Kalamazoo AFPO-C-2-NA-NG Use And Care Manual

Artisan fire pizza oven

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Artisan Fire Pizza Oven

U S E

A N D

C A R E

G U I D E

+1.800.868.1699

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Summary of Contents for Kalamazoo AFPO-C-2-NA-NG

Page 1 Artisan Fire Pizza Oven U S E A N D C A R E G U I D E +1.800.868.1699...
Page 2 Important Safety Warnings This instruction manual contains important information necessary for the proper assembly and safe use of the appliance. This appliance is FOR OUTDOOR USE ONLY. It is not to be used inside a garage, other building or any type of enclosed area. WARNING: This appliance is not intended to be installed in or on a boat or recreational vehicle.
Page 3: Table Of Contents
Read and follow all warnings and with or caring for your Artisan Fire Pizza Oven, we are Pizza Oven Controls instructions before assembling and here to help. Contact Kalamazoo Outdoor Gourmet Customer Service at: using the pizza oven. Before You Cook Follow all warnings and instructions +1.800.868.1699...
Page 4 Important Safety Information KalamazooGourmet.com +1.800.868.1699...
Page 5: Safe Operation
Please call Kalamazoo Customer Service at +1.800.868.1699 for a high altitude kit to what you are doing. Make sure you are aware for your appliance.
Page 6 ƒ Cylinders must be stored outdoors out of the Tripping over, or getting caught on, fuel sources. Contact Kalamazoo Outdoor reach of children and must not be stored in a a gas supply hose may pull a pizza Gourmet or an authorized dealer for details.
Page 7: Gas Requirements
Liquid Propane Gas Requirements Bulk Gas Plumbing Information (20-Pound Cylinder) IMPORTANT: An installer-supplied safety shut-off valve MUST be installed on the gas supply line for the pizza oven. The valve should be easily accessed and located between 3 and 20 feet (.9 m to 6.1 m) away from the unit.
Page 8: Leak Testing
If the valves or other internal connections need to be checked, please call a qualified technician or Kalamazoo Outdoor Gourmet customer service at +1.800.868.1699. Verify the type of gas your pizza oven has been configured for by the factory by checking the first To Conduct the Test: page of this manual, or the serial plate on the back of the oven.
Page 9 Location and Initial Assembly KalamazooGourmet.com +1.800.868.1699...
Page 10: Initial Assembly
Pizza Oven Location Place ROOF E onto MID BODY C. The large The pizza oven DOOR I sits in the doorway. opening at the top of the roof should face WARNING: Never operate the oven with the rearward. This is the exhaust “chimney.” door in place.
Page 11 Operation KalamazooGourmet.com +1.800.868.1699...
Page 12: Pizza Oven Controls
For manual lighting Electronic Ignition Button: Depress to trigger Kalamazoo Outdoor Gourmet. above. procedure, a match must be extended past the electronic ignition. Unscrew and remove to Ensure the gas hose is clear of the pizza oven.
Page 13: Lighting Your Pizza Oven
Lighting Your Pizza Oven Burner Adjustments Before lighting your pizza oven, be sure you have followed the instructions in this Use and Care Every burner is tested and adjusted at the factory for proper performance. If a burner is not Guide regarding proper setup, placement, gas connections, leak testing and safe operation, all of operating properly, it may be due to variations in the local gas supply or because of an obstructed which precede this page.
Page 14 Once adjusted to a stable flame that burns cleanly yourself, please hire a qualified technician or contact Brass orifice and does not lift, turn the pizza oven control knob to Kalamazoo Outdoor Gourmet Customer Service at the OFF position. Tighten the lock screw. Re-light and Air shutter +1.800.868.1699.
Page 15 Cooking Tips KalamazooGourmet.com +1.800.868.1699...
Page 16: Cooking With Your Pizza Oven
ƒ Place a wire cooling rack between the pan and Medium Crust Pizza (Check out Kalamazoo’s Pizza Master’s Essentials Kit for the best pizza peels available.) the cooking deck for more gentle heat ƒ Aluminum pizza screen to slow down the cooking of the crust when needed ƒ...
Page 17 Additional Cooking Tips ƒ Use corn meal or flour between the dough and ƒ Do not put a frozen pizza on the cooking deck. It the peel to help slide the pizza off the peel. Be is almost certain to stick and to become burned sure the dough is floured enough so that it is not before it releases.
Page 18: Recipes
Recipes KalamazooGourmet.com +1.800.868.1699...
Page 19 Artisan Fire Pizza Dough This Neapolitan-inspired pizza dough utilizes a blend of bread flour and Tipo '00 flour — the Italian flour used by Neapolitan pizza restaurants because of its high burning point. We have optimized this dough recipe for use in the Artisan Fire Pizza Oven when making Neapolitan-style pizzas. The flour blend yields good overall color and the desired leapording.
Page 20 Two Hearted Ale Whole-Wheat Pizza Dough This recipe creates a very flavorful, hearty dough. Whole-wheat flour and Bell’s Two Hearted Ale add a little sweetness and complexity. This is the perfect base for some of the American pub-style pizzas, such as the Loaded Baked Potato Pizza and Buffalo Chicken Pizza. Yields 7 10-ounce Dough Balls Directions (about 2kg dough)
Page 21 White Wine Pizza Dough Making pizza dough from scratch really isn’t a lot of work. You don’t need to dig out the mixer and use the dough hook for kneading. Try kneading the dough by hand right in the mixing bowl, and you may find yourself making dough from scratch more often.
Page 22 Margherita Pizza The key to a good Margherita pie is a brightly-flavored raw tomato sauce and good quality fresh mozzarella cheese. The last defining factor is the basil, and there are three schools of thought to how basil is used on this classic pizza. Perhaps the most traditional method is to place 4 whole basil leaves on the pizza before it goes in the oven.
Page 23 Charcuterie Pizza This pizza is amazing! Cheese and cured meats are not new to pizza (think pepperoni pizza), but great cheese and great cured meats can elevate pizza to another level. In particular, the buttery and nutty Campo de Montalban makes an incredible contribution. The pork pate exterior becomes mouth-wateringly crisp from the high heat of the pizza oven.
Page 24 Oh My! Meatball Pizza I make a lot of pizzas that are lighter, and often vegetarian. This pizza is quite the opposite, and my new favorite (for a short while, anyway). Tender meatballs take on a delicate char and crispness on the outside from the intense heat of the pizza oven.
Page 25 BLT Pizza The BLT sandwich is a quintessential summer treat. It makes for a great pizza as well. The chew of the dough and the warm bacon contrast perfectly with the crisp, refreshing lettuce. We use a little cheddar cheese to weigh down the dough while baking and to keep the bacon in place. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza...
Page 26 Kalamazoo Supreme Pizza This version American classic “supreme” pizza substitutes poblano peppers for the typical green bell peppers, and uses pickled cherry peppers instead of red bell peppers. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza...
Page 27 Asparagus and Prosciutto Pizza This combination of asparagus, prosciutto, goat cheese and crème fraîche is a Kalamazoo favorite. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza Preheat the pizza oven for cooking with the upper burner control on Dough HIGH and the lower burner control on LOW.
Page 28 Loaded Baked Potato Pizza If you love potato skins, that classic pub appetizer, then you’ll love this pizza. Potatoes are smashed and roasted until crisp on the grill, then joined by bacon and cheese on a hearty whole-wheat ale pizza dough. Given the time involved in making the smash-roasted potatoes, you might want to double or triple the recipe to make a few of these pizzas.
Page 29 Buffalo Chicken Pizza This Buffalo Chicken Pizza recipe has a secret weapon — a creamy base made with unsweetened whipped cream laced with celery seed. The high heat of the pizza oven quickly transforms the whipped cream into a thickened sauce that melds beautifully with the mild blue-cheese flavor.
Page 30 S’mores Pizza We’ve cooked S’mores pizza at parties and demonstrations all over the country, and it is always a massive hit. For a hint of that graham-cracker taste, the whipped-cream base is spiced with nutmeg and cinnamon and sweetened with turbinado sugar. This pizza is a sticky, gooey, fun-loving, delicious mess —...
Page 31 Chocolate Hazelnut Raspberry Pizza For the uninitiated, chocolate hazelnut creams (like Nutella®) are delicious spreads, but also very sweet. So we tame it for the base of our pizza with a little unsweetened chocolate. Served hot with raspberries, this is a one-of-a-kind dessert. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza...
Page 32 Zucchini Pizza Pinwheels A lot like a calzone, but with a beautiful presentation, these pizza pinwheels are wonderful starters for parties. Fresh zucchini melds with Spanish cheese and sweetened tomatoes. Yields 4 pinwheels Directions 1 batch White Wine Pizza Dough, Preheat the pizza oven for cooking with the upper burner control on about 28 ounces MEDIUM and the lower burner control on LOW.
Page 33 Deep-Dish Three-Cheese Sausage Pizza If you like lasagna, you’ll love this pizza. Yields a 12 inch pizza Directions 2 pounds fresh Roma tomatoes Preheat the pizza oven for cooking with the upper burner control on MEDIUM and the lower burner control on MEDIUM. 4 cloves garlic Combine the tomatoes, garlic and salt in a blender and puree until 1/2 teaspoon kosher salt...
Page 34 Horseradish-encrusted Filet As the creators of the Hybrid Fire Grill, you can imagine we have grilled far more than our fair share of steaks. But, you can also make a truly fantastic steak by roasting it in the Artisan Fire Pizza Oven. Give this recipe a try, and we are certain you will agree.
Page 35 Oven-roasted Clams Little neck clams are roasted open-faced in the pizza oven with a bit of garlic butter, bacon, poblano and panko. The high heat of the pizza oven roasts the clams quickly. The melted garlic butter pools in the shell, complementing the briny flavor of the clams, while the crispy panko crumbs offer the perfect crunch.
Page 36 Cedar-Planked Barbecue Shrimp Cooking on cedar planks infuses foods with a distinctive, aromatic flavor, and the pizza oven’s intense heat makes it ideal for plank cooking. Because the heat radiates from both above and below, you get maximum flavor from the plank, while also cooking the food quickly using the broiler effect. In fact, when your food is cooked quickly enough, there is no need to soak the plank.
Page 37 Grilled Cheese Panini Your pizza oven makes excellent paninis. This recipe is intended only to give you the format. Experiment and enjoy. Yields 1 sandwich Directions 2 slices Tuscan bread Preheat the pizza oven for cooking with the upper burner control on HIGH and the lower burner control on LOW.
Page 38 Roasted Asparagus Spears with Crispy Speck and Herbed Cheese This dish makes a great appetizer or side. Crispy speck (like prosciutto, but smoke-cured rather than salt-cured) wraps tender asparagus with a cheesy surprise inside. Serves 2 Directions 3 tablespoons Boursin garlic herb Preheat the pizza oven for cooking with the upper burner control on cheese HIGH and the lower burner control on LOW.
Page 39 Product Care KalamazooGourmet.com +1.800.868.1699...
Page 40: Caring For Your Pizza Oven
For stubborn stains, or to fix scratches, Kalamazoo Outdoor Gourmet recommends using a Scratch-B-Gone kit, available from us by calling +1.800.868.1699. You may also use a product called Barkeeper’s Friend. This will remove stains, but it is likely to alter the appearance of the brushed stainless steel finish.
Page 41: Troubleshooting
Clogged orifices create a dangerous condition that must be resolved before the pizza oven may be used. If you are not entirely comfortable with the procedure, please use a qualified technician or contact Kalamazoo The troubleshooting tips here are for general information only. The information may save you the Outdoor Gourmet customer service at +1.800.868.1699.
Page 42: Installation Checklist
Installation Checklist Packing List Installer should initial next to each item: Please ensure you have all of these parts before discarding any packaging. Base Unit Specified clearances maintained Cooking Deck Initial assembly completed — all tape and internal packaging removed Mid-Body Ceiling Stone Heat diffusers installed...
Page 43: Dimensions
Artisan Fire Pizza Oven Dimensions ƒ Do not “build-in” the pizza oven. ƒ Maintain at least 6 inches clearance to the sides and back, and 12 inches clearance to the top for proper ventilation. ƒ Do not install beneath any overhead combustible structure. ƒ...
Page 44 ƒ Open shelving masters ƒ Brass bristles clean the deck and pull crumbs ƒ Kalamazoo provides electronic templates for Keep dough boxes, pizza trays, blender and ƒ to the tray of the Artisan Fire Pizza oven your fabricator ƒ Perforated design reduces the amount of...
Page 45 Kalamazoo’s equipment is still built by hand with the same dedication to quality and craftsmanship. We build it to order, and we ship directly from our factory in Kalamazoo, Michigan to homes all over the globe. When each grill has been through the process of cutting, forming, welding, finishing, assembly and testing, it is signed by the people who made it with their own hands.
Page 46 This includes all specifications of the product. © 2021 Kalamazoo Outdoor Gourmet, LLC. Not to be reproduced wholly or in part without specific written permission from Kalamazoo Outdoor Gourmet, LLC.
Page 47 KalamazooGourmet.com...

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