START UP PHASE
After connecting the oven to the electric net rotate the main switch (A) in position “1”. The digital
thermometer displayshows the actual average temperature of the baking chamber. Rotate the thermostat
knobs (D) and (E) until the expected temperature. In this way top and bottom heating elements are under
working and the relevantlight signals switchon.
GENERAL INDICATIONS FOR A GOOD COOKING
Generally for the food products it is not advisable to give precise temperature and baking time, because of
their differentcharacteristics.
Particularly, regarding pizza and similar products, time and temperatures depend on the shape and
thickness of the dough, as well as on the quantity and typology of the additional ingredients.
For those reasons itis always advisable to carry out previouslysome baking tests, (particularly when it is an
absolute new oven), with the aim of understanding as much as possible the characteristics and the
functioning of the oven.
Ideal Time and temperature choice is determinant for a right pizza baking; mostly they depend on the
operator’s experience.
OUR PIZZA CHEF’s SUGGESTIONS
In this chapter we report ideas and advices coming from a skilled Pizzaioli working team who
continuoslycooperates for the development of our products.
For an optimal result, and then a good pizza, baking must be carried out at an average temperature of
310°C for 3 minutes.
For an easier use and care of the oven, for the best result, westrongly advise to operateas follows:
1) The oven must be switched on (heating phase) at least one hour before the use; in this phase the
belowmentionedtemperatures must beset:
TOP →MARK 7
BOTTOM → MARK 4
2) Atthis stage proceed with the first baking keepingthese settings
3) After baking the first pizzas (first baking), set on the oven:
TOP → MARK 8
BOTTOM →MARK 6
Proceeding withthe secondand step by step with the subsequent baking keepingthesesettings.
4) Once several baking done, or in anycase while the oven must simplyremain in temperature, without
anybaking,reset the oven according to the setting under point 1
5) When wishing to resumethe pizzabaking, undertake again the same steps starting from point 1
For an optimal result, it is necessary that 20% of the baking surface (refractory stones) remains free. This
solution allows the best elimination of the water steams coming from the pizzas underbaking.
When that solution is not applied, and the entire baking area is full (this is not ideal), the exhauster valve
must be fullyopened for an easier water steam expulsion.
For an optimal result it is better to change always the area from one to another baking. This solution
enables the refractory stonetodry up in the right way an even temperature on the whole area.
