Teplota a čas pečení pro styl Spice Diavola Pro 3.0
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 455 °C, pečicí povrch 455 °C a čas přibližně 75-100 sec. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
The third generation of the Diavola Pro, reaching 500C in BOOST mode. 2000 W split across a 1400 W top and 600 W bottom element, with two independent thermostats and a 7 cm gap between element and stone. A 310S stainless chamber, triple insulation and two rear fans keep the outside near 60C while the inside runs at 500C. Sold with a choice of Diavola Pro biscotto, Sorrento biscotto or cordierite stone.
Známé také jako: Diavola Pro V3, Diavola Pro 3.
- Independent top and bottom thermostats for real Neapolitan control
- Three stone options covering Neapolitan through Roman styles
- Forced cooling keeps the shell safe on a kitchen worktop
- Optional rotating system shortens bake times
- Single pizza at a time
- Indoor electric only, so no live-fire flavour
- Biscotto stone is an upcharge on some configurations
- 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 20 min. Air temperature lies. The stone is slower.
- If the base burns before the top is done, drop bottom heat or swap to biscotto.