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.