Settings and recommendations
FAQ
Have you seen our tutorials yet?
Scan the QR code on the control panel of your oven to watch the video-tutorial, or click here.
How do I regulate the deck and top correctly?
The balance between the top and deck set point temperature and power varies according to the type of product and dough to be baked.
Starting from the settings suggested below and by modifying the temperature set point, it is possible to customise the baking time and desired texture (e.g., increasing the temperature will shorten the baking time and the product will be softer, brown more quickly and have a finer crust, vice versa by lowering the temperature).
The adjustment of the top and deck power acts on the heating elements at the top and bottom of the oven. In this way it is possible to personalise the desired balance between the surface and the bottom of the product.
For example by increasing the power of the top the product will brown faster, vice versa increasing the power of the deck, the oven will get more thrust and more browning of the bottom.
When setting the temperature and percentage of the heating elements, it is important not to go below certain values. As a general guideline, it must be taken into account that below 200°C (390°F) the sum of the percentages of ceiling and deck must be greater than 5; below 250°C (480°F) the sum must be over 7, below 300°C (570°F) 8, above 300°C (570°F) 9.
How to ensure the correct pizza rotation when baking?
Start baking from the bottom of the oven on the right, moving then to the left and passing to the row at the front.
During the shift “rotate” the deck of the oven occupying all the areas available. After work breaks start baking from the bottom right area.
Do I need to turn my pizza while baking?
During baking it is not necessary to continuously turn the pizza.
In case of partial loads or when baking at high temperatures, you can half-turn the pizza right after mid-cooking to obtain a perfect result.
How do I use Eco-Standby™ function?
It is the smart function that makes you save energy setting the oven in standby during work breaks.
The oven will be ready immediately with a click.
How do I set the parameters with highly hydrated doughs?
If the dough you are baking is more hydrated than standard, we suggest to lower the temperature by 10/20°C (50/70°F), rising the deck power by 1 point and extend baking till desired, vice versa with low hydration dough.
Pizza settings
- Gourmet pizza
- Classic pizza
- Roman style round pizza
- Roman Pinsa
- Roman style pizza in pala
- High and soft tray baked pizza
- Roman style pizza
- Pan pizza
- Detroit style
- New York style
- Chicago style
Gourmet pizza with high crust (California Style)
Dough ball size from 270 to 300g / Baking time 3’-4’
Normal workload:
Preheat P series adjusting the set point at 330 °C (625 °F), 7 top and 1 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 8 and the deck at 2, then start baking from the right area, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Preheat P series adjusting the set point at 330 °C (625 °F), 7 top and 1 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 8 and the deck at 2, then start baking from the right area, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Oven constantly at full load:
Program P series as stated above.
When the set point is reached modify the top and deck power respectively at 8 and 4, then start baking. At the first hints of a lighter browning increase the deck power.
Classic pizza
Dough ball size from 225 to 250g / Baking time 2’30’’ – 3’40’’
Normal workload:
Preheat P series adjusting the set point at 340 °C (644 °F), 7 top and 1 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 8 and the deck at 2, then start baking from the right area, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Preheat P series adjusting the set point at 340 °C (644 °F), 7 top and 1 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 8 and the deck at 2, then start baking from the right area, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Oven constantly at full load:
Program P series as stated above.
When the set point is reached modify the top and deck power respectively at 8 and 3, then start baking from the right side. At the first hints of a lighter browning in the bottom, increase deck power up to 4-5. Once the work rhythm decreases, set the deck power to 3.
Roman style round pizza
Dough ball size from 180 to 210g / Baking time 2’45’’ – 3’15’’
Preheat P series adjusting the set point at 330 °C (625 °F), 7 top and 2 deck, press start and wait for the oven to reach temperature
When the set temperature is reached, you can start baking from the right side.
If necessary, during the work shift, further increase the top and deck power up to 8 and 5 respectively.
For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”. While during work peaks, set the deck power at 4 from the first baking.
When the set temperature is reached, you can start baking from the right side.
If necessary, during the work shift, further increase the top and deck power up to 8 and 5 respectively.
For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”. While during work peaks, set the deck power at 4 from the first baking.
Roman Pinsa
Dough ball size from 300 to 360g / Baking time 5’ – 7’
Preheat P series adjusting the set point at 310 °C (590 °F), 7 top and 3 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, you can start baking from the right side.
If necessary, during the work shift, further increase the top and deck power up to 7 and 6 respectively.
When the set temperature is reached, you can start baking from the right side.
If necessary, during the work shift, further increase the top and deck power up to 7 and 6 respectively.
For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”. While during work peaks, set the deck power at 5 from the first baking.
Roman style pizza in pala
Dough ball size from 600 to 1000g / Baking time 7’ – 11’
Normal workload
Preheat P series adjusting the set point at 260 °C (500 °F), 6 top and 4 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, you can start baking from the right side.
If necessary, further increase the deck power during service. For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”.
Preheat P series adjusting the set point at 260 °C (500 °F), 6 top and 4 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, you can start baking from the right side.
If necessary, further increase the deck power during service. For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”.
Oven constantly at full load:
Preheat P series adjusting the set point at 270 °C (518 °F), 6 top and 3 deck, press start and wait for the oven to reach temperature.
When the set point is reached modify the top and deck power respectively at 7 and 5, then start baking from the right side.
If necessary, during the work shift, further increase the percentage of deck power to 6/7respectively.
High and soft tray baked pizza (Sicilian style)
Size from 900 to 1200g / Baking time 12’ – 15’
Preheat P series adjusting the set point at 260°C (500°F), 4 top and 7 deck. Press start and wait for the oven to reach temperature. Then you can start baking from the right side.
If necessary, for continuous baking, further increase the deck power up to 1 point.
If necessary, for continuous baking, further increase the deck power up to 1 point.
Roman style pizza
Dough ball size from 950 to 1500g / Baking time 8’ – 13’
Normal workload:
Preheat P series adjusting the set point at 270/300 °C (518/572 °F), 3 top and 8 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking – the lighter the dough ball, the higher the temperature to use.
If necessary, further increase the top and deck power up to 5 and 9 respectively.
Preheat P series adjusting the set point at 270/300 °C (518/572 °F), 3 top and 8 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking – the lighter the dough ball, the higher the temperature to use.
If necessary, further increase the top and deck power up to 5 and 9 respectively.
Oven constantly at full load or precooking:
Preheat P series adjusting the set point at 270-300 °C (518 – 572 °F,), 4 top and 8 deck, press start and wait for the oven to reach temperature.
While rolling out the first trays modify the settings at 300/310°C (572/590 °F), 5 top and 9 deck, in order to work with the heating elements already on.
When the roll out is complete put the tray in the oven starting from the right side and complete baking.
If the work drops or a break is planned, it is advisable to reactivate the starting setting and then change it again when work resumes.
NB: as a general rule, for dough balls under 1,000g stay at 285/300°C (545/572 °F), for balls over 1,000g stay at 270/280°C (518- 536 °F) and for balls over 1,400g or pizzas with lots of tomato sauce we recommend lowering the set point further to 260 °C (500 °F), thus lengthening the baking time.
Pan pizza
Dough ball size from 225 to 500g / Baking time 6’ – 12’
Preheat P series adjusting the set point at 260°C (500°F), 4 top and 6 deck. Press start and wait for the oven to reach temperature.
If necessary, for continuous baking, further increase the deck power up to 1 – 2 points.
If necessary, for continuous baking, further increase the deck power up to 1 – 2 points.
Detroit Style
Dough ball size from 250 to 500g / Baking time 8’ – 12’
Normal workload:
Preheat P series adjusting the set point at 230 °C – 446 °F, top 4, deck 6, press start and wait for the oven to reach temperature.
When the set temperature is reached start baking from the right area.
Remember to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Preheat P series adjusting the set point at 230 °C – 446 °F, top 4, deck 6, press start and wait for the oven to reach temperature.
When the set temperature is reached start baking from the right area.
Remember to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Oven constantly at full load:
Program P series as stated above. When the set temperature is reached, change the top power to 6 and deck to 5, then start baking.
At the first hints of a lighter browning in the bottom, increase deck power by to 2-3 points.
When expecting full workloads raise the deck up to 9 if necessary.
NY Style
Dough ball size from 300 to 500g / Baking time 6’ – 9’
Normal workload:
Preheat P series adjusting the set point at 270 °C – 518 °F, top 6, deck 3, press start and wait for the oven to reach temperature.
When the set temperature is reached increase top power to 7 and deck to 3.
Then start baking from the right side, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Preheat P series adjusting the set point at 270 °C – 518 °F, top 6, deck 3, press start and wait for the oven to reach temperature.
When the set temperature is reached increase top power to 7 and deck to 3.
Then start baking from the right side, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Oven constantly at full load:
Program P series as stated above. When the set temperature is reached, change the top power to 7 and deck to 4, then start baking.
At the first hints of a lighter browning in the bottom, increase deck power up to 2-3 points.
When expecting full workloads raise the deck up to 9 if necessary.
Chicago Style
Dough ball size from 250 to 500g / Baking time 8’ – 12’
Normal workload:
Preheat P series adjusting the set point at 230 °C – 446°F, top 4, deck 6, press start and wait for the oven to reach temperature.
When the set temperature is reached start baking from the right area.
Remember to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Preheat P series adjusting the set point at 230 °C – 446°F, top 4, deck 6, press start and wait for the oven to reach temperature.
When the set temperature is reached start baking from the right area.
Remember to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Oven constantly at full load:
Program P series as stated above. When the set temperature is reached, change the top power to 6 and deck to 5, then start baking.
At the first hints of a lighter browning in the bottom, increase deck power by to 2-3 points.
When expecting full workloads raise the deck up to 9 if necessary.
- Gourmet pizza
-
Gourmet pizza with high crust (California Style)
Dough ball size from 270 to 300g / Baking time 3’-4’Normal workload:
Preheat P series adjusting the set point at 330 °C (625 °F), 7 top and 1 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 8 and the deck at 2, then start baking from the right area, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.Oven constantly at full load:
Program P series as stated above.
When the set point is reached modify the top and deck power respectively at 8 and 4, then start baking. At the first hints of a lighter browning increase the deck power. - Classic pizza
-
Classic pizza
Dough ball size from 225 to 250g / Baking time 2’30’’ – 3’40’’Normal workload:
Preheat P series adjusting the set point at 340 °C (644 °F), 7 top and 1 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 8 and the deck at 2, then start baking from the right area, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.Oven constantly at full load:
Program P series as stated above.
When the set point is reached modify the top and deck power respectively at 8 and 3, then start baking from the right side. At the first hints of a lighter browning in the bottom, increase deck power up to 4-5. Once the work rhythm decreases, set the deck power to 3. - Roman style round pizza
-
Roman style round pizza
Dough ball size from 180 to 210g / Baking time 2’45’’ – 3’15’’Preheat P series adjusting the set point at 330 °C (625 °F), 7 top and 2 deck, press start and wait for the oven to reach temperature
When the set temperature is reached, you can start baking from the right side.
If necessary, during the work shift, further increase the top and deck power up to 8 and 5 respectively.
For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”. While during work peaks, set the deck power at 4 from the first baking. - Roman Pinsa
-
Roman Pinsa
Dough ball size from 300 to 360g / Baking time 5’ – 7’Preheat P series adjusting the set point at 310 °C (590 °F), 7 top and 3 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, you can start baking from the right side.
If necessary, during the work shift, further increase the top and deck power up to 7 and 6 respectively.For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”. While during work peaks, set the deck power at 5 from the first baking.
- Roman style pizza in pala
-
Roman style pizza in pala
Dough ball size from 600 to 1000g / Baking time 7’ – 11’Normal workload
Preheat P series adjusting the set point at 260 °C (500 °F), 6 top and 4 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, you can start baking from the right side.
If necessary, further increase the deck power during service. For medium/low workloads remember to alternate the baking position and ensure the correct pizza “rotation”.Oven constantly at full load:
Preheat P series adjusting the set point at 270 °C (518 °F), 6 top and 3 deck, press start and wait for the oven to reach temperature.
When the set point is reached modify the top and deck power respectively at 7 and 5, then start baking from the right side.
If necessary, during the work shift, further increase the percentage of deck power to 6/7respectively. - High and soft tray baked pizza
-
High and soft tray baked pizza (Sicilian style)
Size from 900 to 1200g / Baking time 12’ – 15’Preheat P series adjusting the set point at 260°C (500°F), 4 top and 7 deck. Press start and wait for the oven to reach temperature. Then you can start baking from the right side.
If necessary, for continuous baking, further increase the deck power up to 1 point. - Roman style pizza
-
Roman style pizza
Dough ball size from 950 to 1500g / Baking time 8’ – 13’Normal workload:
Preheat P series adjusting the set point at 270/300 °C (518/572 °F), 3 top and 8 deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking – the lighter the dough ball, the higher the temperature to use.
If necessary, further increase the top and deck power up to 5 and 9 respectively.Oven constantly at full load or precooking:
Preheat P series adjusting the set point at 270-300 °C (518 – 572 °F,), 4 top and 8 deck, press start and wait for the oven to reach temperature.
While rolling out the first trays modify the settings at 300/310°C (572/590 °F), 5 top and 9 deck, in order to work with the heating elements already on.
When the roll out is complete put the tray in the oven starting from the right side and complete baking.
If the work drops or a break is planned, it is advisable to reactivate the starting setting and then change it again when work resumes.NB: as a general rule, for dough balls under 1,000g stay at 285/300°C (545/572 °F), for balls over 1,000g stay at 270/280°C (518- 536 °F) and for balls over 1,400g or pizzas with lots of tomato sauce we recommend lowering the set point further to 260 °C (500 °F), thus lengthening the baking time.
- Pan pizza
-
Pan pizza
Dough ball size from 225 to 500g / Baking time 6’ – 12’Preheat P series adjusting the set point at 260°C (500°F), 4 top and 6 deck. Press start and wait for the oven to reach temperature.
If necessary, for continuous baking, further increase the deck power up to 1 – 2 points. - Detroit style
-
Detroit Style
Dough ball size from 250 to 500g / Baking time 8’ – 12’Normal workload:
Preheat P series adjusting the set point at 230 °C – 446 °F, top 4, deck 6, press start and wait for the oven to reach temperature.
When the set temperature is reached start baking from the right area.
Remember to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Oven constantly at full load:
Program P series as stated above. When the set temperature is reached, change the top power to 6 and deck to 5, then start baking.
At the first hints of a lighter browning in the bottom, increase deck power by to 2-3 points.When expecting full workloads raise the deck up to 9 if necessary.
- New York style
-
NY Style
Dough ball size from 300 to 500g / Baking time 6’ – 9’Normal workload:
Preheat P series adjusting the set point at 270 °C – 518 °F, top 6, deck 3, press start and wait for the oven to reach temperature.
When the set temperature is reached increase top power to 7 and deck to 3.
Then start baking from the right side, remembering to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.Oven constantly at full load:
Program P series as stated above. When the set temperature is reached, change the top power to 7 and deck to 4, then start baking.
At the first hints of a lighter browning in the bottom, increase deck power up to 2-3 points.When expecting full workloads raise the deck up to 9 if necessary.
- Chicago style
-
Chicago Style
Dough ball size from 250 to 500g / Baking time 8’ – 12’Normal workload:
Preheat P series adjusting the set point at 230 °C – 446°F, top 4, deck 6, press start and wait for the oven to reach temperature.
When the set temperature is reached start baking from the right area.
Remember to alternate baking position and ensure the correct pizza “rotation”.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.
Oven constantly at full load:
Program P series as stated above. When the set temperature is reached, change the top power to 6 and deck to 5, then start baking.
At the first hints of a lighter browning in the bottom, increase deck power by to 2-3 points.When expecting full workloads raise the deck up to 9 if necessary.
Bread Settings
Buns
Weight 80-120g / Baking on a tray
205-215 °C / 400 – 420 °F / 4 top, 2 deck
Baking time: 11-16 minutes, according to weight.
Panini all’olio (Italian Olive Oil Rolls)
Weight 120g
Steam 5/7 sec as desired.
220 °C / 428 °F – top 5, deck 4, place the product in the oven, use the steam and lower temperature at 200 °C / 392 °F top 4 and deck 3.
Steam valve open for the last 4/5 min.
Total baking time 20/22 min.
Baguette
Weight 350-370g
Steam 5/8 sec as desired.
240 °C / 464 °F – top 6, deck 3, place the product in the oven, use the steam, wait 1 minute then lower temperature at 228 °C / 443 °F, top 4 and deck 2.
Steam valve open for the last 4/5 min.
Total baking time 23/25 min.
Bread loaf
Weight 600g
Steam 4/7 sec as desired.
235 °C / 455 °F, top 6, deck 4, place the product in the oven, use the steam, then lower temperature at 205 °C / 400 °F, top 3 and deck 3.
Steam valve open for the last 4/5 min.
If the browning is too fast decrease the top power at 2.
Total baking time 40/45 min.
Bread loaf
Weight 1000g
Steam 4/7 sec as desired.
235 °C / 455 °F, top 6, deck 4, place the product in the oven, use the steam, then lower temperature at 200 °C / 392 °F top 3 and deck 3.
235 °C / 455 °F, top 6, deck 4, place the product in the oven, use the steam, then lower temperature at 200 °C / 392 °F top 3 and deck 3.
Steam valve open in the last 10 mins.
If the browning is too fast decrease the top power at 2, lowering the temperature at 190 °C / 374 °F.
Total baking time 60 min.
Chickpea flat bread
300 °C / 572 °F, top 3 deck 6. Baking time 18′
All the baking process with the steam valve open.
- Buns
-
Buns
Weight 80-120g / Baking on a tray205-215 °C / 400 – 420 °F / 4 top, 2 deckBaking time: 11-16 minutes, according to weight.
- Panini all’olio
-
Panini all’olio (Italian Olive Oil Rolls)
Weight 120gSteam 5/7 sec as desired.220 °C / 428 °F – top 5, deck 4, place the product in the oven, use the steam and lower temperature at 200 °C / 392 °F top 4 and deck 3.
Steam valve open for the last 4/5 min.
Total baking time 20/22 min.
- Baguette
-
Baguette
Weight 350-370gSteam 5/8 sec as desired.240 °C / 464 °F – top 6, deck 3, place the product in the oven, use the steam, wait 1 minute then lower temperature at 228 °C / 443 °F, top 4 and deck 2.
Steam valve open for the last 4/5 min.Total baking time 23/25 min.
- Bread loaf (600 g)
-
Bread loaf
Weight 600gSteam 4/7 sec as desired.235 °C / 455 °F, top 6, deck 4, place the product in the oven, use the steam, then lower temperature at 205 °C / 400 °F, top 3 and deck 3.
Steam valve open for the last 4/5 min.
If the browning is too fast decrease the top power at 2.Total baking time 40/45 min.
- Bread loaf (1000 g)
-
Bread loaf
Weight 1000gSteam 4/7 sec as desired.
235 °C / 455 °F, top 6, deck 4, place the product in the oven, use the steam, then lower temperature at 200 °C / 392 °F top 3 and deck 3.Steam valve open in the last 10 mins.
If the browning is too fast decrease the top power at 2, lowering the temperature at 190 °C / 374 °F.Total baking time 60 min.
- Chickpea flat bread
-
Chickpea flat bread
300 °C / 572 °F, top 3 deck 6. Baking time 18′All the baking process with the steam valve open.
Bakery Settings
Genoese focaccia
Weight from 900 to 1100g / Baking time 13’ – 16’
Preheat P series setting the set point at 235 °C (455 °F), 4 top and 6 deck. Press start and wait for the oven to reach temperature. Then you can start baking from the right side.
If necessary, for continuous baking, further increase the both top and deck power by 1 point.
Apulian focaccia with cherry tomatoes
Square dough from 1200 to 1500g or round dough from 350-600g / Baking time 17’ – 20’
Preheat P series adjusting the set point at 245 °C (473 °F), 4 top and 6 deck. Press start and wait for the oven to reach temperature. Then you can start baking from the right side.
If necessary, for continuous baking, further increase both top and deck power by 1 point.
If necessary, for continuous baking, further increase both top and deck power by 1 point.
Sweet roll
50 – 65g / Baking time 12’ – 15’
Preheat P series adjusting the set point at 185 °C (365 °F), 5 top and 2 deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up by 1-2 points.
If necessary, for continuous baking, further increase the deck power up by 1-2 points.
Croissant
50 – 65g / Baking time 14’ – 18’
Preheat P series adjusting the set point at 200 °C (392 °F), 5 top and 2 deck. Press start and wait for the oven to reach temperature. When you start baking immediately lower the temperature at 190 °C / 374 °F.
If necessary, for continuous baking, further increase the deck power by 1 or 2 points.
If necessary, for continuous baking, further increase the deck power by 1 or 2 points.
To make it crispier open the steam valve in the last 6/8 minutes.
Cream puff
Preheat P series setting the set point at 195 – 205 °C (383 – 400 °F), 5 top and 1 deck, press start and wait for the oven to reach temperature. Then you can start baking.
For small pastries the baking time will be of 16-20’ ca., of which the last 8-10’ with the steam valve open.
For small pastries the baking time will be of 16-20’ ca., of which the last 8-10’ with the steam valve open.
If necessary, for continuous baking, further increase the deck power by 1 point.
Tart
Preheat P series adjusting the set point at 185 °C (365 °F), 4 top and 3 deck. Press start and wait for the oven to reach temperature. Then you can start baking.
- Genoese focaccia
-
Genoese focaccia
Weight from 900 to 1100g / Baking time 13’ – 16’Preheat P series setting the set point at 235 °C (455 °F), 4 top and 6 deck. Press start and wait for the oven to reach temperature. Then you can start baking from the right side.If necessary, for continuous baking, further increase the both top and deck power by 1 point.
- Apulian focaccia
-
Apulian focaccia with cherry tomatoes
Square dough from 1200 to 1500g or round dough from 350-600g / Baking time 17’ – 20’Preheat P series adjusting the set point at 245 °C (473 °F), 4 top and 6 deck. Press start and wait for the oven to reach temperature. Then you can start baking from the right side.
If necessary, for continuous baking, further increase both top and deck power by 1 point. - Sweet roll
-
Sweet roll
50 – 65g / Baking time 12’ – 15’Preheat P series adjusting the set point at 185 °C (365 °F), 5 top and 2 deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up by 1-2 points. - Croissant
-
Croissant
50 – 65g / Baking time 14’ – 18’Preheat P series adjusting the set point at 200 °C (392 °F), 5 top and 2 deck. Press start and wait for the oven to reach temperature. When you start baking immediately lower the temperature at 190 °C / 374 °F.
If necessary, for continuous baking, further increase the deck power by 1 or 2 points.To make it crispier open the steam valve in the last 6/8 minutes.
- Cream puff
-
Cream puff
Preheat P series setting the set point at 195 – 205 °C (383 – 400 °F), 5 top and 1 deck, press start and wait for the oven to reach temperature. Then you can start baking.
For small pastries the baking time will be of 16-20’ ca., of which the last 8-10’ with the steam valve open.If necessary, for continuous baking, further increase the deck power by 1 point.
- Tart
-
Tart
Preheat P series adjusting the set point at 185 °C (365 °F), 4 top and 3 deck. Press start and wait for the oven to reach temperature. Then you can start baking.
