. NEVER USE pine, spruce or
any type of resinous woods. NEVER USE TREATED WOOD.
For best results, prepare and start the fire in your
PINNACOLO
PIZZA OVEN
approximately one hour ahead of when you plan
to begin cooking. Wood used should be cut/chopped into small
pieces about 30cm – 45cm (12” – 18”) in length and range from
1cm – 5cm (1/2” – 2”) in thickness. Do not overload. We suggest
a maximum load of no more than 3kg (6.5lbs).
Start your fire with a combination of pieces of kindling and
newspaper positioned in the centre of the oven. NEVER USE ANY
FORM OF PETROLEUM OR CHEMICAL FIRE STARTER! Light your
fire using a match or an approved lighter. Be careful to avoid burning
yourself. EXTREME CAUTION SHOULD ALWAYS BE USED! Feed
the fire by adding two or three larger pieces of wood or until the fire
becomes well established. Once the fire is burning well, we suggested
the fire be pushed to the side of your
PINNACOLO PIZZA OVEN
using the broom provided with your oven.
NOTE: A small amount of wood will allow your
oven to quickly reach 650°F. Check the built-in
thermometer OR we suggest using a Point and
Shoot Laser Thermometer for confirmation.
NOTE: We would suggest using FLAMERS
Natural Fire Starter for easy and effective
lighting of your fire.
