I worked really hard
on this manual -
so please read it.
XOPIZZA4W
WOOD FIRED PIZZA/HEARTH OVEN
2
UNDERCOUNTER
When buying any XO appliance
you can be confident you have chosen a
high quality, innovative and stylish product
from a company that cares about you!
If you require service or have questions,
Help is only a phone call away -
call: 973-403-8900
Talk to one of our undercounter experts.
CONGRATULATIONS
on purchasing your XO.
Before you proceed, take just
a moment to register your XO at:
Ensuring warranty coverage should you need service
Providing ownership verification for insurance purposes
Let’s XO notify you in the event of product changes or recalls.
www.xoappliance.com/register-your-product/
REGISTRATION HELPS YOU BY -
Before You Get Started
4 - 7
8 - 13
3
where things are
please read and follow
all safety instructions
It’s for your
own good...
Honest.
Record your serial number
Your safety matters
Dimensions
Using Your Wood-Fired Oven
Handy Tips
Lighting and using the oven
Controlling temperature
More Cooking
TLC
Cleaning and maintenance
15 - 16
FAQ’s & Warranty
14
4
XOPIZZA4W
WOOD-FIRED PIZZA/HEARTH OVEN
2
this is the model
covered in this
book
record your serial number
here in case you need it later
5
your safety matters
Position the oven on a flat, level, fireproof surface where it is protected from strong winds.
Sparks may be ejected from the oven during operation - make certain to remove any materials
which are flammable or may be damaged by hot sparks from the vicinity of the oven.
THIS APPLIANCE GENERATES EXTREME HIGH TEMPERATURES. Always use caution when
lighting or using your oven. FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT
IN SERIOUS PROPERTY DAMAGE, BODILY INJURY OR DEATH.
SAVE THESE INSTRUTIONS FOR REFERENCE.
CAUTION: ONLY USE THIS OVEN OUTDOORS IN A WELL VENTILATED AREA ONLY.
Do not use in a garage, building, breezeway, or any other enclosed area.
Keep the oven on a secure, level surface at all times.
Do not use oven within four feet of any combustible material.
Combustible materials include, but are not limited to, wood or treated wood decks, patios
and porches.
Use only cooking materials, containers, utensils, gloves and pot holders etc designed for high
temperatures.
KEEP CHILDREN AND PETS OUT OF REACH WHILE THE OVEN IS IN USE.
P
ocials about restrictions and installation inspection in your area.
lease read the entire manual before you install the oven.
FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors or liquids in the
vicinity of this or any other appliance. Always keep the area under and around this appliance free
and clear of any and all combustible materials.
Outer oven surfaces can reach temperatures above 120°F.
Keep all combustible materials beyond a four (4) foot minimum radius of the oven.
CAUTION: When being used, place the oven at a safe minimum distance from flammable
materials or any other substance that can be damaged by heat.
OVENS MUST BE PLACED ON LEVEL, FIREPROOF SURFACES WITH ENOUGH LOAD-BEARING
CAPACITY TO ACCOMODATE 300 lbs.
Never move the oven while in use.
BURN DRY, WELL SEASONED HARDWOOD ONLY AS FUEL - Do not use your oven to burn
other materials.
assistance of a professional skilled in the installation of wood burning stoves. Do not use indoors!
This oven is designed for outdoor use in a well-ventilated area and is not intended for and should
never be used as a heater. If used indoors, toxic fumes will accumulate and cause serious bodily
injury or death.
6
your safety matters cont.
dimensions
7
39.45''
(100.2 cm)
47.66''
(121.1 cm)
25.80''
(65.5 cm)
2.15''
(5.5 cm)
Ø5.12''
(Ø13 cm)
30.43''
(77.3 cm)
34.97''
(88.8 cm)
32.52''
(82.6 cm)
21.69''
(55.1 cm)
8
handy tips
Some parts have a plastic film on them that protecs them during manufacture.
Remove all of this protective film before any assembly or use. This will prevent it
from getting trapped between parts during assembly.
Failure to remove the plastic will result in it “Baking” on to the surface making it
If you are having trouble removing the plastic film, warm the surface with a hair
dryer. Do not use a scraper or knife as this will scratch the surface.
When cleaning your oven, do not use scouring pads or metal scrapers - this can
damage the finish of your oven.
To clean your oven, use warm soapy water with a mild, non-abrasive cleaner.
Some parts of the oven may experience discoloration from the high temperatures,
Your XO Oven can be used throughout the year. However, during cold months when
the outside temperature is near or below freezing, build the fire slowly allowing the
oven to warm up gradually. Rapid temperature changes can thermally shock parts
of the oven resulting in premature stress cracking particularly of the ceramic hearth.
Chips and hairline cracks in the refractory will normally form over time and these
Always close the oven door when not in use - this will help prevent rain and other
elements from entering the oven.
9
using the oven
LOCATION:
Place the oven on a flat, even, level suface away from any combustible materials.
Ideally a stone or concrete surface is preferable. Consult local building and fire
regulations regarding rcommended safe distancing from buildings, partitions and
coverings such as pergolas and roofs. Additional parts may be required.
Check for the wind direction to ensure the wind is not blowing directly into the oven.
This will cause ash to blow around inside the oven and reduce temperature.
LIGHTING THE OVEN:
Before lighting the oven, make certain the chimney damper operates freely then set it
open at 45 degrees..
PREPARE THE WOOD, KINDLING AND TINDER
Starting a fire is about smaller, easier to light fuel progessively igniting larger and larger
fuel. A match lights tinder - which lights kindling - which lights wood.
The best tinder to use is newspaper or kraft paper which has been rolled into balls about
2” in diameter or twisted like a piece of rope.
The thin paper has lots of air between its
loose folds allowing it to catch fire
Too much paper will produce
unwanted ash - use just enough
to start the kindllng.
Next comes Kindling.
Kindling is composed
of very small diameter
wood from the size of
a stick of dry spagetti
to that of a pencil.
Then you will need
several pieces each
of progressively larger
dry hardwood.
10
using the oven
LIGHTING THE OVEN CONTINUED:
1. Place two large diameter pieces of firewood approximately 10 - 12 inches apart in
the mouth of the oven pointing outward.
2. Place your tinder (i.e. wadded newspaper) between the two logs.
3. Lay a level of kindling from side to side so that it bridges the gap between the two
logs on the bottom and is suspended above the newspaper tinder. There should be
about 1/2” between each piece of kindling.
4. Place another layer of kindling on the first, set at 90 degrees so that it resembles
a checkerboard.
5. Repeat steps 3 and 4 creating two more layers of kindling.
6. Add a layer small (3/4” - 1” ) firewood on top of the kindling.
7. Lay a large piece of firewood side to side in front of the stack you have built and
use it to push the stack evenly into the center of the oven. Now remove that log.
Your fire is now ready to light using a torch, long wooden matches or long reach lighter.
Ideally, you want to light the newspaper/tinder in several places.
As the kindling and then small wood catches fire, you can add additional firewood
getting progessively larger.
Once the fire is burning robustly, spread the bed of embers out to heat the floor of the
oven evenly.
After the desired cooking temperature is reached (approx. 750 F chamber / 650 F
oven floor) rake the fire to the left side of the oven and put the brazier in place to hold
it. Sweep the floor with the brush and you are ready to cook.
Add small and medium size wood as needed to maintain temperature.
Always pre-heat your oven prior to using.
(TIP: Use a digital thermometer to check the temperature of the oven floor.)
11
firewood + temperature
TYPES OF WOOD MATTER
Hardwood comes from deciduous trees that lose their leaves in winter. These include
oak, walnut, maple, beech, ash, hickory and many more varieties.
The most important requirement is to use hardwood which is dry and well seasoned.
If the wood is wet or green, it will be harder to light, produce more smoke and will not
generate as much heat while burning. If you hear a “hissing” sound while burning, it is
an indicator that the wood is still green.
Do Not Use Softwood which comes from conifers like pine or spruce. Softwood contains
resins and sap that can leave a sticky residue. It burns faster and produces less heat. It
also tends to pop and spark scattering ash on the food while it is cooking.
Once the fire is burning well, use wood approximately 3” to 5” in diameter. This makes it
easier to control the temperature. Pieces larger th
an that are hard to ignite and can create
hot spots making hard to control temperature.
such as apple or cherry, for example are very aromatic.
MANAGING TEMPERATURE
The thermometer on your oven is meant as a general guide. The actual temperature in
from side to side. The oven chamber wll be hotter closer to the top.
Cooking in a wood fired oven requires a small learning curve to manage the fire and
interior temperature, similar to a wood stove or charcoal barbeque.
Always completely preheat your oven prior to use. Once the fire has been started and
moved to the left side of the oven, maintain the fire for 15 minutes. The temperature inside
should read about 750 - 800 F. The refractory floor should be about 600 - 650 F. If
the oven is not up to temperature continue heating for 5 - 10 minutes.
Once the required temperature is reached, maintain the fire by adding small to medium
sized wood (3” - 4” diameter) every 10-15 minutes and temperature should remain relatively
constant.
On cold or windy days, expect longer heating and cooking times. On hot days, cooking
times m
ay be reduced.
12
temperature cont.
Cooking times can also vary based on the size of and type dishes being prepared.
Generally, cooking in a wood-fired oven is done by cooking the the foods that require
the highest temperature and have the shortest cooking times first such as pizza. As
the oven cools, other foods would follow such as grilled meats, then roasted vegetables,
fish and finally breads or desserts.
OPEN DOOR COOKING
Open door cooking is the most common method where an active flame is present.
Fire needs oxygen to burn well. Use this method for dishes that require high heat, such
as pizza.
CLOSED DOOR COOKING
Closed door cooking is used for cooking dishes longer at lower temperatures such as
baking or roasting. Closing or partially closing the oven door helps to reduce the flame
and regulate temperature.
For baking let the fire die down and keep the door open 1” - 2”. This will allow the
embers to continue to glow and help maintain temperature. Avoid large flames while
baking or roasting. Small flames with a good bed of embers is preferred. It is also
advisable to place a small container of water in the oven to maintain humidity. The
container must be stainless steel, cast iron, terracotta or similar material that is suitable
for the high temperatures of the oven.
TO EXTINGUISH THE FIRE - CLOSE THE DOOR TIGHTLY AND ALLOW THE FIRE TO
BURN ITSELF OUT. AFTER THE FIRE IS COMPLETELY OUT, REMOVE THE ASH WITH
A METAL SHOVEL AND PLACE IT OUTSIDE IN A FIREPROOF CONTAINER.
ALLOW THE ASH TO REMAIN THERE 2-3 DAYS BEFORE PROPERLY DISPOSING OF IT.
13
more cooking
The XOPIZZA4W pizza/hearth oven was designed and built in Italy to cook the perfect,
Italian wood-fired pizza in beautiful homes like yours. The ceramic refractory hearth
stone floor of the oven can reach temperatures of 750 F in as little as 15 to 20 minutes,
allowing you to create authentic pizza cooked to perfection. Moreover, the XOPIZZA4W
does this while using about 1/5 of the wood required by traditional ovens making your
For Neopolitan style pizza lovers, the insulated refractory floor of the oven allows
cooking at temperatures up to 850 F without burning the bottom of the crust.
The generous size cooking chamber and hearth are capable of cooking 4 personal size
pizzas at the same time.
The XOPIZZA4 is engineered and built to perform.
CONVECTION COOKING
The curved dome of the interior oven chamber is designed to have the fire banked to
the left side allowing the flames to curl up and over the cooking zone creating a natural
convection cooking environment. Like other convection cooking systems, this results
in decreased cooking times.
RADIANT COOKING
During the pre-heating process heat is stored in the refractory materials of the oven.
During cooking - this heat is radiated back to the food from every direction.
CONDUCTIVE COOKING
Heat stored in the ceramic refractory floor of the oven is directly transferred to the
food or dishes placed upon it. Pizza and bread are cooked directly from below sitting
on the hot hearth stone. Other dishes prepared in cast iron or terracotta cookware
adsorb heat and transfer it directly just as they would on a stove top.
OPTIONAL COOKING TOOLS (XOPIZZATOOL4)
XO has an optional set of tools specifically designed to
assist you in cooking with your new oven. The four tool
set which includes a large peel for adding or removing
pizza from the oven, a small diameter peel for periodically
rotating food as it cooks (also handy for moving the fire)
and a brush for clearing the hearth. Each cart comes with
a hanger designed to mount to our XOPIZZA4CART.
14
a little tlc
MAINTAINING YOUR XOPIZZA4W OVEN
CLEANING THE EXTERIOR
Clean the exterior of your oven with warm soapy water and a mild non-abrasive cleaner.
Never use scrubbing pads or scrapers which can scratch and mar the finish.
Periodically check the chimney for obstructions and remove any ash or soot build up that
may have accumulated in the pipe.
Once a fire has been completely extinguished, use a metal shovel to careully place the
ashes in a metal bucket or other fireproof container. Leave this outdoors in a safe location
for 2-3 days to ensure that all embers are completely extinguished. Once the ashes are
c
Never leave ash or burned wood in the oven where it will absorb moisture.
ompletely out and cold, dispose of them pr
operly in accordance with local regulations.
Your XOPIZZA4W oven is self-cleaning. Any cheese, toppings or spills from a pizza, roast
or other dishes will be carbonized by the high temperatures of the oven and are then easily
removed.
Move some of the hot embers directly over the area that requires cleaning and allow the
fire to burn for several minutes. Then sweep the fire back into place on the left side of
the oven and sweep the hearth clean as before.
CLEANING THE INTERIOR
15
faqs
QUESTION: Why does my oven produce a lot of smoke?
Check to make certain the wood is not wet or green. If you hear a hissing noise while
burning - that is an indicator that the wood is not dry.
Do not burn softwood or birch with the bark on.
Make certain that you have robust flames. Smoke is a product of incomplete combustion,
builld up the fire with small dry wood and see if it clears.
QUESTION: Why does the top of my pizza cook but not the crust?
Pre-heat your oven longer. The chamber is hot but the floor of the oven has not had
enough time to heat up to temperature.
If you are using parchment paper, remove it as soon at the pizza can be moved without
sticking.
Position your pizza toward the right, rear corner of the oven.
QUESTION: What can I cook besides pizza in my oven?
Virtually anything you might roast or bake in a conventional oven; sausage, poultry,
fish, vegetables, bread, cookies, desserts and much more. Remember because of higher
temperatures most cooking times will be reduced.
QUESTION: What about tools or cooking utensils?
The three tools you will need are a large pizza peel for adding and removing food, a
smaller round peel for rotating dishes while in the oven and a brush used for removing
ash and manipulating the fire. You may want additional accessories later based on
your cooking preferences.
QUESTION: What kind wood should I use?
Burn dry, seasoned hardwood only, such as; oak, maple, apple, elm, beech, cherry, ash,
hickory, chestnet - there are many varieties available. Remember to remove the bark
from birch before burning and avoid softwoods such as pine, spruce or fir.
QUESTION: How do I clean by oven?
Refer to page 13 for instructions on cleaning the interior and exterior of your oven.
QUESTION: How long does it take to cook?
Once the oven has been properly pre-heated (650 - 750 F) it only takes about 2-3
minutes to cook a pizza.
Roasting is done once the oven temperature drops to about 450 F.
Baking is done last after the oven temperature has had an opportunity to drop. This
permits bread to rise without burning.
Remember to rotate dishes periodically as they bake or roast to ensure they are cooking
and browning evenly.
o o
o
Even the best appliances occasionally need the attention and care of a qualified service
technician. At EMC Service, we see to it that service representatives and installers have
much more than just a cursory glance at a service manual. Our service and installation
training, complete with manufacturer representatives working with live appliances, trains
and certifies participants so that they may better fully diagnose a service issue.
Complementing their education is access to blow-up diagrams of every product as well
as a fully stocked parts warehouse and repair workshop. Rush parts delivery is available
We are all committed to ensuring the best experience with our products at every level.
CALL 973-403-8900 -or- VIST US ONLINE AT WWW.XOAPPLIANCE .COM
Award-Winning Luxury Appliance Service
SERVICE THAT EXCEEDS EXPECTATIONS
Eastern Marketing Service provides professional, factory trained
field service and support in the Northeast / Mid-Atlantic states.
All other markets are served
This capable team has the full support from Eastern Marketing
Service Team. Service Training, Parts, Tech Help Line and quick
warranty payments.
Your XOPIZZA4 oven is covered by a 2 Year Parts and Labor Warranty.
Should your oven require service either within warranty or beyond, call
the number below or reach out to us on-line.
THE WARRANTY
by o
