Tefal Pizza Pronto Electric pizza hőmérséklet és sütési idő
A Pandough becslése szerint a nápolyi kiindulópont 60% hidratáltságnál: 400 °C-os levegő, 400 °C-os sütőfelület és körülbelül 85-115 sec. Ezek a modell becslései ehhez a kemencéhez, nem a gyártói specifikációk.
Outdoor electric. JM600TE0. 2600 W, dual zone, four steps 250/300/350/400 C, automatic rotating stone, 30 cm pies. Official preheat 15 min. Open mouth. Folding perforated peel in the box. Tefal: outdoor only, LED bar white-blink then red plus beep at setpoint. HotGear (2026): 15 min heat-up confirmed, fast recovery, 3–5 min bakes, Neapolitan leopard at 400 C, first-use 2 h empty burn-in, about 1 h to cool. No independent stone IR yet. Not an indoor countertop.
- 2600 W on 230 V. That is more element than most indoor 12-inch electrics in this research set.
- Automatic rotating stone plus dual zone. HotGear did not peel-spin; bases came even.
- 15 min to a working oven is confirmed in the Polish garden test, not just the box.
- Open mouth. You watch the cheese instead of dumping a door. LED tells you when the step is in.
- Outdoor only. 2600 W on a terrace socket. Indoor use is a manual fail.
- 400 C in four coarse steps. No independent top/bottom numbers. 30 cm pies only.
- Open mouth dumps heat in wind. One pie at a time. First use is a 2 h empty burn-in; cool-down about an hour.
- Outdoor-rated cable, 15 m or less. Voltage drop stretches the 15 min preheat.
- Red LED plus beep is air. Let the stone have the full 15 before the first launch.
- 400 C for Neapolitan. Drop a step for pan or focaccia so the top does not finish first.
- Do not wash the stone. Brush it. First session: empty, max, two hours.
- 30 cm doughs. A 33 cm launch catches the walls of a rotating deck.