OZpig OZP-OS001-01, Руководство пользователя

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RUNNING AS PIZZA OVEN
Using the custom Pizza stones the
Ozpig oven-smoker transforms into a
great woodfired pizza oven capable
of producing delicious crispy-
based gourmet pizzas with that
famous traditional woodfired taste.
To get a great pizza you want to pre
heat the oven-smoker and pizza
stone to as high heat as possible.
You can choose to leave the heat
deflector plate in or remove it; it’s up
to you. Leaving the deflector plate
in means you will need a larger
fire to achieve the desired heat.
Use a timber fire to reach temps
that will cook your pizza in a
couple of minutes. Always start by
adding your cold pizza stone to
the oven smoker before you start
your fire so as not to crack it with
rapid temperature changes.
For fresh home-made bases roll
your dough out thin to allow for
a fast cook and a crispy base.
Place half your cheese on top of
your sauce before adding the
rest after the other toppings.
Less toppings work best; too many
toppings will take too long to cook
through meaning your base may burn
before the toppings are cooked.
You can use a mix of fuels for a long cook. You may start off with
a bed of briquettes, which will burn long, and top up with some
charcoal to keep the temps you want and add extra flavour.
REVERSE SEARING
This method creates the perfect
steak, cooked evenly and to
perfection all the way through
every time. Traditional cooking of
steak involves searing over high
heat on a grill or in a pan, then
transferring to an oven allowing the
meat to finish on a gentler heat until
cooked to desired temperature.
Put your Ozpig oven-smoker
into smoker mode and bring to
temperature. Place your steak in
the middle rack and allow to cook
slowly at 120C (250F) until it reaches
an internal temperature that is
approximately (10F) less than your
desired finished temperature.
Allow the steak to rest for 10
minutes while converting the
oven-smoker to grilling mode.
Do this by replacing the deflector
plate with your Ozpig chargrill
plate. Now turn up the heat using
medium-sized pieces of timber
and more of them. Allow the grill
plate to heat up and flames to be
well established and return the
steak to the grill. Grill either side
to achieve caramelisation and your
desired internal temperature.
TIP
12. 13.