Teplota a čas pečení pro styl G3 Ferrari Napoletana G10032
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 400 °C, pečicí povrch 400 °C a čas přibližně 90 sec–2m 7s. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
The Delizia's sibling with a key addition: a second refractory stone on the top lid, creating a true top-and-bottom stone environment. The glass viewing door lets you monitor browning without cracking the lid and losing heat. Still shares the Delizia's 1200W single-thermostat limitation.
- Dual refractory stones (top and bottom) improve radiant heat — meaningfully better leoparding than single-stone models
- Glass door lets you monitor doneness without opening and dropping temperature
- Removable upper stone simplifies cleaning after cheese or topping overflow
- Marginally faster effective cook due to top stone retaining and radiating heat downward
- Same 1200W single-thermostat as the Delizia — no independent top/bottom control despite dual stones
- Upper stone is fragile; thermal shock from cold water cleaning commonly causes cracking — let it cool completely
- Price premium over the Delizia is modest but the core limitation (single thermostat) is unchanged
- Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
- Give the deck the full 8 min. Air temperature lies. The stone is slower.
- Plan about 5 min between pies so the floor charges again.