Bedienungsanleitung G3 Ferrari Pizza Rapid Professional (Seite 18 von 18) (Deutsch, Französisch, Italienisch, Spanisch)

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7) Remember to remove the spatulas once the pizza is in cooking position.

8) Keep ready-made frozen pizzas at ambient temperature for about 10/15 minutes before cooking as

described above.

9) IMPORTANT: Do not allow topping from the pizza to be cooked (oil, tomato, cheese etc.) to fall onto

the refractory stone cooking surface, since the stone will absorb the liquids they contain. Prepare the

toppings so that they stay on the pizza and do not overfiow onto the stone.

10) Always remember that the most important feature of the pizza oven cooking surface is the refractory

stone. This untreated stone is madetrom components specially selected by G3 Ferrari, a sector leader,

so it will store heat gently and give it out evenly, absorbing the moisture from the dough. Only using this

method, with direct contact with retractory stone, it is possible to cook pizzas in 4/5 minutes, maintaining

their nutrient values intact.

11) Our pizza oven is also designed to cook other foods (fish, vegetables, chicken etc.).

In this case, use the aluminium foil trays available from any shop or supermarket. This will give genuine

cooking that conserves all the characteristics of the fresh foods.

USE WITH 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.

IMPORTANT INFORMATION

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.

MAINTAINING AND CLEANING THE APPLIANCE

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 wooden scoops are not on the cooking base.

RECIPES

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 the 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.

Capricciosa (Mushrooms, Artichokes and Olives)

Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 10 artichoke

hearts presenved in oil / 10 small mushrooms preserved in oil / 10 black olives / oil /salt /pepper to taste.

Spread out the dough. Drain the peeled tomatoes, mash with a fork ancl spread over the pizza. Slice the

mozzarella, cut the artichoke hearts and mushrooms in half and pit the olives, and arrange over the

tomatoes. Add salt, pepper and a little oil and place in the oven, using the special wooden scoops. Cook

for 4/5 minutes.

Al Prosciutto e Funghi (Ham and Mushrooms)

Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 3 slicer cooked ham / ten or so small

mushrooms preserved in oil / 100 g mozzarella cheese / salt / oil.

Drain the tomatoes well and mash. Chop the mozzarella and cut the mushrooms in half and the ham into

strips. Spread out the pasta and cover it with the tomatoes and mozzarella, adding a little oil and salt to taste.

Add the strips of ham followed by the mushrooms. Place in the oven using the special wooden scoops for

4/5 minutes.

Al gorgonzola e salsiccia (Gorgonzola and Italian Sausage)

Ingredients to serve 4: 350 g bread dough / 2 cups tomato purée / 150 g gorgonzola / 150 g fresh Italian

sausage.

G3 Ferrari Pizza Rapid Professional Seite 18

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