Cooking Pizza; Cooking Meat And Fish - Fontana Forni FORNO ITALIA Serie Manual De Instalacion Y Uso

COOKING SUGGESTIONS
• In order to avoid inconveniences during cooking, it is recommended to open
the oven door as little as possible.
• In the case of multiple cooking, make sure to introduce food with approxima-
tely the same cooking temperature, albeit differing cooking times.
To heat the oven, it is preferable to use small pieces of dry wood. To reach a
temperature of 400°C, approximately 3 kg of wood is required. The temperatu-
re will remain constant for about two hours; once the desired temperature is
reached, do not leave the flame in the combustion chamber lit, but rather only
the embers. If, during cooking, the temperature drops or other food needs to
be cooked, the oven can be fed with very little wood. To lower the oven tempe-
rature simply open the cooking chamber door. Using this type of oven, quality
cooking is possible at a reduced cost.
Cooking times may vary depending on the nature of the food, its consistency
and volume. It is recommended to monitor the first cooking cycles and check
the results, in order to achieve similar results when preparing the same dishes
in the same conditions.
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FOREWORD
COOKING BREAD
Light the oven on with some paper and a few small pieces of wood. When the
wood has caught fire, add a few larger pieces. Our wood-fired ovens are very
efficient and don't need a lot of wood and time to reach temperature. Bring the
cooking chamber up to about 300°. Place a small pot of water inside the oven to
increase the moisture, because wood-fired ovens tend to be very dry. The hu-
midification of the cooking chamber will delay the premature formation of the
crust, which would otherwise prevent the proper internal cooking of the bread.

COOKING PIZZA

If you wish to cook a pizza on the refractory plate, turn the oven on and bring
it up to a temperature of about 400°. Place the refractory plate on the lowest
shelf and leave it to warm up for about 30 minutes. Then roll out your pizza,
transfer it onto a lightly floured pizza peel, top it with tomato and mozzarella,
add a drizzle of oil, let it slide onto the plate and cook for 4-5 minutes. It will be
even crispier!
If, on the other hand, instead of the refractory plate you'd prefer to bake it on
the tray, change both the baking time and temperature used to bake the pizza.
In this case, the oven must reach about 450° and the pizza needs to cook for
approximately 15/20 minutes.

COOKING MEAT AND FISH

Oven-baked meat needs to weigh at least 1 kg to avoid drying out. Very tender
red meat to be cooked rare, in order to properly cook on the outside but still
preserve its juices, needs to cook for a short time at a high temperature of
300-350°. For this dish, the total cooking time, based on the quantity of meat
reported in the table below, is about 60 minutes.
White meat, poultry and fish need to cook at very low temperatures: 250°-
280°C. In this case the cooking times for poultry is about 90 minutes, once
again based on the quantity reported in the table below. The cooking time for
fish is shorter, normally about 45-60 minutes.
If the cooking time is short, the dressing needs to be applied directly in the
tray, otherwise, for long cooking times, it should be added during the final sta-
ge of cooking. The level of cooking can be checked by pressing on the meat
with a spoon; if it doesn't sink, it means it is cooked at the right level. For roast
beef and fillet, which should be pinkish on the inside, the cooking time must
be short. The meats can be arranged either on a plate suitable for oven baking
(oven pan), on the oven tray or directly on the grille, under which a drip pan
must be placed to collect the juices. The dishes, before being served, can be
held in the dedicated compartment of the cart (for outdoor models).
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