Category Archives: RECIPES

Yellow pumpkin, seeds, sourdough and the heat of S series are the perfect ingredients for this autumn bread. With the Dual-Power™ Technology of S series, you can easily adjust the top and bottom heating elements separately, and thanks to the optimal steam input in the baking chamber, you will get the right dough development and a crispy crust. The result? A soft and aromatic pumpkin bread with perfect baking that your customers will love. NGREDIENTS Salt yeast Sourdough 100 gFlour 500 gWater 300 gFine salt 5 g Final dough Durum wheat semolina 500 gFlour type 1 2500 gPumpkin puree 600 gSalt yeast 900 gMalt 10 gIodized fine salt 60 gWater 1950 gTurmeric 2 gPumpkin seeds 150 g Heat: S series Multibake, “bread 600g” programme, 42 minutes. PROCEDURE Salt yeast Mix all ingredients in the kneading machine, once blended store at 16° for 16 hours. Once rested, proceed with the final dough. Dough Combine all ingredients in a kneading machine except for the salt and a little part of water. Once mixed, add the salt and use the remaining water to let the dough absorb it. Once the dough has been kneaded, place in an oiled container and let it rise for about an hour at 25°. Once the rising is complete, proceed to cut into 600 g portions. Leave to rise at 18° for a further 4 hours, then place them at 4°and leave to rise for a further 24 hours. Baking Select the “bread 600g” programme in S series and start heating the oven. Once the oven is at temperature, put the loaves in the oven, the programme will automatically provide steam. Bake for 42 minutes and once the timer has expired, take the bread out of the oven.

Taralli are a crisp and crunchy snack typical throughout southern Italy and originally from Puglia, loved by everyone and a must-have for an aperitif. They are composed of simple ingredients: flour, water, salt, and extra virgin olive oil, but you can also add spices or make them sweet. This is the classic version with fennel seeds, enriched with Primitivo di Manduria wine in the dough. Your customers won’t be able to resist the temptation! Thanks to the steamer and Dual-Power technology of S series, you’ll achieve even baking and a golden surface. How to make taralli INGREDIENTS 550 g remilled durum wheat semolina200 g Primitivo di Manduria wine125 g Extra Virgin Olive Oil12 g salt5 g fennel seeds Heat: S series Multibake, 200 °C, 35% top, 40% deck, 20 minutes METHOD: Place all the ingredients in a mixer and begin kneading. Once you have a smooth and homogeneous dough, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes. Divide the dough into 15 g portions and shape the taralli, then place them back in the refrigerator for 15 minutes. Bring a pot of water to boil, then add the taralli. As soon as they float to the surface, remove and place them on a baking sheet lined with parchment paper. BAKING Set S Series Multibake to 200 °C, 35% top and 40% deck. Once it reaches the temperature, bake the taralli for 20 minutes, and use the steamer as soon as they are in the oven. Remove from the oven and let them cool before serving. How to Store Taralli: Once baked, taralli can be stored in bags or food containers for approximately 15 days.

As an appetiser, as a side dish or as a unique vegetarian dish, stuffed tomatoes are a great addition to late summer menus. In Italy there are many versions, here is the one stuffed with rice and Parmesan cheese, completely vegetarian. Thanks to the Dual-Power S series technology, you will achieve an even cooking, but you can also manage the gratin as you wish. Stuffed Tomatoes Recipe INGREDIENTS 12 pcs. red grape tomatoes250 g parboiled riceGrated Parmesan cheese2 cloves garlicOil to tasteSalt to tastePepper to tasteMint to tasteBasil to tasteParsley to taste Heat: S series Multibake, 200 °C, 30% top, 40% deck, 20 minutes. PROCEDURE How to make stuffed tomatoes Cut the bottoms off the tomatoes, remove the seeds and the central part with a spoon, keep it apart. Season the mixture with salt, pepper, mint, basil and parsley, then blend with an immersion blender. In a baking tray, combine the oil and garlic cloves, cook until the garlic is browned. Add the previously blended and seasoned mixture and put in the oven again for 5/10 minutes. Once baked, mix the liquid with Parmesan cheese and raw rice. Season the tomatoes with salt and oil and fill them with the rice. Once stuffed, sprinkle with more Parmesan cheese. Cooking Set S series to 200 °C, 30% top and 50% deck. Once at temperature, put the tomatoes in the oven and set a timer for 20 minutes. Adjust the power of the upper heating elements with Dual-Power technology until the desired degree of gratinisation is reached. Once the timer has ended, the tomatoes are ready to be served. Smart tip: To test what your customers prefer, try different fillings: with ham and cheese, with meat ragout, or the vegan version with rice and breadcrumbs.

The "Puccia Salentina" is an authentic regional street food from Puglia, known for its softness and fragrance. This versatile bread is perfect for being filled in various delicious ways, offering your customers a taste of the authentic Puglian flavours. Its origins date back to Roman times when it was called "buccellatum," meaning "bite-sized." Roman legionaries used to carry it as it was easy to transport and store. The modern form of "Puccia" is dated back in the 1970s, thanks to the creativity of pastry chef Giovanni Caccetta, who was inspired by reusing excess bread dough, a technique passed down by his aunties. With the advanced technologies of the S series oven, you can bake the puccia evenly, using Dual-Power and Delta-Power functions to get the precise amount of heat. In addition, the steamer ensures the ideal level of moisture for a puccia with a crispy crust and soft crumb. In this recipe, you can find three different summery fillings, perfectly complementing this versatile and delicious bread.   Puccia Recipe: INGREDIENTS for 60 puccias (100 g each)   For the Semolina Biga: 540 g durum wheat milled semolina360 g water5.4 g fresh yeast For the Final Dough:   3000 g durum wheat milled semolina300 g biga1980 g water60 g Extra Virgin Olive Oil60 g salt3 g malted cereal flour4.5 g fresh yeast   Heat: S series Multibake, 300 °C, 70% top, 30% deck, 3 minutes and 10 seconds.   Filling (for 20 Puccia each):   Puccia with tomatoes, stracciatella, and Cantabrian Anchovies: 200 g red Cherry Tomatoes200 g yellow Cherry Tomatoes400 g Stracciatella Cheese (best if from Apulia)150 g Cantabrian anchoviesBasil, Oregano, Mint to tasteGrated lemon zest to tasteExtra Virgin Olive Oil and salt to taste   Puccia with Robiola Cheese, courgettes, and pesto: 250 g fresh Robiola cheese400 g Oven-grilled courgettes100 g basil pesto200 g Leccino olivesMajorana, oregano, mint to tasteExtra Virgin Olive Oil and salt to taste   Puccia with fresh tomatoes, mushrooms, olives, and smoked Provola: 350 g salad tomatoes500 g mixed mushrooms cooked in olive oil, parsley and garlic200 g smoked Provola cheese100 g black olive patéBasil, oregano to tasteExtra Virgin Olive Oil and salt to taste   INSTRUCTIONS   How to make the puccia:   For the Semolina biga: Mix the milled semolina, water, and yeast in the mixer for about 3 minutes. The mixture should be well combined but without forming gluten. Place the mixture in a suitable container and leave it at room temperature for about 45 minutes (25°C). After this time, refrigerate it at 4 °C for 12 hours.   For the final dough: Put all the ingredients, except for salt, oil, and 1/4 of the water, in the mixer. Mix in first speed for about 10 minutes, adding the salt at around the 8th minute and gradually pouring the remaining quarter of water. Switch to second speed for another 6-8 minutes, drizzle in the olive oil, and stop the mixer once the gluten is fully formed. The final dough temperature should be between 21 °C and 23 °C. Place the dough in a container and let it rest for ca. 60 minutes at room temperature (25 °C). Once rested, divide the dough into 100 g balls. Place the balls in suitable trays and let them rise at room temperature for about 90 minutes or until doubled in volume. Once risen, flatten the balls by hand uniformly to obtain a diameter of about 8cm. Place them on a baking tray and brush with extra virgin olive oil.   Baking: Set the S series oven at 300 °C, 70% top, and 30% deck. Place the puccias in the oven and activate the steamer. Bake for 3 minutes and 10 seconds. Once baked, the Puccia is ready to be filled.   This regional street food is incredibly versatile and will bring the authentic taste of Puglia to your customers.

Empanadas are a street food dish typical of Argentina and spread throughout South America that, according to tradition, Argentine women prepared to celebrate the return of their men from the pampas. They are half-moon-shaped dumplings baked (or fried) in a crunchy shell made of water, flour and oil. In the original version, empanadas are filled with minced meat, onions, peppers, spices and hard-boiled eggs, but you can be creative and create fillings based on your customers tastes. This is our version of empanadas filled with tuna, peppers and onions. Thanks to Dual-Power technology, all you have to do is adjust the percentage of top and deck power and you’re done, the heat will be evenly distributed for a crispy shell and moist filling without even turning the tray. How to make empanadas INGREDIENTS for a 60×40 baking tin (12 empanadas) For the dough Flour type 00 (W 240/260) 300 gWater 85 gEgg yolks 25 gButter 45 gSeed oil 15 gFine salt 10 gWhole milk and egg yolk for brushing For the filling Canned tuna 150 gCoppery onions 200 gRed peppers 50 gYellow peppers 50 gPeeled tomatoes 65 gEVO oil 20 gFine salt to tasteParsley to tasteCumin to tasteSmoked paprika to taste Heat: S series Multibake 200°C, 40% top 35% deck, 20 minutes. How to make the filling for Argentine empanadas In the oven: Place the chopped onion in a baking tray with some oil and bake on S series set at 200 °C, 40% top, 35% deck for 10 minutes. Meanwhile, dice the peppers and season them with the crushed peeled tomatoes and salt. Add the peppers and peeled tomatoes to the onion and place back in the oven for a further 20 minutes. When cooked, add the vegetables to the tuna and cool in blast chiller in positive. Once the mixture has cooled, add cumin, paprika and chopped parsley. In the frying pan: Fry the onion, meanwhile dice the peppers and season with the crushed peeled tomatoes and salt. Add the peppers and peeled tomatoes to the onion and continue cooking for 20 minutes. When cooked, add the vegetables to the tuna and cool in blast chiller in positive. Once the mixture has cooled, add cumin, paprika and chopped parsley. Dough Mix flour, water, butter and egg yolks, then add salt and oil. Shape into a brick and wrap in cling film or baking paper. Refrigerate for at least 30 minutes. Roll out the dough to a thickness of approx. 2.5 mm and use a pastry cutter to cut out circles with a diameter of approx. 12 cm. In the case of mass production, it is advisable to keep them covered with a bread cloth or seal them in plastic wrap so that no skin forms. Place a spoonful of filling in the centre of the circles and close in a crescent shape, wetting your fingers if necessary. Seal the empanada with the typical ‘cordon’ closure. Baking Set S series Multibake to 200 °C, 40%, top and 35% deck. Once at temperature, bake for 14 minutes with the valve closed and 6 minutes with the valve open. Remove from the oven and serve.   Tips for filling empanadas Try making mixed empanadas with the classic fillings or even cheese and onions, spinach and cheese or tomato, mozzarella and basil.

Brioche col tuppo is a typical Sicilian pastry, known and loved throughout Italy for its characteristic shape, resembling a traditional hairstyle called “tuppo” or chignon. This sweet treat is served with gelato or granita, following Sicilian tradition. The recipe for brioche col tuppo will win over your customers with its fresh and summery taste, perfect for starting the day or enjoying a rich snack. Each bite will transport them to the scents and flavours of Sicily. For a perfectly baked brioche, you need S series deck oven. Thanks to the Dual-Power and Delta-Power technologies, the heat will be perfectly balanced and it will help preserve the brioche’s internal moisture, extending its shelf life! How to make brioche col tuppo INGREDIENTS for 36 brioches: Starter 300 g type 0 or 00 flour W320/340150 g water150 g whole milk30 g yeast30 g sugar Final Batter 1,000 g type 0 or 00 flour W320/340100 g water360 g eggs25 g salt200 g sugar240 g butter12 g orange and lemon zest (2/3 and 1/3) Heat: S series MultibakeTwo-phase program Phase 1                1 minute 200 °C               40% top               20% deck Phase 2                13 minutes 195 °C           15% top               20% deck Delta power 5% top, 2% deck Let’s make the brioches: Starter Batter: In a bowl, mix sugar, 20 °C milk, 20 °C water, and yeast. Once the yeast is dissolved, add the flour and mix for a minute. Let the batter rest at room temperature for 90 minutes until it triples in volume. Final Batter: In a mixer, combine the starter, flour, water, eggs, and about a quarter of the sugar and butter. Knead for 10 minutes at first speed, then switch to second, add the salt and knead until the gluten is fully developed. Return the mixer to the first speed, add sugar and flavours, let it absorb and knead until you get a smooth texture. Add half of the butter, let it absorb, then add the remaining butter. Switch back to the second speed and knead for other 1-2 minutes, or for the time needed to absorb the butter. The final temperature should be between 24 °C and 26 °C. Place the mixture on the work surface, form a tight ball, place it in a lightly greased container, and cover it. After 20-40 minutes, depending on the temperature, put the batter in the refrigerator and let it rise for 12-16 hours. Remove from the fridge, break the batter into 60 g portions, keeping about 400 g apart for the “tuppo.” Round them well. After 15 minutes, form 10 g pieces for the “tuppo” and round them, then use your fingers to create a deep hole in the centre of the brioche and place the “tuppo” on it. After 10 minutes, press the “tuppo” down again. Brush with egg, let it rise at 26 °C for about 3 hours. Baking the brioches: Set the S series Multibake deck for two-phase baking: the first phase at 200 °C, 40% top, and 20% deck for 1 minute, and the second phase at 195 °C, 15% top, 20% deck for 13 minutes. Once risen, glaze the brioche and bake them. Start the program and take out of the oven when the timer goes off. How to fill the ‘brioche col tuppo’: Once cooled, you can fill these brioches with your favourite icecream or granita.Our version uses pistachio gelato, reminiscent of Sicily, the birthplace of this recipe.For the ultimate indulgence, add some whipped cream and chopped pistachios or chocolate chips.

Born in Detroit in the 1940s by pizza makers of Sicilian origin, Detroit style pizza has become the latest trend in the global gastronomic scene, winning the hearts of all pizza lovers. This pizza is characterised by the stringy mozzarella that forms the characteristic ‘crown’ around the edges and its irresistible crunchiness. For perfect baking, our S series oven is the best choice. Thanks to the combination of Delta-Power and Dual-Power technologies, every corner of the pizza is baked evenly, guaranteeing an excellent result in every bite. In addition, the steam valve of S series oven ensures ideal drying of the final product.   Here is the recipe for a perfect Detroit style pizza INGREDIENTS for a 25x35x6h tray For the dough: 400 g flour, type 0 or 00 (W 260/280)300 g water4 g fresh yeast11 g salt11 g extra virgin olive oil Topping: 200 g tomato sauce10 g salt150 g mozzarella350 g Wisconsin Brick cheese (scamorza or dry cheese will do too)20 g extra virgin olive oil1 garlic clove Heat: S series MultibakePre-baking: 240 °C 40% top 60% deck, 7 minutesRefining: 240 °C 40% top 60% deck, 8 minutesBaking: 240 °C 40% top 60% deck, 15 minutes HOW TO MAKE DETROIT STYLE PIZZA    Dough: Place the flour, yeast and 200 g water in the mixer. Start on first speed for 6 minutes. Add the salt and the remaining water and switch to second speed. Drizzle the oil. At the end of the kneading phase, the dough temperature should be 26 °C. Transfer the dough into an oiled container and leave it at room temperature for 60 minutes. Fold the dough into a 700 g rectangle and leave at 26 °C for 2 hours. Grease the baking tray, spread the dough using re-grinded semolina and place it in the tray, finish rolling it out (brush the surface with oil in case of pre-baking). Place in a humidified cell or covered with film at 26 °C for a further two hours. Heat S series Multibake to 240 °C, 40% top 60% deck. Topping: In another baking tray, brown a clove of garlic with the oil then add the tomato sauce. Cover with a perforated lid in order to keep the oven clean. Bake for about 30-40 minutes depending on the amount of sauce. Grate the Wisconsin brick cheese (alternatively use a scamorza or other dry cheese) and the mozzarella and mix them together.   For the next steps you can either choose Pre-Baking + Refining or Baking alone. Pre-Baking: Once S series has reached the set temperature, bake the pizza for 7 minutes. Take out of the oven and blast chill. Refining: Set S series Multibake 240 °C, 50% top 50% deck. Cover the pizza with 500 g cheese, starting with the sides and distributing it evenly. Bake for 8 minutes with the steam valve open. Once cooled, garnish with tomato sauce and a few basil leaves. Baking: To bake the pizza in one go, set the S series Multibake to 240 °C, 40% top 60% deck. Top with 500 g of cheese, starting with the sides, distributing it evenly. Bake for 14 minutes with the steam valve open. Once cooled, garnish with tomato sauce and a few basil leaves. With this recipe S series oven, you can prepare a perfect Detroit style pizza with a stretchy mozzarella and a super crunchiness. Try different toppings and flavours to create your unique version!

Deck ovens in gastronomy are now increasingly used. In this recipe for vegetarian lasagne, a healthier and lighter variation of the classic dish, the heat of X series makes the difference as it expresses all the flavour nuances. With its pre-set programs and the option to use the core probe, X series ensures perfect cooking, with a crunchy crust and the right internal moisture.   Let’s go through the steps:   Delicious vegetable lasagne   INGREDIENTS   For the pasta 1 kg All-purpose flour10 Whole eggsSalt, to taste   For the béchamel sauce 1 L Whole milk100 g Butter100 g All-purpose flourSalt, to tasteNutmeg, as desired   For the filling 250 g Asparagus150 g Cherry tomatoes (red)150 g Cherry tomatoes (yellow)350 g Buffalo mozzarella250 g Grated Parmesan cheeseBlack pepper, to tasteSalt, to tasteExtra virgin olive oil   Heat:X seriesPre-set program: Lasagne + 8 minutes gratinating   PROCEDURE Start with the egg pasta: create a well with the flour and add the eggs one by one, incorporating them with a fork. Once all the eggs are added, knead the dough with your hands until smooth and well combined. Put in the refrigerator for about 30 minutes. After the resting time, roll out the pasta to create sheets. Once you reach the desired number of sheets, blanch them in salted water, then immediately transfer to cold water to stop the cooking process. Meanwhile, dice the mozzarella and prepare the béchamel sauce: Heat the milk in a saucepan until it reaches a boil. In another saucepan, melt the butter and mix in the flour. Once you have a white roux, gradually add it to the boiling milk, whisking continuously to avoid lumps. Once everything is incorporated, continue cooking the béchamel, adjusting the salt and adding nutmeg. Wash and clean the vegetables (the ones listed are just suggestions; you can use your favourite seasonal vegetables like artichokes, eggplants, etc.).Cut them, season with oil, salt, and pepper, and cook for ca. 15 minutes. When all the ingredients are ready, you can assemble the lasagne.   How to Layer the Lasagne Butter the bottom of a deep baking dish (6-8 cm high). Start with a layer of béchamel, followed by pasta to form the desired number of layers, alternating between béchamel, vegetables, mozzarella, Parmesan, and pasta. For the final layer, after covering everything with béchamel, generously sprinkle grated Parmesan on top.   When to Bake the Lasagne Once you have finished the layers, select the program “Lasagne” and set the core temperature at 90 °C. When the temperature is reached place the baking dish in the oven.Once the probe reaches 90 °C X series will emit an acoustic signal and you can pass to the gratinating phase. Select it from the menu “Special” for 8 minutes. Once ready take the lasagne out of the oven and serve to your customers.