Ooni Koda 12 User manual

How to set up, cook with
and care for Koda 12, plus
handy tips and recipes.
Koda 12
Essentials Guide

Say hello to Koda 12 3
Quick start guide 5
Getting the most from Koda 12 6
Koda 12 features 7
Setting up, extinguishing and storing Koda 12 8
Tools for cooking 9
Connecting to propane tank 10
Lighting 13
Top tips for making great pizza 15
How to launch pizza in to Koda 12 16
Recipes
Ooni Classic Pizza Dough 18
Pizza Sauce 20
Burrata Pizza 21
Pumpkin, Zucchini and Chile Pizza 22
Cayenne-spiced Shrimp 23
Care & maintenance 24
Troubleshooting 25
Keep in touch 29
Contents
Important
Ensure the legs of the oven are fully unfolded before use.
Koda 12 should run quietly when lit. If you hear a
roaring noise from the gas burner, switch the gas
o for 5 minutes and relight.
Keep Koda 12 company while preheating and cooking.
Do not leave the oven unattended while lit.
Your safety is paramount. Please read the Koda 12 safety
manual carefully and store for future reference.
Koda 12 has been designed to run at up to 950°F / 500°C.
If Koda 12 exceeds these temperatures, switch o the
flame and allow to cool.
Koda 12 is designed for outdoor use only.
Do not use in high winds.
Any modification to your Koda 12 violates our
terms, invalidates any warranty and may present a
danger to you or others.
Koda 12 will get hot. Do not touch the outer shell
while in use.
Ensure children and pets are kept at a safe distance
and supervised at all times around Koda 12.
There may be sharp edges on the interior and
exterior of the oven. Please handle with care.
If the flames have been extinguished, switch o
the gas supply immediately for at least 5 minutes
before relighting.
Do not look directly into the mouth of the oven
when lighting, as flames may escape during the initial
firing process.
Ensure the gas hose is not tangled and comes away
from Koda 12. Do not pass the hose under the oven.
1

Everyone deserves great pizza.
Koda 12 is capable of extreme speed and heat, both of which deliver amazing
results and a great experience. This oven will change the way you cook and
enjoy food outdoors.
Koda 12 is ready to cook at top temperatures in 20 minutes. With an insulated
shell and custom-made stone baking board optimised for even heat distribution,
Koda 12 bakes restaurant-quality pizza in just 60 seconds.
As if making great pizza weren’t enough, you can also use Koda 12 to make
mouthwatering steaks, delicious roasted veggies, and much more.
Whether you’re a beginner or pro, use this guide to help you enjoy cooking with
your Koda 12. Remember to hold onto the Essentials Guide for hints, tips and
delicious recipes.
Thank you for being part of the Ooni community – we know that you will love it.
Kristian and the Ooni team
Say hello to Ooni Koda 12!
3

We know you’re excited to get cooking! We’d recommend reading the Essentials Guide cover to cover or important safety
information. For those of you too desperate to start, here’s everything you really need to know:
Quick start guide
O
Push, slowly turn and hold for
3 seconds to light. Hold in for
another 5 seconds after ignition.
Max. power Min. power
• Set up outdoors on a stainless steel, wood or stone surface.
• Connect to your propane tank.
Don’t forget to check for gas leaks!
For more detail / full instruction on this refer to the
operational manual.
• Ignite and run for 30 minutes on Koda 12’s first firing before
making anything, to season the oven.
• Get cooking awesome Neapolitan style pizza,
preheat Koda 12 to 750°F (400°C). Launch pizza
into the center of the baking stone and rotate for
even baking every 20-30 seconds.
• Enjoy your flame-cooked creation and repeat to your heart’s
(and stomach’s) desire.
4 5

Before you begin, remember
to read your manual
carefully and to store it for
future reference.
Before you cook
Check the connections on
the propane tank, hose and
regulator. They should be
secured and checked for
leaks before every cook.
Seasoning Koda 12 will burn
o any oils or coatings that
are remnants from the
manufacturing process so
that you are ready to cook.
To season, run Koda 12 at top
temperatures for 30 minutes
before extinguishing. Once
cool, wipe down the inside
with dry paper towels.
Cooking
Although we designed Koda
12 to be able to safely run up
to 950°F (500°C), we suggest
you keep it around 750°F
(400°C) for the ideal cook on
your Neapolitan-style pizza.
Koda 12 should not be left
running for extended periods
without cooking. If you are
taking a break from cooking,
give your oven a break too.
Turn the gas control knob all
the way to the o position
and relight whenever you’re
ready to start cooking again.
Learn more
Get recipe inspiration, oven
instruction and more at
ooni.com.
If you have any questions –
or want to send us some
pictures of your delicious
Koda 12 dishes – you can
always reach out to us at
support.ooni.com. We love
talking all things pizza and
Ooni.
Getting the most from Ooni Koda 12 Ooni Koda 12 Features
1. Custom-made cordierite stone baking board optimized
for maximum heat retention.
2. Fully insulated shell to retain heat.
3. Serial number. Register for your warranty extension at
ooni.com/warranty*
4. Collapsable legs for easy storage and transport.
The tipped feet keep Koda 12 steady and keep
surfaces scratch free.
5. Gas control knob for lighting Koda 12 and
adjusting flame output.
6. Viewing hole to monitor the flame.
7. Gas terminal for attaching a propane source.
* region dependent
Warning
Children and pets must
be kept at a safe distance
while Koda 12 is hot.
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Tools for cooking
Infrared Thermometer
Get an instant and accurate temperature
reading by aiming the laser at the middle
of the stone baking board. The Ooni
Infrared Thermometer is the must have
tool for gauging the temperature of the
stone baking board before you begin
cooking. It will allow you to achieve the
perfect pizza base. We aim for at least
750°F (400°C) when baking Neapolitan-
style pizza.
Peels
Our pizza peels have been designed
specifically for use with Ooni pizza ovens
and are sleek and easy to transport and
store. Having an additional peel helps to
speed up the pizza supply chain, allowing
you to invite more friends and family to
create their own personalised pizza. We
make our peels in aluminium and bamboo
wooden options.
Ooni Pizza Oven Brush
Our 2-in-1 stone baking board brush and
scraper tool will help you clean your Ooni
baking board eciently and quickly – use
it to brush o excess flour with the bristles,
then flip it over to scrape away fallen food.
Cast iron
The high temperatures and fuel versatility of
Koda 12 are perfect for searing meat, baking
fish and roasting vegetables. Our Ooni cast
iron series is designed to withstand the
high temperatures of Ooni ovens, made
with removable handles and fitted wooden
boards for easily moving and serving of your
hot dishes.
Ooni Modular Table
Our table has been designed specifically
for Ooni ovens. It provides the perfect set
up and weather resistance for outdoor
cooking all year long as well as neat and
convenient storage options.
We love to see your amazing
outdoor kitchens and the
adventures you share with
Koda 12. Choose your
perfect outdoor space and
and remember to send us
a photo!
Setting up
Koda 12 will perform best
when sheltered from wind.
Choose a spot that is at least
1m (3ft) away from buildings
and structures. Ensure that
the legs are extended before
lighting.
Place Koda 12 on a surface
made of wood, stainless steel
or stone. The surface should
be sturdy enough to hold
weights upwards of 30lbs
(15kg). Koda 12 has tipped feet
to protect the wooden, metal
or stone surface you choose.
Note: Glass and plastic tables
are not recommended.
Extinguishing
When you have enjoyed your
Koda 12 food and are ready
to pack up, simply turn o the
flame using the gas control
knob and detach the regulator
from the propane tank.
Wait at least 1 hour after
extinguishing before
attempting to move or
clean. Koda 12 must be dry
and completely cool before
storing.
Storing
The Koda 12 Carry Cover
provides a sleek, durable and
waterproof way to store Koda
12. The Carry Cover straps
allow you to take Koda 12
on the go so you can fire up
at the beach, the hills or at a
friend’s house.
We suggest storing your
oven indoors during periods
without use and during harsh
weather conditions such as
strong winds, heavy rain or
snow. We recommend that
the stone baking board is
stored in a dry environment
for optimized performance.
NOTE: Remove the regulator
from the tank when not in use.
Setting up, extinguishing and storing Ooni Koda 12
Caution
Do not expose Koda 12
to moisture or attempt to
cool with water. This will
result in damage.
Caution
Do not lead the gas hose
underneath the oven.
8 9

Connecting to propane tank
1Unfold the legs and insert the
baking stone
Matchstick Holder
This is a matchstick holder for when you
need to light your oven with a match.
Please refer to the lighting instructions in
the manual to see when to use it.
2Connect to gas
Please refer to your manual for
country specific instructions.
Caution
Check the gas hose is not tangled and is routed away from the Koda 12. Do not pass the hose under the oven.
10 11

• Once your regulator is connected, open up the gas from
your propane tank.
• Push the control knob in and slowly turn counter-
clockwise from 12 o’clock to 9 o’clock. This should take
at least 3 seconds as you allow gas to flow into the oven.
When the gas control passes 9 o’clock, there will be a click
of ignition. Continue to push in the control knob for 5
seconds after ignition and then release.
What to do if the flames go out?
Our priority is for you to enjoy Koda 12 in a safe and fun
environment. To ensure this, Koda 12 has a Flame Safe Device
(FSD) built in. This means, if the flame is extinguished while
the gas supply is on, the FSD will automatically cut o the gas
supply into Koda 12.
If you notice that the flames have gone out, turn o the gas
supply at the tank and detach from Koda 12.
Lighting
O
Push, slowly turn and
hold for 5 seconds to light
Max. power Min. power
Warning
Do not look directly into the mouth of the oven while
lighting, as flames may escape from the oven opening.
Caution
Koda 12 should run quietly when lit. If you hear a roaring noise from the gas burner, switch the gas
o for 5 minutes and relight.
Caution
Incorrect lighting may result in overheating and damage. Please follow the instructions carefully.
Warning
Leave gas to dissipate for 5 minutes before relighting.
12 13

Ooni Peel available at ooni.com
Top tips for making great pizza
1. Use high-quality 00 flour and fresh ingredients. 00 flour is
a finely milled Italian style of flour and is the gold standard
for pizza dough. Try a longer prove for an easier to digest
crust with a more complex flavor.
2. When your dough is at room temperature, stretch out
a nice, thin base and leave a centimeter-wide space to
form a crust that will pu up under the intense heat of
the flames.
3. Using your Ooni Infrared Thermometer, aim for at least
750°F / 400°C in the center of your stone baking board
before you launch a pizza into the oven.
4. Rotate your pizza every 20-30 seconds to achieve an even
bake on your crusts and toppings.
5. Give Koda 12 time to recharge after every pizza. This gives
you time to enjoy your food and prep your next base.
6. Check out the recipes and guides available on ooni.com
and subscribe to our YouTube channel for inspiration and
more top tips.
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How to launch pizza in to Koda 12
•Get your peel, dough and ingredients to room
temperature. Cold dough will spring back on itself and
stick, but warm dough will stretch too far and tear. If you
stretch your pizza on a warm peel, the dough will start
to sweat, which will cause it to stick.
•Flour your hands and the surface you are working on
before you begin stretching.
•Check for holes and shake the peel before adding
toppings to check that your dough is freely moving. If it’s
stuck, pick it up and add more flour to the peel. If sauce
or toppings get between the peel and the dough it could
stick the dough to the peel and make launching dicult.
•Keep your toppings light. Heavy ingredients will weigh
down your dough and make it harder to lift o of the peel
or launch.
•Work quickly after adding toppings to your dough –
there’s no need to rush, but remember, dough that rests
with toppings for too long will be more likely to have
any sauce seep through the dough and stick to the peel.
Get your pizza ready when both you and Koda 12 are
ready to cook.
•If your pizza does stick you can use what we call the
hovercraft technique (see below).Lift up the edge of your
dough at one side and gently blow air underneath the
base. This will create air pockets and will spread flour to
the areas that are sticking.
16 17

Classic Pizza Dough
Flour, salt, water and yeast – what do these simple ingredients have
in common? They come together to create the perfect foundation
for any good pizza!
This recipe is an excerpt from our new cookbook, Ooni: Cooking
with Fire, and the go-to pizza dough recipe for everyone at Ooni HQ.
This recipe will yield 5 x 12” (30cm) pizza bases, equivalent to 5 x 8.8lb
(250g) dough balls, or 3 x 16” (40cm) pizza bases, equivalent to 3 x
11.6lb (330g) dough balls.
Method
Place two-thirds of the water in a large bowl. In a saucepan or
microwave, bring the other third of water to boil, then add it to the
cold water in the bowl. This creates the correct temperature for
activating yeast. Whisk the salt and yeast into the warm water.
If mixing by hand:
Place the flour in a large bowl and pour the yeast mixture into it.
Stir with a wooden spoon until a dough starts to form. Continue
mixing by hand until the dough comes together in a ball. Turn it
onto a lightly floured surface and knead with both hands for about
10 minutes, until it is firm and stretchy. Return the dough to the
bowl. Cover with plastic wrap and leave to rise in a warm place for
1-2 hours.
If mixing with a mixer:
Fit the mixer with the dough hook and place the flour in the mixer
bowl. Turn the machine on at a low speed and gradually add the
yeast mixture to the flour. Once combined, leave the dough to keep
mixing to at the same speed for 5-10 minutes, or until the dough is
firm and stretchy. Cover the dough with plastic wrap and leave to
rise in a warm place for 1-2 hours.
When the dough has roughly doubled in size, divide it into 3 or 5
equal pieces, depending on what size you want your pizzas to be
(either 12 inches or 16 inches wide). Place each piece of dough in a
separate bowl or tray, cover with plastic wrap and leave to rise for
another 20 minutes, or until doubled in size.
*if unavailable, use 0.3oz (9.2g) active dried yeast or 0.24oz (7g) instant dried yeast
Ingredient Weight Qty / Vol
Type ‘00’ flour (or strong white) 607g 21.4oz
Water 364g 12.8oz
Salt 18g 4 tsp
Fresh yeast* 20g 0.7 oz
18 19

Classic Pizza Sauce
Place the oil in a pan over a medium heat. When warm, add
the garlic and fry until softened but not brown.
Pour the can of plum tomatoes in the pan and use a masher or
fork to crush them down.
Add all the remaining ingredients, then simmer on a low heat
for 20 minutes, or until the flavor has deepened and the sauce
has thickened slightly.
This sauce can be used straight away, or placed in an airtight
container and stored in the fridge for up to a week, ready to be
used as required.
Method
1 garlic cloves, crushed or finely chopped
1 tbsp olive oil
2 cups (400g) canned whole plum tomatoes
(we like San Marzano)
0.5 tsp salt
1 heaped tsp sugar
Pinch of freshly ground black pepper
Handful of basil leaves, roughly chopped
Burrata Pizza
When your dough and sauce are ready, fire up Ooni Koda 12.
Aim for approximately 752°F / 400°C on the stone baking
board. You can check the temperature quickly and easily using
the Ooni Infrared Thermometer.
Take the burrata out of the fridge so that it warms up to room
temperature. The burrata isn’t cooked in the oven on top of the
pizza, but added to the pizza once it’s cooked, so it’s important
that it’s not too cold.
Stretch the pizza dough ball out to 12” and lay it out on your
pizza peel. Using a large spoon or ladle, spread the sauce
evenly across the pizza dough base. Slide the pizza o the
peel and into Ooni Koda 12, making sure to rotate the pizza
regularly.
Once cooked, remove the pizza from the oven. Lay the
prosciutto on top, then the burrata, scatter over the basil and
finish with a generous drizzle of extra virgin olive oil.
Method
8.8 (250g) Ooni Classic Pizza dough
5 tablespoons (90ml) Classic Pizza Sauce
2-3 slices prosciutto
9oz (150g) burrata
Handful of small basil leaves
2 tablespoons (40ml) extra virgin olive oil
Makes one 12” pizza
20 21

Pumpkin, Zucchini and
Chilli Pizza
8.8 (250g) Ooni Classic Pizza dough
Half a small pumpkin, roasted and puréed
1 garlic clove, crushed (minced)
2 tbsp olive oil
Half a small zucchini (courgette), thinly sliced into rounds
1 chilli, deseeded and finely chopped
1 tbsp pine nuts
Sea salt and freshly ground black pepper
Olive oil
In a bowl, combine the pumpkin purée, olive oil and garlic, and
season to taste. Set aside.
Once your dough is ready, fire up Ooni Koda 12. Aim for
752°F / 400°C on the stone baking board. You can check
the temperature quickly and easily using the Ooni Infrared
Thermometer.
Using a small amount of flour, dust your peel. Stretch the pizza
dough ball out to 12” and lay it out on your pizza peel.
Using a large spoon or ladle, spread the pumpkin sauce evenly
across the pizza dough base. Leave a half inch (1cm) border
around the edge of the base without sauce, so that it will pu
up once it cooks. Top with the zucchini and chilli, and sprinkle
with the pine nuts.
Slide the pizza o the peel and into Ooni Koda 12. Make sure
to rotate the pizza every 20-30 seconds for an even bake.
Once cooked, remove the pizza from the oven. Finish the
pizza with a drizzle of olive oil, and season to taste with salt
and pepper.
Method Makes one 12” pizza Cayenne-spiced Shrimp
18oz (500g) raw shrimp, peeled with tails on
3.5oz (100g) butter, melted
3 teaspoons (8g) cayenne pepper
3 teaspoons (8g) paprika
Juice of 1 lemon
2 tablespoons (35ml) honey
2 teaspoons (5g) salt
2 tablespoons (35g) parsley, chopped
2 tablespoons (35ml) olive oil
Preheat Ooni Koda 12 to 572°F / 300°C. You can check the
temperature using the Ooni Infrared Thermometer. If using a
conventional oven, preheat to 392°F / 200°C.
Add the olive oil to your Ooni Sizzler and place inside the oven
to warm up. You can also use an Ooni Grizzler or Ooni Skillet
for this recipe.
In a large bowl, combine the butter, cayenne pepper, paprika,
lemon juice, honey and salt and mix until well combined. Add
the shrimp and coat well with the marinade. Leave to marinate
in the fridge for at least half an hour.
Remove the Sizzler from the oven, and add all the shrimp to
the hot pan along with the marinade from the bowl. Return to
the oven and cook for 2 minutes, or until the shrimp flesh has
browned on one side.
Pull the Sizzler out of the oven, toss the shrimp to turn them
over and return to the oven for another two minutes, or until
the shrimp are slightly browned all over.
Remove the Sizzler from the oven, sprinkle the shrimp with
parsley and serve immediately. There’s no need for cutlery –
pick the shrimp up by the tail!
Method Serves 4 as an appetizer
22 23

Care and maintenance
Store Koda 12 safely outside with the Ooni Koda 12 Carry Cover. This waterproof cover will keep
your oven safe from the elements – but in cases of extreme weather, we recommend bringing
your oven inside. Make sure you give your oven the proper time to cool completely before
attempting to cover, move or store. If you are located near the ocean or a body of salt water,
protect Koda 12 by storing indoors when not in use.
Cleaning the inside of Koda 12 is easy: Simply run at top temperatures for 30 minutes to burn o
excess food. Once cool, the inside can be wiped down with dry paper towels or an Ooni Pizza
Oven Brush.
The outer shell of Koda 12 can be wiped down with a damp cloth and dried immediately. Avoid
abrasive cleaning products or those with harsh chemicals.
Recommended cleaning routine:
• Wipe down the inner shell with a dry paper towel before every cook
• Wipe down the burner tube every 3 months with a wire brush to remove food debris
Use the Ooni Pizza Brush to remove any leftover flour or
ingredients. For stubborn marks, allow Koda 12 to cool
completely before flipping the stone baking board – the high
temperatures inside Koda 12 will naturally clean the underside.
Always wait for the stone to completely cool before handling.
Where should I store
Koda 12?
How do I clean Koda 12?
How do I clean the stone
baking board?
Treat Koda 12 with love and care and it
will last for many years to come.
Troubleshooting
Review the lighting steps on page 13. A necessary step is pushing in and turning the gas control
from the o position very slowly. This lets the gas flow into the oven body before the spark
ignites the flame. You should be able to hear the gas flowing before you reach 9 o’clock on the
dial which is where the oven sparks in to ignition. This can take a few attempts depending on how
long it has been since your last firing, ambient temperatures and conditions and your gas set up.
The following techniques will solve most issues:
• Disconnect your regulator from your propane tank for 5 minutes. This ‘resets’ your regulator
which may have had its safety tripped, preventing gas flow.
• Ensure that your gas tank is full and in an upright position.
• Clear any debris from the regulator and propane tank connections and reattach your
regulator.
• For twist-open gas bottles (US), very slowly open up the gas flow. A sudden surge of gas
flowing through the regulator can trip the inbuilt safety feature in the regulator.
• Before firing up Koda 12 using the control knob, check for leaks at all the connection points
and in the hose with a soapy water solution / leak detector spray.
I can’t light Koda 12
We have hundreds of hours of experience cooking with fire and are constantly trying new recipes and ideas for exceptional food.
We eat pizza all the time at Ooni HQ, seriously. We’ve channeled all that pizza knowledge into online resources and video guides,
but we’re always available at support.ooni.com for any questions you might have. We are always happy to chat!
Caution
There may be sharp edges on the interior and exterior
of the oven. Please handle with care.
Caution
The stone baking board
is not dishwasher safe.
Warning
Take care when lighting and do not look directly into the oven during the lighting process.
It is possible for flames to escape out of the oven opening.
24 25

Koda 12 is making a roaring
sound
I can smell gas
Checking for gas leaks
What to do if the flames
go out when I let go of the
control dial
Carry out a gas leak test before every use. Apply a leak detector spray or soapy water to the
connections between the propane tank and Koda 12. If you see bubbles, immediately switch o
the gas supply and check the gas fittings. If bubbles continue, switch o the gas and service the
regulator.
Never cook with a product that has failed a leak test. Contact support.ooni.com for further
advice.
The flame is optimised when Koda 12 is running quietly. On rare occasions, you may hear a
louder-than-normal roaring sound which means that the gas burner has not ignited correctly. If
so, switch o for 5 minutes and relight. Incorrect lighting may result in overheating and damage.
Please follow the lighting instructions carefully.
• Turn o the gas supply to Koda 12 by closing the valve on the propane tank.
• Extinguish any open flame.
• If the smell persists, keep a safe distance and contact your local fire department.
If the flame goes out, wait 5 minutes before relighting.
Push the control knob in and slowly turn counter-clockwise from 12 o’clock to 9 o’clock. This
should take at least 3 seconds as you allow gas to flow into the oven. Continue to push in the
control knob for 20 seconds after ignition and then release.
If the product is being used in the wind, ensure the wind is entering the back of the oven.
There could also be an issue with the Flame Safety Device (FSD). This built-in safety feature cuts
o the gas if the thermocouple is not reading a high enough temperature. To say it another way,
the oven thinks that there is no flame and so it doesn’t allow gas to flow.
You can see the thermocouple in the picture on the page opposite (p.27). Give it a good wipe
down with a dry paper towel. If you can’t reach it, use some compressed air and give a good
blast to clear it.
26 27

Tip
If your stone baking board is too hot, rest a cast iron dish on it for 30 seconds or so to absorb some of the heat.
Koda 12 is not hot enough
You will know that Koda 12 is too hot if your food is cooking too quickly and beginning to burn.
If Koda 12 is running too hot, reduce the output using the gas control knob.
Koda 12 should not be left running at top temperatures for extended periods without cooking.
If you are taking a break from cooking, give your oven a break and turn it o.
Use the Ooni Infrared Thermometer to check the stone temperature.
Koda 12 is designed to preheat in 20 minutes. Add an extra 5-10 minutes to this when
accounting for low ambient temperatures. Check that your propane bottle is full and that
you are using the correct regulator. Ensure that there are no leaks in the hose and that the
connections between the regulator and propane tank are sealed.
The stone baking board in Koda 12 may change color but this will not aect performance.
Excess food can be left to burn o under the high temperatures inside Koda 12. Cleaning and
care instructions for the stone baking board can be found on page 24. Only dry, bread-based
dishes should be cooked directly on the stone. Meats, vegetables and other wet dishes should
be cooked using Ooni Cast Iron or other pans that are able to withstand the high temperatures
inside Koda 12.
The stone baking board
looks dirty
How to rotate the stone
My pizza is burning
on one side
Koda 12 is running too hot The color of the stainless steel on the inside of Koda 12 will change over time due to the high
temperatures the oven reaches. This is normal and won’t change the performance of your Koda
12. We recommend wiping down the inside of your oven between cooks.
Pizza can stick to the peel for various reasons, but the most common is leaving the pizza for
too long between topping and launching. For more of our top tips on how to keep pizza from
sticking, see page 16.
To get an even bake on all sides of the pizza, be sure to rotate your pizza every 20-30 seconds
The side closest to the flame will color the fastest, so make sure all sides spend about an even
amount of time being directly exposed to the flame.
The inside of my oven is
discoloring
My pizza is stuck to the peel
28 29

Ideal flame Long sooty yellow flame
Flame too low Asymmetrical
Flame troubleshooting It’s important to note that flame color isn’t always linked to oven temperature when it comes to
Ooni ovens. Environmental factors like wind can aect your flame appearance.
You won’t need to study the flames in the back of your oven to make sure it’s functioning
normally. With that said, these visual cues in your oven’s flame can help you troubleshoot any
problems.
For the 28, 37, and 50mbar propane models:
• Ideal flame: When using any of the 28, 37, and 50mbar propane models, a blue flame with
yellow tips is the ideal flame to look for.
• Long sooty yellow flame: This type of flame happens when butane is used in any of the 28,
37, and 50mbar propane models. We recommend you only use propane in these models.
• Asymmetrical: There might be a blockage in your burner.
Try cleaning it out with compressed air.
•Flame too low: If your flame is too low we recommend checking the levels in your gas tank.
For the 30mbar Butane variant:
• Ideal flame: When the 30mbar butane model a blue flame with yellow tips is the ideal flame
to look for.
• Blue flame: Normal Flame when using Propane
• Asymmetrical: There might be a blockage in your burner.
Try cleaning it out with compressed air.
•Flame too low: If your flame is too low we recommend checking the levels in your gas tank.
For further troubleshooting,
contact us at
support.ooni.com
Other environmental
factors such as wind
may aect your flame
30 31

1% of Ooni’s global revenue is actively managed for positive social and environmental change through
the Ooni Impact Fund. As a proud member of 1% for the Planet, we’ve planted tens of thousands of trees
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