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10) Always remember that the most important feature of the pizza oven cooking surface is the refractory stone.
This untreated stone is madetrom components specially selected by G3 Ferrari, a sector leader, so it will store heat
gently and give it out evenly, absorbing the moisture from the dough. Only using this method, with direct contact
with retractory stone, it is possible to cook pizzas in 4/5 minutes, maintaining their nutrient values intact.
11) Our pizza oven is also designed to cook other foods (fish, vegetables, chicken etc.).
In this case, use the aluminium foil trays available from any shop or supermarket. This will give genuine cooking
that conserves all the characteristics of the fresh foods.
TIMER
1) With this oven it is possible regulating cooking time and being advised when the cooking time has passed, that
thanks to a mechanical timer
2) Proceed in the following way:
a. place your pizza on the stone plate and close the lid of the oven;
b. turn the timer clockwise placing the selector on the desired time;
c. as the selected time has passed, it can be heard a ring;
d. normally after 5 minutes a pizza is well cooked must it must be said that this is approximate, time of cooking
depends on several factors: dough thickness, type of ingredients, grade of freezing (in case of frozen pizzas), etc...
therefore it is recommended to control the grade of cooking during the operation.
The timer is mechanical therefore it doesn't affect the electric functioning of the oven, in other words it
CAN'T TURN ON OR OFF THE OVEN!
It is necessary looking after the cooking while the oven is operating. The sole method for turning off the oven is
setting the temperature knob in position "0" and unplug the cable.
CLEANING
Clean after removing the plug from the power socket, once the oven has cooled.
Clean the outside with water and a kitchen sponge. Never wash the cooking surface; simply wipe whit a damp
kitchen cloth, or use a spatula or a knife-blade to eliminate any residues.
NO OTHER MAINTENANCE IS REQUIRED
Il is normal for the refractory stone to become dark with use. This is typical of natural stone.
WARNING
- Make sure the appliance is disconnected from the mains socket before cleaning it. Do not use detergents to clean
the cooking base and do not pour cold water into the stone when it is still hot; the thermal shock might crack it.
- Never dip the appliance into water; electric parts might be damaged.
- Never touch the cooking stone when the appliance is on and, when it is off, as long as it keeps being hot.
- Important! When turning on the appliance, make sure the wooden scoops are not on the cooking base.
RECIPIES
Basic pizza dongh
To make a good pizza dough at home use the following recipe:
Ingredients for 500 g of dough: 300 g flour /25 g yenst / a pinch of salt / 1 glass of lukewarm water.
Pour the flour onto the table in a heap, make a hollow in the centre to form the "well" and add a tevel teaspoonful
of cooking salt. Crumble the yeast into a small glass of lukewarm water, pour it into the well a little at a lime and
start mixing. At the start the dough will be soft and sticky, but it will becom e stiffer and more elastic as you knead
it. Thump the dough hard against the table and press your wrists against it to make it smooth and even. When you
have repeated this prcocedure many times, you will find that the dough comes away from your hands and the table
easily; now form a ball. Cut a cross on the top and leave to rise in a warm corner of the table, covered with a clean
tea-towel. Leave for about 2 hours, during which tinie the dough will double in size (this may take much less in
hot, humid conditions). At this point, after rising, the dough may be kneaded again for a few minutes and used
immediately, or frozon. If you are going to use it at once, before kneading you can add the oil of your choice. this
will almost always be extravirgin olive oil, but in some special recipes it may be lard or butter. If you decide to
freeze the dougll, wrap it up in a freezer film and place it in the freezer. When you decide to use it, thaw it at room
temperature and knead it for 5 minutes with a little oil.
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