Scan the QR code on the control panel of your oven to watch the video-tutorial, or click here.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Baking time: 11-16 minutes, according to weight.
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.
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.
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.
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.
All the baking process with the steam valve open.
If necessary, for continuous baking, further increase the both top and deck power by 1 point.
To make it crispier open the steam valve in the last 6/8 minutes.
If necessary, for continuous baking, further increase the deck power by 1 point.
