17
EN
250 °C
300 °C
350 °C
220 °C
0
15’
45’
75’
90’
min
°C
COOKING
- Always preheat the oven before cooking; heat for 10 minutes, or until the thermometer reaches 350-400°C /
660-750°F; once the temperature has been reached, wait a few minutes for it to stabilise to ensure that the
oven floor warms up properly.
- Calculate longer cooking time for cold or ventilated days or high altitudes. Calculate a shorter cooking time if
the external temperature is particularly high.
- Cooking times vary according to weather conditions or the amount, dimensions and shape of the food to be
cooked.
ADVICE FOR COOKING PIZZA
Wait for around 15 minutes after lighting the oven, with a quantity of wood that is not excessive to reach the opti-
mum temperature for cooking an excellent Neapolitan pizza (with an increased level of moisture):
- Air temperature of 400°C/750°F,
- Refractory floor temperature of 350°C/660°F.
Once the optimal temperature is reached, it is sufficient to add a few small sized wooden logs every 3-5 minutes
with a vivid flame. The oven will maintain a constant temperature and you can begin inserting the pizzas one after
another.
- Check that there is no build-up of grease, and, if present, remove to prevent the grease from catching fire
- During cooking do not lean over the open oven and do not place hands or fingers on the front edge of the oven.
- During cooking the oven will have high temperatures, therefore, it should never be moved or left unattended.
MAINTENANCE
- For proper maintenance of the oven, make sure before you turn it on that the chimney flue is free from any ob-
jects and that ash from previous cooking has been removed.
- Remove the embers when the ash has extinguished.
- The oven can be used all year round; in the winter, heat the oven with a smaller fire to avoid thermal shock due
to the humidity.
- Lightly lubricate the metal parts with Vaseline oil in order to avoid corrosion.
- It is recommended regular maintenance by a qualified technician.
