Use and Care Manual

6 PINNACOLO PREMIO PIZZA OVEN
PREPARATIONS
Carefully unpack your PINNACOLO PIZZA OVEN.
A minimum of two (2) people should work in coordinaon to li
the oven.
The Dome Secon must be lied evenly (level) to prevent the
cordierite pizza stones from shiing and being damaged. We suggest
you posion all the components within reach in order to make your
assembly easier.
To prevent damaging the nish, the plasc coang, which protects
the surface of the oven, should be removed following assembly.
NOTE: Be certain that the plasc 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 me, you will
learn how to control and maintain temperatures using your choice
of dry hardwood. You will learn how dierent woods aect the
avour of your foods. You can discover the many foods you can
cook and bake in your PINNACOLO PIZZA OVEN and how much
amazing avour cooking with wood-re makes. ENJOY!
The design of each of our ovens is related to the original POMPEII
style clay brick ovens dang back hundreds of years. The unique
dome design in combinaon 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-red avour.
Your PINNACOLO PIZZA OVEN can achieve temperatures in
excess of 320°C (600°F). It is imperave that you use only
OVEN SAFE baking pans and use extreme cauon 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 re should be
started slowly, and cooking should not be started unl 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 re 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 re with a combinaon of pieces of kindling and
newspaper posioned in the centre of the oven. NEVER USE ANY
FORM OF PETROLEUM OR CHEMICAL FIRE STARTER! Light your
re using a match or an approved lighter. Be careful to avoid burning
yourself. EXTREME CAUTION SHOULD ALWAYS BE USED! Feed
the re by adding two or three larger pieces of wood or unl the re
becomes well established. Once the re is burning well, we suggested
the re 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 conrmaon.
NOTE: We would suggest using FLAMERS
Natural Fire Starter for easy and eecve
lighng of your re.