Ariete Da Gennaro 3901 pizza hőmérséklet és sütési idő
A Pandough becslése szerint a nápolyi kiindulópont 60% hidratáltságnál: 430 °C-os levegő, 430 °C-os sütőfelület és körülbelül 70-100 sec. Ezek a modell becslései ehhez a kemencéhez, nem a gyártói specifikációk.
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.
- 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.
- 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.