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G3 Ferrari Pizza Rapid Professional Handleiding

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24. Pizza, bread and other sorts of food can burn. Keep the appliance far from curtains or other flammable
materials.
25. A fire occur if the Oven is covered or touching flammable material, including curtains, draperies, walls,
and the like, when in operation. Do not store any item on the Oven during operation.
26. Do not place any of the following materials in the oven: cardboard, plastic, paper, or any similar.
27. Do not store any materials, other than manufacturers recommended accessories, in this Oven when
not in use.
28. This appliance is off only when it is unplugged. Always hold the plug, but never pull the cord.
29. Attention: steam is quite hot! Open the cover lid in the same way you use to open the lids of pans while
you're cooking.
30. Always wear protective, insulated oven mitts when inserting or removing items from the hot Oven.
31. Let other potential users read these instructions.
32. Keep these instructions.
DESCRIPTION OF THE OVEN PIZZA
Special electrical pizza oven, constituted by 2 independent cooking plates made of pure “refractory stone”
whose most important characteristic is the one to release heat uniformly.
Absorbing humidity contained in the cooking dough - to obtain home - made, fragrant and crisp pizzas cooked
on the same stone as that used in the "wood fuelled" ovens of the most famous pizza restaurants.
It is most sulted to restore fragrance and taste to frozen and ready-made doughs.
- It cooks any kind of pizzas and stuffed Neapolitan rolis, which dough is either home made or bought
at the baker's, in about 4/5 minutes. It cooks any other kind of dough or ready-made pizza (e.g. frozen,
pre-cooked pizzas). In this case our pizza oven remarkably reduces the cooking time usually printed
on packings.
- It cooks without smoke or unpleasant odours.
OPERATION
1) Once you have introduced the plug into socket, you can turn on one or both plates:
1.1 press the switch button (1)
1.2 turn the graduated knob (2) for temperature selection, the position suggested is 2 – ½.
2) After preheating for about 10 minutes with the oven closed, the pizza oven will have reached the right
temperature for starting to cook pizzas.
3) Before placing any type of pizza (home-made pizza, bakeris pizza, ready-made pizza, frozen pizza,
frozen pizza with topping etc.) on the retractory cooking surface, which should be thoroughly heated
after a 10-minute warm-up, always make sure that the pilot light is on. Pizza must only be cooked
with the pilot light on, since this shows that the two heating elements are in operation and
will maintain the temperature constant to ensure perfect cooking of pizzas.
If the pilot light has gone out after the preheating period, open the oven lid for about 2 minutes, until the
pilot light switches back on.
4) Once the pizza has been placed in the oven, lower the lid and check that the gratuated knob is still on
2-1/2. Every 4/5 minutes the oven will provide fragrant, tasty pizzas, just as good as those from
the best pizzerias.
5) Between cooking one pizza and the next, leave the pizza oven lid open for about 2 minutes, so that
the pilot light is always on when the next pizzas are inserted; this ensures that the heating elements
are also switched on (the top one glows red) during cooking.
6) To transfer the pizzas to the cooking surface in refractory stone, use the special spatulas provided;
you will find them very useful, particularly if you dust them with a little flour before use.
Spread out the dough very thin. Spread the tomato over it, leaving two finger's width around the edge, followed
by the gorgonzola in small pieces and the skinned, crumbled sausage. Place in the oven using the special
wooden scoops, without adding salt or oil, and cook for 4/5 minutes.
Alla marinara (Seaside)
Ingredients to servve 4: 400 g bread dough / 2 tins peleed tomatoes / 2 spoonsflul origan / 2 cloves garlic
/ extra virgin olive oil / salt / pepper.
Drain and mash the peeled tomatoes. Cut the garlic into very thin slices. Spread the dough as thin as possible,
leaving a slightly thicker strip around the edge. Add the well-drained tomatoes, leaving the edge clear, and
place slices of garlic here and there. Dust with origan, add salt and pepper and a little oil and place in the
oven using the special wooden scoops. Cook for 4/5 minutes.
Ai funghi (Mushrooms)
Ingredients to serve 4: 400 g bread dough / 500 field or “porcini” (boletus edulis) mushrooms / 2
spoonsfulparsley / 1 clove gar1ic / 2 tins peelod tomatoes / 100 g mozzarella cheese / salt / pepper to taste.
Clean and slice the mushrooms. Heat over a low flame with a little oil, garlic and parsley until they start to
give off liquid. Cut the mozzarella into slices and drain and mash the peleed tomatoes. Spread the dough
very thin and add the tomatoes, the mozzarella and last of all the mushrooms, taking care to leave a couple
of centimetres free around the edge.
Pour on a little oil and place in the oven using the special wooden scoops, ancl cook for 4/5 minutes.
Ai carciofi e prosciutto crudo (Artichokes and Parma ham)
Ingredients to serve 4: 400 g bread dough /100 g raw Parma ham /1 cup tomato purée / oil to taste/100 g
pizza quality mozzarella cheese / 2 articbokes / salt.
Remix the dough with a little oil, cover and leave to rise. Remove the hard outer leaves and the upper section
with the spines from the artichokes. Wash them, cut them into very thin slices and leave them in water with
a slice of lemon. Cut the mozzarella into small pieces Spread out the dough and place the tomato purée,
the mozzarella and the well drained artichokes on top. Add a little oil and place in the oven using the special
scoops. Cook for 4/5 minutes. As soon as the pizza leaves the oven add the slices of Parma ham (which
must not be straight out of the refrigerator) and serve.
Quattro stagoni (Four Seasons)
Ingredients to serve 4: 500 g bread dongh / 2 tins peeled tomatoes / 200 g mozzarella / 50 g cooked ham
/ artichoke hearts and mushrooms preserved in oil to taste / l pinch origan.
Drain the peeled tomatoes very well and mash with a fork. Slice the mozzarella. Cut the fat off the ham. Cut
the mushrooms and artichoke hearts into halves. Spread out the dough and cover with the tomatoes ànd
pieces of mozzarella. Salt. Divide the pizza into 4 in your mind's eye and garnish one quarter with origan,
one quarter with the slices of ham, one quarter with the mushrooms and the last quarter with the artichoke
hearts. Add olive oil and place in the oven using the scoops provided. Remove from the oven after 4/5 minutes
and serve.
REGIONAL PIZZAS
Napoletana (Nagles)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 150 g pizza quality mozzarella cheese
/ 4/5 anchovy fillets / one spoonful origan / salt / olive oil.
Drain the peeled tomatoes well, cut the mozzarella into cubes and wash the anchovy fillets. Spread out the
pasta and add the peeled tomatoes, leaving 2 centimetres around the edge.
… 17

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