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General| Fuel Type | Wood, charcoal, gas |
|---|---|
| Maximum Temperature | 500°C |
| Weight | 12 kg |
| Material | Stainless steel |
| Portability | Portable |
Guidance on initial preheating, seasoning, and familiarisation with the oven's features before first use.
Instructions and safety advice for operating the Ooni Karu during cooking, including temperature management.
Information on accessing the Ooni community, support resources, and online FAQs or video guides.
Details on optimal setup and airflow for cooking with solid fuels like wood and charcoal.
Instructions for configuring the oven for gas cooking, including removing the chimney and door.
Description of the insulated main body, three legs, and non-slip feet for stability and surface protection.
Details on the chimney's role in heat draw and its quick-release feature for setup and breakdown.
Information on the insulated fuel hatch used for adding wood and charcoal to the burner.
Explanation of the rear vent cap's function in controlling flames when cooking with wood or charcoal.
Description of the insulated door with a cool-to-touch handle, noting it must be removed for gas cooking.
Details on the burner's design for temperature, airflow, and ash management.
Description of the cordierite stone baking board for retaining heat and cooking pizza bases.
Information on the chimney cap's use for rain protection and as a seal for gas-fired cooking.
Description of 100% hardwood pellets optimized for high temperatures and neutral wood-fired flavor.
Details on natural wood shavings firestarters for pure and quick fuel ignition.
Information on tables designed for Ooni ovens, providing setup, weather resistance, and storage.
Description of a 2-in-1 brush and scraper tool for cleaning the stone baking board.
Tool for instant, accurate temperature readings of the stone baking board for optimal pizza bases.
Details on pizza peels designed for Ooni ovens, available in aluminum and bamboo.
Information on cast iron cookware designed to withstand high oven temperatures for searing and roasting.
Description of a waterproof cover with adjustable straps for transporting and protecting the Ooni Karu.
Using charcoal for steady temperature and adding wood for heat bursts and wood-fired flavor.
Ideal for Neapolitan pizza purists and foods requiring fast cooking times like steak and fish.
Suitable for baking bread, meat, and thicker crust pizzas with a steady base temperature.
For ultimate speed and high temperatures, using the Ooni Gas Burner for quick pizza cooking.
Increases airflow, creating more powerful flames and higher heat for faster cooking.
Reduces airflow for a smokier effect and lower heat, useful for slower cooking.
Instructions for lighting 3-6 pieces of wood in the grate with firestarters or a blowtorch.
Guidance on when to refuel by adding wood when it has mostly burned to embers.
Advice on adding fuel gradually to maintain temperature without overfilling the grate.
Instructions for lighting 2-3 pieces of charcoal in the grate with firestarters.
How to determine readiness: charcoal should be glowing white with a red centre, not black and smoky.
Advice on topping up charcoal gradually to maintain a good base temperature and airflow.
Steps for setting up the Ooni Karu for gas cooking, including removing components and attaching the burner.
Instructions on how to safely light the gas burner, including igniting and adjusting the flame.
Description of the ideal flame for 60-second Neapolitan pizzas, achieved through proper fuel management.
Guidance on gradually building a flame using kindling for optimal airflow and heat.
Recommendation to use high-quality '00' flour and fresh ingredients for the best pizza dough.
Advice on stretching dough thinly with a centimetre-wide crust for optimal puff under heat.
Aim for at least 752°F (400°C) on the stone baking board before launching the pizza.
Rotate the pizza every 20-30 seconds for an even bake on crusts and toppings.
Top up fuel little and often, allowing it to burn before adding food.
Encouragement to check website recipes, guides, and subscribe to the YouTube channel for inspiration.
Ensure dough and peel are at room temperature, flour the peel, and check dough movement before topping.
Prepare the pizza when ready to cook; avoid letting dough rest on the peel for too long.
Method to lift the dough edge and blow air underneath to release it if it sticks to the peel.
Instructions for mixing dough by hand or with a mixer, including ingredients and rising times.
Steps for preparing a simple, no-nonsense pizza sauce using canned tomatoes and other ingredients.
Instructions for preparing and cooking a classic Margherita pizza in the Ooni oven.
Steps for cooking herb-infused chicken and roasted onions in the Ooni Cast Iron Skillet.
Recommendations for storing the Ooni Karu outdoors year-round or indoors for extended periods.
Guidance on cleaning the oven after use, including using high temperatures and wiping with a damp cloth.
Instructions for cleaning the stone baking board by running the oven at high temperatures or using a brush.
Procedure for safely extinguishing the Ooni Karu by allowing it to cool naturally, avoiding water.
Causes and solutions for excessive smoke, including airflow, fuel, and storage issues.
Explanation of color changes (patina) on stainless steel due to heat cycles, which do not affect performance.
Tips for managing soot, including cleaning methods and efficient fuel management.
Methods to reduce temperature, such as managing fuel, using the chimney vent, or adding cast iron.
Troubleshooting steps for preheating issues, including airflow, fuel quality, and ambient conditions.
Tips to prevent overcooking the pizza base, including preheat time and stone temperature.
Advice on cleaning the stone baking board, including scraping and flipping it over.
Explanation that burner grate appearance changes due to high temperatures do not affect performance.
Troubleshooting steps for ignition failures or weak flames with the gas burner.
Steps to resolve issues with the piezo igniter, ensuring proper gap and cleanliness.
Troubleshooting for flames that only stay lit when the control knob is held, checking the thermocouple.
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