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 50%; below 250°C (480°F) the sum must be over 70%, below 300°C (570°F) 90%, above 300°C (570°F) 100% or more.
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.
With frequent door openings or when cooking with the residual heat, it is possible to balance the heat between the front and back of the baking chamber with Delta-Power Technology. You can increase or decrease the power percentage of the front of the oven, in a range of +/-30%: setting a positive value will increase the heat in the front, vice versa setting a negative value.
If during baking you observe less browning of the front of the products, set a positive Delta-Power, increasing first for the top and then also for the deck if the result is not satisfactory.
The Power-Booster function can be activated in anticipation of exceptional workloads in order to increase the power of the resistors while still maintaining the chosen top/deck balance. In such cases, activation 5/10 minutes in advance is recommended.
In the Menu/Service/Split-Booster it is possible to activate the power increase separately, only for the top or only for the deck.
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.
If the dough you are baking is more hydrated than standard, we suggest to lower the temperature by 10/20°C (15/30°F), rising the deck power by 5% and extend baking till desired, vice versa with low hydration dough.
Oven constantly at full load: Program S series as stated above. While the oven heats up select the Split-Booster (Menu/Service/Split-Booster) both for the top and for the deck (default settings). When the set point is reached modify the top and deck power respectively at 80% and 20%, then start baking. At the first hints of a lighter browning, press the Booster button to maintain perfect baking. Once the oven has stabilised, the Booster can be switched off.
Delta Power +18% Top, +8% Deck
Oven constantly at full load: Program S series as stated above. While the oven heats up select the Split-Booster (Menu/Service/Split-Booster) both for the top and for the deck (default settings). When the set point is reached modify the top and deck power respectively at 80% and 35%, then start baking. At the first hints of a lighter browning, press the Booster button to maintain perfect baking. If the bottom of the pizza does not cook properly, rise the deck percentage to 45/70%. Once the oven has stabilised, the Booster can be switched off.
For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).
Oven constantly at full load: Preheat S series adjusting the set point at 260 °C (500 °F), 60% top and 35% deck, press start and wait for the oven to reach temperature, then activate the Split-Booster both for top and deck. If necessary, during the work shift, further increase the percentage of the resistors up to 70% – 50% respectively. For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).
Delta Power +5% Top, +2% Deck
Oven constantly at full load or precooking: Preheat S series adjusting the set point at 270/290 °C (520/555 °F), 40% top and 80% deck, press start and wait for the oven to reach temperature. While rolling out the first trays modify the settings at 290/310°C (555/590 °F), 40% top and 85% deck, in order to work with the resistors already on. When the roll out is complete put the tray in the oven and complete baking, then set back the oven at 270/290°C (520/555 °F), 50% top and 90% deck and continue baking activating the Split-Booster (Menu/Service/Split-Booster) in case of continuative 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 1000g stay at 280/290°C (535/555 °F), for balls over 1000g stay at 270/280°C (520/535 °F) and for balls over 1400g or pizzas with lots of tomato sauce we recommend lowering the set point further to 260 °C (500 °F), thus lengthening the baking time.
STEP 1 02:00 220 °C (430 °F) 50%-40% STEP 2 13:00 210 °C (410 °F) 25%-30% (for 120g or more increase STEP 2 duration)
Delta-Power +10% top +4% deck
STEP 1 01:00 220°C (430 °F) 50% top – 40% deck STEP 2 20:00 212°C (415 °F) 25%-30 STEP 3 03:00 205 °C (400 °F) 30% – 25% steam valve open
Delta-Power +10% top +5% deck Steam valve open for the last 4/5 mins (to be opened manually)
STEP 1 01:00 245 °C (475 °F) 60% top – 30% deck STEP 2 18:00 235 °C (455 °F) 25%-20% STEP 3 04.00 225 °C (435 °F) 30%-30% steam valve open
Delta-Power +12% top +4% deck
STEP 1 01:00 235°C (455 °F) 60%-35% STEP 2 26:00 220°C (430 °F) 45%-30% STEP 3 15:00 210°C (410 °F) 35%-25% steam valve open (to be opened manually)
STEP 1 01:00 235°C (455 °F) 60% top – 40% deck STEP 2 43:00 205 °C (400 °F) 45%-35% STEP 3 18:00 195°C (385 °F) 35%-30% steam valve open (to be opened manually)
STEP 1 01:30 265°C (510 °F) 60%-35% STEP 2 25:00 245°C (475 °F) 55%-30% STEP 3 14:00 235°C (455 °F) 30%-20% steam valve open (to be opened manually)
Delta-Power +14% top +6% deck
STEP 1 01:30 265°C (510 °F) 60%-35% STEP 2 22:00 250°C (480 °F) 55%-30% STEP 3 13:00 240°C (465 °F) 30%-20% steam valve open (to be opened manually)
20:00 295 °C (575 °F) 50% top -40% deck Delta-Power +0% top +0% deck
All the baking process with the steam valve open
To make it crispier open the steam valve in the last 6/8 minutes.
**The following settings are referred to S Series with Multibake chamber h30 cm**
Tests with partial loads: Preheat S series setting at minimum 175°C (347 °F) and maximum 185 °C (365 °F), depending on the number of products to be baked – the more products the higher temperature – 40% top and 30% deck. Put the products in and lower the temperature to 170/175°C (338 °F/347 °F), 20% top and 20% deck for 30 min, then based on the browning further lower the temperature to 165 °C (329 °F).
Delta-Power +10% top +6% deck
Oven at full load in manual mode: Preheat S series between minimum 195°C (383 °F) and maximum 205°C (401 °F), depending on the number of products to be baked – the more products the higher temperature – 50% top and 40% deck. Put the products in and lower the temperature to 180/185°C (356 °F/365 °F), 15% top and 15% deck for 20 min, then further lower the temperature to 170 °C (338 °F), 20% top, 20% deck till baking is complete.
Oven at full load, step program:
1000g
3 STEPS
STEP 1 205°C (401 °F) 01:00 60%-30% STEP 2 180°C (356 °F) 30:00 15%-15% STEP 3 170°C (338 °F) 28:00 20%-25%
Delta-Power +10% top +6% deck At six minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).
750g
STEP 1 205°C (401 °F) 01:00 60%-30% STEP 2 180°C (356 °F) 24:00 15%-15% STEP 3 170°C (338 °F) 27:00 25%-25%
500g
STEP 1 205°C (401 °F) 01:00 60%-30% STEP 2 180°C (356 °F) 20:00 15%-15% STEP 3 170°C (338 °F) 24:00 25%-25%
Delta-Power +10% top +6% deck At five minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).
