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Essential safety advice for positioning the oven and general operational precautions, including distance and surface requirements.
Guidance on suitable and unsuitable fuels for optimal and safe oven performance, emphasizing hardwoods and avoiding treated wood.
Detailed instructions on how to light the oven and manage temperature using fuel, door vents, and flue dampers.
Step-by-step guide for achieving optimal pizza cooking results, including temperature, peel usage, and rotation.
Advice for using the oven, including cooking times, temperature variations, and recommended insulated gloves.
Guidance on adapting oven techniques for baking, roasting, and cooking other dishes, including cookware recommendations.
Crucial food safety practices to follow when handling and cooking meat and other foods, including hand washing and utensil use.
Method for extinguishing the fire in the oven, emphasizing allowing the fire to die and closing vents, avoiding water.
Guidelines for cleaning, preventing rust by oiling, and storing the oven, recommending a cover and ventilation.
Specifies the duration of the warranty provided for the pizza oven, typically one year from the date of purchase.
Outlines the requirements for a warranty claim, including proof of purchase and limitations on liability.
Conditions related to proper installation conforming to local codes and standards for warranty coverage.
Lists conditions under which the product warranty will be considered void, such as improper assembly or use.
Details consumer rights and guarantees under Australian Consumer Law, including entitlement to refund or replacement for major failures.
The ARROSTO Clay Pizza Oven is a versatile outdoor cooking appliance designed for domestic use, offering a traditional wood-fired experience for pizzas, roasting, baking, and more. This oven is specifically intended for outdoor use only and should not be operated in confined spaces such as tents, caravans, cars, cellars, lofts, or boats, nor under awnings, parasols, or gazebos. Safety is paramount, and users are warned against leaving a burning fire unattended due to the risk of carbon monoxide poisoning and fire hazards from hot embers. The oven must be positioned on a permanent, flat, level, heat-resistant surface, at least 2 meters away from any combustible materials like walls, fences, trees, or foliage, with clear sky above. It is crucial to ensure the oven is properly assembled and all fasteners are tightened before use, and to never handle or move the oven while it is alight or hot. Regular inspection for fatigue and damage is recommended.
The ARROSTO Clay Pizza Oven functions by burning untreated wood, logs, or charcoal to generate high temperatures for cooking. It features a furnace body, a furnace door, and a chimney, all designed to work together to create an optimal cooking environment. The oven's temperature is controlled through three main interactions: the amount of fuel, the adjustable vent on the door, and the flue damper on the chimney. For lighting, the flue damper should be fully open and the oven door open. For roasting and baking, the flue damper is set to half open, the oven door vent fully open, and the flue damper adjusted to target 200°C (400°F). For pizza, the flue damper is half open, the oven door fully open, and the flue damper adjusted to target 300°C (600°F). The oven is well-insulated, but certain parts like the flue and front door can become very hot, necessitating the use of insulated cooking gloves.
The oven is designed for a range of cooking styles. For pizzas, the process involves preheating the oven to optimal temperatures (around 300°C/600°F), ensuring the pizza peel is well-floured, and then sliding the pizza onto the firebricks. The door should be closed during pizza cooking. Pizzas cook quickly, typically within 60 to 90 seconds, requiring frequent checking and rotation with a pizza peel for even cooking. The underside of the pizza should be checked for color to prevent burning. For baking and roasting, lower temperatures are used, achieved by allowing the fire to die down and adding small pieces of wood only if necessary to maintain temperature. Meat should be placed on a cooking tray. Various cookware materials are suitable for use inside the oven, including stainless steel, aluminum, cast iron, enamel-coated bakeware, and high-temperature clayware. Bakelite or phenolic handles on cookware should be avoided as they can melt. The oven is also suitable for cooking casseroles, fish, parmigiana, vegetable dishes, frittatas, and poultry.
Only untreated wood, logs, or charcoal should be used. "FIRE LOGS" or artificial wood logs are strictly prohibited as they can be toxic, emit black smoke, and burn at temperatures that can damage the oven. Treated, painted, or processed wood or timber should never be burned due to deadly fumes. Real hardwood is recommended, with best options including Redgum, Jarrah, Blue Gum, and Mallee, provided they are properly dried. Fruit and nut tree woods like Apple, Pear, Plum, Peach, Macadamia, Almond, and Walnut can add smoky flavors but may struggle to reach high pizza temperatures. Olive wood, Ash wood, Maple wood, Oakwood, Beech, and Birch wood are also good choices. White and Yellow Pine and White Cedar can be used, but Red Pine should be avoided as it imparts an unpleasant flavor to food. Barbeque charcoal can be used but burns quickly, making it a more expensive option. Shrubs and bushes like Oleander are explicitly forbidden due to highly toxic fumes.
For the very first firing, it is recommended to have a low fire with the door aside for approximately one hour, then allow the oven to cool completely. This "cures" the oven, preparing it for regular use.
Strict food hygiene practices must be followed. Always wash hands before and after handling uncooked meat and before eating. Raw meat must be kept separate from cooked meat and other foods. Cooking surfaces and tools should be clean and free of old food residues. The same utensils should not be used for both cooked and uncooked foods. All meat must be cooked thoroughly, and undercooked meat can cause food poisoning. To reduce this risk, meat should be cut open to ensure it is cooked all the way through. Meat juices should be clear, with no traces of pink/red coloring. After cooking, all surfaces and utensils must be cleaned. If using charcoal, cooking should not commence until the charcoal has a coating of ash.
To extinguish the fire, stop adding fuel and allow the fire to die down naturally. Then, close all vents. Water should never be used to extinguish the fire as it can be hazardous and damage the oven.
The inside of the oven requires minimal maintenance as wood smoke forms a protective layer on the steel. If cleaning is needed, a non-abrasive cloth or sponge can be used, though the heat of the fire often "self-cleans" it. The base stone does not require frequent cleaning; a higher firing without food will clean the chimney. Surface rust is expected to develop on the oven's exterior when placed outdoors, especially after the first use, and is not a product fault. To prevent rust, the outside of the oven should be regularly oiled after cleaning with mild soap and warm water. The unit can be left outdoors year-round if covered, but storing it in a garage or shed when not in use is recommended. If using a cover, the oven must be completely cooled before covering. Placing sponges between the cover and the oven can promote ventilation and prevent mold.
General| Product Type | Pizza Oven |
|---|---|
| Brand | Barbeques Galore |
| Model | ARROSTO PIZCLAY800 |
| Material | Clay |
| Fuel Type | Wood |
| Cooking Surface Diameter | 800mm |
