Ooni Pro User manual

Ooni Pro
Essentials

Ooni Pro is the world’s most versatile outdoor oven and is
capable of running on wood, charcoal, wood pellets 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
Say hello to Ooni Pro!
*depending on region. See ooni.com for more details.

Ooni and the World
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 through our partnership with National Forest Foundation.
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 and ceiling vent positioning explained 14
The doors 16
Cooking with...
Wood 18
Charcoal 20
Pellets 22
Gas 24
Care instructions 26
Troubleshooting 28
Recipes
Ooni Classic Pizza Dough 32
Diablo III Pizza 33
Roasted Veg 34
Reverse Seared Prime Rib 35
Seafood Stew 36
Keep in touch 37
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.
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.
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

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]om.We love hearing from the
Ooni Community!
How to get the best
results from Ooni Pro
Fuel goes in the back, food goes in the front
wood
charcoal
pellets*
*pellet burner required if using pellets. Pellet burner and gas burner sold separately at ooni.com. Region dependent.
gas*
98

x4
What’s in the box?
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 Gloves: To be worn at all
times when using Ooni Pro.
1. Main Body: Insulated all around
with ceramic fibre to hold in
heat. Tripod-style legs keep your
Pro sturdy and safe. Includes
adjustable ceiling vent.
1. 3.
4.
5.
2.
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 your
stone baking boards.
6. Chimney Cap: To keep rain
and garden debris out of
your 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
your Pro with ease.
Before you begin assembly, please read your manual
or watch how it’s done on our YouTube channel.
Caution: Do not expose any parts of Ooni Pro to
water while hot as this may damage your Ooni Pro.
6.
7.
8.
9.
10.
1110

The choice is yours!
Ooni Pro has been designed
with versatility in mind and we
use different fuels for different
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.
Which fuel should you use?
Fuel Preheat Time Temperature Benefits
Charcoal &
Wood 30-40 Minutes Up to 500˚C (932˚F)
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 30-40 Minutes Up to 500˚C
(932˚F)
Perfect for creating that stone-baked, wood-fired flavour
for authentic Neapolitan style pizzas. Wood is ideal for
anything that enjoys a fast cooking time, such as steaks,
fish and vegetables.
Charcoal 30-40 Minutes Up to 450˚C
(842˚F)
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.
Pellets 30-40 Minutes Up to 450˚C
(842˚F)
We love cooking at around 300˚C - 350˚C (572˚F -
662˚F) using pellets for a delicious calzone, or even
two at a time! Use your door with thermometer for best
results.
Gas 30-40 Minutes
From
250˚C - 500˚C
(482˚F - 932˚F)
Awesome for everything! Lower temperatures for bread,
higher temperatures for pizza.
*Please note that the above figures are estimates and are dependent on weather and ambient temperatures.
Top tip:
Check out ooni.com for some inspiration.
1312

Chimney and ceiling vent positioning explained
The versatility of Ooni Pro comes not only from the fuel types, but also the positioning of the chimney and ceiling vents to control airflow and
the distribution of heat in the oven.
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, charcoal and
pellets.
Closed (horizontal position):
Reduces airflow thus dampening
fire.
The ceiling vent changes how heat behaves inside the oven. If it’s open, heat escapes straight up the chimney. If it’s closed, it allows heat and
smoke to gather at the top of the oven chamber until they escape through 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.
1514

The doors
Ooni Pro’s doors have both been specially designed for optimum performance. Familiarise yourself with taking the door with thermometer off
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,
charcoal or pellets. Raise the door’s tabs to secure the door in place.
Important notes:
• When cooking with gas, only use the pizza door.
• Moisture may damage Ooni Pro’s door with thermometer.
16 17

Cooking with wood
There is something special
about wood-fired food and we
love it at Ooni HQ. The sights,
sounds and smells are hard
to beat. Wood gives Ooni-
cooked dishes extra flavour
and is perfect for an authentic
Neapolitan stone-baked pizza.
Types of wood
We recommend the use of
high-quality, dry hardwood from
deciduous trees such as oak or
beech. We recommend wood
pieces of up to 25cm (10”)
long and around 4cm (1.5”)
in diameter as these will fit
comfortably in your charcoal/
wood burner.
Do not use treated or painted
wood. Wood with high resin
content, such as pine or spruce,
might add unwanted flavours to
your cooking.
Lighting method
To light the wood, add no
more than 4 pieces on the
charcoal/wood burner and
light using either a blow torch
or firestarters. Do not use
petroleum based firestarters
as these may impart unwanted
flavours to your food. Once your
wood is fully lit (5-10 minutes)
begin adding more wood
through the hatch.
Always wear your Ooni Gloves
when using Ooni Pro.
Maintaining temperature
Wood will give a wide range
of temperatures based on the
amount burning. Add little and
often to keep Ooni Pro running
at a consistent temperature.
As with all wood-fired cooking,
it is best to maintain your fire
gradually. Refuel when the wood
has mainly burnt to embers but
before all visible flames have
disappeared.
Do not overload the grate as too
much wood may damage your
Ooni Pro and cause excess smoke
or soot.
18 19

Cooking with charcoal
Charcoal makes it easy to
control the temperature of
your Ooni Pro from very low
temperatures to as high as
450˚C (840˚F).
Types of charcoal
We recommend using regular
high quality charcoal.
It is best to avoid instant
lighting charcoal and charcoal
briquettes. Instant lighting
charcoal can add unwanted
flavours and briquettes may
block airflow through the grate
during a long cooking session.
Lighting method
Place a couple of handfuls
of charcoal on the charcoal/
wood burner and use either
a firestarter or a blow torch
to light. Once the charcoal
is lit, gradually add more to
build a good charcoal fire.
Keep the hatch and door
with thermometer closed for
optimum performance.
Always wear your Ooni Gloves
when using Ooni Pro.
Maintaining temperature
Top up your charcoal as
required throughout your cook.
To maintain an even, steady
temperature, it is better to add
gradually than to add a lot in
one go.
Do not overload your charcoal/
wood burner with charcoal as this
may damage your Ooni Pro and
cause excess smoke or soot.
Important note:
Do not use petroleum based or other firestarters and
charcoal that may impart unwanted flavour to your food.
20 21

Caution: Wind can
cause flames to
escape from the rear
of your Uuni Pro so,
as always, exercise
caution when your
Uuni is lit and do not
leave it unattended.
optimum pellet level
side hole for torch flame
Top tip:
Moisture can effect the way the pellets
burn. Always store your pellets in an airtight
container in a dry enviroment.
Hardwood pellets are an
extremely energy dense heat
source. They are easy to light
and give an authentic
wood-fired flavour.
Type of pellets
Only use hardwood pellets
that are meant for cooking and
grilling.
Avoid using softwood pellets as
these won’t burn as efficiently.
Do not use pellets meant for
animal bedding or heating.
These can contain additives and
potentially harmful chemicals.
Lighting method
To light your pellets with a blow
torch, place two handfuls of
pellets in the grate and slide the
tray inside. Point the blow torch
flame through the side hole
(circled in pink in the adjacent
diagram) on to the pellets for
around 30-45 seconds. Once
the pellets have caught fire,
gradually add more pellets via
the hopper. You can find a video
guide on cooking with pellets on
our YouTube channel. Do not add
too many pellets in one go as this
might extinguish the flames.
You can also light the pellets
using a natural firestarter. Follow
the above steps but instead of
using a blow torch, place a lit
firestarter in front the pellets
and slide the tray back in.
Maintaining temperature
To get the most consistent burn,
top up your pellets little and
often. Ooni Pro 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.
Cooking with pellets
22 23

Cooking with gas
Nothing beats gas for ease of
use and temperature control.
You can be ready to go at the
flick of a switch and using gas
gives you the ability to cook
anything from loaves of bread,
to pizza and steak.
Type of gas
Please refer to your Ooni Pro
gas burner manual for more
information on which type of gas
to use. Gas types can vary from
country to country.
Lighting method
Set up your Ooni Pro with the
pizza door.
Push in and slowly turn the gas
burner control anti-clockwise.
When you hear a click your gas
should be lit.
You can find a video on how
to light your gas burner on our
YouTube channel.
If the gas does not light please
refer to your gas burner manual.
Maintaining temperature
Use the gas burner control to
change the heat output of your
Ooni Pro gas burner.
Important note:
Only use the pizza door when cooking with gas.
Important note: If the flames go out, turn off the gas and wait five minutes before reigniting.
Refer to your gas burner manual for further safety instructions.
24 25

Care instructions
It is important that your Ooni Pro is protected from adverse weather conditions, including high winds
and rain. We recommend that you store Ooni Pro indoors during extended periods of time and that you
keep your stone baking boards in a warm, dry environment when your Ooni is not in use. Use your Ooni
Pro Cover to protect your Pro from garden debris. Ensure your Ooni Pro is completely dry and cool before
storing.
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.
You should only cook pizza and dry, bread-based dishes directly on the stone baking boards. If you are
cooking meat, vegetables or other dishes then we would recommend using your Ooni Sizzler Pan.
Your stone baking boards can be cleaned by running your Ooni Pro at top temperatures. If you would
like to hand wash your stone baking boards, use warm water and dry them in a conventional oven for a
minimum of 2 hours at 60˚C (140˚F). The stone baking boards are not dishwasher safe.
Where should I store my
Ooni Pro?
How do I clean my Ooni Pro?
How do I care for my stone
baking boards?
How do I extinguish my
Ooni Pro?
How do I clean the glass on
the door?
Gas: Switch off, detach the gas regulator from the bottle and leave to cool.
Charcoal/wood/pellets: Leave your Ooni Pro to burn through any remaining fuel and allow it to
cool naturally.
Caution: Do not apply water directly to your Ooni Pro to extinguish or cool it down as this can cause damage
and personal injury.
Allow your Ooni Pro to completely cool before wiping down the glass with a paper towel.
Caution: Do not expose the glass to water while still warm or hot as this may cause damage to your Ooni Pro.
Top tip:
Once they have completely cooled, you can flip the stone baking boards for the next time
you use your Ooni Pro: The top temperatures inside Pro will naturally clean the underside.
2726

Troubleshooting
Refer to the steps on page 18 onwards. The easiest way to light wood, charcoal and pellets is using a blow
torch. Remember to remove the chimney cap and to open the vents as necessary.
If you are having difficulty lighting your gas burner, please refer to the Ooni Pro gas burner manual.
Refer to the steps in your gas burner manual and ensure that you are using the pizza door.
Caution: Never use your Ooni Pro in high winds.
When any wood or charcoal starts to burn, there will be smoke produced until it reaches optimum
temperatures. Add fuel gradually and make sure it is burning cleanly before cooking. If you continue to see
dark smoke, it may be that your fuel is not completely dry or that too much has been added at once.
There will always be a light layer of soot when cooking with wood or charcoal. If this happens during your
cook, wait for your Ooni Pro to completely cool before gently wiping the glass with a paper towel.
Caution: Do not expose the glass to water while still warm or hot as this may cause damage to your Ooni Pro.
I can’t light my Ooni Pro
My gas burner does not ignite
I am seeing smoke or soot
My window is sooty
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
Pro. 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.
If your Pro is running too hot, reduce the amount of fuel added. You can also reduce the draw from the
chimney by adjusting the chimney vent.
Your door with thermometer measures the ambient temperature inside Ooni Pro. However, this may differ
from the temperature of the stones. We recommend an infrared thermometer for reading the temperature
on the stone baking boards. If your Pro is not reaching top temperatures, here are a few things to consider:
• Your stone baking boards should be dry before you cook (you can dry them in a conventional oven at
60˚C (140˚F) for 2 hours).
• If your Ooni Pro has been exposed to adverse weather conditions, including rain, it will take longer to
preheat.
• Make sure the chimney cap is removed before you light and while you cook.
• Check that your ceiling and chimney vents are in the correct position. Refer to page 14 in this guide for
tips.
• Make sure the fuel that you are using is dry and suitable for Ooni Pro.
• The grate in your charcoal/wood burner may need to be brushed while cool to free up the air holes
before lighting.
My Ooni Pro is too hot
My Ooni Pro is not hot enough
Top tip: If your stone baking boards are too hot, try resting an Ooni Sizzler Pan on
them for 30 seconds or so to absorb some of the heat.
2928

Your stone baking boards may change colour during your cook but this will not affect performance. If you
want, you can scrape away any excess food with your peel. Once they have completely cooled, you can
flip the stone baking boards up-side-down for the next time you use your Ooni Pro: the top temperatures
inside Pro will naturally clean them.
If you would prefer to handwash your stone baking boards, allow them to completely cool before washing
them with warm water. They should then be dried in a conventional oven for 2 hours at 60˚C (140˚F).
It’s happened to the best of us, but try these tips and you’ll never suffer 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 32) for the
best results.
• Take care to ensure that there are no holes in the dough as sauce can create a ‘glue’ effect between the
dough and peel.
• Before you add toppings, give the peel a shake to ensure that your dough is moving freely.
• Keep your toppings light.
• Do not leave your dough on the peel for a long time before cooking.
• If your dough has become stuck, lift it at one side and give a gentle blow of air underneath: This will
create a ‘hovercraft’ effect and your pizza should glide more easily from your peel to the stone.
My stone baking boards
look dirty
My pizza is stuck to the peel
The appearance of stainless steel can be affected when exposed to temperatures of 537˚C (1000˚F) and
parts of your Pro will regularly reach this temperature and above. This will not affect the performance of
your Ooni Pro.
We recommend storing your Ooni Pro using your Ooni Pro Cover and keeping it in a dry environment.
Some imperfections can be removed using a stainless steel cleaner.
If you find that your Ooni Pro door is sticking, this may indicate that your Pro is running too hot: Reduce
the amount of fuel added in one go and try to maintain temperatures of no more than 500˚C (932˚F).
There is also the option to loosen off the door hinges. Use the supplied allen key to loosen the hinges on
the sides of Ooni Pro as shown in adjacent diagram. Once loose, you can slide the door hinges forward
slightly before securing them again: This gives the door more room for expansion and will make it easier to
add and remove from Pro.
Always use your Ooni Gloves when the Ooni Pro is hot.
My Ooni Pro has changed
colour
My door is tricky to remove
Cant find the answer you’re looking for? Check out our online resources, FAQ or
contact us at [email protected]. We’ll be happy to help!
3130

Recipes
Method
Ooni Classic Pizza Dough
Makes 6x 275g dough balls for approximately 6x 14” pizzas
Start with a high quality ‘00’ flour for the best results.
Bring ⅓of the water to the boil and mix with the rest of the cold
water. This brings the water to the correct temperature.
Whisk in the yeast and olive oil.
Meanwhile prepare the flour by sifting it into a bowl along with
the salt.
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.
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.
Once the dough is proved, divide into dough balls and let them
rise for a further 20 minutes before stretching.
Ingredient Weight Qty / Vol
Type ‘00’ flour (or strong white) 1000g 8 cups
Water 600g 2½cups
Olive oil 40g 3 tbsp
Salt 20g 4 tsp
Dried yeast* follow packet instructions
Fresh yeast (alternative)* 15g ½oz
Check out our videos on making dough and
stretching the perfect pizza on our YouTube channel.
Diablo III Pizza
Method
Put the olive oil and garlic into a saucepan. Turn to medium heat.
Add the tomatoes when the oil and garlic start to sizzle.
Add the quartered onion and basil. Season to taste with the sugar,
salt and black pepper.
Simmer for 20 minutes to thicken.
Remove the onion and basil and allow the sauce to cool to room
temperature before use.
The dough
We’ve used the Classic Ooni Dough Recipe and have stretched it to
14” diameter.
The sauce
Make up a New York style sauce using the recipe on this page.
Always use good quality chopped tomatoes.
The toppings
As the name suggests, you will need to use 3 different types of
(preferably spicy) meat. The choice is yours.
• 3 types of meat – We’ve used spicy meatballs, pepperoni
and Parma ham
• Mozzarella – light sprinkle
• ½red chilli finely sliced to garnish
Ingredient Weight Qty / Vol
Chopped tomatoes 2x 400g 2 tins/cans
Onion 150g 1
Olive oil 40g 3 tbsp
Basil 20g 2 sprigs
Salt 10g 2 tsp
Sugar 10g 1 tsp
Garlic clove (crushed) 5g 1
Black pepper 1g 1-2 pinches
The Sauce (enough for 6x 14” pizzas)
We love a wood-fired flavour but the choice of fuel is
yours. Aim for 400˚C (750˚F) and above on the stone.
*for a three day cold prove use half the amount of yeast
32 33

Roasted Vegetables
Pre-heat your Ooni Pro oven for 10-15 minutes or until 350°C
(662°F).
In a heatproof dish, toss vegetables in olive oil with salt and
pepper to season. Cook for 15-25 minutes or until crisp and tender.
Cooking times will vary depending on the size of your vegetable
chunks.
Toss halfway through for an even cook.
Easy!
The rib is cooked using Kenji López-Alt’s reverse sear technique.
This technique is great as it gives an even and thorough cook at low
temperatures before being finished in a way that only Ooni Pro can.
Prep begins at least one day before you cook: Rub the beef with salt
and pepper, patting it so that as much of the seasoning stays on the
meat as possible. Now leave the meat uncovered in the coldest part
of your fridge to season for a couple of days.
Pre-heat your Ooni Pro using only charcoal to 120˚C (248˚F). It is
important that the temperature doesn’t go much above this. Maintain
the temperature by adding small amounts of charcoal when required.
Place the meat in the roasting tin on a large sheet of tin foil. Leave the
meat uncovered but fold the tin foil in a way that protects the meat
from the direct heat of the charcoal.
For medium rare, cook the until the middle reads 54˚C (129˚F) on
your meat thermometer. This took approximately 2 hours for the rib
pictured.
Remove and allow to rest for 30 minutes while covered by tin foil and
kitchen towels. In the meantime, load up the charcoal burner with
plenty of charcoal and bring the oven to 350˚C (662˚F) or above.
Once at temperature, place the meat back in the oven for a final
searing, turning it around a few times to achieve an even char. This
shouldn’t take more than 5-10 minutes: At this stage, you are only
finishing the meat, not cooking it.
Serve and enjoy!
Method Method
Ingredient Weight Qty / Vol
Sweet potato wedges
Cauliflower florets
Broccolini Use as much or as little as
you like depending on your
preferences.Red onion
Chopped garlic
Olive oil 80g 6 tbsp
Salt 10g 2 tsp
Pepper 5g 1 tsp
Ingredient Weight Qty / Vol
Prime rib* Up to 2.5kg Up to 5½lbs
Coarse sea salt
Black pepper
Extra equipment
Meat thermometer
Roasting tray
Tin (aluminium) foil
We recommend using charcoal. Aim for a cooking
temperature approximately 350°C (662°F).
Reverse Seared Prime Rib
*rib of beef in the UK
34 35

Seafood Stew
Pre-heat your Ooni Pro oven for 10-15 minutes or until 350°C
(662°F).
Add olive oil to the Ooni Pro Casserole Dish and pre-heat in Ooni
for 1-2 minutes.
Add in the garlic, chilli and tarragon and fry until soft.
Add the squid, fish, tomatoes and wine and cook with the lid on for
15-20 minutes.
Once the squid is tender and the sauce has thickened, add the
mussels and prawns and cook for another 10-15 minutes or until all
seafood has cooked through.
Sprinkle a little parsley on top and serve with fresh wood-fired
bread.
*Your choice of cooked mussels, fish chunks, king prawns or squid - we chose to use all!
Method
Ingredient Weight Qty / Vol
Seafood selection* 500g 1.1 lbs
Chopped tomatoes 400g 1 tin/can
White wine 150g ⅔cup
Olive oil 40g 3 tbsp
Chilli (crushed) 20g ⅔oz
Garlic clove 10g 2 cloves
Tarragon 10g 2 sprigs
Parsley 10g 2 sprigs
We recommend using charcoal. Cooking
temperature approximately 350°C (662°F).
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