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  9. Ciao Bella HPO01S Guide

Ciao Bella HPO01S Guide

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Getting'started'
Carefully'unpack'your'Wood-fired'Outdoor'Oven,'it’s'not'too'heavy,'but'use'two'people'to'
lift'it'out'of'the'box.'Be'sure'to'place'the'Outdoor'Oven'on'a'noncom-'bustible'stand,'such'as'
the'Kitchen'Woodbox/Stand'kit'with'granite'top.'Remove'all'the'protective'film'and'discard.'
Assemble'the'pizza'oven'according'to'the'instruction.'Hint:'Season'the'Outdoor'Oven'prior'
to'use.'Burn'two'or'more'times,'allow'the'thermometer'to'reach'650'°F'and'let'the'fire'die'
out.'
'
The'art'and'science'of'wood-fired'cooking'
Cooking'in'your'Outdoor'Oven'is'much'like'using'the'oven'in'your'home.'You'will'quickly'
learn'how'to'regulate'the'temperature,'use'different'woods'for'flavor,'and'be'amazed'at'
how'good'the'food'tastes.'Anyone'can'bake'delicious'pizza'and'bread,'roast'meat'and'
vegetables,'grill'fish'and'seafood,'and'create'mouthwatering'desserts.'
'
The'Cooking'Stone'and'Dome'of'your'Outdoor'Oven'give'off'radiant'heat'from'all'sides,'
creating'a'natural'convection'that'bakes'everything'to'perfection,'while'the'fire'on'the'side'
brings'out'a'unique'crisp'and'smoky'taste.'Any'variety'of'oven-safe'metal,'ceramic'or'glass'
pan'can'be'used'to'cook'in'your'Outdoor'Oven.'
'
Warning:'Keep'ovenware'away'from'flame'and'don’t'use'in'temperatures'over'650°F.'
Always'read'and'follow'ovenware'manufacturers'usage'instructions.'
'
Choosing'your'wood'
Use'only'dry'hardwood'such'as'oak'and'beech.'Avoid'resinous'wood'such'as'pine'or'spruce.'
Never'use'treated'lumber.'
Below'is'some'information'on'different'hardwoods'most'common'in'outdoor'cooking.'Hint:'
if'the'wood'produces'a'lot'of'black'smoke,'it'is'generally'an'indication'you'are'using'the'
wrong'type'of'wood.'
'
Firing'up'your'oven'
Your'Outdoor'Oven'will'bring'years'of'enjoyment'and'countless'delicious'dishes'once'you'
have'mastered'the'art'of'building'and'maintaining'a'fire'that'creates'an'evenly'distributed,'
high-temperature'Cooking'Stone.'
Hint:'Invest'in'a'laser'thermometer'to'show'you'the'exact'temp'inside'your'Outdoor'Oven.'
'
Start'the'fire'in'the'Outdoor'Oven'approximately'one'hour'before'cooking.'Split'wood'into'
small'pieces'about'10"'long'by'1/2"'thick.'The'maximum'loading'is3.5KG.Using'kindling'and'
newspaper,'start'a'match'lit'fire'in'the'center'of'the'Cooking'Stone.'Continue'to'feed'
the'fire'with'two'or'three'larger'pieces'until'it'becomes'well'established.'At'this'point,'put'
the'fire'to'the'left'side'of'the'Outdoor'Oven'using'the'Ash'Sweep.'Hint:'it'doesn’t'take'much'
wood'to'bring'the'Oven'to'650°F'on'the'thermometer.'
'
Close'the'Outdoor'Oven'door,'vented'enough'to'keep'the'flame'burning,'and'continue'to'add'
wood'as'needed.'The'flame'will'reach'the'top'of'the'dome'and'curve'around'to'the'other'
side;'this'is'normal,'just'make'sure'the'flames'don’t'come'out'of'the'Outdoor'Oven'opening.'
The'goal'is'for'the'Cooking'Stone'and'Dome'to'absorb'the'heat.'
'
Once'the'thermometer'reaches'between'620°F-650°F'you'are'ready'to'start'cooking.'
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