Kalamazoo Outdoor Gourmet manual Temperature Settings, TWO Ways to Light Your Pizza Oven

TWO WAYS TO LIGHT YOUR PIZZA OVEN:

Electronic Ignition:

Turn your gas control knob to the 9 o’clock position and depress the black ignition button on the front left side of your pizza oven until lit. Always check your flame visually either by removing the smoke tray or by looking through the cutout artwork on the side of the oven.

Manual Ignition:

If you need to light your oven manually, remove the smoke drawer and place a long match or wand lighter through the opening with the flame against the burner. THEN turn your gas control knob to low, and ignition should happen within a few seconds.

Ignition Button

(Some models have a larger red ignition button located on the side of the Artisan Pizza Oven.)

TEMPERATURE SETTINGS

Pizzas are traditionally made in wood-burning pizza ovens that reach temperatures of approximately 700 degrees and, sometimes in excess of 900 degrees. Your Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven is designed to simulate one of these traditional, outdoor, wood-fired ovens. Making pizza in these ovens requires constant attention to ensure a proper crust. The reason for this is that cooking outdoors introduces environmental influences to the process. The cooking temperature of your pizza oven will be affected by wind, rain and humidity. The key to producing the perfect pizza is not only the air temperature inside the oven but, more importantly, the temperature of the pizza stone.

On the following page are two charts to reference while contemplating your baking strategy in your new pizza oven. On “high,” the internal temperature keeps climbing dramatically. However, with the door open, the temperature equalizes. Also, notice that the second chart shows that the temperature on “low” climbs much less dramatically. You will need to experiment to find the ideal balance, though the method you use will greatly depend on the type of pizza you are making. Use the door to equalize the temperature, particularly for a deep dish pizza. If you are making a thin crust mini pizza, get the oven hot and keep the door closed. Be sure to check your pizza often and spin it to ensure even heat distribution. Remember, these ovens are dynamic, and require constant supervision.

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Kalamazoo Outdoor Gourmet™	1.800.868.1699	www.KalamazooGourmet.com