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570XT-UM1 Ver3
•
Radiant
heat from the hot dome
•
Convection
from hot air flowing across the pizza
Cautions, Hints, and Tricks:
Pizza is part art and part science. Experiment with different temperatures and setups to
get your cooking dialed in. Aluminum foil under the pizza stone will deflect radiant heat if
needed.
The door will expand as it heats up. Minor adjustments to the latching tab may be
required. Adjust so that at high temperature the latch engages with a firm push and the
door remains closed.
Since you have contained the heat in the dome, you can use a doming technique. Hold
the pizza on a metal peel up high in the dome for 20 -30 seconds to top brown it.
Heating up all of the ceramic of the grill and the stone requires a great deal of energy.
Once heated and settled you can adjust the vents to hold your desired temperature.