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NOTE: To switch on the appliance, you must set
the timer to a time value. The Pizza Oven will
not commence heating if the timer dial is in the
0 position. When the preset time has lapsed, the
appliance automatically switches off and a bell will
alarm.
Monitor cooking progress by looking through
the viewing window. It is not encouraged
to open the lid during cooking as heat will
escape from the Pizza Oven, however if
necessary open the lid using the cool touch
handle. This appliance is fitted with a safety
switch, when the lid is opened the pizza
stone will automatically stop rotating and
elements will cease illumination.
At the end of cooking turn the temperature
control dial to LOW and ensure the timer
dial is in the 0 position. Turn appliance off at
power outlet and unplug. Carefully open the
lid using the cool touch handle or wearing
oven gloves. Do not lean or stand over the
Pizza Oven when opening the lid as steam
may be released.
Remove the cooked pizza from the pizza
stone using a heat resistant spatula. Do not
touch the pizza stone or the surfaces of the
Pizza Oven. Wear oven gloves.
NOTE: Never use a knife or pizza cutter directly on
the pizza stone as this could damage the fine-grain
cooking surface. Always remove the pizza from the
pizza stone before slicing.
NOTE: Cook on one side of the pizza stone only.
Do not reverse pizza stone to the clean side if it
becomes stained or discoloured. The pizza stone
will darken in colour with use. Clean the pizza
stone after each use (refer to cleaning instructions
page 7).
7.
8.
9.
CARE AND CLEANING
Always ensure the Pizza Oven is turned off at the
power outlet and unplug the cord.
Allow the Pizza Oven to cool completely before
cleaning.
Cleaning the outer body
After each use, wipe the outer body with a soft,
damp cloth and dry thoroughly. A non-abrasive
liquid cleanser may be used to avoid build-up of
food residue and stains.
Allow all parts and surfaces to dry thoroughly
before plugging the Pizza Oven in and using again.
Cleaning the interior
To clean any food spattering, wipe the interior
with a soft cloth dampened with warm water. Dry
thoroughly.
Cleaning the pizza stone
The pizza stone must be completely cool before
cleaning. Open the lid of the Pizza Oven and
carefully remove pizza stone.
Soak the pizza stone in hot, clean water (do not
use washing liquid or chemicals) to loosen baked-
on foods.
Scrape off any excess food from the surface of
the pizza stone.
Rinse and dry thoroughly. The pizza stone must be
completely dry before placing back into the Pizza
Oven.
Do not reverse pizza stone to cook on the clean
side if it becomes stained or discoloured.
NOTE: For a deep clean, prepare a paste by mixing
75g of bicarbonate of soda with 3 tablespoons of
water. Apply the paste to the desired areas of the
pizza stone and leave for 15-20 minutes. Scrape off
excess paste and food from the surface of the pizza
stone. Rinse and dry thoroughly.
WARNING: DO NOT USE WASHING
LIQUID, HARSH ABRASIVES,
CHEMICALS OR OVEN CLEANERS
TO CLEAN THE PIZZA STONE. THESE
SUBSTANCES CAN SOAK INTO THE
STONE AND TAINT fOOD WHEN
COOKING.
TYPE Of PIZZA TYPE Of BASE APPROX
COOKING TIME
Pre-purchased chilled Thin and crispy 10-12 mins
Pre-purchased chilled Thick 12-15 mins
Pre-purchased frozen Thin and crispy 12-15 mins
Pre-purchased frozen Thick 15-20 mins
Homemade Using pre purchased pizza base and pre-purchased
sauce with two toppings. Thin and crispy
10-12 mins
Homemade Using pre-purchased pizza base and pre-purchased
sauce with two toppings. Thick
12-15 mins
Fresh handmade pizza See recipes page 8 20-30 mins
CAUTION: DO NOT IMMERSE CORD,
PLUG, OR APPLIANCE INTO WATER OR
ANY OTHER LIQUID.
DO NOT USE HARSH ABRASIVES,
CHEMICALS OR OVEN CLEANERS TO
CLEAN THE PIZZA MAKER AS THIS MAY
SCRA
TCH OR DAMAGE THE SURfACE
Of THE APPLIANCE.
Storage
When storing ensure the Pizza Oven is turned
off at the power outlet and the plug is removed.
Ensure the appliance is completely cool, clean and
dry. Ensure the lid is closed and do not place any
objects on top. Store the appliance standing on its
support legs.
KPZ100_V3.indd 6-7 15/5/08 2:26:21 PM