8
COOKING TABLES
The parameters in the tables are just indicative, since they can vary according to the temperature of the room where the oven is installed and the type of dough to bake (e.g. type of flour, hydration, etc.).
TS CHECK
Manual stretching
Stretching with Pizzaform
Preheating for both types
(manual stretching or with Pizzaform)
TYPE
COOKING
COOKING
TIME
TEMP.
% TOP
% BOTTOM
TIME
TEMP.
% TOP
% BOTTOM
CLASSIC
3 min
300°C
85%
5%
3 min
290°
85%
0%
time: 1 hour
(can vary according to the % set)
temperature / %: the same as the type of pizza
During preheating, the steam
holes
in the back of the cooking
chamber must be kept
always closed
, to prevent the elements from
being on too long and warming the refractory surfaces too much,
causing the first pizzas to burn.
PAN
3 - 4 min
320°C
40%
100%
3 - 4 min
/
/
/
NEAPOLITAN
1 - 2 min
370°C
80%
0%
1 - 2 min
/
/
/
BAKING-TIN
7 - 8 min
280°C
30%
100%
7 - 8 min
/
/
/
PADDLE
PRECOOKING
5 min
270°C
40%
60%
5 min
/
/
/
FINISHING
3 min
270°C
40%
60%
3 min
/
/
/
CD CHECK
Manual stretching
Stretching with Pizzaform
Preheating for both types
(manual stretching or with Pizzaform)
TYPE
COOKING
COOKING
TIME
TEMP.
TOP
BOTTOM
TIME
TEMP.
TOP
BOTTOM
CLASSIC
3 min
300°C
MAX
OFF/MIN
3 min
290°C
MAX
OFF
time: 1 hour
(can vary according to the selected setting)
temperature / selection: the same as the type of pizza
During preheating, the steam
holes
in the back of the cooking
chamber must be kept
always closed
, to prevent the elements from
being on too long and warming the refractory surfaces too much,
causing the first pizzas to burn.
PAN
3 - 4 min
320°C
MIN
MAX
3 - 4 min
/
/
/
NEAPOLITAN
1 - 2 min
370°C
MAX
OFF
1 - 2 min
/
/
/
BAKING-TIN
7 - 8 min
280°C
MIN
MAX
7 - 8 min
/
/
/
PADDLE
PRECOOKING
5 min
270°C
MIN
MAX
5 min
/
/
/
FINISHING
3 min
270°C
MIN
MAX
3 min
/
/
/
Basic notions
service@linda-lewis.co.uk
0161 696 0052