BURNHARD 941671 Manuel D'utilisation page 14

FIRING WITH COAL, BRIQUETTES OR PELLETS
1. Put the coal, briquettes or pellets with the grill lighter into the firebox. As soon
as it starts to burn, push the box into the pizza oven.
2. Pile up more coal, briquettes or pellets via the chute.
3. Wait until the charcoal or briquettes are completely burnt out and no more
smoke rises from the chimney.
4. When the oven thermometer shows around 400 °C, open the door and push
the pizza to the center of the stone. Close the door.
5. Rotate the pizza by 180° once after 45 seconds.
6. You can observe the baking process of your pizza through the peephole.
7. After 1 to 5 minutes, depending on the thickness of the pizza dough, your pizza
is ready.
The process will work even faster when you burn the coal or briquettes in a separate
igniting place and fill the pure ember into the firebx.
TIP: You can also light your combustible with a blowpipe. In order to do that, fill
your firebox with wood, coal, briquettes or pellets. Put the box into the back of the
oven and hold the blowpipe from the outside in the box.
REFILLING OF COMBUSTIBLES
Always use fireproof gloves when filling and emptying the firebox.
Thanks to its double stainless steel cover with a wool filling, the inside of the pizza
oven will be kept hot constantly for a very long time. If you notice the temperature
is dropping, pile up a new charge of combustibles (wood, coal, briquettes or pellets)
into the firebox via the filling chute. Until you start baking the next pizza, you must
wait until the combustibles have burnt through and no more smoke is rising from
the chimney.
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