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• If your oven has been exposed to adverse
weather conditions, including rain, it will take
longer to preheat.
• The grate in your burner may need to be brushed
to free up the air holes before lighting.
• The pellets that you are using must be dry and
suitable for the oven.
• Maintain a consistent pellet level as you cook
• Ensure that the oven door is kept on throughout
your cook.
• Give the oven time to reheat in between cooks.
I AM SEEING SMOKE OR SOOT / MY PIZZA
TASTES OVERCOOKED
When any wood starts to burn, there will be smoke
produced until it reaches optimum temperatures.
It is normal for the oven to have a light layer of soot
after use.
If you are seeing excess smoke or soot, add pellets
gradually and make sure they are burning cleanly
before cooking. If you continue to see dark smoke,
it may be that your pellets are not completely dry
or that too many have 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.
