Effeuno N3 pizza hőmérséklet és sütési idő
A Pandough becslése szerint a nápolyi kiindulópont 60% hidratáltságnál: 455 °C-os levegő, 455 °C-os sütőfelület és körülbelül 65-95 sec. Ezek a modell becslései ehhez a kemencéhez, nem a gyártói specifikációk.
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.
- 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
- 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.