Ooni Pro User manual

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

The glass door with thermometer must be
removed during the cooling process.
Ooni Pro’s legs must be fully extended before
firing up.
Do not expose the glass door to water or
moisture while hot! This may cause the glass
to crack or break.
Say hello to Ooni Pro!
Ooni Pro is the world’s most versatile outdoor oven
and is capable of running on wood, charcoal or
gas*. With Pro you can create delicious food with
your family and friends and adapt to the style of
cooking that best suits the particular dish you’re
making. Ooni Pro is a game-changer and we are
very excited to see what you make with yours. The
options are limited only by your imagination: 16”
pizzas, slow-roasted joints of meat, loaves of bread,
roasted vegetables and more can all be cooked in
your Ooni Pro.
We put this guide together to help you get the most
out of using your new Ooni Pro. We will take you
from unboxing and setting up to Ooni care and
beyond. We know that you will love it.
Thank you and welcome to the Ooni Community,
Kristian and the Ooni Team
Important
*Pellet Burner and Gas Burner accessories available separately
and depending on region. See ooni.com for more details.
Ooni Pro is for outdoor use only.
Your safety is paramount. Please read the
Ooni Pro safety manual carefully.
Keep Ooni Pro company while preheating
and cooking. It must not be left unattended
while lit.
Ooni Pro has been designed to run at up
to 932°F (500°C). If Ooni Pro exceeds
these temperatures, remove fuel hatch to
let out heat
Ensure children and pets are kept at a
safe distance and supervised at all times
around Ooni Pro.
Ooni Pro will get hot. Do not touch the
outer shell while in use.
Ooni Pro can be left to cool naturally with
the door o. If you leave the door on when
cooling from these extreme temperatures, it may
become damaged.
Ooni Pro may overheat if too much fuel has been
added in one go. It is best to gradually build heat,
adding fuel little and often. If Ooni Pro exceeds
normal cooking temperatures, it is easy to lower by:
• Removing the fuel hatch to let out heat
• Stopping adding fuel
• Resting a cast iron pan on the stones to
absorb heat

Important notes before you cook 4
How and where to set up your Ooni Pro 6
How to get the best results from Ooni Pro 8
What’s in the box? 10
Which fuel should you use? 12
Chimney & ceiling vent positioning explained 14
The doors 16
Cooking with...
Wood 18
Charcoal 20
Gas 22
Care instructions 24
Troubleshooting 26
Recipes
Ooni Classic Pizza Dough 30
Diablo III Pizza 31
Roasted Veg 32
Reverse Seared Prime Rib 33
Seafood Stew 34
Keep in touch 35
Contents

Important notes before you cook
Before you light up and start
cooking with your new
Ooni Pro, here are some
important things to note.
Read Ooni Pro’s
safety instructions
Ooni Pro is super-fun but
your safety is paramount.
Please take the time to review
the safety guide in your
manual before you begin.
Ooni Pro is designed for
outdoor use only. Like all
fire-based products, children
and animals should not be
left unattended while Ooni
Pro is lit.
Ooni Pro remains hot even
after visible flames have died
down. Allow at least two
hours after using Ooni Pro
for it to cool down before
attempting to move, clean or
remove parts.
Season your Ooni Pro
We know that you are excited
to get cooking, but it’s best
for the long term if you run
your Ooni Pro once before
your first cook. We advise
that you run your Pro at top
temperatures for 30 minutes,
allow it to cool and wipe
down the inside with dry
paper towels.
Choose your fuel
Using the right fuel is your
first step towards delicious
food. See page 12 for further
information.
If you want to switch fuel
burners, please allow your
Ooni Pro to cool first.
Use your Ooni Gloves
Always wear your Ooni
Gloves when using your
Ooni Pro.
The glass door with
thermometer must be
removed during the
cooling process.
Prep your food
We have a lot of recipes on
our website which are tried,
tested and delicious. Your
Ooni Pro will cook almost
anything and everything and
experimentation is all part of
the fun.
See page 32 for some
classic Ooni recipes to
get you started.
Caution
Ooni Pro is designed for
outdoor use only.
Caution
Do not run Pro at temperatures higher than 1022°F
(550°C)! This may cause stress to the oven, which could
result in damage.
54

It’s time to find a space for
your Ooni Pro.
Some important things to
consider are:
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
needs to be able to hold the
weight of your Ooni Pro and,
of course, anything you wish
to cook. We recommend a
sturdy table that is capable of
holding weights upwards of
30kg (66lbs).
The table material should be
something that can handle
the radiant heat from Ooni
Pro. Wood, metal and stone
are recommended. Glass and
plastic are not suitable.
Place your Ooni Pro away
from structures and buildings.
Pro performs best when set
up in a space sheltered from
wind. If you are cooking on
a breezy day, position your
Ooni Pro so that the air
enters through the back to
encourage airflow.
Do not use Ooni Pro on the
ground.
To extinguish your Ooni Pro
when you’re done cooking,
allow it to cool down
naturally.
Never expose Ooni Pro to
water while it’s hot.
Protect your Ooni Pro from
adverse weather conditions,
especially rain, when not in
use. Once your Ooni Pro has
cooled, use your Ooni Pro
cover to keep it free from
garden debris. Store your
Pro indoors during extended
periods without use and
during rainy spells.
Always store your stone
baking boards in a warm, dry
environment when your Ooni
Pro is not in use.
See page 26 for further care
instructions.
How and where to set up your Ooni Pro
Caution
Wind can cause flames
to escape from the
rear of your Ooni Pro.
Exercise caution when
your Pro is lit and do not
leave it unattended.
76

How to get the best
results from Ooni Pro
Ooni Pro Essentials is a great place to start! This will be
your guide to the features of Ooni Pro and what makes
it the world’s best outdoor oven. You can also find
information online: We have a lot of awesome online
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!
Fuel goes in the back, food goes in the front
wood
charcoal
*Gas Burner accessories available separately and depending
on region. See ooni.com for more details.
gas*
98

x4
What’s in the box?
1. Main Body: Insulated all
around with ceramic fibre
to hold in heat. Tripod-
style legs keep Ooni Pro
sturdy and safe. Includes
adjustable ceiling vent.
2. Stone Baking Boards:
Custom-made from
durable cordierite stone,
they retain heat to cook
from below while the
flames cook from above.
3. Hatch: Insulated with
ceramic fibre to hold
in heat. Remove when
fuelling the fire with wood
and charcoal.
4. Charcoal/Wood Burner:
Carefully designed to help
Ooni Pro reach optimum
temperatures when
cooking with charcoal and
wood. The holes in the
grate serve a dual purpose:
To increase airflow and to
allow excess ash to drop
out of the burning area.
5. Ooni Pizza Oven Gloves:
To be worn at all times
when using Ooni Pro.
1.
3.
4.
5.
2.
6. Chimney Cap: To keep
rain and garden debris
out of Ooni Pro when it
is not in use. Remember
to remove this before
lighting Pro.
7. Chimney: Draws heat
through Ooni Pro from
the fuel source and
features a simple clip to
help secure and pack
away Ooni Pro with ease.
8. Door with Thermometer:
Can be used for wood,
charcoal and pellet-fired
cooks.
This must not be used
when running Pro on gas.
9. Pizza Door: Suitable for
all fuel types, the pizza
door is locked on to Pro
using its tabs. You can add
and remove food easily
throughout your cook
Do not remove the pizza
door while hot.
10. Stone Guard: Protects the
stone baking boards.
6.
7.
8.
9.
10.
Caution
Do not expose any parts of Ooni Pro to water while hot as this
may damage Ooni Pro.
Tip
Before you begin assembly,
please read your manual or
watch how it’s done on our
YouTube channel.
1110

The choice is yours!
Ooni Pro has been designed
with versatility in mind and
we use dierent fuels for
dierent reasons. While
cooking with fire is as much
an art as it is a science, the
following table will give you
some idea of what results to
expect from each fuel.
What to do if Pro heats past
1022°F (550°C)?
Pro may overheat if too much
fuel is added in one go. To
lower the temperature, stop
adding fuel and remove the
hatch to let heat out.
Which fuel should you use?
*Please note that the above figures are estimates and
are dependent on weather and ambient temperatures.
Fuel Preheat Time Temperature Benefits
Charcoal &
Wood
20-30 Minutes Up to 932°F
(500°C)
Our favourite fuel source for Ooni Pro.
Keep a steady base temperature with
charcoal and add wood for a burst of
heat and wood-fired flavour.
Wood 20-30 Minutes Up to 932°F
(500°C)
Perfect for creating that stone-baked,
wood-fired flavour for authentic Ne-
apolitan style pizzas. Wood is ideal for
anything that enjoys a fast cooking time,
such as steaks, fish and vegetables.
Charcoal 20-30 Minutes Up to 932°F
(500°C)
Charcoal gives you the option to run
Ooni Pro at a lower and consistent heat
which is ideal for larger pieces of meat
or bread.
Gas 20-30 Minutes From 482-932°F
(250-500°C)
Awesome for everything!
Lower temperatures for bread, higher
temperatures for pizza.
Tip
Check out ooni.com for
some inspiration
1312

Chimney & ceiling vent positioning explained
The majority of temperature control can be made through fuel
management. The versatility of Pro also comes from the ability
to control airflow and the distribution of heat in the oven by
adjusting the chimney and ceiling vents.
The default position for solid fuels in Pro is both vents
open. This encourages maximum airflow through the oven,
increasing flames from your fuel source. This is perfect for
pizza and other foods that enjoy a fast cooking time.
The chimney vent controls the total airflow through the body
and can be adjusted while wearing your Ooni Gloves.
Open (vertical position): Maximum airflow encourages a
hot burn for wood and charcoal.
Closed (horizontal position): This dampens flame and
pulls less air through the flames and will reduce the
output and temperature.
The ceiling vent changes how heat behaves inside the oven. If
it’s open, heat escapes straight up the chimney. Close the ceiling
vent for a low, slow cook and for a smokier taste to your food.
When the ceiling vent is closed, smoke will gather for longer in
the oven body before escaping from the side air channels.
Ceiling vent: When this is closed, it will reduce air flow
and allows hot air to gather inside the oven for longer.
Side air channels: These allow hot air to escape when
the chimney vent is open and ceiling vent is closed.
Caution
Do not adjust the ceiling
vent while Ooni Pro is hot.
1514

The doors
Ooni Pro’s doors have both been specially designed for
optimum performance. Familiarise yourself with taking the
door with thermometer o and on before you light up.
Remember, the pizza door stays on throughout your cook
and can be removed when Ooni Pro has cooled.
To close the Door with Thermometer Align the bottom edge
hinges, raise the door until almost closed then lift and release
on to the latch.
Pizza Door
The pizza door is locked in place when cooking with gas,
wood or charcoal. Raise the door’s tabs to secure the door in
place.
Important
When cooking with gas, only use the pizza door. Moisture may
damage Ooni Pro’s door with thermometer. The door with
thermometer must be removed during the cooling process.
1716