Full Product Manual

30
PINNACOLO IBRIDO HYBRID GAS-WOOD PIZZA OVEN
FIRING UP YOUR OVEN
Your outdoor oven will bring years of enjoyment and countless
delicious dishes once you have mastered the art of building
and maintaining a re that creates an evenly distributed, high-
temperature cooking stone.
HINT: Invest in a laser thermometer to show you the
exact temperature inside your oven.
Start the re in the outdoor oven approximately one hour before
cooking. Split wood into small pieces about 10” long by 1/2” thick.
Using a food safe re starter, kindling and newspaper, start a
match lit re within the stainless steel re separator in the center
of the cooking stone. Connue to feed the re with two or three
larger pieces unl it becomes well established. At this point, slide
the stainless steel re separator and re to the le side of the
outdoor oven using the wire bristle broom included.
HINT: It doesn’t take much wood to bring the oven
to 370°C on the thermometer.
Close the oven door, vented enough to keep the ame burning,
and connue to add wood as needed. The ame will reach the top
of the dome and curve around to the other side; this is normal,
just make sure the ames do not come out of the oven opening.
The goal is for the cooking stone and dome to absorb the heat.
Once the cooking stone reaches between 340°C – 385°C you
are ready to start cooking.
High Temperature Cooking
When the oven stone is between 340°C - 385°C, you are at a
perfect temperature to cook pizza. Pizzas are placed with the
pizza peel on the cooking stone and take less than 3 minutes.
Remember to rotate the pizza, to ensure even cooking.
HINT: A great trick to check if your pizza crust is fully
baked, is to li your pizza (while cooking) with the peel.
If the pizza folds over the sides of the peel, the crust is
not fully cooked.
Medium Temperature Cooking
When the cooking stone is between 230°C – 315°C, you are at
a good temperature to roast meat, vegetables, sh and seafood.
Depending on the dish, you may want to cover it inially to allow
it to cook fully before removing the cover for browning. You will
also want to rotate the pans and roasts, alternang the side facing
the re.
Grilling
It’s a lot of fun and achieves great results, keeping things crisp on
the outside but juicy on the inside, thanks to the convecon ow
of heat in the oven.
To grill, move the embers to the front- middle of the cooking stone,
and place a freestanding grill grate over them (a cast iron grill grate
with legs works the best). Now cook your steak, vegetables, sh
and seafood the way you normally would when using a gas or
charcoal grill.
Low Temperature Cooking
When the cooking stone is between 160°C – 215°C, you are at a
good temperature for baking breads, pies and desserts. Generally
this is easiest to do aer all of your cooking is complete, and by
removing all the embers from the outdoor oven. Keep in mind that
the outdoor oven will have to be pre-heated well in order to retain
enough heat for cooking without re. So make sure the cooking
stone is 260°C or higher for at least 15 minutes before removing
all the embers.
WOOD COOKING
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