Manual Burnhard Nero Pizza oven (page 14 of 56) (English, German, French, Italian)

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FIRING WITH COAL, BRIQUETTES OR PELLETS

1. Put the coal, briquettes, or pellets with the grill lighter into the firebox. As soon

as it starts to burn, push the box into the pizza oven.

2. Pile up more coal, briquettes or pellets via the chute.

3. Wait until the charcoal or briquettes are completely burnt out and no more

smoke rises from the chimney.

4. When the oven thermometer shows around 400 °C, open the door and push

the pizza to the center of the stone. Close the door.

5. Rotate the pizza by 180° once after 45 seconds.

6. You can observe the baking process of your pizza through the peephole.

7. After 1 to 5 minutes, depending on the thickness of the pizza dough, your pizza

is ready.

The process will work even faster when you burn the coal or briquettes in a separate

igniting place and fill the pure ember into the firebx.

TIP: You can also light your combustible with a blowpipe. In order to do that, fill

your firebox with wood, coal, briquettes or pellets. Put the box into the back of the

oven and hold the blowpipe from the outside into the box.

REFILLING OF COMBUSTIBLES

Always use fireproof gloves when filling and emptying the firebox.

Thanks to the double stainless steel sheathing with wool filling, the pizza oven

constantly keeps the heat inside for a very long time. If you notice the temperature

is dropping, pile up a new charge of combustibles (wood, coal, briquettes or pellets)

into the firebox via the filling chute. Until you start baking the next pizza, you must

wait until the combustibles have burnt through and no more smoke is rising from

the chimney.

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Burnhard Nero Pizza oven Manual

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