Use and Care Manual

7 pinnacolopizzaovens.com
To achieve the desired temperature within the cooking dome of
the oven, posion the door so there is enough air ow to keep
the ame burning. Add wood as needed to keep the re going.
You will see ames reach the top of the dome and curve around
to the other side. This is part of the design of the oven is normal.
However, be sure that you do not stoke the re to the point that
ames come out the opening. The oven is designed to cook from
the top and boom surrounding your food. Both the dome and
the stone oor will absorb heat.
Reaching and maintaining a temperature
between 320°C – 350°C (620°F – 650°F)
is opmal for pizza making.
The perfect temperature for cooking pizza is when the base
stones (cordierite stones) achieve a temperature of 300°C – 350°C
(572°F – 662°F). This temperature will bake your pizza crust to
a crispy nish. It will also prevent the dough from scking to the
stones. CAUTION must be taken when inserng the pizza into
the hot oven. The pizza should be inserted using the pizza peel.
We suggest that you wear heat protecve gloves whenever your
hands are near or entering the oven. The pizza should be rotated
during the cooking process. The poron closest to the heat
source will bake faster and be crispier. Rotaon helps ensure
an even nish.
When you have a stone temperature of 225°C – 315°C
(450°F – 600°F) this would be the prime temperature for
roasng meat, cooking vegetables, baking sh and/or seafood.
Please review the PINNACOLO website for recipes. We will
be posng those we use or develop and will also include those
provided by other members of the PINNACOLO family.
It should be noted that breads, rolls, desserts and pies should be
baked with the oven maintaining a temperature in the range of
160°C – 220°C (320°F – 428°F). Baking at this level will likely be
achieved once the physical re has stopped burning. The longer
that the oven has been heated, the longer the heat will likely be
retained for cooking without an acve re.
NOTE: If you plan to remove the ash, embers or
debris, aer the re has ended, you must do this
when the oven is cold and with safety in mind.
Use only a broom or brush suited for this oven.
A heat safe container should be readily available.
Heat protect gloves should be worn. Any residue
needs to be handled and disposed of carefully
once it is conrmed that everything is OUT
and cold.
SAFELY CLEANING YOUR PINNACOLO OVEN:
The oven should ONLY be cleaned when cold. The stones should
be swept and cleared using the broom provided or with a broom
or brush designed for use in a wood burning oven. NEVER forcibly
exnguish the re using water. This could result in serious injury
or damage to the oven. NEVER use any chemical cleaners or
petroleum based cleaners. You can wipe the stone surface using
a damp cloth aer it has been well cleared.
PREPARATIONS
WE SUGGEST YOU OWN THE FOLLOWING ITEMS
LASER THERMOMETER
To ensure the actual temperature
of the stones within the oven.
ASH BUCKET AND SHOVEL/SCOOP
Designed for storing embers,
ash and debris.
HIGH HEAT RESISTANT GLOVES
For handling anything near or
in the cooking chamber.