ChefLine PYRALIS Notice D'utilisation page 68

GENERAL INDICATIONS FOR A GOOD COOKING
Generally for the food products it is not advisable to give precise temperature and baking time, because of
their different characteristics.
Particularly, regarding pizza and similar products, time and temperatures depend on the shape and
thickness of the dough, as well as on the quantity and typology of the additional ingredients.
For those reasons it is always advisable to carry out previously some baking tests, (particularly when it is an
absolute new oven), with the aim of understanding as much as possible the characteristics and the
functioning of the oven.
Ideal Time and temperature choice is determinant for a right pizza baking; mostly they depend on the
operator's experience.
OUR PIZZA CHEF's SUGGESTIONS
In this chapter we report ideas and advices coming from a skilled Pizzaioli working team who
continuosly cooperates for the development of our products.
For an optimal result, and then a good pizza, baking must be carried out at an average temperature of
310°C for 3 minutes.
For an easier use and care of the oven, for the best result, we strongly advise to operate as follows:
1) The oven must be switched on (heating phase) at least one hour before the use; in this phase the
below mentioned temperatures must be set:
→ 300° C; MARK 7;
TOP
BOTTOM → 250° C; MARK 5;
2) At this stage proceed with the first baking keeping these settings
3) After baking the first pizzas (first baking), set on the oven:
→ 320° C; MARK 8;
TOP
BOTTOM → 300° C; MARK 7;
Proceeding with the second and step by step with the subsequent baking keeping these settings.
4) Once several baking done, or in any case while the oven must simply remain in temperature, without
any baking, reset the oven according to the setting under point 1
5) When wishing to resume the pizza baking, undertake again the same steps starting from point 1
For an optimal result, it is necessary that 20% of the baking surface (refractory stones) remains free. This
solution allows the best elimination of the water steams coming from the pizzas under baking.
When that solution is not applied, and the entire baking area is full (this is not ideal), the exhauster valve
must be fully opened for an easier water steam expulsion.
 For an optimal result it is better to change always the area from one to another baking. This solution
enables the refractory stone to dry up in the right way an even temperature on the whole area.
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