GARDECO Pizzaro Chimalin AFC Gebruiksaanwijzing - Pagina 3

Blader online of download pdf Gebruiksaanwijzing voor {categorie_naam} GARDECO Pizzaro Chimalin AFC. GARDECO Pizzaro Chimalin AFC 4 pagina's.

Traditional Italian pizza ovens use dry oak chips as the fuel, these wood chips burn fast,

leave little ash residue and produce a distinctive smoky oak aroma which gives flavour to

the pizzas.

You can use other wood types as fuel, but make sure they are well seasoned and as dry as

possible to minimise smoke. If wood chips are not available use small strips or blocks about

sized 3 x 3 x 8 or 12 cms. Be aware scrap pallet wood is often treated with preservative

which is toxic and should not be used as fuel.

A pizza will taste better when cooked at high temperature. Many Italian

pizza ovens operate at 400 degrees Centigrade. The Pizzaro Pizza Oven has an

operating temperature of 300 degrees plus.

You will need to burn about 2.5 kgs of wood pieces or chips (exclusive of

kindling) to reach the operating temperature in about 35 minutes. This is 35

minutes heating and about 35 minutes cooking time. It is easy to make your own

wood fuel by splitting logs into thinner pieces. Use extreme care if using a small

hand axe to split the logs.

Use a soft brush and dust pan to remove any cold ashes from inside the Pizza

Oven, then sweep the inside base so it is free of dust and debris.

Using a little newspaper and thin dry kindling build a fire in the centre of the

mouth of the Pizza Oven as shown left. Slowly add the remaining wood fuel to the

fire, then after about 15 minutes use the raking tool to push the glowing embers

and burning fuel to the back of the pizza oven. USE A FIRE GLOVE TO PROTECT

YOUR HAND

Carefully insert a pizza stone (which we recommend), so it sits in the mouth of

the Pizza Oven about 8 cm from the front lip. Use the peel to turn the pizza stone after five minutes to ensure

it heats evenly. USE A FIRE GLOVE TO PROTECT YOUR HAND

Allow the remainder of the wood to burn and after about 30-35 minutes from ignition the pizza oven will

have attained at least 300 degrees c. Check the temperature on the thermostat.

Using the raking tool push the glowing embers to the back and sides of the pizza oven - allow all the

flames to burn off - now you are ready to cook.

The pizza oven is large enough to cook a pizza up to 12 inches in diameter, but with this size care must be

taken to ensure the back edge does not burn or come into contact with the burning embers, therefore we rec-

ommend you cook maximum 10 inch diameter pizzas.

Prepare all your pizzas in advance so they are ready to cook, when the first is

cooked you can immediately insert the next one into the hot oven.

Now using the peel place the pizza on the hot pizza stone - it will take about

four minutes to cook - we recommend after two minutes you lift the pizza out of

the oven using the peel and turn it 180 degrees and then replace into the oven for

the last two/three minutes. Do not burn your fingers.

The pizza is ready when the topping is bubbling, which at 300 degrees C is about four minutes after placing

on the pizza stone. To remove the pizza, slide the peel under the cooked pizza and lift out onto a flat wooden

cutting board, and serve immediately. Insert the next pizza and repeat the process. Do not put your hand into

the oven, it will be burnt! DO NOT TOUCH THE OUTSIDE OF THE OVEN DOME IT IS VERY HOT.

LIGHTING THE PIZZARO PIZZA OVEN

PLACING A PIZZA IN THE OVEN

WOOD FUEL

3.5 Kgs wood pieces