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24
HOT AIR
COOKING
40 250
For foods that must be well done on
the outside and tender or rare on the
inside, i. e. lasagna, lamb, roast beef,
whole sh, etc.
DEFROSTING
FROZEN
FOODS
0 0
When the fan only is on, air is
circulated at room temperature inside
the oven to help quickly thaw frozen
foods
PIZZA STONE
TIPS ON GETTING THE MOST OUT OF YOUR STONE, AND KEEPING IT IN
PERFECT CONDITION
The Pizza Stone is a re-stone made exclusively from natural minerals, resistant to high
temperatures (over 600°C), for baking bread, focaccia, pies, and any our-based product,
especially pizza, in your home oven, delivering the same quality and results as professionals
in bakeries and pizzerias.
There are two secrets to this stone:
1. Due to the natural porosity and millions of micro pores, the stone absorbs the humidity
of the dough during the cooking process, so the bread or pizza dough dries properly,
becoming crispy and crunchy, especially the crust.
2. It retains heat while the oven is preheated, and then releases it during the cooking
process, as intense, uniform and constant heat to cook the pizza evenly on the inside.
With this stone, you will never again have semi-cookied or raw dough in the middle!
FOLLOW THIS QUICK GUIDE FOR PERFECTLY COOKED PIZZAS IN FEW MINUTES!
1. PLACE THE PIZZA STONE ON THE GRILL WITH THE SMOOTH SIDE UP. Place the
grill on the third rack from the bottom, in the middle of the oven.
2. TURN ON, AND PREHEAT THE OVEN WITH THE STONE INSIDE. Turn the handle
to PIZZA
(equivalent to convection baking) and select the temperature of 300°C.
Let the oven and stone heat for at least 30 minutes. In the meantime, kneed the dough
and prepare the sauce and other ingredients to top the pizza.
3. ALLOW THE OVEN TO HEAT FOR AT LEAST HALF AN HOUR, THEN PLACE THE
PIZZA ONTO THE PIZZA STONE. You do not need to sprinkle the Pizza Stone with
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