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STONE BAKING BOARD
1. DO NOT use the stone over an open flame
2. Avoid extreme temperature change to the stone. DO NOT place frozen foods on a hot stone
3. The stone is fragile and can break if bumped or dropped
4. The stone is very hot during use and stays hot for a long time after use.
5. DO NOT cool the stone with water when the stone is hot
6. After cleaning the stone with water, please dry the stone before use. This can be done in a conventional
oven at 60°C (140°F) for 2 hours.
TROUBLESHOOTING
Problem
Burner will not light
Sudden drop in gas flow or low flame
Flames blow out
Flare-up
Flashback (fire in burner tube, roaring
sound from burner)
Possible Cause
1. No gas flow
2. Coupling nut and regulator not fully
connected
3. Obstruction of gas flow
4. Disengagement of burner to valve
5. Incorrect assembly
1. Out of gas
1. High or gusting winds
2. Low on propane gas"
1. Grease build up
2. Excessive fat in meat
3. Excessive cooking temperature
4. Excess flour on the cooking surface
1. Burner and/or burner tubes are
blocked
2. Pressure drop during ingition
Prevention/Solution
1. Check to see if propane tank is
empty
2. Turn the coupling nut about one-
half to three quarters additional turn
until solid stop. Tighten by hand
only - do not use tools
3. Clear burner tube
4. Reengage burner and valve
5. Check steps in assembly
instructions
1. Check for gas in propane tank
2. Turn off gas control knob, wait 30
seconds and light oven. If flames
are still low, turn off gas control
knob and propane tank valve.
Disconnect regulator. Reconnect
regulator and leak test. Turn on
propane tank valve, wait 30 seconds
and then light oven.
1. Turn front of oven away from wind
2. Refill propane tank
3. Refer to Sudden drop in gas flow
above
1. Clean oven
2. Trim fats from meat before cooking
3. Adjust (lower) temperature
accordingly
4. Brush remnant flour from cooking
surface
1. Turn gas control knob off. Clean
burner and/or burner tubes.
2. Turn off oven, ensure the tank valve
is fully open (if applicable) and
relight.
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