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temperature.
• IMPORTANT: Do not drop part of the toppings of the pizza you are about to cook (oil,
tomato, mozzarella, etc.) on the refractory stone or Pietra di Casapulla hob, as this would
involve the absorption of the liquid part of these ingredients by the refractory stone.
These toppings must be prepared in such a way that they remain only on the pizza,
without falling on the stone.
• IMPORTANT: Do not drop part of the pizza toppings (oil, tomato, mozzarella, etc.)
between the cooking stone and the tray where it is placed.
• Check the edge and the center of the pizza after 20-30 seconds and remove from the
oven once the edge is swollen and cooked.
• Once the pizza is out of the oven, bring the thermostat back to the initially set
temperature and, if the light goes off when inserting the next pizza, increase the
thermostat again to make the heating elements turn back on.
Once the cooking process has been completed, turn the resistance selector to the "OFF"
position and return the thermostat to the "0" position and follow the instructions for
correct cooling given in the previous chapter "SWITCHING OFF AND COOLING".
• Our pizza oven has also been designed to be used for cooking other foods (fish,
vegetables, chicken, etc.). In this case, it is absolutely necessary to use the special oven
containers for high temperatures, easily available at any shop and supermarket. In this
way, genuine oven cooking will be obtained, which will preserve all the peculiarities of
fresh food intact.
• We recommend, in order to maximize the life of the product and preserve the integrity
of the materials, as a maximum time of use at maximum power per session 60 minutes.
Allow the product to cool completely and then clean the interior and the hob with
compressed air or a cloth.
IMPORTANT: Never leave the product switched on at maximum power for extended
times in addition to those recommended, this would cause premature degradation of the
materials
with which it was built.
CASAPULLA STONE WARM-UP
ATTENTION: Adequate competence and experience is required for the use and maintenance
of this clay and volcanic sand stone. Improper use and inadequate maintenance can cause
breakage due to thermal shock.
Any breakages due to thermal shock inside the oven will not give the right to any refund or
replacement.
The Casapulla stone made by hand in clay and volcanic sand, thanks to its thickness, allows
the heat to be appropriately accumulated and retained for cooking pizza as in the
wood-burning oven of the best pizzerias.
Running in / First ignition of the Casapulla stone:
1- Select both resistors using the appropriate selector
2- Turn the thermostat adjustment knob to the 1 x 20 minutes position
3- Turn the thermostat adjustment knob to the 2 x 20 minutes position
4- Turn the thermostat adjustment knob to the 3 x 20 minutes position
5- Turn the thermostat adjustment knob to the 4 x 10 minutes position
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