Use and Care Manual
10
PINNACOLO PREMIO PIZZA OVEN
Now that your PINNACOLO PIZZA OVEN is assembled, it is me
to SEASON the oven in order to prepare it for cooking.
SEASONING is the process necessary to remove any moisture or
residue that might accompany your oven during the producon
and/or shipping process.
In order to SEASON YOUR OVEN, you will be required to Light
and Burn logs in the oven. For best results, this will need to be
done at 2 separate mes.
The 1st burn will involve starng a small re in the centre of
the oven. The goal is to maintain a burning temperature of about
150°C (300°F) and have that connue for a period of about
1 hour. Once you have maintained this temperature for an hour,
you would simply allow the oven to cool. This will take many
hours and the cooling poron is also part of the seasoning process.
About 24 hours later, when the oven interior should be cold, we
suggest you carefully remove any ash and debris that remains on
the pizza stones.
Now, once again, you will be required to start a new and fresh re.
During this 2nd burn, you will also posion the logs in the centre
of the oven, although this me the goal is to prepare a re that
reaches and maintains a temperature of 260°C (500°F) for 1 hour.
The following day, once the oven has cooled, clear the ash and
debris that remains on the pizza stones.
Once you have completed these 2 burns, you have SEASONED
your oven and will be ready to use your oven to prepare amazing
meals for many years to come.
Posion and secure one (1) handle (Part No. 24) and one (1) shelf
(Part No. 25) on side of the pizza oven using the 8pcs of 1/4” 15mm
bolts supplied. Shelf and handle can be posioned to your choice
of side.
Determine which side you prefer to have your tools on and secure
the 3pcs of predrilled hooks using the 8pcs of 1/4” x 15mm bolts.
NOTE: Posion the longest hook at the lower
rear posion of the base in order to support the
Pizza Peel
Hang the “S” hooks on the handle in order to hang any future tools
or accessories.
ASSEMBLY
SEASONING YOUR OVEN
STEP 5