Mi-Fires Piccolo Pizza Bedienungsanleitung
Piccolo Pizza
OUTDOOR PELLET PIZZA OVEN
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CONTENTS
Outdoor Pellet Fired Pizza Oven – Piccolo Pizza
Technical Data Page 3
Safety Information Page 3
Description of Components Page 4
Assembling the Oven Page 5
Before first Cook Page 6
Using the Piccolo Pizza Oven Page 7
Cleaning and Care Page 8
Troubleshooting Page 9
Customer Service Page 9
Disposal and Recycling Page 9
How to make Pizza Dough Page 10
Accessories Page 10
Spanish Instructions Page 11-20
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TECHNICAL DATA
Size (W/D/H): 407 x 813.5 x 832.6 mm
Weight: 15 Kg
Equipment: Thermometer for °C and °F, Pizza Stone (330 x 330 mm), Fire Box, Feeder,
Chimney, removable Door, Pizza Peel.
Accessories: Bag
Subject to changes and potential errors concerning equipment features, technology,
colour and design.
SAFETY INFORMATION
INTENDED USE - The appliance is intended for outdoor use only.
Please read this instruction manual carefully before using the appliance for the first
time and retain it.
The pizza oven may only be used
outdoors, away from buildings. It must
never be used indoors, or in garages,
arbours etc. This is an acute danger
of suffocation.
Place the oven on an even, fireproof
surface.
Keep flammable fabrics and vapours
away from the pizza oven.
Respect the local regulations and
laws, stipulating when and where you
may work with an open fire.
Never use pizza ovens on boats.
Never use pizza oven, if there is
strong wind.
The pizza oven is not designed as a
heating appliance and should not be
used as such.
Keep a safety distance to the
openings of the oven.
Flames may leap out of the openings
(firebox, feeder, chimney, and door).
Always wear barbeque gloves when
The pizza oven must only be used
after proper installation. Make sure
that all screws are firmly tightened.
The pizza oven should be maintained
at regular intervals.
Only use wood, coal, briquettes or
pellets for firing.
Warning! Do not use spirit or alcohol
for firing or re-firing.
The pizza oven must never be left
unsupervised while using it. If the
firebox or the door is open, flying
sparks can occur. Keep in mind that
dry leaves; grass, etc. pose a
possible fire hazard.
Keep electric cables away from the
pizza oven.
The pizza oven must only be used by
responsible adults.
Warning! Accessible parts can be
very hot, keep children and animals
away.
Don’t leave flammable objects next to
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you are working with the firebox and
filling shaft to prevent burns. The
oven’s body will be hot after longer
use.
Improper installation, adjustment and
other changes, as well as lacking
maintenance or upkeep can lead to
injuries or material damage.
the oven. The pizza oven radiates
heat to all sides.
Allow the pizza oven to cool down for
at least 120 minutes after use. Even if
no flames are visible, a strong
residual heat can remain in the oven.
The pizza oven has to be cooled
down completely before being
covered and stores.
Do not modify the device.
If used properly and in accordance with the safety guidelines, the pizza oven can be used in
a safe way and without danger. The user is responsible for taking all the safety measures
and respecting the guidelines for appropriate use.
DESCRIPTION OF COMPONENTS
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Number
Name
Quantity
Part Number
1 Chimney 1
2 Handle 3
3 Feeder 1
4 Fire box 1
5 Oven Body 1
6 Door 1
7 Pizza Stone 1 273-STONE-PICCOLO
8 M5 Bolt 13
9 Pizza Peel 1 273-PIZZA-PEEL
ASSEMBLING THE OVEN
1. Assemble the air flap and wooden handle according to the picture.
2. Assemble the wooden handle on the feeder and fire box according to the picture.
3. Assemble the chimney cover on the chimney pipe using the M5*10 first. Then place
the chimney pipe on the pizza body as per the picture below. Now put the pizza
stone into the body.
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BEFORE FIRST USE
1. Dampen a sponge with lukewarm water. Wring it out thoroughly and wipe the pizza
stone clean once to remove production residues.
2. Clean the inside of the oven with water and a mild detergent to remove any
production residues.
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USING THE PICCOLO PIZZA OVEN
Always wear fireproof gloves while firing the pizza oven.
WOOD FIRING
1. Remove the firebox and fill it with kindling. Put a fire-lighter in the middle (Warning!
Don’t use liquid fire-lighters like spirit or petrol,) cover it with a few more sticks of
kindling and ignite it.
2. Push the firebox into the pizza oven and wait until the wood burns evenly.
3. Pile up 1-2 logs via the feeder and wait until the wood is burned and no more smoke
rises from the chimney.
4. When the oven thermometer shows around 400ºC, open the door and push the pizza
to the centre of the stone. Close the door.
5. Rotate the pizza by 180º once after 45 seconds.
6. You can observe the baking process of you pizza through the peephole.
7. After 1 to 5 minutes, depending on the thickness of the pizza dough, your pizza is
ready.
SWITCHING OFF THE PICCOLO PIZZA OVEN
1. Close the door and let the oven burn out after use. This process can take up to 4
hours.
2. For quicker storing of the over put on fireproof gloves, remove the firebox and put the
contents into a bucket filled with water. Open the door of the pizza oven and allow
the oven to cool completely for about 30 minutes.
FIRING WITH PELLETS
1. Put the pellets with the grill lighter into the firebox. As soon as it starts to burn, push
the box into the pizza oven.
2. Pile up more pellets via the chute.
3. Wait until the pellets are completely burnt out and no more smoke rises from the
chimney.
4. When the oven thermometer shows around 400ºC, open the door and push the pizza
to the centre of the stone. Close the door.
5. Rotate the pizza by 180º once after 45 seconds.
6. You can observe the baking process of your pizza through the peephole.
7. After 1 to 5 minutes, depending on the thickness of the pizza dough, your pizza is
ready.
REFUELING
Always use fireproof gloves when filling and emptying the firebox.
Thanks to its double stainless steel cover with a wool filling, the inside of the pizza oven will
be kept hot constantly for a very long time. If you notice the temperature is dropping, pile up
a new charge of combustibles (wood, or pellets) into the firebox via the filling chute. Until
you start baking the next pizza, you must wait until the combustibles have burnt through
and no more smoke is rising from the chimney.
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CLEANING AND CARE
CLEANING THE PICCOLO PIZZA OVEN
Allow the oven to cool down completely.
Empty the fire box after every use and sweep out the ashes completely with a brush.
1. Both the interior and exterior can be cleaned with water and a mild detergent.
2. The chimney should be removed and washed out frequently in order to clear away
the layer of soot.
CLEANING THE PIZZA STONE
1. Remove the pizza stone from the Piccolo Pizza oven and carefully scrape off
residues from the stone with a hob scraper or a sharp knife.
2. The pizza is a utility object and over time it will get stains from burnt on ingredients.
This is completely normal and will not interfere with the functioning of the stone.
3. If you want to wash the stone with water – DO NOT USE DETERGENT. After
washing it with water, let the stone dry in an oven for at least 3 hours at 80°C. You
can also leave it to air dry in a warm area for 24 hours.
STORING PICCOLO PIZZA OVEN
1. Piccolo Pizza oven comes with 4 foldable stainless steel feet. The oven can be
stored and transported more easily with the feet folded up. If you don’t use the oven
for a long time and if you want to save space, then you can also remove the
chimney.
2. To prevent rusting and weathering, Piccolo Pizza oven should always be stored in a
dry environment after it has completely cooled down. Cover the oven with a weather
resistant tarpaulin or store it in the garage or garden house.
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TROUBLESHOOTING
Please read the following information if the appliance does not work properly.
Problem
Solution
The fire blows out frequently.
Make sure that you don’t add to many
combustibles at once via the shaft. This may
smoother the fire.
The oven won’t get hot.
Strong wind can impair the heating
performance. Place the Piccolo Pizza oven
in a wind-protected location.
The fire is not burning properly.
The thermometer is broken. Replace it.
The pizza turns black on one side.
Rotate your pizza by 180° after 45 seconds.
The side, which is near the firebox, will
receive more radiant heat than the one
facing the door. To ensure even baking, turn
the pizza.
CUSTOMER SERVICE
In principle our products have a legal warranty of 12 months. Further, claims can only be
processed in conjunction with a proof of purchase. Wearing parts are excluded from any
warranty claims, when usual abrasion has occurred. The durability is determined by the
respective handling and use of the products and is thus variable.
For questions concerning handling and functionality of our products, please contact our
customer service department.
Customer Service - +44 (0) 1253 600060
Email – custome[email protected]
DISPOSAL / RECYCLING
Our products are manufactured with the highest degree of care and are designed for a long
durability. Regular maintenance and cleaning help to prolong the durability.
If the appliance is defective and cannot be repaired, it must not be disposed at home. The
product and packaging must be disposed of in accordance with local regulations. Contact
your local waste disposal company or council if necessary.
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HOW TO MAKE PIZZA DOUGH
INGREDIANTS
650g / 1lb 5oz 00 flour (or strong white flour)
7g sachet easy-blend yeast
2 tsp salt
25ml /1 fl oz olive oil
50ml / 2fl oz warm milk
325ml / 11fl oz warm water
METHOD
1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir
in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes,
until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and
leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knock it back, then knead again until smooth, roll into a
ball and set aside for 30 minutes to 1 hour until risen again.
4. Preheat the Piccolo Pizza oven to its highest setting.
5. Divide the dough into six balls and roll each out onto a lightly floured work surface
until 20cm/8in in diameter. (You can also make one big pizza.)
6. Spread a little passata (or homemade tomato sauce) over each pizza base and top
with your favourite toppings.
7. Bake the pizzas in the oven for 2-3 minutes until the bases are crisp and golden-
brown around the edges and any cheese on the topping has melted.
8. Don’t forget to turn the pizzas so they don’t burn on one edge.
ACCESSORIES
CARRY BAG PIZZA PEEL
Code: 273-BAG-PICCOLO Code: 273-PEEL-PICCOLO
Inhaltsverzeichnis
Sprachen:
Andere Mi-Fires Küchengerät Handbücher
