Mi-Fires Carina Pizza Pellet Oven Guide

User & Installation
Manual
www.mi-fires.com
MODEL:
Carina Pizza Pellet Oven
Version_1_06_2021

2
Before we start
Thank you and congratulations on your
purchase. We know that you’re keen to get
started which is why the Mi-Fires Carina
Pizza Pellet Oven has been designed for
easy assembly. You can be set up in less
than 10 minutes from unboxing.
Please read this instruction manual carefully
before using the appliance for the first time
and retain it.
Setting up your Pizza Oven
The table that you choose must be able
to hold the weight of your Pizza Oven and
anything that you wish to cook. Choose a
table that can hold weights upwards of 14kg
(31lbs).
The table material should be something that
can handle the radiant heat. Wood, metal and
stone are recommended. Glass and plastic
are not suitable. Place your Pizza Oven away
from structures and buildings.
WARNING: The appliance is intended for
outdoor use only. The Pizza Oven must only
be used outdoors, away from buildings. It
must never be used indoors, or in garages,
gazebos etc.
Pizza Ovens perform best when set up in a
space sheltered from wind. If you are cooking
on a breezy day, position your Pizza Oven
so that the air enters through the back to
encourage airflow.
Do not use the Pizza Oven on the ground.
To extinguish your Pizza Oven when you
have finished cooking, allow it to cool down
naturally. Never expose your Pizza Oven to
water while it’s hot.
Storing
The Pizza Oven is a super-portable and tough
outdoor oven. To maintain its appearance and
performance, keep your stone baking board
indoors when your oven is not in use.
For extended periods of time without using
your Pizza Oven, keep it stored indoors.
Installation & Operation Manual
WARNING
■ The appliance is intended for outdoor
use only. Keep away from buildings.
It must never be used indoors, or in
garages, arbours etc.
■ 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, in strong wind.
■ The Pizza Oven is not designed as a
heating appliance.
■ Keep a safe distance to the openings of
the oven.
■ Flames may leap out of the openings
(firebox, feeder, chimney, and door).
■ Always wear barbeque gloves when
you are working with the firebox and
filling feeder to prevent burns. The
oven’s body will be hot after longer use.
■ Only use hardwood pellets for firing.
■ 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.
■ Accessible parts can be very hot, keep
children and animals away.
■ Don’t leave flammable objects next to
the oven. The Pizza Oven radiates heat
to all sides.

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■ 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 stored.
■ Do not modify the device.
■ Always wear fireproof gloves while
firing the Pizza Oven.
TYPE OF PELLETS
Only use 100% hardwood pellets that are
meant for cooking and grilling. Avoid using
softwood pellets as they won’t burn as
efficiently.
Do not use pellets meant for animal bedding
or heating. These can contain additives and
potentially harmful chemicals.
LIGHTING METHOD
Use a natural firestarter to light your Pizza
Oven. It will take approximately 10 minutes to
reach optimum cooking temperature.
1. Remove your wood pellet burner from the
back of the oven.
Allow these to light fully before putting the
burner into the oven.
READY TO COOK
1. 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.
MAINTAINING TEMPERATURE
To get the most consistent burn, top up your
pellets little and often. It will run best when
pellets are topped up to approximately 3cm
(1”) from the top of the burner.
Never add a full load of pellets while lighting
or topping up. Instead, add small amounts of
pellets gradually and allow these to light fully
before topping up.
After cooking
■ Always wear fireproof gloves when
handling the Pizza Oven.
DISPOSING OF ASH
When you have finished cooking, allow the
oven to burn through any remaining pellets.
Once the oven has completely cooled, use the
following steps to dispose of any residual ash.
Please note that pellets may still be warm and
that heatproof gloves should be worn. Allow
the oven to cool for at least 1 hour before
disposing of ash and storing.
1. While wearing heatproof gloves, carefully
remove the burner.
2. Gently shake the ash in to a large metal
bucket of water.
Do not submerge or expose the oven grate
directly to the water as this can cause
personal injury or damage to the oven.
2. Make sure the front door is on and only take
it off when adding or removing food.
3. Half fill the wood pellet burner with 100%
hardwood pellets.
4. Place a natural firestarter on top of your
pellets.
Do not use petroleum based firestarters
as these may impart unwanted flavours to
your food.
5. Light the firestarter and wait for the pellets
to heat up.
6. Add small amounts of pellets gradually
once your starter pellets are fully alight.

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AFTER USE PROCEDURE
1. Close the door and let the oven burn out
after use. This process can take up to 2
hours.
2. For quicker storing of the oven put on
fireproof gloves, remove the burner 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.
CLEANING THE PIZZA STONE
1. Remove the pizza stone from the Pizza Oven
and carefully scrape off residues from the
stone with a hob scraper or a sharp knife.
2. The pizza stone 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 THE PIZZA OVEN
1. The 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 the
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 shed.
I CAN’T LIGHT THE OVEN
100% hardwood pellets are energy dense and
should light easily. If you are having difficulty
with lighting then it may be that the pellets
have absorbed some moisture.
Remember to keep the door on throughout
your cook.
Caution: Never use in high winds.
MY OVEN IS TOO HOT
Here are a few tips to follow if you find that
your oven is running too hot:
• Reduce the amount of pellets added.
• Wind may be entering the rear of your oven
and encouraging heat to flow through the
oven. Rotate the oven 180° before your next
cook to reduce the impact of this airflow.
• Ensure that your stone baking board is flush
with the front of the oven.
MY OVEN IS NOT HOT ENOUGH
If your oven is not reaching top temperatures,
here are a few things to consider:
• Your stone baking board should be dry before
you cook (you can dry this in a conventional
oven at 140°F (60°C) for 2 hours).
• If your oven has been exposed to adverse
weather conditions, including rain, it will take
longer to preheat.
• The grate in your burner may need to be
brushed to free up the air holes before
lighting.
• The pellets that you are using must be dry
and suitable for the oven.
• Maintain a consistent pellet level as you cook
• Ensure that the oven door is kept on
throughout your cook.
• Give the oven time to reheat in between
cooks.
I AM SEEING SMOKE OR SOOT / MY
PIZZA TASTES OVERCOOKED
When any wood starts to burn, there will be
smoke produced until it reaches optimum
temperatures.
It is normal for the oven to have a light layer of
soot after use.
If you are seeing excess smoke or soot, add
pellets gradually and make sure they are
burning cleanly before cooking. If you continue
to see dark smoke, it may be that your pellets
are not completely dry or that too many have
Troubleshooting

5
been added at once.
Remember to follow the steps for lighting and
maintaining temperatures in this guide.
While it is not necessary, you can wipe down
the inside of your oven with dry paper towels
after it has cooled.
PIZZA IS STICKING TO THE PIZZA
PEEL
Your pizza peel, dough and sauce should be at
room temperature.
The dough that you are using may be too
wet: Add a generous sprinkling of flour to the
dough and pizza peel before beginning your
stretch.
Take care to ensure that there are no holes in
the dough as sauce can create a ‘glue’ effect
between the dough and pizza peel.
Before you add toppings, give the pizza peel
a shake to ensure that your dough is moving
freely. If not, lift and add more flour.
Keep your toppings light.
Do not leave your dough on the peel for a
long time before cooking. If your dough has
become stuck, lift it at one side and give a
gentle blow of air underneath: This will create a
‘hovercraft’ effect and your pizza should glide
more easily from your pizza peel to the stone.
MY STONE BAKING BOARD LOOKS
DIRTY
Your stone baking board may change colour
during your cook but this will not affect
performance. If you want, you can scrape
away any excess food with your peel. Once it
has completely cooled, you can flip the stone
baking board for the next time you use it.
The top temperatures inside oven will naturally
clean the underside.
If you would prefer to hand wash your stone
baking board, allow it to completely cool
before washing it with warm water. It should
then be dried in a conventional oven for 2
hours at 140°F (60°C).
MY BASE IS OVERCOOKING
Check your stone baking board’s temperature
using an IR thermometer. If it is running too
hot, open the front door for 30 seconds.
MY OVEN HAS CHANGED COLOUR
Stainless steel may change colour after
exposure to very high temperatures. This will
not affect the way that your oven performs.
Some imperfections may be removed using
a stainless steel cleaner. We recommend
storing it indoors when not in use.
I CAN SEE FLAMES AT THE REAR OF
MY OVEN
Flames may escape from the rear of your oven
when the flow of convection is broken e.g.
when the door is taken off.
This is perfectly normal: Ensure that you have
read through the safety manual and that your
oven is positioned at least 1.5m (5ft) away
from any buildings or structures.
Caution: Never use in high winds.
FLAMES ARE APPEARING FROM MY
CHIMNEY
The chimney draws flames from the heat
source, through the oven and across the
cooking area. Flames from the chimney are a
sign that your oven is running hot.
As always, exercise caution and ensure that
young children and animals are not left
unattended when the oven is lit.
I HAVE HEARD A ‘POP’ OR ‘BANG’
SOUND FROM MY OVENS BURNER
As is the norm when cooking with fire, airflow
is key when it comes to oven.
If too many pellets are added at once, this can
cause the fire to die down and quickly reignite
when more air comes through the grate. This
can cause a ‘pop’ or ‘bang’.
To avoid this, follow the steps in this manual
and ensure that your pellet level is maintained
throughout your cook.
Never add a full load of pellets when lighting
or topping up.
If your pellets drop below the advised level,
add small amounts of pellets gradually and
allow these to light fully before topping up.
As always, exercise caution when cooking
with fire.

www.mi-fires.com
MI-Flues Ltd
Taymin Business Park
Mitcham Road
Blackpool, Lancashire
FY4 4 QN
sales@mi-flues.com
sales@mi-fires.com