Full Product Manual

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pinnacolopizzaovens.com
GETTING STARTED
Carefully unpack your Wood-red Pizza Oven, it’s not too heavy,
but use two people to li it out of the box. Be sure to place the
outdoor oven on the matched cabinet.
Remove all the protecve lm and discard. Assemble the cap/
chimney by sliding the ring hardware around the boom of the
cap, t the chimney and cap together – secure by sliding the ring
in posion and ghten with a at head screwdriver. Now slide the
chimney pipe onto the top of the oven.
HINT: Season the outdoor oven prior to use. Burn
two or more mes, allow the temp to reach 400°C
and let the re die out.
DO NOT OVERHEAT OVEN: Extreme heat can permanently
damage the outdoor oven. Bring the outdoor oven up to temp
slowly. Start with a small re in the center. Once established,
move the re to the LEFT side of the oven. Add small amounts
of wood unl the outdoor oven reaches even, high heat. A good
temperature for pizza baking is when the cooking stone is at
least 340°C.
NEVER USE CHEMICAL FUEL STARTERS: Only use a food safe
re starter, small kindling and newspaper to help start your re.
Starng uids and other re starters can foul the cooking surface
and permanently damage the oven.
NEVER USE CHEMICAL CLEANERS: Only clean a cool oven.
Only use a metal bristle brush or a damp cloth to clean the
cooking stone.
THE ART AND SCIENCE OF WOOD-FIRED
COOKING
Cooking in your outdoor oven is much like using the oven in
your home. You will quickly learn how to regulate the temperature,
use dierent woods for avor, and be amazed at how good
the food tastes. Anyone can bake delicious pizza and bread,
roast meat and vegetables, grill sh and seafood, and create
mouthwatering desserts.
The cooking stone and dome of your outdoor oven give o
radiant heat from all sides, creang a natural convecon that
bakes everything to perfecon, while the re on the side brings
out a unique crisp and smoky taste. Any variety of oven-safe
metal, ceramic or glass pan can be used to cook in your oven.
WOOD USE CAUTION
CHOOSING YOUR WOOD
Use only dry hardwood such as oak and hickory. Avoid resinous wood such as pine or spruce. NEVER USE TREATED LUMBER. Below
you’ll nd some informaon on dierent hardwoods most common in outdoor cooking.
HINT: If the wood produces a lot of black smoke, it is generally an indicaon you are using the wrong type of wood.
The type of wood used inuences and accents the taste of your food. You may want to try the following hardwoods in your outdoor oven,
if they are available to you.
APPLE The avor is milder and sweeter than hickory. Good with all meats.
CHERRY Slightly sweet fruity smoke that’s great with just about everything. Good with all meats.
HICKORY The most common hardwood, sweet to strong, heavy bacon avor. Good for all smoking, parcularly pork and ribs.
MESQUITE
Sweeter and more delicate than hickory, it’s a perfect complement to richly avored meats such as steak, duck or lamb,
but be careful as it can overpower.
OAK
Favorite wood of Europe, a mild smoke with no aertaste. Oak gives food a beauful smoked color. Good with
red meat, pork, sh and big game
PECAN Sweet and mild with a avor similar to hickory but not as strong. Good for chicken, beef, pork and turkey.
TIPS FOR WOOD USE
Keep ovenware away from ame and don’t use in
temperatures over 500°F. Always read and follow ovenware
manufacturers usage instrucons.
WARNING
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