Ooni 3 User manual

Ooni 3
Essentials
Guide
How to set up, use and look
after Ooni 3, plus handy
tips and recipes.

Say hello to Ooni 3!
I designed Ooni, the world’s first portable pellet-
fired oven, so that my family and friends could have
delicious wood-fired food in any outdoor space.
Ooni 3 is our latest portable oven and is enjoyed
by people all over the world. We put this guide
together to help you do the same.
Ooni 3 Essentials takes you through unboxing and
setting up to Ooni care and beyond. It also includes
some awesome recipes to get you started. We are
very excited to see what you create with your Ooni 3!
Thank you and welcome to the Ooni community,
Kristian and the Ooni Team

Important notes before you cook 4
How and where to set up Ooni 3 6
How to get the best results from Ooni 3 8
What’s in the box? 10
Lighting up Ooni 3 and cooking with fire 12
Burner quick start guide 14
Cooling and disposing of ash 17
Care instructions 18
Troubleshooting 20
Recipes
Ooni Classic Pizza Dough 26
Ultimate Breakfast Pizza 27
Lamb Cutlets 28
Keep in touch 29
Contents

Important notes before you cook
Before you light up and
get started with your new
Ooni 3, here are some
important things to note.
Read Ooni 3’s safety
instructions
Ooni 3 is super-fun but your
safety is paramount. Please
take the time to review the
safety guide in your manual
before you begin.
Ooni is designed for outdoor
use only. Like all fire-based
products, children and
animals should not be left
unattended while Ooni 3 is lit.
Ooni 3 remains hot even after
visible flames have died down.
Allow at least 1 hour after
using Ooni 3 for it to cool
down before attempting to
move, clean or remove parts.
Season your Ooni 3
You are about to embark
on an awesome cooking
adventure with your new Ooni
3 and we are excited to see
your creations. But before
your first cook, run your Ooni
3 at top temperatures for 30
minutes before allowing it to
cool completely and wiping
down the inside with dry
paper towels.
Remember to ensure that
your Ooni 3 is completely
cool and dry before storing.
See page 18 for further
care instructions.
Prep your food
We have a lot of recipes
on our website which are
tried, tested and delicious.
Ooni 3 will cook almost
anything and everything
and experimentation is all
part of the fun.
See page 26 for some
classic Ooni recipes to
get you started.
Tip
Check out our YouTube
channel for video guides
on assembly, lighting
and more...
54

We know that you’re eager to
get started which is why
Ooni 3 has been designed for
easy assembly. You can be
set up in less than 10 minutes
from unboxing.
Assembly
Follow our online video
guides on our YouTube
channel or use the step-by-
step guide in your manual.
The table that you choose
must be able to hold the
weight of your Ooni 3 and,
of course, anything that you
wish to cook: Be sure to
choose a table that can hold
weights upwards of 14kg
(31lbs).
The table material should
be something that can
handle the radiant heat
beneath Ooni 3: Wood,
metal and stone are
recommended. Glass and
plastic are not suitable.
Place your Ooni 3 away from
structures and buildings.
Ooni 3 performs best when
set up in a space sheltered
from wind. If you are cooking
on a breezy day, position
your Ooni 3 so that the air
enters through the back to
encourage airflow
Do not use Ooni 3 on the
ground.
To extinguish your Ooni 3
when you’re done cooking,
allow it to cool down naturally.
Never expose your Ooni 3
to water while it’s hot.
Storing
Ooni 3 is a super-portable
and tough outdoor oven. To
maintain its appearance and
performance, keep your stone
baking board indoors when
your Ooni is not in use. In the
very unlikely event that you
go for extended periods of
time without using your
Ooni 3, keep it stored indoors.
Ooni 3’s Cover/bag is a great
way to store your Ooni 3. If
you’re heading to the beach,
the hills or to a friend’s house,
we’ve got you ‘covered’: The
Cover/bag doubles as a handy
and neat way to transport
your Ooni 3.
How and where to set up your Ooni 3
Tip
Check out our Cover/
bag video on our YouTube
channel.
Tip
Avoid harsh weather
conditions, including
heavy rain.
76

How to get the best
results from Ooni 3
Ooni 3 Essentials is a great place to start! This will
be your guide to Ooni 3 and the features that make
it the world’s most popular wood-fired oven. You
can also find information online: We have a lot of
awesome resources at ooni.com and video guides
on our YouTube channel.
If you have any questions, queries or comments
then you can reach us at [email protected].
We love hearing from the Ooni community!
98

What’s in the box?
1. Main Body: Insulated with
ceramic fibre to help Ooni
3 run eciently. Ooni 3 sits
on three legs which keep it
sturdy and safe.
2. Flame Keeper: This
patented feature ensures
that flames roll along the
oven ceiling and across
the cooking area as they
are drawn to the chimney.
It helps Ooni 3 to run at
high temperatures while
reducing the amount of
fuel used.
5. Scoop/cap: To keep rain
and debris out of Ooni
3 when not in use. This
doubles as a scoop for
adding pellets to your
hopper.
Remember to remove this
before you light Ooni 3.
6. Chimney: Draws heat
through your Ooni 3 and
features a quick release
clip to help secure and
pack away your Ooni 3
with ease.
7. Door:* Remains on Ooni
3 throughout your cook,
holding in heat and
allowing for optimum
airflow from burner to
chimney.
8. Burner and Hopper*:
Holds pellets which gravity
feed on to the grate.
9. Grate and Burner Tray*:
Your grate serves a dual
purpose: To allow for
optimum airflow through
the pellets and as a space
for excess ash to drop out
of the burning area.
10. Hopper Lid: Doubles as
a handle for removing
your grate when
completely cool.
Remember to leave
this on your hopper
throughout your cook.
1.
2.
5.
6.
7.
8.
9.
10.
3.
4.
*Requires assembly. Please refer
to your manual for instructions.
Tip
Before you begin assembly,
please read your manual or
watch how it’s done on our
YouTube channel.
3. Flame Guard: Is placed
beneath the stone baking
board. This separates the
cooking area from the
direct heat of the flames.
4. Stone Baking Board:
Custom-made from
durable 100% cordierite
stone, this holds in heat
and cooks your food
from below.
1110

optimum pellet level
side hole for torch flame
Lighting up Ooni 3 and cooking with re
Cooking with fire is as much
an art as it is a science. Here
are some top tips to help you
get the most from Ooni 3.
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
eciently.
Do not use pellets meant for
animal bedding or heating.
These can contain additives
and potentially harmful
chemicals.
Lighting method
You can either use a natural
firestarter or a blow torch to
light your Ooni 3. Instructions
for both methods are on the
following pages.
Your Ooni 3 will take
approximately 10 minutes
to reach optimum cooking
temperatures.
Maintaining temperature
To get the most consistent
burn, top up your pellets little
and often. Ooni 3 will run
best when pellets are topped
up to approximately 3 cm (1”)
from the top of the hopper
(as shown in the adjacent
diagram).
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.
Caution
Wind can cause flames to escape from the rear of your Ooni 3
so, as always, exercise caution when your Ooni is lit and do not
leave it unattended.
Tip
For best results, keep your
pellets stored in a warm,
dry environment in an air-
tight container.
1312

1
2 3 4
5
6
Everything that you need to
know about lighting your
Ooni 3 and maintaining top
temperatures.
1. Remove your scoop/
cap from the top of the
chimney.
2. Make sure the door is on
and only take it o when
adding or removing food.
3. Fill your grate with 100%
hardwood pellets to the
level pictured.
If you are lighting using a
blow torch, slide the grate
back in to your burner and
skip to step 6.
Burner quick start guide
4. Place a natural firestarter
at the lip of your grate. We
recommend that you do
not use petroleum based
firestarters as these may
impart unwanted flavours to
your food.
5. Light the firestarter and
slide the grate back in
to your burner using the
hopper lid handle. Place
the hopper lid back on top
of the hopper.
Skip to step 7.
6. If lighting using a blow
torch, point the flame
through the hole on the
side of your burner. Hold it
here for 30-45 seconds or
until your pellets are alight.
1514

7 8 1 2
1. While wearing heatproof gloves, carefully remove the grate
using your hopper lid.
2. Gently shake the ash in to a large metal bucket of water.
Do not submerge or expose your Ooni grate directly to
the water as this can cause personal injury or damage to
your Ooni 3.
Cooling and disposing of ash
When you have finished cooking, allow your Ooni to burn
through any remaining pellets. Once your Ooni has completely
cooled, follow the steps below to dispose of any residual ash.
Please note that pellets may still be warm and that heatproof
gloves should be worn. Allow your Ooni to cool for at least 1
hour before disposing of ash and storing.
Caution
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.
7. Once your starter pellets
are fully alight, add
small amounts of pellets
gradually. Allow these to
light fully before topping
up to the level shown.
8. Maintain a pellet level to
approximately 3cm (1”)
below the top of your
hopper throughout your
cook. Use the bolt on the
hopper as a level guide.
1716

Care instructions
Where should I store my Ooni 3?
It is important that your Ooni 3 is protected from adverse
weather conditions, including high winds and rain. We
recommend that you store Ooni 3 indoors during extended
periods of time and that you keep your stone baking board in
a warm, dry environment when your Ooni is not in use. Ensure
that your Ooni is cool and dry and use your Ooni 3 Cover/bag
for storage and transport.
How do I clean my Ooni 3?
There’s no need for elbow grease as a run through at top
temperatures will do most of the work for you. If you like,
you can wipe down the inside with dry paper towels and
use stainless steel cleaner on the outer shell. Avoid abrasive
cleaning products. The peel is not dishwasher safe.
How do I care for my stone baking board?
You should only cook pizza and dry, bread-based dishes
directly on the stone baking board. If you are cooking meat,
vegetables or other dishes then we would recommend using
your Ooni Cast Iron Series.
Your stone baking board can be cleaned by running your
Ooni 3 at top temperatures. If you would like to hand wash
your stone baking board, use warm water and dry it in a
conventional oven for a minimum of 2 hours at 140°F (60°C).
The stone baking board is not dishwasher safe.
How do I extinguish my Ooni 3?
Leave your Ooni 3 to burn through any remaining pellets and
allow it to cool naturally. This can take 60 minutes depending
on ambient temperatures.
Caution: Do not apply water directly to your Ooni 3 to
extinguish or cool it down as this can cause damage and
personal injury.
1% of Ooni’s global turnover is actively managed for charitable causes and positive social
and environmental change through the Ooni Impact Fund. So far we have planted tens
of thousands of trees and we’re a member of 1% for the Planet.
1918

Troubleshooting
It’s safe to say that on any given day at least one
member of our team is out using their Ooni –
whether trying out recipes or, well, just because
we love the food Ooni cooks. Between us, we’ve
racked up thousands of hours of cooking and we
think we know how to get the best from Ooni 3.
We’re always happy to give advice and tips:
Remember to check out our online resources and
to contact us at [email protected] if you have
any questions.
I can’t light my Ooni 3
Refer to the steps shown in the Burner quick start guide (page
14). The easiest way to light pellets is using a blow torch.
Remember to remove the chimney scoop/cap before you
begin and to keep the door on throughout your cook.
100% hardwood pellets are energy dense and should light
easily. If you are having diculty with lighting then it may be
that the pellets have absorbed some moisture.
Caution: Never use your Ooni 3 in high winds.
My Ooni 3 is too hot
Here are a few tips to follow if you find that your Ooni 3 is
running too hot:
• Reduce the amount of pellets added.
• Wind may be entering the rear of your Ooni and encouraging
heat to flow through your Ooni. Rotate your Ooni 3 180°
before your next cook to reduce the impact of this airflow.
• Ensure that your stone baking board is flush with the
front of Ooni 3.
My Ooni 3 is not hot enough
We recommend an infrared (IR) thermometer for reading the
temperature on the stone baking board. If your Ooni 3 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 Ooni 3 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.
• Remove the chimney scoop/cap before you light and while
you cook.
• The pellets that you are using must be dry and suitable for
Ooni 3.
• Maintain a consistent pellet level as you cook (see page 14).
• Ensure that your Ooni door and hopper lid are kept on
throughout your cook.
• Give your Ooni 3 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 Ooni 3 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 been added at once.
Remember to follow the steps for lighting and maintaining
temperatures in this guide (page 14).
While it is not necessary, you can wipe down the inside of
your Ooni 3 with dry paper towels after it has cooled.
Tip
If your stone baking board is too hot, try resting an Ooni Sizzler Pan
on it for 30 seconds or so to absorb some of the heat.
2120

My pizza is overcooking
Ooni 3 runs at optimum cooking temperatures for an
authentic 12” Neapolitan style pizza in 60 seconds.
At Ooni HQ, we achieve an even bake by:
• Using 165g dough balls and stretching thinly to
between 10” and 12”.
• Rotating pizzas every 15-20 seconds .
• Keeping the stone baking board flush with the front of
Ooni 3 and placing pizzas close to the front of the stone.
• Using an IR thermometer to gauge the stone’s
temperature: We aim for 752°F – 842°F (400°C – 450°C)
in the middle of the stone before we begin cooking.
My Ooni 3 has changed colour
Stainless steel may change colour after exposure to
temperatures of 1000°F (537°C) and some parts of your
Ooni will regularly reach this temperature and above. This
will not aect the way that your Ooni 3 performs. Some
imperfections may be removed using a stainless steel
cleaner. We recommend storing your Ooni 3 using your
Ooni 3 Cover/bag and keeping it indoors when not in use.
My pizza is sticking to the peel
It’s happened to the best of us, but follow these tips and
you’ll never suer the heartbreak of losing a pizza again:
• Your 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 peel before beginning your
stretch. Remember to use the Ooni Classic Pizza Dough recipe
(page 26) for the best results.
• Take care to ensure that there are no holes in the dough as
sauce can create a ‘glue’ eect between the dough and peel.
• Before you add toppings, give the 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’
eect and your pizza should glide more easily from your peel
to the stone.
My stone baking board looks dirty
Your stone baking board may change colour during your
cook but this will not aect 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 your Ooni 3: The top temperatures inside
Ooni 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, rest an Ooni Sizzler Pan
on the stone for 30 seconds or so to absorb some of the heat.
Neapolitan style pizza will cook best when the dough is thin
and the toppings are light. When it comes to Ooni pizza, less is
always more.
2322

I can see flames at the rear of my Ooni 3
Flames may escape from the rear of your Ooni 3 when the
flow of convection is broken e.g. when the door is taken o.
This is perfectly normal: Ensure that you have read through the
safety manual and that your Ooni 3 is positioned at least 1.5m
(5ft) away from any buildings or structures.
Caution: Never use your Ooni 3 in high winds.
Flames are appearing from my Ooni 3’s chimney
Ooni 3’s chimney draws flames from the heat source, through
the oven and across the cooking area. Flames from the
chimney are a sign that your Ooni 3 is running hot. As always,
exercise caution and ensure that young children and animals
are not left unattended when Ooni 3 is lit.
I have heard a ‘pop’ or ‘bang’ sound from my Ooni 3’s burner
As is the norm when cooking with fire, airflow is key when
it comes to Ooni 3. 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 the Burner quick start
guide (page 14) 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.
Tip
Cant find the answer you’re looking for? Check out our online resources,
FAQ or contact us at [email protected]om. We’ll be happy to help!
2524

Method
1. For best results, start with a high quality ‘00’ flour.
2. Bring ⅓of the water to the boil and mix with the rest of the
cold water. This brings the water to the correct temperature.
3. Whisk in the yeast and olive oil.
4. Meanwhile prepare the flour by sifting it into a bowl along
with the salt.
5. Pour the water on top of the flour and begin mixing with a
wooden spoon. Once the dough has started to form begin
mixing with your hands.
6. Turn the dough onto a lightly floured surface and knead
using both hands. Continue to knead for around 10 minutes
until the dough is firm and stretchy. Cover the dough and
leave in a warm place to prove for 1-2 hours.
7. Once the dough is proved, divide into dough balls and let
them rise for a further 20 minutes before stretching.
Method
1. Preheat Ooni. Aim for 752°F (400°C) on the stone
baking board.
2. Pop your Ooni Sizzler Pan in to preheat for 3-4 minutes.
3. Once preheated, place the bacon into the pan, cooking until
it begins to brown slightly. Add the mushrooms to the pan
and return to Ooni until they have cooked through.
4. Begin to stretch your dough while the bacon and
mushrooms are sizzling.
5. Remove Sizzler Pan when bacon and mushrooms are cooked.
6. Add sauce to the pizza base and begin to layer the toppings
on, starting with tomatoes, bacon, mushrooms and mozzarella.
7. Crack your egg in to the centre of your pizza and place the
pizza in to your Ooni.
8. Remember to rotate your pizza every 20 seconds. Cooking
times will vary, depending on the temperature. Just be sure
the egg white is set before serving.
9. Top with parsley & Sriracha.
Ooni Classic Pizza Dough Ultimate Breakfast Pizza
Recipes
Tip
Check out our videos on making dough and stretching the perfect
pizza on our YouTube channel.
Ingredient Weight Qty / Vol
Dough Ball 165g 6oz
Pizza sauce available at recipes.ooni.com
Bacon (diced) 1 slice
Mushrooms (thinly sliced) Medium 2
Cherry tomatoes (quartered) Medium 2
Eggs Medium 1 per pizza
Mozzarella to taste
Sriracha sauce to taste (a little goes a long way)
Parsley to garnish
Ingredient Weight Qty / Vol
Type ‘00’ flour (or strong white) 1000g 8 cups
Water 600g 2½ cups
Olive oil 40g 3 tbsp
Salt 20g 4 tsp
Dried yeast* follow packet instructions
Fresh yeast (alternative)* 15g ½oz
Makes 10x 165g dough balls for approximately 10x 12” pizzas
*for a three day cold prove use half the amount of yeast
2726

Method
1. Preheat Ooni. Aim for approximately 662°F (350°C) on
the stone baking board.
2. While preheating, prep your lamb by rubbing olive oil,
salt and pepper on to each piece.
3. Sizzling is straight forward: Preheat your Ooni Sizzler
Pan by placing it inside Ooni for 3-4 minutes. Once hot,
remove from your Ooni and add the cutlets. Return the
pan to your Ooni.
4. Cooking times will vary depending on the size of your
cutlets so check on them every 2-3 minutes and
remove once cooked.
5. Serve with a side of tzatziki and cucumber.
We love hearing and seeing what you create and cook with
your Ooni Koda so keep in touch by tagging your photos
with #ooni or #oonified
Follow us and keep up to date with all things Ooni via:
Subscribe to our mailing list at ooni.com for access to
delicious recipes, top tips and exclusive promotions.
If you have any questions, queries or comments then
you can reach us at [email protected].
Keep in touch
Simple Lamb Cutlets (Chops)
Ingredient Weight Qty / Vol
Lamb cutlet 4 cuts
Salt to taste
Pepper to taste
Olive Oil see method
2928

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