Carawela Minimo User manual

Minimo Portable Pizza Oven
User Manual
Congratulaons on your new fire oven!
You are almost ready to start cooking, pls take a few moments
to review these safety guidelines and instrucons
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Pls ensure that you have carefully read all instrucons fully before installing and using this
appliance. Failure to follow these instrucons will invalidate your warranty.

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Safety guidelines
Combusble guidelines
Pls keep children and pets at a safe distant at all mes. While operang your oven will
reach very high temperatures.
Always use protecve heat resistant gloves to handle tools and pots.
Never put your hand or arm into the oven when lit, unless you are wearing adequate heat
resistant gloves.
Beware of flying sparks from the mouth of the oven. Ensure that no combusble materials
are within range of your oven at any me.
Do not close the oven’s door while there is fire with flames inside the oven. Closing the
door will cut off oxygen to the fire, eventually causing a sudden fire erupon when the door
is removed and oxygen flows into the oven again.
Do not alter the oven in any way, it has been designed in order to opmize its safety and
funconality.
Do not burn rubbish or flammable fluids in your oven.
Always use natural untreated firewood, never pressure treated or painted wood such as old
fence posts. We advise that you try to use silver birch.
Do not use charcoal, pellets, chipped wood products or sappy wood such as pine within your
oven.
Never use any type of accelerant, such as petrol, paraffin or similar products. These are extremely
dangerous and can lead to explosions within your oven.
Benefits of cooking with fire
When cooking with fire is essenal to start by making a fire that allow the oven to reach high
temperature. Once the oven is heated the refractory brick floor becomes a radiator for the heat,
enabling food to cook from underneath as well as from above.
In your oven the fire and smoke will be drawn through the oven and across the food as it cooks,
adding an incredible flavour to your cooking. This is something impossible to achieve when cook-
ing by other means.
Heat will allow food to cook, while flames will roast it. The balance between the heat within the
oven and the flames present is the key to a perfect result.
Wood fired pizzas have a characterisc crispy base and slightly roasted toppings. This happens as
the refractory brick floor is very hot and flames are present within the oven. Carawela’s ovens
achieve very high temperatures easily (usually within 15 minutes), so you’ll be able to cook pizzas
extremely quickly (2-3 minutes), which means you can cater for a lot of people in a short period
and at a fracon of the cost of a barbeque.
Cooking meat, fish, vegetables or bread becomes easy once you mastered the balance between
heat generated by embers (allow for slow cooking) and flames (more intense heat that roasts).
Food suscepble of liberang juices (fish, meat, etc.) should be cook in deep ns.

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Components & assembly
Carawela’s Minimo Oven comes with the following components:
In order to have your new oven ready to cook you just need to get the compoenets together:
When cooking with fire is essenal to start by making a fire that allow the oven to reach high
temperature. Once the oven is heated the refractory brick floor becomes a radiator for the heat,
enabling food to cook from underneath as well as from above.
In your oven the fire and smoke will be drawn through the oven and across the food as it cooks,
adding an incredible flavour to your cooking. This is something impossible to achieve when cook-
ing by other means.
Heat will allow food to cook, while flames will roast it. The balance between the heat within the
oven and the flames present is the key to a perfect result.
Wood fired pizzas have a characterisc crispy base and slightly roasted toppings. This happens as
the refractory brick floor is very hot and flames are present within the oven. Carawela’s ovens
achieve very high temperatures easily (usually within 15 minutes), so you’ll be able to cook pizzas
extremely quickly (2-3 minutes), which means you can cater for a lot of people in a short period
and at a fracon of the cost of a barbeque.
Cooking meat, fish, vegetables or bread becomes easy once you mastered the balance between
heat generated by embers (allow for slow cooking) and flames (more intense heat that roasts).
Food suscepble of liberang juices (fish, meat, etc.) should be cook in deep ns.
Embers rake
1un
1 - Insert refractory brick into the oven
3 - Place the chimney 4 - Your oven is ready!
2 - Place door in oven’s front
Pizza peel
1un
Refractory brick
1un
Chimney
1un
Door
1un
Oven
1un

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Beware when disposing of ashes before they have fully cooled down (natural cooling can
take up to 24 hours). If you need to remove the ashes from the oven in order to speed up
cooling process:
1 - put on some protecve gauntlet gloves to protect your hands and arms;
2 - get a square edged metal tray (a roasng n works well) and hold it against the mouth of
the oven;
3 - pull the embers with the embers rake into the metal tray;
4 - place the tray onto the floor (not on a combusble surface) and pour cold water onto the
embers so that all the heat is doused out.
Do not use cleanser containing acids, turpenne or xylene.
Do not use metal brush or abrasive cleaners on the oven as the surfaces can get scratched.
Do not wet the refractory brick as it will absorb moisture causing it to crack.
Lighng instrucons
1 - Build a tower of kindling over a natural firelighter in the middle of the refratory stone, towards
the front of the oven;
2 - Set light to the firelighter and ensure that the kindling lights as the fire builds;
3 - Keep adding kindling pieces to the fire (pls respect safety guidelines) every couple of minutes
to help the fire gain size and heat; aer a few minutes the fire should have built to a reasonable
size and the heat should now be quite intense (when you are unable to hold your hand any closer
than about 9” / 23cm from the mouth of the oven);
4 - Allow the fire to keep building for a further 5 minutes (keep feeding it) and the fire should
then be ready to push to the back of the oven using the embers rake;
5 - Once the fire has been pushed back, add around 3 or 4 pieces of quality wood (pls respect the
combusble guidelines), we recommend pieces of around 6” x 1” / 15 x 2,5cm;
6 - You should now have a good bed of red embers along with a healthy flame and are now ready
to start cooking;
7 - Every 15 minutes or so, you will see that the flame is starng to die. If you wish to keep cook-
ing, simply add 3-4 more 6” / 15cm logs accordingly in order to maintain a healthy fire and heat;
8 - Use the pizza peel to introduce and remove pizzas from the oven and lightly dust the peel
with flour or semolina in order to prevent the pizzas from scking to the peel.
Maintenance
- Over me (as is the case of any wood fired oven), the top of the opening and the door on your
oven can become black as the soot from the fire builds up. This is very easy to reduce by simply
cleaning the oven opening with soap and water and a so sponge;
- The external skin of your oven can also be cleaned using soap and water and a so sponge
when needed;
- The floor of the oven should be cleared of ashes and embers when fully cold. Once you have
removed the embers, please clean the refractory brick by using a brush to dust it down and
remove any embers residue. Doing this will keep the refratory brick of your oven in the best
condion and will ensure that your oven will be ready for use when you come to use it next me.
It is perfectly acceptable to turn the refractory brick over between uses;
- Before storing the oven for a long period apply WD-40 or paraffin wax, using a cloth or coon
buds, to the exterior metal surfaces of the oven to protect against corrosion;
- When not in use the oven should be covered or shielded from the elements;

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Beware when disposing of ashes before they have fully cooled down (natural cooling can
take up to 24 hours). If you need to remove the ashes from the oven in order to speed up
cooling process:
1 - put on some protecve gauntlet gloves to protect your hands and arms;
2 - get a square edged metal tray (a roasng n works well) and hold it against the mouth of
the oven;
3 - pull the embers with the embers rake into the metal tray;
4 - place the tray onto the floor (not on a combusble surface) and pour cold water onto the
embers so that all the heat is doused out.
Do not use cleanser containing acids, turpenne or xylene.
Do not use metal brush or abrasive cleaners on the oven as the surfaces can get scratched.
Do not wet the refractory brick as it will absorb moisture causing it to crack.
Warranty condions
Warranty requests will be valid only upon presentaon of purchase receipt to dealer.
Warranty covers damages to the oven’s finish within 30 days from the date of purchase, and only
if the oven has not yet been fired.
Warranty is considered void in the following circumstances:
- small defects and slight imperfecons;
- defects arising from improper or careless use and wrong installaon;
- color alteraon and corrosion and rust formaon resulng from exposure to atmospheric
agents or improper use o chimica products;
- defects resulng from physical alteraon, improper or intenonal damage;
- damages resulng from lack of regular maintenance;
- damages caused by transport;
- damages arising from circumstances beyond our control;
- normal wear of parts;
- costs for assembly and delivery of parts under warranty;
- damages resulng from professional use (restaurants, catering, etc.).
This warranty is limited to repair or replacement of damaged parts resulng from normal use and
maintenance.