Kalorik PZM 43618 User manual

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PZM 43618 - 210721
HOT STONE PIZZA OVEN
HORNO PARA PIZZA
FOUR À PIZZA
EN……....2
ES……...20
FR….......39

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PARTS DESCRIPTION
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5
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PARTS DESCRIPTION
1. Lid
2. Viewing window
3. Handles
4. Heating element
5. Removable pizza stone
6. Pizza peels
7. Pizza cutter
8. Timer knob (15 minutes)
9. Indicator light
10. Thermostat knob
PRODUCT SPECIFICATIONS
Model
Voltage
Wattage
Capacity
PZM 43618 R
120V ~ 60Hz
1200W
12.6” pizza

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS BEFORE USE!
2. Check that the voltage in your home corresponds to that stated on the
appliance.
3. Do not touch hot surfaces. Use handles or knobs. Please use oven mitts
or gloves when opening the lid of the pizza maker.
4. To protect against electrical shock, fire or personal injury, do not
immerse cord, plugs, or the appliance in water or other liquid.
5. Close supervision is necessary when any appliance is used by or near
children. As a rule, this appliance is not intended to be used by
children.
6. Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
7. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions or has been damaged in any manner.
Return the appliance to the nearest authorized service facility for
examination, repair, or adjustment.
8. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
9. Do not use outdoors.
10. Do not let the cord hang over the edge of a table or counter, or touch
hot surfaces.
11. Do not place on or near a hot gas or electric burner, or in a heated
oven.
12. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
13. To disconnect, turn any control to “0” then remove the plug from wall
outlet.
14. Do not use the appliance for anything other than intended use.
15. A fire may occur if the appliance is covered or touching flammable
material, including curtains, draperies, walls, and the like, when in
operation. Do not store any item on top of the appliance when in
operation.
16. Do not clean with metal scouring pads. Pieces can break off the pad
and touch electrical parts involving a risk of electric shock.

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17. Do not attempt to dislodge food when the appliance is plugged in.
18. Do not store any materials, other than manufacturers recommended
accessories, in this appliance when not in use.
19. Do not place any flammable materials in the appliance.
20. Do not leave unit unattended when in use.
21. Immediately unplug the appliance if you see dark smoke coming out
of the appliance. Wait for the smoke emission to stop before you
remove the pan from the appliance.
22. Do not place the appliance against a wall or against other appliances.
23. Leave at least 8 inches (20 cm) of free space on the back, sides and
above the appliance.
24. Always operate the appliance on a stable, level, clean, and heat-
resistant surface. Do not use on a cloth-covered surface or other
flammable materials.
25. The appliance is not intended to be operated by means of an external
timer or separate remote control system.
26. Do not lean or stand over the appliance when opening the lid as
steam may be released.
27. Do not leave the lid open for extended periods of time.
28. Do not place hands inside the appliance during operation.
29. Do not insert oversized foods into the appliance as this may create risk
of fire.
30. Caution should be exercised when cooking foods with high oil content.
31. DO NOT OPERATE THE PIZZA OVEN WITHOUT THE PIZZA STONE (or optional
deep dish accessory) IN PLACE.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
POLARIZED PLUG INSTRUCTIONS
This appliance is equipped with a polarized plug (one blade is wider than
the other). To reduce the risk of electric shock, this plug will fit into the
polarized outlet only one way. If the plug does not properly fit into the
outlet at first, reverse it. If it still does not fit, contact a competent qualified
electrician. Do not attempt to modify the plug in any way.

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SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards resulting
from becoming entangled in, or tripping over a longer cord. Extension
cords may be used if care is exercised in their use.
•The electrical rating of the extension cord should be at least that of
the appliance. If the electrical rating of the extension cord is too
low, it could overheat and burn.
•The resulting extended cord should be arranged so that it will not
drape over the counter top or tabletop where it can be pulled on by
children or tripped over.
KNOW YOUR PIZZA MAKER
Your new pizza maker features:
•Temperature up to 715°F (380°C), like in a brick oven
•A reversible pizza stone that retains heat and absorbs moisture, for
a perfectly crispy crust
•A large glass window to monitor baking without opening the lid
•A 15-minute timer for easy monitoring
BEFORE THE FIRST USE
•Unpack the appliance and its accessories (pizza stone, pizza peels,
pizza cutter). Wash the pizza peel and pizza cutter in hot, soapy
water and then wipe them dry. Wipe the pizza stone with a soft
damp cloth, and then dry with a paper towel. Make sure the cavity
is dry before operating the unit.
•There is no need to season the pizza stone before the first use.
•It is recommended to let your unit heat on the highest setting for
about 10 minutes without any food in it and with the lid closed. This
helps to eliminate grease that may have adhered during
manufacturing, and to eliminate the "new" appliance smell.

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OPERATING INSTRUCTIONS
1. Preparing for use
•Place the appliance on a stable, horizontal, clean, level surface.
Make sure that the surface is heat resistant and that the pizza
maker is also positioned at least 8 inches (20cm) away from any
surrounding objects.
•Ensure that all controls are on the 0 position.
2. Using the appliance
•Insert the power plug into the power outlet. Turn the temperature
knob to the desired setting to start preheating the unit. Preheat for 5
to 15 minutes.
•After about 5 minutes, the indicator light will turn off to indicate that
the unit is pre-heated and ready for use.
•Turn the temperature control knob to the desired setting (see
SETTINGS section). Place the uncooked pizza, frozen pizza or pizza
dough onto floured pizza peels.
•If your pizza dough is fresh, gently prick the pizza dough with a fork
and add the ingredients and toppings on top of the dough.
•Open the lid and quickly use the pizza paddles to slide your pizza
directly onto the heated stone. Warning: the pizza stone and
handles will be extremely hot, use gloves or oven mitts.
Note: If cooking a store-bought pizza, ensure that all packaging
materials are removed before cooking.
•Carefully close the lid and adjust the timer to the desired cooking
time. You can also monitor the cooking process with the large
window.
•When the timer goes off and the pizza is cooked to the desired
doneness, carefully open the lid using oven mitts.
WARNING: Do not lean or stand over the pizza oven when opening the
lid as steam may be released. Danger of scalding!
•Remove the pizza using the pizza peels.

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•If you are done using your pizza maker, turn all knobs to “0” and
unplug the unit.
•To prevent smoking or burning, after the pizza stone has completely
cooled off, scrape off hot melted cheese and ingredients that may
have fallen onto the stone after each pizza has been cooked.
IMPORTANT: The timer doesn’t have an auto shut off feature. To switch
the unit off, turn the temperature dial to the minimum setting and
switch the appliance off.
IMPORTANT: Never use the pizza cutter or a knife to cut the pizza
directly on the stone, as this could damage the cooking surface.
Remove the pizza from the stone prior to cutting.
NOTE: The pizza stone will darken in color with use. This is a normal part
of the natural season process.
HELPFUL TIP:
If the uncooked pizza is too soft to be transferred to the cooking stone,
use the following alternative to the use of pizza peels.
•Place the fresh dough directly onto a square of parchment paper
the size of the pizza stone. Prick the pizza base with a fork and add
the ingredients onto the pizza.
•Transfer the pizza with parchment paper onto the pizza stone,
keeping the parchment paper underneath the crust.
•Close the lid and cook for 2 minutes. Open the lid, and with oven
mitts, gently slide the parchment paper out from underneath the
pizza crust, leaving the pizza inside the pizza oven.
•Close the lid and cook to desired cooking time.
•Do not leave the parchment paper for more than 2 minutes as if left
in, it could char and cause the pizza maker to smoke.
IMPORTANT: Do not use wax paper as a replacement for parchment
paper.

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SETTINGS
Temperature settings:
Setting 1: 250 °F / 120 °C
Setting 2: 356 °F / 180 °C
Setting 3: 500 °F / 260 °C
Setting 4: 645 °F / 340 °C
Setting 5: 715 °F / 380 °C
PIZZA AND DOUGH TYPES
The Kalorik Hot Stone pizza maker allows you to prepare a variety of
pizza types.
•Frozen pizza: cook frozen pizzas straight from the freezer. Select
setting 1 and wait until the pizza maker preheats. Once the
indicator light turns off, place the frozen pizza directly on the stone
and close the lid. Cook on setting 1 for approximately 4 minutes to
let the pizza defrost. Then, adjust the setting to 2 or 3 and cook for
an additional 5 minutes.
•Fresh pizza: to make your own fresh pizza, prepare pizza dough
using the recipe provided in “Recipes” or use pizza mix, fresh pre-
made pizza dough or frozen pre-made pizza dough.
•Pitta pizza: use pitta bread instead of pizza dough as a base for
your pizza. Simply add toppings on top of pitta bread and cook for
2-3 minutes.
•Calzone: for added variety, fold the crust over the toppings and
seal the edges. Cook until golden.
You can also use your pizza maker to prepare delicious flatbreads or
open-faced sandwiches.

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RECIPES
Best Pizza Dough
Ingredients:
•2 teaspoon Active Dry yeast
•1 teaspoon granulated sugar or honey
•¼ cup lukewarm water (~90°F/30°C)
•1 cup whole wheat flour
•2 cups All-purpose flour
•2 tablespoons olive oil
•1 teaspoon salt
•¾ to 1 cup lukewarm water (~90°F/30°C)
1. In a small bowl or a glass, put ¼ cup lukewarm water with the yeast
and sugar or honey and let sit for 5 to 10 minutes, until it starts to
bubble. If the mixture doesn’t bubble, buy new yeast.
2. In a large bowl, sift together the flours and salt. Add olive oil, yeast
mixture, and ½ cup water. Begin to mix, gradually adding water as
it gets incorporated. You may need more or less water depending
on the humidity of your home or the season. Stir to combine until a
rough dough begins to form.
3. Dump the dough out on a flat, well-floured surface and knead,
making circles with your hands into the dough and turning 90° to
continue kneading, for 3-4 minutes, until you have a flexible and
relatively smooth dough (it doesn’t have to be perfect!).
4. Place the dough in a well-greased bowl large enough for it to
double in size and allow to proof for 1 hour, or until doubled in size. If
using later, let rise for 45 minutes and then tightly cover and place in
the refrigerator, for up to 24 hours. Remove from fridge 1 hour
before use, to allow to warm up.
5. Use in your favorite pizza recipe for a yummy, made-from-scratch
meal!

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Margherita Pizza
Ingredients:
•2 tablespoons tomato passata or tomato sauce
•8-9 ounces mozzarella cheese
•4-5 leaves of fresh basil
•Extra virgin olive oil
1. Preheat the pizza maker.
2. Place the pizza dough on the stone.
3. Spoon the tomato sauce or passata over the dough and add your
desired amount of cheese as well as the basil leaves.
4. Close the lid and cook for 5 to 6 minutes on setting 2 or 3.
5. Once cooked, drizzle with extra virgin olive oil.
Pepperoni Pizza
Ingredients:
•2 tablespoons tomato passata or tomato sauce
•8-9 ounces mozzarella cheese
•2 ounces peperoni
1. Preheat the pizza maker.
2. Place the pizza dough on the stone.
3. Spoon the tomato sauce or passata over the dough and add your
desired amount of cheese.
4. Add the pepperonis over the tomato sauce and cheese base.
5. Close the lid and cook for 3 to 4 minutes on setting 5.
Moroccan Lamb Pizza
Ingredients:
•2/3 cup low-fat yogurt
•Juice of 1 lemon
•2 tablespoons chopped mint
•6.5 ounces lamb backstrap, roughly chopped

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•1 ½ teaspoon Moroccan seasoning (Ras el Hanout)
•1 large garlic clove, chopped
•½ red onion, chopped
•1 tablespoon pine nuts
•8 cherry tomatoes, halves
•1 tablespoon chopped coriander
1. Preheat the pizza maker.
2. Combine the yogurt, 2 tablespoons of lemon juice and the
chopped mint in a bowl. Season with salt. Chill until ready to serve.
3. Place the chopped lamb, Moroccan seasoning, garlic, red onion,
sea salt and freshly ground pepper into a food processor and pulse
until the mixture is coarsely minced.
4. Place the dough directly onto the stone, scatter the base with the
lamb mixture, pine nuts and tomatoes.
5. Close the lid and cook for 3 to 4 minutes on setting 5.
6. Sprinkle with the chopped coriander and drizzle over remaining
lemon juice.
7. Serve with the mint yoghurt.
Nutella and Caramelized Banana Pizza
Ingredients:
•¼ cup of Nutella or hazelnut spread
•2 small bananas
•2 tablespoons brown sugar
•Powdered sugar
1. Preheat the pizza maker.
2. Place the dough on the stone.
3. If necessary, warm the Nutella in the microwave for a few seconds
and then spread evenly over the base.
4. Top with sliced bananas.
5. Sprinkle with brown sugar.
6. Close the lid and cook for 3 to 4 minutes on setting 5.

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7. Dust with powdered sugar and serve with custard or vanilla ice
cream.
Ortalana Pizza
Ingredients:
•Chargrilled vegetables (zucchinis, asparagus,..)
•5 slices fresh mozzarella
•3 tablespoons tomato passata or tomato sauce
•Handful of Pecorino
•Handful of baby spinach leaves
•Extra virgin olive oil
1. Preheat the pizza maker on setting 5.
2. Place the dough on the stone.
3. Spread the tomato passata over the dough.
4. Add the slices of mozzarella.
5. Add the chargrilled vegetables and baby spinach leaves.
6. Sprinkle with pecorino cheese.
7. Close the lid and cook for 3 to 4 minutes on setting 5.
8. Drizzle with olive oil.
Chicken and Arugula Pizza
Ingredients:
•7 ounces chicken tenderloins, sliced
•1 ½ tablespoon Tandoori paste
•2 tablespoons yoghurt
•3 tablespoons tomato sauce
•1 handful of shredded mozzarella
•1 handful of halved cherry tomatoes
•1 handful arugula
•2 tablespoons tzatziki sauce
•2 tablespoons mango chutney
1. Preheat the pizza maker on setting 1.
2. Place the chicken, Tandoori paste and yoghurt in a bowl. Toss until
the chicken is completely coated.

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3. Place the dough on the heated stone, top with tomato sauce and
mozzarella cheese.
4. Place the chicken and halves tomatoes over the base.
5. Close the lid and cook for 5 to 7 minutes on setting w or 3.
6. Top with arugula and drizzle with tzatziki.
GET MORE OUT OF YOUR PRODUCT
Visit our website www.kalorik.com and sign up for the Kalorik email
mailing list to receive special offers and connect with us on social
media for daily inspiration.
CLEANING AND MAINTENANCE
•Make sure to clean the appliance after each use!
•Unplug the appliance from outlet and switch the appliance off by
putting the knobs into the 0 position.
•Let the stone cool down and scrape off any cheese or pizza
ingredients that may have fallen onto the stone.
•Before cleaning more thoroughly, allow the unit to cool down
completely.
Reversible stone:
The pizza stone can be used on both sides. To change side, start by
scraping off any food remains from the side of the stone that was last
used. See below for cleaning instructions. Once the stone is free of any
food, remove it from the base, turn it upside down and replace it on
the base.
IMPORTANT: Make sure the side that will be close to the lower heating
element is free of any food remains.
Cleaning the reversible stone:
•Never use cooking oil or any types of detergents to clean the
cooking stone.

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•Never immerse the stone in water.
•Scrape off any excess food with the metal paddles or a stiff
brush bristled brush and wipe clean with a paper towel or a
clean dishcloth.
Pizza stones are porous and will absorb fats and oils. It is normal for pizza
stones to accumulate stains from dripping cheese and fatty toppings.
This will not affect the taste of the pizza or the performance of the
stone. However, cooking residue may create excess smoke and odor to
form.
How to remove stains:
•Small stains can be cleaned by scrubbing with a toothbrush and a
paste made from equal parts of baking soda and water. Work in
small circles until stains are removed. Wipe clean with a damp cloth
and dry completely.
•To remove burnt on food, use a scouring pad or a scraper lightly
over stubborn areas.
•If the accumulation is heavy, use a hard-abrasive paper like sand
paper to clean the surface.
•Make sure to wipe the stone clean with a damp cloth and allow
plenty of time for the stone to dry out completely before use.
IMPORTANT: DO NOT immerse the stone in water or use cleaning liquids
or detergents. Immersing the pizza stone in water could cause it to
crack. Cleaning liquids or detergents will absorb into the stone and
transfer to the pizza during baking.
For a deep clean:
•Prepare a paste by mixing 1/3 cup of baking soda with 3
tablespoons of water. Apply the paste to the desired areas of the
pizza stone and leave for 15-20 minutes. Scrape off excess paste
and food from the surface of the pizza stone. Using a damp cloth,
wipe off excess food and dry thoroughly.

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Cleaning the viewing window:
•Always wait for the unit to cool down completely before cleaning
the window.
•The viewing window will darken from cooking vapors with ongoing
use.
•To clean, make a paste from 2 teaspoons baking soda, 1 teaspoon
white vinegar and 1 teaspoon of water.
•Rub paste onto viewing window or rear vent area and wipe clean
with a damp cloth.
Cleaning the outer body:
•After each use, wipe the outer body with a soft, damp cloth and
dry thoroughly. A non-abrasive liquid cleanser may be used to
avoid build-up of food residue and stains.
•Make sure all parts and surfaces are thoroughly dried before
plugging the pizza maker in and using.
DO NOT IMMERSE THE APPLIANCE IN WATER OR ANY OTHER
LIQUID!

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TROUBLESHOOTING
Problem
Possible cause
Solution
The top of the
pizza is burnt
The temperature of
the oven is too high
Lower the temperature by
selecting a lower setting.
Monitor the cooking process by
looking through the viewing
window, if the top of the pizza
seems to cook faster than the
bottom, open the lid and
continue cooking for a few
minutes, until the pizza is cooked
through.
The pizza is cooked
for too long
Cook the pizza for a shorter
amount of time. IMPORTANT:
The timer doesn’t have an auto
shut off feature. If the pizza is left
in the unit after the timer goes
off, the unit will keep heating
and the pizza will continue
cooking until removed.
The bottom of the
pizza is burnt.
The temperature of
the oven is too high.
Make sure the oven has been
pre-heated on setting 5. When
the oven indicator light turns off,
allow a couple minutes for the
stone to rest before adding the
pizza. When cooking one pizza
after another, leave the lid
open for a few minutes in
between the pizzas with the
setting back to 4.
The pizza is cooked
for too long
Cook the pizza for a shorter
amount of time. IMPORTANT:
The timer doesn’t have an auto
shut off feature. If the pizza is left
in the unit after the timer goes
off, the unit will keep heating
and the pizza will continue
cooking until removed.