Da Gennaro 3901

Ariete

Ariete's indoor flagship: 2200 W in a 32x32 cm stone chamber (cavity 33x35x9 cm), 1400 W top and 800 W bottom. Official ceiling 430 C. Three knobs: timer, one temperature, and an element selector (top / bottom / both) — not independent top and bottom setpoints. Double glass, interior light, aluminium peel. Marketing is 2-minute Neapolitan from a cold start. Owners IR the stone at about 350 C after 15 min on max and just under 420 C after 25 min. Two-minute pies happen after that soak, not at the first beep. Stock stone can stick above 400 C; a biscotto overlay is the usual fix.

Max temp: 430°C in 20 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Soak 20–25 min on max before the first pie. Fifteen minutes is chamber air.
If the base burns, kill or drop the bottom element just before launch and finish on top.
A 32x32 biscotto overlay is the usual fix when the stock stone sticks above 400 C.
Do not expect dual setpoints. The third knob is top / bottom / both only.

Specifications

Temperature range: 100°C – 430°C
Inner size: 32 cm × 32 cm
Weight: 9.5 kg

Pros

2200 W with a 1400 W top element. That is a real step up from the 1200 W 909 clamshells.
Owner IR: stone just under 420 C after a 25 min max soak, spread within about 10 C. Close enough to the 430 dial for a contemporary Neapolitan once hot.
Element selector (top / bottom / both) plus a 9 cm cavity. You can drop the deck before launch or finish on top only. Chamber is tall enough for a biscotto swap.
Double glass and interior light. The outer glass stays touchable in owner IR (~40 C) while the vault is hot.

Cons

One temperature knob. 'Independent elements' means you can switch which one is on, not set 430 top / 380 bottom.
The 2-minute claim is after a 20–25 min stone soak. At 15 min the stone is still around 350 C.
Stock 32x32 stone can stick and scorch above 400 C. Owners who want that heat move to a Casapulla-style biscotto.

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Ariete Da Gennaro 3901 is a Portable electric oven, reaching up to 430°C, indoor, powered by electric, weighing 9.49kg, fitting 1 pizzas, and heating up in 20 minutes. Ariete's indoor flagship: 2200 W in a 32x32 cm stone chamber (cavity 33x35x9 cm), 1400 W top and 800 W bottom. Official ceiling 430 C. Three knobs: timer, one temperature, and an element selector (top / bottom / both) — not independent top and bottom setpoints. Double glass, interior light, aluminium peel. Marketing is 2-minute Neapolitan from a cold start. Owners IR the stone at about 350 C after 15 min on max and just under 420 C after 25 min. Two-minute pies happen after that soak, not at the first beep. Stock stone can stick above 400 C; a biscotto overlay is the usual fix. Pros: 2200 w with a 1400 w top element. that is a real step up from the 1200 w 909 clamshells., owner ir: stone just under 420 c after a 25 min max soak, spread within about 10 c. close enough to the 430 dial for a contemporary neapolitan once hot., element selector (top / bottom / both) plus a 9 cm cavity. you can drop the deck before launch or finish on top only. chamber is tall enough for a biscotto swap., double glass and interior light. the outer glass stays touchable in owner ir (~40 c) while the vault is hot.. Cons: one temperature knob. 'independent elements' means you can switch which one is on, not set 430 top / 380 bottom., the 2-minute claim is after a 20–25 min stone soak. at 15 min the stone is still around 350 c., stock 32x32 stone can stick and scorch above 400 c. owners who want that heat move to a casapulla-style biscotto..

Soak 20–25 min on max before the first pie. Fifteen minutes is chamber air.
If the base burns, kill or drop the bottom element just before launch and finish on top.
A 32x32 biscotto overlay is the usual fix when the stock stone sticks above 400 C.
Do not expect dual setpoints. The third knob is top / bottom / both only.

indoor, electric, ariete, da-gennaro, 12-inch, independent-elements, 430c