Kalamazoo AFPO-BLK-LP, Инструкция по использованию и уходу

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Additional Cooking Tips
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Use corn meal or flour between the dough and the peel to help slide the pizza off the peel. Be sure the
dough is floured enough that it is not sticky on the bottom.
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Do not leave an assembled pizza on the countertop or the peel longer than absolutely necessary. This can
lead to the pizza sticking to the surface.
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Cook thin to medium crust pizzas directly on the cooking deck.
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Use multiple, smaller “flicking” gestures to coax the pizza off the peel into the oven. Trying to do it with
one, larger gesture is more likely to dislodge pizza toppings.
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Do not overload a thin-crust or medium-crust pizza with too much toppings. This will most often lead to a
soggy center crust. When in doubt, less is more.
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If the pizza sticks to the cooking deck, the deck was probably not hot enough before the pizza was put
onto the deck.
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Do not put a frozen pizza on the cooking deck. It is almost certain to stick and to become burned before it
releases.
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Rotate pizzas for even cooking. The oven is hottest at the back.
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Brush burnt cornmeal or flour off the cooking deck and into the crumb tray before cooking the next pizza.
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If you have any difficulty rotating the pizza inside the oven using a peel, try using a smaller pizza peel
designed for turnoing. Or try long-handled grill tongs to do the job. You can also use the tongs to lift the
edge of the pizza to check on the bottom of the crust.
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Avoid letting the pizza contact the cooking deck backstop (Figure 6:E). This is a very hot surface that will
quickly burn the crust.