Assembly of the oven:

Fold out the legs.
Screw the handles onto the drawer and hatch.
Place the stone inside.
Close the door and heat the oven.

Wood-fired pizza oven:

Mount the chimney on the pizza oven.
Use wood, briquettes or pellets as fuel. Place the fuel in the drawer at the back of the oven and light it with a natural lighter. Do not use methylated spirits or other chemicals to light the oven.
Use a generous handful of pellets to bake a pizza. The wood-burning oven cannot be used without the chimney.

Gas-fired pizza oven:

Mount the gas bottle to the pizza oven.
Turn on the tap and light the oven. Decide how hard the flame is and check the thermometer to see if the oven is up to temperature.

Baking pizza:

Use a pizza shep to place the pizza on the round stone in the oven.
Close the door and regularly turn the button to ensure that your pizza is perfectly cooked.
Keep an eye on the preparation of your pizza by opening the door from time to time.

Maintenance and Safety:

The pizza stone is dishwasher resistant, but must be treated carefully.
The pizza oven can be placed on a table or dresser when the legs have been cut out. Do not place the oven on a plastic table or tablecloth.
Do not move the oven during the cooking process. The outer walls are very hot and you could burn.
Do not leave the oven unattended. The oven is not suitable for use by children.

Turn off the oven:

Wood -fired: Remove all the food or crockery from the oven and close the door. Allow the oven to cool. It takes about 2 hours until the oven has cooled completely. Then let the fuel tank drawer cool down for about an hour.
Gas: Close the gas tap completely and remove all the food or crockery from the oven and close the door. Allow the oven to cool. It takes about 2 hours until the oven has cooled completely.

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