Fornetto PZ-5 User Manual

Remove stickers, read manual, keep documentation, use gloves, don't tamper with safety devices.

Minimum clearances, flat platform, temperature limits, using gloves, safe fuel use.

Use handles and castors to lift and tilt the oven for safe transport.

Remove packaging, clean oven interior with warm water and mild detergent.

Use small dry wood, heat to 350F/177C for 2 hours, vent odors for initial setup.

Explanation of horizontal (shut) and vertical (half/open) pointer positions for the damper.

Adjust ventilation controls and chimney damper to regulate fire and oven heat.

Cook with door closed, utilize support surfaces or the pizza stone directly.

Use small dry wood, heat to temperature, reduce airflow, and stoke as needed.

Moderate temperature, uniform preheating, keep door closed for best results.

Roast in dishes or on shelves, use trays for juices, avoid small pieces for even cooking.

Times vary; monitor food via window, avoid frequent door openings.

Open smoker slide for smoke, maintain temperature range for smoking meats.

Use fruit/nut hardwoods for smoking; experiment with flavors for desired taste.

Clean periodically with glass/stainless steel cleaners; avoid abrasives.

Use mild detergents and damp cloth; avoid harsh cleaning products.

Regularly empty ash tray and support grid when cool and embers extinguished.

Rear air vent expels moisture for natural dry heat cooking, ideal for baking.

Allow 10 mins for stabilization, manage door openings, add wood as needed.

Exceeding max temp can damage oven and void warranty; monitor gauge.

Overview of optional accessories like pizza stones, peels, and gloves.