N3
Effeuno
Effeovens entry oven. One 2100 W top element, analog knob, 35x40x9 cm chamber, 18.1 kg, 34 cm pie. It is not a baby P134H: there is no bottom element and no independent split. Maker says 500 C in 25 minutes and 90-second bakes. Real preheat is the stone, not the air.
- Max temp
- 500°C in 25 min
- Placement
- IndoorElectric
- Rating
- -
How this oven bakes
Run the top hotter than the bottom. Independent elements are the whole point of this oven.
Give the deck the full 28 min. Air temperature lies. The stone is slower.
If the base burns before the top is done, drop bottom heat or swap to biscotto.
Specifications
- Temperature range
- 100°C – 500°C
- Inner size
- 35 cm × 40 cm
- Weight
- 18.1 kg
Pros
- Reaches 500°C — full Neapolitan territory, same as the P134H
- Smaller footprint and 2 kg lighter than P134H — easier to fit in tighter kitchens
- Independent top/bottom element control for bake customization
- Lower price of entry into the Effeuno line
Cons
- Still requires a robust electrical circuit — check your kitchen wiring before ordering
- Smaller baking surface limits pizza diameter compared to P134H
- Less community data and documented results than the more established P134H
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Effeuno N3 is a Portable electric oven, reaching up to 500°C, indoor, powered by electric, weighing 18.1kg, fitting 1 pizzas, and heating up in 25 minutes. Effeovens entry oven. One 2100 W top element, analog knob, 35x40x9 cm chamber, 18.1 kg, 34 cm pie. It is not a baby P134H: there is no bottom element and no independent split. Maker says 500 C in 25 minutes and 90-second bakes. Real preheat is the stone, not the air. Pros: reaches 500°c — full neapolitan territory, same as the p134h, smaller footprint and 2 kg lighter than p134h — easier to fit in tighter kitchens, independent top/bottom element control for bake customization, lower price of entry into the effeuno line. Cons: still requires a robust electrical circuit — check your kitchen wiring before ordering, smaller baking surface limits pizza diameter compared to p134h, less community data and documented results than the more established p134h.
- Run the top hotter than the bottom. Independent elements are the whole point of this oven.
- Give the deck the full 28 min. Air temperature lies. The stone is slower.
- If the base burns before the top is done, drop bottom heat or swap to biscotto.