Cuppone Leonardo, Use And Maintenance Manual

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8
COOKING TABLES
The parameters in the tables are just indicative, since they can vary according to the quantity of work and type of dough to bake (e.g. type of flour, hydration, etc.).
FORNO PIZZERIA h. 18 with refractory surface
CONTROL
Manual stretching
Stretching with Pizzaform
Preheating for both types
(Manual stretching or stretching with Pizzaform)
TYPE
COOKING COOKING
TIME TEMP. % TOP % BOTTOM TIME TEMP. % TOP % BOTTOM
CLASSIC (35cm) 3 min. 320 °C - 608 °F 90% 5% 3 min. 320 °C - 608 °F 80% 0%
time: 1 hour
(it may vary according to the % set and according to the temperature of the
room where the oven is installed.)
temperature / %: the same as the type of pizza
During preheating, the steam holes in the back of the cooking
chamber must be kept always closed, to prevent the elements
from being on too long and warming the refractory surfaces
too much, causing the first pizzas to burn. Once the set temperature
has been reached, open the outlet holes, depending on the product
to be made. If the oven remains in stand-by, keep the steam outlet
holes open to avoid heat build-up on the stone.
CLASSIC (50cm) 4 min. 320 °C - 608 °F 90% 5% 4 min. 320 °C - 608 °F 80% 0%
PAN 3 min. 30 sec. 280 °C - 536 °F 60% 40%
NEAPOLITAN 90 sec. 360 °C - 680 °F 90% 5%
BAKING TIN (DIRECT) 7 min. 300 °C - 572 °F 50% 60%
BAKING-TIN
PRECOOKING 5 min. 280 °C - 536 °F 60% 40%
FINISHING 4 min. 280 °C - 536 °F 40% 60%
PADDLE
PRECOOKING 5 min. 280 °C - 536 °F 70% 20%
FINISHING 5 min. 270 °C - 518 °F 60% 20%
FORNO GASTRONOMIA h. 25 with rusticated surface
TYPE
COOKING
Preheating
TIME TEMP. % TOP % BOTTOM
SPONGE CAKE 25 min. 180 °C - 356 °F 50% 65%
time: 1 hour
(it may vary according to the % set and according to the temperature of the
room where the oven is installed.)
temperature / %: the same as the type of pizza
During preheating, the steam holes in the back of the cooking
chamber must be kept always closed, to prevent the elements
from being on too long and warming the refractory surfaces
too much, causing the first pizzas to burn. Once the set temperature
has been reached, open the outlet holes, depending on the product
to be made. If the oven remains in stand-by, keep the steam outlet
holes open to avoid heat build-up on the stone.
PUFF PASTRY 15 min. 200 °C - 392 °F 60% 100%
APPLE TART 45 min. 180 °C - 356 °F 60% 90%
PROFITEROLES 20 min. 200 °C - 392 °F 65% 90%
Basic notions