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Before using the pizza oven for the first time, remove and safely discard any packaging material, promotional labels and ensure the power cord is unplugged.
Remove the pizza stone from the pizza oven and wipe with a soft, damp cloth. Dry thoroughly. Wipe the interior surfaces of the pizza oven with a soft, damp cloth. Dry thoroughly. Re-insert the pizza stone and close the lid.
There is no need to season the pizza stone before using it for the first time.
The stone will season itself over time with repetitive use.
Residue flour or semolina used to roll out the dough will be enough to prevent the pizza dough from sticking
NOTE When switched on for the first time, the pizza oven may give of vapours for a short period of time. This is due to the oil residue that may have been used in the manufacturing process. This is not detrimental to the performance of the pizza oven and will dissipate with use. |
Carefully open the lid using oven mitts. Do not lean or stand over the Pizza Oven when opening the lid as steam may be released.
NOTE The heating indicator light may turn on and off during operation. This is the automatic thermostat light indicating that the correct temperature is being maintained. |
NOTE If cooking a pre-purchased pizza, ensure that all packaging materials are removed before cooking. Some pre-purchased pizzas are packed on a sheet of paper or polystyrene which may stick to the base of the pizza or to the pizza stone. |
NOTE Never use a knife or pizza cutter on the stone as this could damage the fine-grain cooking surface. Remove the pizza from the stone prior to cutting. |
NOTE The pizza stone will darken in color with use. This is a normal part of the natural seasoning process. Clean the pizza stone after each use. |
Ideal for reheating cold cooked pizza slices and garlic bread. Also suitable to heat up flat breads such as tortillas.
Turn variable temperature control dial within the LOW range to engage this setting.
Used to keep cooked pizzas warm when there is a delay in serving.
Turn variable temperature control dial within the KEEP WARM range to engage this setting.
NOTE Never operate the pizza oven without the pizza stone in place. |
The following table should be used as a guide only. IT does not allow for individual tastes and preferences. The time may vary due to the size, shape and thickness of the pizza. As you become familiar with the pizza oven, adjust the cooking times and temperature on the variable temperature control accordingly.
TYPE OF PIZZA | TYPE OF BASE | TEMPERATURE SETTING | COOK TIME | |
Fresh pizza dough | Thin Crust (approx 170g) | THIN CRUST SETTING | 4–6 minutes | |
Fresh pizza dough | Classic Crust (approx 230g) | CLASSIC CRUST SETTING | 7–10 minutes | |
Fresh pizza dough | Thick crust (approx 290g) | THICK CRUST SETTING | 10–12 minutes | |
Frozen pizza | All types | THIN CRUST SETTING | 6–10 minutes | |
Stored bought pre-made chilled pizza | All types | THIN CRUST SETTING | 5–8 minutes | |
Non-chilled pre-made pizza bases | All types | CLASSIC CRUST SETTING | 8–10 minutes | |
Wraps and flat breads | All types | CLASSIC CRUST SETTING | 6–10 minutes | |
NOTE These times are based on the maximum temperature for each setting. |
Do not immerse power cord, pizza stone, power plug, or appliance into water or any other liquid. Do not use harsh abrasives, chemicals or oven cleaners to clean the pizza oven as this may scratch or damage the surface of the appliance.
To clean any food splattering, wipe the interior with a soft cloth dampened with warm water. Dry thoroughly.
Viewing window will darken from cooking vapors with ongoing use.
To remove built up grime, make a paste from 2 teaspoons bi-carbonate soda, 1 teaspoon white vinegar and 1 teaspoon of water.
Rub paste onto viewing window and wipe clean with a damp cloth.
It is important to do this process regularly and always once the pizza oven has completely cooled. |
Pizza stones are porous and will absorb fats and oils. It is normal for pizza stones to accumulate stains from dripping cheese and fatty toppings. This will not affect the taste of the pizza or the performance of the stone, however, cooking residue may create excess smoke and odor to form.
To remove stains, cool stone completely and follow instructions below:
NOTE Do not immerse the pizza stone in water or use cleaning liquids or detergents. Immersing the pizza stone in water could cause it to crack. Cleaning liquids or detergents will absorb into the stone and transfer to the pizza during baking. |
NOTE For a deep clean, prepare a paste by mixing L cup of bicarbonate of soda with 3 tablespoons of water. Apply the paste to the desired areas of the pizza stone and leave for 15–20 minutes. Scrape off excess paste and food from the surface of the pizza stone. Using a damp cloth, wipe stone clean, and dry thoroughly. Do not reverse pizza stone to cook on the clean side if it becomes stained or discolored. |
When storing the pizza oven, remove the power plug from the power outlet. Ensure the appliance is completely cool, clean and dry. Ensure the lid is closed and do not place any objects on top. Store the appliance standing on its support legs.
POSSIBLE PROBLEM | SOLUTION / CHECK |
Unit does not switch on | Make sure the main power plug is plugged into the outlet Rotate the on and off dial to "ON" position. |
Unit does not heat up to desired temperature level | Check to make sure the temperature set dial is correctly positioned If not hot enough, adjust the temperature dial to hotter setting. |
Heating light does not stay on | Heating light will turn on and off during normal usage. Heating light will only turn on when the unit is in heating cycle. |
Makes 4 twelve inches pizzas
INGREDIENTS
500g (strong bakers) flour or plain flour
3 teaspoons dry yeast
3 teaspoons sugar
2 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
METHOD
Makes 4 serves
INGREDIENTS
170g fresh pizza dough 1⁄3 cup fresh ricotta, crumbled
¼ cup grated mozzarella cheese
¼ cup grated provolone cheese
2 tablespoons grated Parmigian
1 garlic clove, finely sliced
1 teaspoon finely chopped fresh rosemary
Sea salt to taste
METHOD
Season with sea salt and cut into 8 wedges.
Serve immediately.
Makes 4 serves
INGREDIENTS
290g fresh pizza dough
2 tablespoons medium tomato salsa
¼ cup grated mozzarella1 3
1⁄3 cup grated cheddar cheese
1 chorizo, thinly sliced
2 tablespoons canned black beans, rinsed and drained
2 tablespoons chopped coriander sprigs ½ avocado, sliced
2 tablespoons crème fraiche
Jalapenos and lime wedges to serve
METHOD
Cut into 8 wedges and serve immediately with jalapenos and lime wedges.
NOTE Cooking times are based on the maximum for each crust setting. |
Makes 4 serves
INGREDIENTS
Pizza paste
85g roasted red capsicum, chopped
1 large red chili, chopped
1 tablespoon olive oil Sea salt, to season
Spice rub
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon sea salt
1 tablespoon oil
140g lamb fillet, trimmed
170g fresh pizza dough
3 cherry tomatoes, halved
1 tablespoon pine nuts
100g haloumi cheese, shredded
3 tablespoons Greek-style yogurt
1 garlic clove, crushed
Lemon juice, to taste
Sea salt, to season
Fresh mint leaves
METHOD
Cut into 8 wedges and serve immediately.
NOTE Use leftover pepper puree for another pizza or add to Bolognaise sauce. |
NOTE Adjust variable temperature control within each crust setting range to suit your cooked pizza preference. |
Makes 4 serves
INGREDIENTS
Meatballs (makes 24)
200g pork and veal mince
¼ cup dry breadcrumbs
1 teaspoon fennel seeds
2 tablespoons grated Parmigian
1 clove garlic, crushed
1 small egg
Freshly ground black pepper
Pizza
290g fresh pizza dough
¼ cup pizza sauce
1⁄3 cup cheddar cheese
1 tablespoon chopped parsley
4 cherry tomatoes, halved
10 pitted black olives
1 teaspoon baby capers, drained
METHOD
Cut into 8 wedges and serve immediately.
NOTE You'll only need 12 meatballs for one pizza but you can freeze the other half or using it for a second pizza. |
Makes 4 serves
INGREDIENTS
230g fresh pizza dough
2 tablespoons tomato passata
½ cup pizza cheese
4 rashers bacon, trimmed and chopped
85g roasted capsicum, drained, cut into strips
1 egg
Sea salt
Fresh oregano leaves to garnish
METHOD
Cut into 8 wedges and serve immediately.
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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