Help Center
Learn about gas and wood-fired cooking, preheating, ignition, temperature control, and important safety guidelines for getting the best performance from your oven.
Primo Multi-Fuel Oven
Practical tips and answers to common questions about setup, curing, gas and wood-fired operation, preheating, cooking, and maintenance. Follow these guidelines for safe operation, consistent temperatures, and delicious results.
How do I safely ignite and operate the gas burner, and how should I position the oven door and chimney stack while cooking?
1. Fully open the chimney stack and remove or open the oven door.
2. Decide the option you will cooking in wood burning, Gas, Wood and Gas simultaneously.
3. Remove the Burner Protective Cover at any time you are using gas. Protective cover is only used if cooking with wood ONLY.
4. Make sure your propane tank or natural gas line is open.
5. Press and hold the gas control knob. Turn it approximately one-eighth of a turn counterclockwise until the gas begins to flow, and press the black ignition button to activate the spark.
6. Once the flame has ignited, continue pressing and holding the gas knob for approximately five seconds. This allows the thermocouple to detect the flame and keep the gas flowing.
7. Release the knob and adjust the flame to your preferred setting.
Once the burner is operating, close the oven door while keeping the chimney stack open.
IMPORTANT
While cooking, only one opening should be used at a time. Either keep the chimney stack open with the door closed, or remove the door and close the chimney stack.
How do I add wood-fired flavour when using the gas burner?
For additional wood-fired flavour, place one split log along the inside-left wall of the oven. There is no need to light the wood separately — the heat from the gas burner will ignite it naturally.
Do not add more than one split log at a time.
How long should I preheat the oven, and what temperature should the cooking stone reach before cooking?
Close the oven door and allow the oven to preheat for approximately 25 minutes, or until it reaches your preferred cooking temperature of approximately 600–700°F.
We also recommend using an infrared temperature gun to measure the cooking-stone temperature. For best results, the stone should reach at least 450°F before you begin cooking.
How do I cook pizza in the oven, and how long should it take?
1. Remove or fully open the oven door. Cook with your door off.
2. Close the chimney stack to prevent a draft from allowing heat to escape.
3. Place your pizza inside and monitor it closely, rotating it as needed for even cooking.
4. At cooking temperatures of 600°F or higher, your pizza can be ready in just 90 seconds!
What should I do if the gas flame goes out or the oven is not receiving enough oxygen?
Open both the oven door and the smokestack to improve airflow and allow fresh oxygen to enter the dome. The thermocouple will automatically shut off the gas supply and you will need to follow the ignition procedures again. Once the flame is stable, adjust the door and smokestack as required.
What should I do if the gas flame goes out after ignition?
This usually means the thermocouple has not had enough time to detect the flame. Press and hold the gas control knob for approximately 5–10 seconds after ignition before slowly releasing it.
Quattro Multi-Fuel Oven
Learn about oven curing, gas and wood-fired cooking, preheating, temperature control, pizza cooking, and proper maintenance for safe and consistent performance.
How do I properly ignite the gas burner and operate the oven safely?
1. Fully open the chimney stack and remove or open the oven door.
2. Decide the option you will cooking in wood burning, gas, wood and gas simultaneously.
3. Remove the Burner Protective Cover at any time you are using gas. Protective cover is only used if cooking with wood ONLY.
4. Make sure your propane tank or natural gas line is open.
5. Press and hold the gas control knob. Turn it approximately one-eighth of a turn counterclockwise until the gas begins to flow, and then continue turning until you hear the igniter spark or click.
6. The burner may not ignite on the first attempt. If it does not light, quickly return the knob to the OFF position, and repeat the ignition process with a quick 2-3 click.
7. Once the flame has ignited, continue pressing and holding the gas knob for approximately five seconds. This allows the thermocouple to detect the flame and keep the gas flowing.
8. Release the knob and adjust the flame to your preferred setting.
Once the burner is operating, close the oven door while keeping the chimney stack open.
IMPORTANT
While cooking, only one opening should be used at a time. Either keep the chimney stack open with the door closed, or remove the door and close the chimney stack.
How do I add wood-fired flavour when cooking with the gas burner?
For additional wood-fired flavour, place one split log along the inside-left wall of the oven. There is no need to light the wood separately — the heat from the gas burner will ignite it naturally.
Do not add more than one split log at a time.
How long should I preheat the oven, and what temperature should the cooking stone reach before cooking?
Close the oven door and allow the oven to preheat for approximately 25 minutes, or until it reaches your preferred cooking temperature of approximately 600–700°F.
We also recommend using an infrared temperature gun to measure the cooking-stone temperature. For best results, the stone should reach at least 450°F before you begin cooking.
How do I cook pizza in the oven, and how long should it take?
1. Remove or fully open the oven door. Cook with your door off.
2. Close the chimney stack to prevent a draft from allowing heat to escape.
3. Place your pizza inside and monitor it closely, rotating it as needed for even cooking.
4. At cooking temperatures of 600°F or higher, your pizza can be ready in just 90 seconds!
What should I do if the oven is not receiving enough oxygen or the gas flame goes out?
Open both the oven door and the smokestack to improve airflow and allow fresh oxygen to enter the dome. The thermocouple will automatically shut off the gas supply and you will need to follow the ignition procedures again. Once the flame is stable, adjust the door and smokestack as required.
Why does the gas flame go out after ignition, and how can I prevent it?
This usually means the thermocouple has not had enough time to detect the flame. Press and hold the gas control knob for approximately 5–10 seconds after ignition before slowly releasing it.
Leone Forni Oven
Learn about setup, curing, operation, preheating, temperature control, pizza cooking, and maintenance to help you get the best performance from your oven.
How do I properly cure the oven over the six-day curing process?
DAY 1
Build a very small fire using dry kindling and thin pieces of seasoned hardwood. Slowly bring the interior dome temperature to approximately 200°F / 93°C and maintain it for about four to five hours. Avoid large flames or rapid temperature increases, as moisture must escape gradually.
DAY 2
Light another small, controlled fire and slowly raise the oven temperature to 350°F / 177°C. Maintain this temperature for approximately four to five hours. Continue using small pieces of wood and monitor the dome regularly to ensure the oven does not become too hot.
DAY 3
Gradually increase the size of the fire until the oven reaches approximately 450°F / 232°C. Hold this temperature for about four to five hours, adding small amounts of wood as required. Allow the fire to burn out naturally and let the oven cool slowly overnight.
DAY 4
Bring the oven temperature up to 500°F / 260°C using a moderate but controlled fire. Maintain the target temperature for approximately four to five hours. Some remaining moisture may still be released, so avoid sudden increases in flame size or temperature.
DAY 5
Slowly heat the oven to approximately 550°F / 288°C and maintain this temperature for about four to five hours. The fire can now be moderately larger, but the oven should still be heated gradually and monitored carefully throughout the curing period.
DAY 6
For the final curing fire, gradually bring the oven to approximately 600°F / 316°C and maintain it for about four to five hours. Allow the fire to burn out and let the oven cool naturally. Once completely cooled, the oven is ready for normal operation, although the first cooking fire should still be increased gradually.
What are the important safety and maintenance guidelines for curing, storing, and reusing the oven?
Never use gasoline, lighter fluid or other accelerants, and never cool the oven with water. If visible moisture, condensation or steam remains after Day 6, repeat the final curing day before operating the oven at full pizza-cooking temperatures. Progressive low-temperature heating helps prevent trapped moisture from turning into steam and damaging the refractory material. When not in use - always leave the oven door off/open to have any moisture escape. After an extended period of inactivity – six months or longer – it is recommended that the oven undergo a pre-curing process before use. Follow Steps 2, 4, and Day 6 of the curing instructions to help safely remove any moisture that may have accumulated within the oven. During use, fine veining or hairline pressure marks may appear on the oven’s exterior shell. This is a normal result of heating and cooling and does not affect the oven’s performance or structural integrity.