Ooni Koda 16 User manual

Koda 16
Essentials Guide
How to set up, cook with
and care for Koda 16, plus
handy tips and recipes.

Contents
Say hello to Koda 16 3
Quick start guide 5
Setting up Koda 16 for the first time 6
Cooking, extinguishing and storing Koda 16 8
Tools for cooking 9
Koda 16 features 10
Stone temperatures and cooking technique 11
Connecting to propane tank 12
Lighting 15
Top tips for making pizza 16
How to launch pizza in to Koda 16 18
Recipes
Classic Pizza Dough 20
Classic Pizza Sauce 22
Pizza Margherita 24
Nduja & Broccoli 26
Roast Pork Chops with Apple & Cinnamon 28
Apple & Cranberry Crumble 30
Care instructions 32
Troubleshooting 34
Keep in touch 39
Ensure the legs of the oven are fully unfolded before use.
Important
Koda 16 is designed for outdoor use only.
Do not use in high winds.
There may be sharp edges on the interior and
exterior of the oven. Please handle with care.
Koda 16 will get hot. Do not touch the outer shell
while in use.
Koda 16 has been designed to run at up to 950°F / 500°C.
If Koda 16 exceeds these temperatures, switch o the
flame and allow to cool.
Your safety is paramount. Please read the Koda 16 safety
manual carefully and store for future reference.
Keep Koda 16 company while preheating and cooking.
Do not leave the oven unattended while lit.
Ensure children and pets are kept at a safe distance
and supervised at all times around Koda 16.
Any modification to your Koda 16 violates our
terms, invalidates any warranty and may present a
danger to you or others.
Do not look directly into the mouth of the oven
when lighting, as flames may escape during the initial
firing process.
If the flames have been extinguished, switch o
the gas supply immediately for at least 5 minutes
before relighting.
Koda 16 should run quietly when lit. If you hear a
roaring noise from the gas burner, switch the gas
o for 5 minutes and relight.
Ensure the gas hose is not tangled and comes away
from Koda 16. Do not pass the hose under the oven.
01

Everyone deserves great pizza and the bigger, the better.
Koda 16 handles larger pizzas with ease thanks to the heat-retaining baking stone, thick insulation and the
L-shaped burner that enables one-turn cooking. Enjoy making delicious steaks, roasted veggies, breads and
much more in the large internal oven space.
Whether you’re a beginner or a pro, this Essentials Guide will help you enjoy cooking with your Koda 16.
Remember to hold onto it for hints, tips and delicious recipes.
Thank you for being part of the Ooni community – I know you’re going to love it.
Kristian and the Ooni Team
Say hello to Koda 16!
02 03

We know you’re excited to get cooking! We’d recommend reading the Essentials Guide cover to cover for important safety
information. For those of you too eager 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.
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 16’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.
Max. power
0504

Finding the right place to set up
Koda 16 will perform best when sheltered from wind. Choose a
spot that is at least 3ft (1m) away from buildings and structures.
Place Koda 16 on a wood, stone or stainless steel surface that
can hold weights upwards of 66lbs / 30kg.
Choose the perfect space, snap a picture and tag us on your
socials @oonihq – we love seeing the community’s setups!
Seasoning Koda 16
Before cooking for the first time, run Koda 16 at top
temperatures for 30 minutes before allowing to cool and wipe
down the inside with dry paper towels. This will remove any
oils or coatings left behind from the manufacturing process. It’s
also a good opportunity to get to know your oven – after all,
you’re going to be spending a lot of time together.
Learn more
Keep reading to find out more about cooking, extinguishing
and storing Koda 16 as well as our top pizza-making tips. We
also have video guides that will help you to get the best results
from Koda 16. Find videos, recipes, inspiration and more at
ooni.com.
If you have any questions – or want to send us some pictures
of your delicious Koda 16 dishes – you can always tag us on
your socials @oonihq or reach us at support.ooni.com for any
questions. We love talking about pizza and Ooni!
Setting up Koda 16 for the first time
Caution
Check the gas hose is not tangled and is routed away
from the Koda 16. Do not pass the hose under the oven.
Caution
Glass and plastic tables are not recommended.
0706

Before you cook
Check the connections on the propane tank, hose and regulator.
They should be secured and checked for leaks before every cook.
Getting the right temperatures
Although we designed Koda 16 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 16 should not be left running on high for extended periods
without cooking. If you are taking a break, 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.
Extinguishing and storing
After you have enjoyed cooking with Koda 16 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 1.5 hours before attempting to move or clean. Koda
16 must be dry and completely cool before storing.
We also recommend storing the stone baking board in a dry
environment for optimal performance.
To keep Koda 16 looking great, protect it from the elements with
the Koda 16 Cover after use. Your oven can stay outside covered,
but we recommend bringing it inside during periods without use
or during harsh weather conditions such as strong winds, heavy
rain or snow. We also recommend that the stone baking board is
stored in a dry environment for optimized performance.
Cooking, extinguishing and storing Ooni Koda 16 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. Koda 16 is suitable with our
16” range and smaller.
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 16 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.
If your stone is too hot, place a piece of Ooni cast iron in the
oven to draw some of the heat out.
0908

1. Custom-made 15mm thick cordierite stone baking board
optimized for maximum heat retention.
2. L-shaped gas burner for one-turn cooking experience.
3. Fully insulated shell to retain heat.
4. Slick one-touch gas ignition for fast, easy cooking.
Gas control for lighting Koda 16 and adjusting the
flame output.
5. Collapsible legs for easy transport and storage. The non-slip
feet keep Koda 16 steady and keep surfaces scratch-free.
6. Gas terminal for attaching the hose and gas source.
7. Serial number. Register for your warranty extension via
ooni.com/warranty*
*region dependent
Koda 16’s large baking stone and
L-shaped gas burner create a unique heat
map in the oven.
The stone surface will gradually increase
in temperature the closer it gets to the
flame. Understanding this helps you
move food to dierent zones on the
baking stone to better control their cook.
When cooking with fire, it’s important
to rotate your pizza and other foods for
an even bake.
Koda 16 features Stone temperatures and cooking technique
Hottest
Hot
10 11

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 propane tank
Please refer to your manual for
country-specific instructions.
12 13
Caution
Check the gas hose is not tangled and is routed away from the Koda 16. Do not pass the hose under the oven.

• Once your regulator is connected, release the gas slowly
from the 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 press the gas control for 5 seconds
after ignition and then release.
What to do if the flames go out?
Our priority is for you to enjoy Koda 16 in a safe and fun
environment. To ensure this, Koda 16 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 to Koda 16.
If you notice that the flames have gone out, turn o the
propane gas supply at the tank and detach Koda 16. Leave for 5
minutes before re-lighting to allow gas to dissipate.
Lighting
O
Push, slowly turn and hold for
3 seconds to light. Hold in for
another 5 seconds after ignition.
Max. power Min. power
14 15
Warning
Leave gas to dissipate for 5 minutes before relighting.
Warning
Do not look directly into the mouth of the oven while
lighting, as flames may escape from the oven opening.

Top tips for making pizza
1. Use high-quality 00 flour and fresh ingredients. 00 flour is
a finely milled Italian style of flour and the gold standard for
pizza dough. Try a longer prove for an even better crust and
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. Use your Ooni Infrared Thermometer to measure the baking
stone’s temperature. For Neapolitan pizza, 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 16 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.
1
2
3 5
4 6
16 17

How to launch pizza in to Koda 16
•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, the dough could stick 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 have any sauce seep
through the dough and stick to the peel. Get your pizza ready
when both you and Koda 16 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.
18 19

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
20 21

Classic Pizza Sauce
Simplicity at its finest, our super easy, no-nonsense Classic Pizza
Sauce creates the perfect base for layering up the pizza toppings of
choice.
Made using a stovetop (hob) rather than in your Ooni, this recipe is
an excerpt from our cookbook, Ooni: Cooking with Fire. Choosing
good quality tomatoes will make a dierence to the flavor of your
sauce – we like to go for canned San Marzano tomatoes, which are
the traditional choice for Neapolitan pizzas.
Method
Place the oil in a pan over a medium heat. When warm, add the
garlic and fry until softened but not brown.
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.
Ingredient Weight Qty / Vol
Canned tomatoes 800g 4 cups
Olive oil 30g 2 tbsp
Sugar 10g 2 tsp
Salt 4g 1 tsp
2 garlic cloves, crushed or finely chopped
Handful of basil leaves, roughly chopped
Pinch of freshly ground black pepper
22 23

Pizza Margherita
The classic pizza Margherita is a simple yet delicious recipe; the
perfect starting point if you’re new to the world of wood-firing!
All Ooni pizza chefs should be able to master this one with just a
little bit of practice. And if you haven’t yet, we’re here to help you
along the way.
Method
Light up your Ooni, then get ready to prepare your pizza while it
heats up.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the
pizza dough ball out and lay it out on your pizza peel. Using a large
spoon or ladle, spread the sauce evenly across the pizza dough
base.
Next, add the cheese spacing each piece around the pizza base so
areas of sauce are exposed. Launch the pizza o the peel and into
your Ooni pizza oven. Rotate the pizza every 20-30 seconds to
make sure it bakes evenly.
Once cooked, remove the pizza from the oven. Add a small handful
of fresh basil to garnish.
Ingredient
Ooni Classic Dough
Ooni Classic Sauce
Fresh mozzarella
Basil leaves
24 25

Nduja & Broccoli
Ingredients
9.5oz (270g) Classic Pizza Dough ball (see note below)
9 tbsp (140ml) Classic Pizza Sauce (see note below)
Olive oil
2 garlic cloves, crushed
9 broccolini stems, cleaned (or 5 broccoli florets, broken into pieces)
3.1oz (90g) mozzarella, torn into small pieces
6oz (170g) nduja, rolled into small balls
Shaved parmesan
Method
Prepare your pizza dough ahead of time. To make a 16” pizza, we
recommend pizza dough balls that are 9.5oz (270g). Fire up your
Koda 16. Aim for 950°F / 500°C on the stone baking board inside.
Add a little oil to a pan and once it’s heated up, add the garlic.
Then sauté the broccoli over medium heat until slightly softened.
Set aside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the
pizza dough ball out to 16 inches and lay it on your pizza peel. Top
with the pizza sauce, mozzarella, broccoli and nduja balls. Launch
the pizza o the peel and into your Ooni pizza oven, oven. Rotate
the pizza every 20-30 seconds to make sure it bakes evenly.
Once cooked, remove the pizza from the oven. Finish with a drizzle
of olive oil and a generous sprinkle of shaved parmesan, then serve
straight away.
2726

Roast Pork Chops with
Apple and Cinnamon
Method
Fire up your Koda 16. Aim for 375°F / 190°C on the stone baking board
inside.
In a bowl, mix together together 2 tablespoons of olive oil along with the
cinnamon, brown sugar, white wine vinegar and salt and pepper to taste.
Add the pork chops and coat well with the marinade.
Add a little olive oil to your Ooni Cast Iron Skillet and place inside the
oven to warm up.
Once the skillet is warm, add the butter to the pan. When melted, add
the pork chops. Place the skillet in the oven to cook for 3 minutes, or
until the chops are golden brown on one side, then flip over the chops.
Add the apple to the pan, and nestle the thyme and cinnamon quill into
the melted butter. Gently pour in the apple cider.
Return the pan to the oven to cook for another 3 minutes, or until
the pork chops are golden all over and the apples have softened and
caramelized. Leave the meat to rest in the pan for 5 minutes, covered
with aluminum foil. Then, slice and serve with spoonfuls of the cooked
apple and pan juices.
Ingredients
Olive oil
2 tsp ground cinnamon
1 tbsp brown sugar
1 tbsp white wine vinegar
Salt & pepper
2 pork chops, bone in
3 tbsp butter, unsalted
2 green apples, quartered
3 sprigs fresh thyme
1 cinnamon quill
1 cup (200ml) apple cider
28 29

Apple & Cranberry
Crumble
Method
Fire up your Ooni. Aim for 350°F / 180°C on the baking stone inside. You
can check the baking stone’s temperature quickly and easily using the
Ooni Infrared Thermometer.
First, prepare the crumble topping. In a bowl, combine the butter,
coconut oil, rolled oats, instant oats, plain flour, shaved almonds,
brown sugar (3.5 oz or 100g), ground cinnamon and nutmeg until well
combined and set aside.
Add a little olive oil to your Ooni Cast Iron Skillet and place inside your
Koda 16 to warm up. In a small bowl, add 4 tablespoons of boiling water
to the cornflour and mix until well combined. Set aside.
Once the skillet is warm, remove it from the oven and add the apples.
Cook in the oven for 5 minutes, or until the fruit has slightly softened.
Remove the skillet and add the cornflour-water mixture, brown sugar
(2.8 oz or 80g), vanilla extract and maple syrup. Toss well to coat the
fruit with all the wet ingredients, then spread around the cranberries.
Return the skillet to the oven and cook for another 5-7 minutes, or until
the fruit is a light golden color.
Top the fruit evenly with the crumble mixture and continue to cook for
another 10 minutes, or until the topping is toasted and crunchy.
Remove skillet from the oven and serve warm, topped with a scoop of
vanilla ice cream.
Ingredients
½ stick (50g) butter, melted
⅓ cup (80ml) coconut oil, melted
3.5oz (100g) rolled oats
3.5oz (100g) instant oats
3 tbsp plain flour
1.8oz (50g) shaved almonds
3.5oz (100g) brown sugar
1 tsp ground cinnamon
½ tsp nutmeg
Olive oil
2 tsp cornflour
5 green apples, peeled & chopped
3.5oz (100g) fresh or frozen cranberries
2.8oz (80g) brown sugar
2 tbsp vanilla extract
4 tbsp maple syrup
30 31

Care instructions
Treat Koda 16 with love and care and it will last for many years
to come.
Where should I store Koda 16?
Store Koda 16 safely outside with the Ooni Koda 16 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 16 by storing indoors when not in use.
How do I clean Koda 16?
Cleaning the inside of Koda 16 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 16 can be
wiped down with warm, soapy water 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
How do I clean the stone baking board?
Use the Ooni Pizza Brush to remove any leftover flour or
ingredients. For stubborn marks, allow Koda 16 to cool
completely before flipping the stone baking board – the high
temperatures inside Koda 16 will naturally clean the underside.
Always wait for the stone to completely cool before handling.
Disconnect after every use
Always switch o Koda 16 and then your gas supply before
disconnecting the regulator from the tank.
3332
Caution
Do not apply water to any part of Koda 16 to extinguish or cool
as this can cause damage and personal injury.
Caution
The stone baking board is not dishwasher safe.
Warning
There may be sharp metal edges on the interior and exterior of
the oven. Please handle with care.

Troubleshooting
Our team has thousands of hours of experience cooking
with fire and enjoying delicious pizza. 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.
I can’t light Koda 16
Review the lighting steps on page 15. 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, environmental conditions and your gas setup.
Take care when lighting and do not look directly into the oven
during the lighting process. It is possible for flames to escape
from the mouth of the oven.
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 propane 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 built-in safety feature in the regulator.
• Before firing up Koda 16 using the control knob, check for
leaks at all the connection points and in the hose with a
soapy water solution / leak detector spray.
The flame went out after I tried to light the oven
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, 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 Figure 1.0. 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.
Koda 16 is making a roaring sound
The flame is optimised when Koda 16 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
I can smell gas
• Turn o the gas supply to Koda 16 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.
Checking for gas leaks
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 16. 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.
Koda 16 is running too hot
You will know that Koda 16 is too hot if your food is cooking
too quickly and beginning to burn. If Koda 16 is running too
hot, reduce the output using the gas control knob.
Koda 16 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 too and turn it o.
Figure 1.0
34 35
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 16 is not hot enough
Use the Ooni Infrared Thermometer to check the stone
temperature.
Koda 16 is designed to reach optimum temperatures in 20
minutes preheat time. Add an extra 10-15 minutes to this
when accounting for low ambient temperatures. Check that
your propane tank 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.
My pizza is burning
If you find that your pizza is burning, start turning your pizza
sooner into your cook and let it sit for very short periods before
turning again. Koda 16 can cook at very high temperatures, so
it’s important to keep an eye on your food to prevent burning.
When you launch your pizza, immediately dial down the flames
in Koda 16. After 20-30 seconds, or just after you see the crust
rise and the base become more solid, make your first rotation
and dial the flames back up to maximum. This should give you
an even bake on the top and bottom of your pizza.
My pizza isn’t cooked through
The beauty of cooking with Koda 16 and gas is that you can
adjust the flame output to suit your pizza style. If you’re making
a Neapolitan-style or other thin crust pizza, aim for 750°F /
400°C in the center of your baking stone with your Infrared
Thermometer before you launch your pizza. These pizzas will
cook best when the toppings are light.
If you are baking a thicker pizza or one with heavier toppings,
reduce your target baking stone temperature and dial down
the flame. You can also place your pizza further away from the
direct heat in the back left corner of the oven.
The stone baking board looks dirty
The stone baking board in Koda 16 may change color but this
will not aect performance. Excess food can be left to burn o
under the high temperatures inside Koda 16. Cleaning and care
instructions for the stone baking board can be found on page 32.
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 16.
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Take advantage of the size of Koda 16. If you find your pizza is
cooking too quickly, move it closer to the front right of the oven.
You can also dial down the flame output.