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Absolutely - there are no set times when you should cook in the wood burning ovens
For a perfect finish and to avoid damage to the stainless steel finish, just use baby oil or stainless steel cleaner using lint free cotton cloth
To make the perfect pizza, you should keep turning the pizza away from the flames every 10- 12 seconds, allowing a full rotation of the pizza.
There can be two reasons for this. 1) The oven is too hot; don’t use more than 3 logs of 8-10cm wide and 22-26cm. 2) There may be surplus flour/semolina remains on the oven floor. Scrub the oven floor with the steel brush.
As this product is made from natural products, hairline cracks will occur. Within your starter kit you receive a repair kit. Follow the instructions; by simply mixing the compound with some water, this will patch up the hairline cracks.
If you haven’t used it for a couple of months or the weather has been persistently wet, it might be a good idea to light a small fire 3 to 4 hours before you want to start cooking to “cure” your oven again.
It is important that you use the DeliVita Cover. The oven has been manufactured to be shower proof, however persistent wetting will affect the oven and moisture will be absorbed.
DeliVita recommend that meat and fish or any dish that will produce fat or liquid from cooking should be placed in a container to avoid tainting the oven floor.
Simply allow the wood to burn out naturally
The oven should take about 25-30 minutes to heat up to pizza-making temperature. The size and length of the fire will determine the temperature of the oven. The oven is at its optimum when all of the black carbon has burned off.
Make sure you are using properly seasoned hardwood, ideally with a moisture content of less than 20%. This type of wood burns hotter for longer periods and produces very little smoke and ash.
No. The oven must never be positioned in an enclosed area because the smoke and fumes must be allowed to escape properly.
To get you started: Pizza Peel (to get the pizzas/food in/out of the oven), Pizza Cutter (essential for cutting pizza), Small Axe (useful for cutting kindling), DeliVita Cover (essential if you leave your oven out all year round and to keep it dry in the rain), Stainless Steel Brush (a useful tool to help you position the logs and to keep the oven floor clean).
Depending on the temperature of the oven, between 60-90 seconds.
After each pizza scrub the oven floor with the steel brush to remove any burnt remains from the excess flour/semolina from the pizza base.
For a perfect finish and to avoid damage, just use a damp cloth with soapy water. If there are deep scratches, you can use wet & dry cloth or T-cut from your local car accessory store.
The DeliVita Oven has been specially designed to allow you to place it on any hard surface other than plastic and glass tables.
The oven has been tested for 3-4 hours, you can produce over 100 pizzas over that time. It has been produced for domestic use or small catering parties, not necessarily for commercial use.
Absolutely, although it’s a good idea to light a small fire to warm the oven slowly before you want to start cooking to “cure” your oven again.
Yes, if the DeliVita Cover is being used. The cover has been tested to be frost proof at -12°C.
No. The oven can be used for pizza, meats, fish and vegetables. A wood-fired oven can cook anything a conventional oven can. The main difference is that this oven can reach temperatures higher than 450°C.
Simply use an infrared thermometer gun. When used in free stand, position it in the mouth 10-15cm from the front of the oven, NOT inside the oven. However, once you have used the oven and experimented with it, you will get a “feel” for the temperature.
No. All firelighters should be free from kerosene or other additives that may soak into the floor of the oven and, in turn, taint the taste of your food. Please use Eco lighters such as these Natural Firelighters.
First of all, remember to sprinkle flour onto your pizza peel and make sure your preparation area is floured well. Don’t wait too long to cook after adding your topping to the dough as it could start to soak it up and become sticky. Make sure you don’t have any holes or thin spots in your pizza base as these can allow moisture to penetrate and cause sticking.
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