Diamond LOGIC LINE PLUS LD4/35-N Руководство по эксплуатации - Страница 9

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START UP PHASE

After connecting the oven to the electric net rotate the main switch (A) in position "1". The digital

thermometer display shows the actual average temperature of the baking chamber. Rotate the thermostat

knobs (D) and (E) until the expected temperature. In this way top and bottom heating elements are under

working and the relevant light signals switch on.

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:

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:

→ MARK 7

TOP

BOTTOM → MARK 4

At this stage proceed with the first baking keeping these settings

After baking the first pizzas (first baking), set on the oven:

→ MARK 8

TOP

BOTTOM → MARK 6

Proceeding with the second and step by step with the subsequent baking keeping these settings.

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

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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