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Never add oil on the stone. Place the pizza directly on the untreated oven-
stone. The surface of the stone will darken after some time of use, which
is normal and will not influence the result.
WARNING!
The housing of the oven will be extremely hot during use.
Only touch the plastic handle when opening and closing the oven. Use
oven gloves when handling the oven.
Homemade pizza
Temperature setting: 2 – 2 1/2
Place the enclosed pizza-spades on a plane surface and sprinkle a rich
amount of flour on the spades if you use fresh pizza-dough. This will give
the dough a crispy surface and make sure the dough doesn’t stick on the
spades. You can also add some flour on the stone just before you place
the pizza on the stone, especially if you use fresh dough.
Place the pizza on the spades and then add the filling. Do not use too
much filling on the pizza. To prevent the pizza being burned, don’t let the
filling get in contact with the heating element. Lift the spades and place the
pizza on the pre-heated stone.
NOTE!
The stone is very hot. Remember
to remove the spades before closing the lid.
Homemade pizza will be ready in 5-15 minutes – depending on the thick-
ness of the dough and how much filling that has been added. Open the lid
regularly and check the result so that the pizza doesn’t get burned. If the
pizza is baked too fast, reduce the temperature. If the pizza is baked too
slowly, increase the temperature.
Frozen pizza
Temperature setting: 2
Allow deep-frozen pizza to melt in room temperature for 10-15 minutes
before cooking.
NOTE!
Check that the pilot lamp is on before placing the pizza to be
baked on the stone. If the lamp has gone out, open the lid for about 4
minutes until the lamp goes on again.
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