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Position B: if you leave the support pins open, by closing the lid you can get the right space between the 2 cooking
firestone to cook tigelle, piadine and fornarine.
5) Run the warm-up as indicated in the previous paragraph (see points 3 and 4 for reference).
6) Open the lid, place the food on the borrom cooking surface and close.
7) Periodically check the condition of food to prevent any burning.
8) Between different cooking processes, leave the heating resistance running by keeping the oven lid open for about 2 min.
9) Once finished, turn off appliance and unplug it. Allow it to cool down before any cleaning or before storing appliance.
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 trays 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 freezer. When you decide to use it, thaw it at room temperature and knead it for 5 minutes with a little oil.
THE TRADITIONAL PIZZAS
Margherita (Mozzarella Cheese and Tomatoes)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes 250 g each / 200 g pizza grade mozzarella cheese / oil to
taste / salt.
Drain and mash the peeled tomatoes. Slice the mozzarella. Spread out the pasta evenly. Apply the peeled tomatoes leaving
about 2 centimetres free all round the edge. Add salt and a little oil and place in the oven using the special wooden scoops.
After 2/3 minutes cooking time add the mozzarella and a little more oil and continue cooking for an additional 2 minutes.
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