GARDECO Pizzaro Chimalin AFC Kullanıcı Talimatları - Sayfa 3
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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