Barbeques Galore ARROSTO PIZCLAY800 User manual

User Instructions - Please keep for futur
PIZCLAY800
OPTIONAL STAND TO SUIT PIZSTAND800
e reference
Clay Pizza Oven
995mm
850mm 895mm
User Instructions - Please keep for future reference
Produced in China for GLG Australia PTY LTD
www.barbequesgalore.com.au
These instructions form part of the product.
Please take note of all of the safety warnings listed in these instructions.
Please read these instructions in their entirety and retain them for future reference.
These instructions should be stored with the product.
This product is for domestic use only and should not be used commercially or for contract purposes.
Failure to adhere to these instructions could result in property damage, personal injury or death.
IMPORTANT! Carefully remove any packaging before use, but retain the safety instructions.

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Care and safe use guidelines
POSITIONING AND SAFETY WARNINGS:
• DO NOT USE INDOORS. This product is intended for OUTDOOR USE ONLY.
• DO NOT use this product in a confined space such as a tent, caravan, car, cellar, loft or on a boat.
• DO NOT use under any awnings, parasols or gazebos.
• NEVER leave a burning fire unattended.
• DANGER of carbon monoxide poisoning – NEVER light this product or let it smoulder or cool down in
confined spaces.
• ALWAYS observe all local fire restrictions. Apply common sense at all times and don't use when or where
there is any fire hazard risk. This unit cannot be used during a total fire ban.
• FIRE HAZARD – Hot embers may emit while in use.
• DO NOT attempt to light the oven until it has been properly assembled and all fasteners are fully tightened. Do
not use the oven if any parts are damaged or missing.
• DO NOT handle or move the oven whilst alight or still hot. Avoid touching the body of the oven when it
is in use or still hot.
• ALWAYS inspect the unit prior to use for fatigue and damage – repair or replace as and
when necessary.
• ALWAYS keep the oven at least 2 meters away from anything combustible including walls, fences, poles,
ceilings, trees, shrubs, foliage, etc. when it is in use or still hot. Make sure there is nothing above the
oven but sky. Ensure the oven is positioned on a permanent, flat, level, heat resistant surface away
from flammable items. DO NOT use this oven on decking or any other flammable surfaces such as dry
grass, woodchips, leaves or decorative bark.
• ALWAYS allow the unit to cool down completely before moving or storing.
• WARNING: This oven is very well insulated for added safety, however when the oven is in use, certain
parts like the flue and front door can get VERY HOT! Wear insulated cooking gloves to protect
your hands.
• ALWAYS keep children and pets at a safe distance from the oven when in use.
• DO NOT use this oven as a furnace.
• CAUTION - THIS UNIT IS HEAVY. Please do not attempt to lift it alone. Always have a minimum of two
persons present when assembling or moving the product.
CHOOSING THE RIGHT FUEL:
• WARNING – DO NOT use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for
lighting, relighting or in the vicinity of the oven.
• ONLY suitable for use with untreated wood, logs or charcoal.
• NEVER use 'FIRE LOGS' or any artificial wood logs! These may be toxic and cause the unit to emit
black smoke. Additionally, they are designed to burn at much hotter temperatures than real hard
wood, so can damage the unit.
• NEVER burn any wood or timber that has been treated, painted or processed in any way. The resulting
fumes can be deadly.
• ONLY use woods when you are sure of the source. Assume that sawn or milled timber has been
chemically treated and do not use it. Use only REAL HARD WOOD in this wood-fired oven.
The woods that work best are hardwoods, not softwood. The best types of hardwood to get are:
REDGUM, JARRAH, BLUE GUM, MALLEE as they are properly dried and not freshly cut. If the wood is too wet or
‘green’ then the smoke can give the food unpleasant flavours.
Fruit and Nut tree woods like APPLE, PEAR, PLUM, PEACH, MACADAMIA, ALMOND, and WALNUT are great to
use and add interesting smoky flavours but can struggle to reach high enough temperatures for Pizzas. If you can
get some, try using woods like: OLIVE WOOD, ASH WOOD, MAPLE WOOD, OAKWOOD, BEECH AND BIRCH
WOOD. You can also use WHITE and YELLOW PINE and WHITE CEDAR, but DO NOT use RED PINE as it
causes food to have an unpleasant flavour.
It is OK to use barbeque charcoal but this oven will burn this fuel quickly and make it a very expensive fuel option.
NEVER use shrubs and bushes such as Oleander, as some of these can give off extremely toxic fumes.
FIRST TIME USE ONLY:
For the first firing of the oven only, it’s best to have a low fire with the door aside for around 1 hour, then let the
oven cool. This will “cure” the oven ready for use.

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Care and safe use guidelines
LIGHTING AND CONTROLLING THE TEMPERATURE:
• Place untreated wood or charcoal centrally into the fuel area. Do not initially use more than 3kg of charcoal or
2 or 3 small logs. Fully open the flue damper.
• Place rolled up newspaper and kindling in with the fuel and light carefully. Leave the door open.
• Allow the fuel to catch alight and burn very hot for at least 30 minutes prior to cooking.
• Do not overload the oven with fuel, only use a couple of small logs or 3kg of charcoal is sufficient.
• When the fire starts to catch there may be an excess of smoke coming from the unit. This is the sap in the
wood burning. Wait for the smoke to lessen and for the wood to burn on its own before cooking food.
• Once the fuel starts to ash over, use a fire shovel to push the fuel and all embers to the back of the oven.
• Always use heat resistant gloves during the handling process and when refuelling.
• Three things interact to control the oven temperature:
1) The amount of fuel. Always start with less fuel than you expect necessary, and add small amounts more if
necessary. If there is too much or too little fuel, the other two temperature controls simply will not work.
2) The door’s adjustable vent controls the airflow to the fire. More open = more air = a hotter fire. Less open =
less air = less fire. If there is a lot of fuel in the firebox, close the adjustable vent a little to allow better control
over the temperature. As the fuel runs low, opening the adjustable vent a little allows better control over the
temperature.
3) The flue damper can be used to restrict the exhaust flow from the chimney. If the door’s adjustable vent is set
appropriately for the current fire level, then the flue damper will give you fine tuning control over
the temperature.
As a rough guide based on 2 or 3 hardwood logs, setting should be:
For lighting:
Flue damper fully open, oven door open.
For Roasting and Baking:
Flue damper ½ open, oven door vent fully open, adjust flue damper to target 200C (400F).
For Pizza:
Flue damper ½ open, oven door fully open, adjust flue damper to target 300C (600F).
• You will be able to manage the temperature of your oven using the flue damper and the oven door’s
adjustable vent. You can experiment with this until you have found the ideal cooking temperature for you.
• When ready to cook, open the door. It is best to use a pizza peel to push the burning fuel to the back of the
oven. Use the peel to scrape any embers and ash towards the back of the oven as well.
• When cooking pizza, traditionally it’s placed directly onto the firebricks, though it is OK to use an additional
pizza stone or pizza tray if you prefer. When cooking meat, place the meat on a baking tray or rack before
placing the tray into the oven.
NOTE: There is no exact science to the amount of logs to use to reach the perfect temperature, since each type
of log varies in size, dryness and maximum temperature capacity. Generally speaking, 2 large Redgum logs
should cause the oven to reach around 200 to 300 degrees Celsius (400 to 600F), while other logs such as olive
or almond wood may require more logs and more time to reach similar temperatures. Experiment with blending by
starting with 2 logs and then adding a 3rd later on if it becomes necessary to get the oven to around 300C (600F).
If the temperature begins to reach above 350C (650F), you should close the flue vent and the door to allow the
fire to slow down and the temperature to drop.
NOTE: DO NOT overload the oven. DO NOT initially use more than 3kg of charcoal or 2 or 3 small logs.

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Care and safe use guidelines
HOW TO COOK PERFECT PIZZA:
NOTE: Depending on the topping, and how thick and large the pizza, the longer the cooking will take. Also, some
dough recipes cook faster or slower than others, depending on the density and make-up of the dough. You may
want to test an experimental pizza first. Learning is all part of the fun.
• Adjust the temperature as outlined above for Pizza. Once the fire has been burning for approximately 15-20
minutes, you should notice the temperature gauge start to rise into optimal Pizza cooking temperatures
around 300C (600F).
• Now that your oven is at the right temperature, make sure your pizza peel has plenty of flour under the pizza
base so that the pizza can slide easily off the peel.
• Once you see it can slide easily, quickly slide your pizza on to the firebricks. When cooking pizzas it is
recommended that you close the door.
• After 60 to 90 seconds, check that the dough edges start to rise and take crust form and then with your pizza
peel, lift and rotate the pizza to ensure even cooking.
• Be sure to check the underside of the pizza for colour so it does not burn or stick to the bricks. After 60
seconds repeat the above step, checking the underside and top of the pizza to desired doneness.
• After about another 90 seconds, check on the pizza to determine how much longer you wish to cook it. We
recommend lifting and shifting the pizza around using a pizza peel to allow it to cook evenly. When cooked to
your desired perfection, use the pizza peel to take the pizza out of the oven. Repeat these steps to make
more pizzas.
NOTE: Check the temperature gauge between pizzas and open and adjust the flue damper as required to control
temperatures. Also, move the wood to keep temperature going. If temperatures drop below 250C (500F), you can
add more wood.
HINTS AND TIPS
• Because this unit reaches very high temperatures, it can take as little as 60 seconds to 3 minutes for pizza or
other foods to cook (it’s much faster than traditional ovens) so when first using this oven, you will need to
check on the food frequently to ensure that it does not overcook or burn. Optimal cooking times and
temperatures will vary depending on the thickness, size, and recipe of dough used as well as the wood.
• Certain types of dough are meant to cook at lower temperatures, such as any dough that is made of
semolina flour.
• When cooking pizza, it is advisable to use a long pizza peel. Make sure your pizza has flour under it so it will
not stick to the pizza peel or the pizza stone.
• High heat cooks the best pizza. Please use cooking gloves that are made to withstand high temperatures.
When taking items such as hot pans out of the oven, the high heat may damage the delicate material of
normal oven gloves, so make sure you have good quality insulated gloves.
TIPS TO BAKE, ROAST AND COOK OTHER FOODS:
• Follow the steps above to light and control the temperature of the oven. Follow normal recipe temperatures for
baking and roasting instead of high temperatures for perfect pizza by letting the fire die down and adding small
pieces of wood (only if required to maintain temperature).
• When cooking meat, please place on a cooking tray before putting into the oven. You can put the following
cookware and/or bakeware materials inside the oven, directly on the stone: Stainless steel and aluminium
cookware/bakeware (as long as there is no plastic on handle or lid), cast iron cookware/bakeware with metal
handles, enamel coated cookware/bakeware with metal handles, high temperature clayware such as
terracotta. Please note cookware or bakeware with Bakelite or phenolic handles can melt.
• It is strongly advised that a pizza peel is used together with insulated cooking gloves to remove hot items from
the oven.
• When cooking food like eggplant parmigiana with cheese on top or things that need to cook longer, put
aluminium foil with holes in so the smoke flavour still reaches the food but the cheese does not burn. You may
remove the foil for the last few minutes of cooking so the top of your food can still brown.
• As the oven gets very hot, it is a good idea when taking food out to set it on an insulated table near the oven
and allow it to cool a little before bringing into the house.
• The oven is also great for cooking; Casseroles, Fish, Parmigiana, Vegetable dishes, Frittatas, Meats, Poultry
and much more!

IMPORTANT - Remove any packaging before use, but retain the safety instructions and store
them with this product.
(A). Furnace (B). Furnace door (C).Chimney
Assembly Instructions and Diagram
Assembly
(B)
(C)
(A)

Assembly Instructions and Diagram
Step 01
install the chimney on the furnace body,
twist the chimney counterclockwise to
locate it to the base
Step 02
Put the furnace door to the furnace body mouth.
Step 03
The oven is ready for use.

●The inside of the oven will need little maintenance as the woodsmoke forms a protective layer on the steel. You can clean
the inside of the oven if required with a non-abrasive cloth or sponge. Mostly it will “self-clean” from the heat of the fire.
●You don’t need to clean the base stone very often. Firing the oven up a bit higher without food inside will do the oven
chimney cleaning for you.
●The oven will start to develop surface rust when placed outdoors and especially after the first use. This is to be expected
and is not a product fault. To prevent surface rust, the outside of the oven needs to be regularly oiled. Firstly, remove
ordinary stains with mild soap and warm water, allow to dry and then apply a light coating of vegetable oil.
●The unit may be left outside all year if a cover is used to help protect it from bad weather；however it is recommended to
store in a garage or shed when not in use. If using a cover, ALWAYS ensure the unit has completely cooled before
covering. Placing a couple of sponges between the cover and the oven as this will help promote ventilation and avoid
mould.

WARRANTY AND CONSUMER GUARANTEE
The BBQ’s Galore Warranty and consumer guarantees set out in this document override
all other warranties on this product.
Barbeques Galore Warranty is provided in addition to other rights and remedies as set out
below under ‘Consumer Guarantees’.
Warranty Term
Subject to the conditions set out below, this product is warranted to the purchaser to be free
from defects in workmanship and materials from the date of purchase for the terms specified
below.
1 YEAR
Warranty Conditions
1. Barbeques Galore warranty is non transferable and is limited to the original purchaser.
2. Satisfactory proof of the purchase (as defined in the Competition and Consumer Act 2010
(CCA)) must be furnished at the time of notification of the defect for a claim under this warranty
to be enforceable.
3. This warranty covers all parts found to be defective in workmanship and/or materials during
the warranty period. Barbeques Galore total liability in respect of a claim by a consumer under
the CCA for a minor problem (as defined in the CCA) with a product is limited, at our option, to
providing the consumer with a refund, replacement product or repairing the product.
4. For major failures (as the term is defined in the CCA) you are entitled to a replacement or
refund and for compensation for any other reasonably foreseeable loss or damage.
5. To implement this warranty, please return the product to the place of purchase or nominated
service agent, otherwise a service call out fee will be charged and refunded if claim is warrant-
able.
Installation Conditions
1. All installations must conform to the applicable Gas, Electrical and Building standards as laid
down by the local codes for state or region.
2. If the appliance is changed to natural gas (if applicable), it must be converted and installed by
an authorised person in accordance with all applicable standards as laid down by the local
codes for state or region.
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Warranty Exclusions
1. This warranty will be void and accordingly no claim of any nature will be enforceable if the
product has not been assembled, installed or operated according to the instructions, or has
been subject to abuse, improperly treated, neglected and/or if any repairs, maintenance or
service has been done by an unauthorised person.
2. This warranty does not cover
rust due to improper care or lack of maintenance. Contact your place of purchase for care and
maintenance instructions
commercial use
claims arising from damage caused by abrasive chemical cleaners, heat discoloration or fat
fires
Consumer Guarantee
Our goods come with guarantees that cannot be excluded under the Australian Consumer Law.
You are entitled to a replacement or refund for a major failure and for compensation for any
other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired
or replaced if the goods fail to be of acceptable quality and the failure does not amount to a
major failure.
Subject to the above paragraphs, all express or implied representations, conditions, statutory
guarantees, warranties and provisions (whether based on statute, common law or otherwise),
relating to this warranty, that are not contained in it, are excluded to the fullest extent permitted
by law.
Nothing in this warranty excludes, restricts or modifies any condition, warranty, statutory guar-
antee, right or remedy, implied or imposed by common law, statute or regulation, which cannot
be lawfully excluded, restricted or modified.
For Customer Reference (keep these details filed in a safe place)
Purchased from __________________________________
Date Purchased _____/_______/_________ Record Serial Number ______________________
N.B Satisfactory proof of purchase like your sales docket must be kept for any claim under this
warranty to be enforceable.
Service Contact Point – Please contact your place of purchase for warranty repairs or service.
BRANCHES AUSTRALIA WIDE
Phone -1300 139 867 for your nearest store E-mail: [email protected]
Barbeques Galore Limited,
Build A2, Campus Business Park, 350-374 Parramatta Road, Homebush, NSW 2140
Phone [phone]
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