Before you begin, remember
to read your manual
carefully and to store these
for future reference.
Ooni Koda is for
outdoor use only.
Before you cook
Check the connections on
the propane tank, hose and
regulator. They should be
secured and checked for
leaks before every cook.
Seasoning Ooni Koda will
burn o any oils or coatings
that are remnants from the
manufacturing process so
that you are ready to cook. It
will also give you the chance
to familiarise yourselves with
the features of Ooni Koda.
To season, run Ooni Koda
at top temperatures for 30
minutes before extinguishing.
Once cool, wipe down the
inside with dry paper towels.
Cooking
Ooni Koda has been designed
to run at up to 932°F (500°C).
The perfect pizza cooking
temperature is around 752°F
(400°C).
Ooni Koda should not be left
running for extended periods
without cooking. If you are
taking a break from cooking,
give Ooni Koda a break too
by switching o or lowering
the flame output using the
gas control knob.
Children and pets must be
kept at a safe distance while
Ooni Koda is hot.
Learn more
We have video guides to
help you get the best from
Ooni Koda. You’ll also
find delicious recipes and
inspiration at ooni.com.
If you have any questions -
or want to send us some
pictures of your delicious
Ooni Koda dishes - you can
always reach us at
support@ooni.com. We love
talking all things pizza and
Ooni.
Getting the most from Ooni Koda Ooni Koda Features
1. Stone baking board 100% custom-made from cordierite
stone for optimised heat retention and the perfect pizza
base.
2. Fully insulated shell to hold in heat and provide the searing
air temperatures required for 60-second pizza.
3. Serial number. Register for your warranty extension at
ooni.com/warranty
4. Collapsable legs for easy storage and transport. The
tipped feet keep Ooni Koda steady and keep your surfaces
scratch free.
5. Gas control knob for lighting Ooni Koda and adjusting
flame output.
6. Viewing hole to see the flame and check that Ooni Koda
is lit.
7. Gas terminal for attaching your propane source.
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