Melchioni BELLANAPOLI Manuel D'instruction page 7

28. Do not cover any part of the oven with metal or aluminum foil
29. Do not clean with abrasive metal sponges, the pieces can break and touch the electrical parts, creating the risk of electric
shock.
30. Never leave the appliance unattended during operation
31. Risk of fire if the oven is covered or touches flammable material, including curtains for curtains, walls. Do not store objects
on the oven during operation.
32. Do not put the following materials in the oven: cardboard, plastic, paper or the like.
33. Always wear insulated oven protective gloves when inserting or removing objects from the hot oven.
34. Do not use outdoors.
TECHNICAL DATAS
Model: BELLANAPOLI
Power supply : 220-240V ~ 50 / 60Hz
Power : 1200W
Net weight: 4 kg
BEFORE USING THE OVEN FOR THE FIRST TIME
When using the oven for the first time, read the instructions in this manual.
1. Before starting to cook, preheat the oven for 10 minutes with the lid closed and the temperature adjustment knobs set to
the maximum level. This will remove the packing oil that may remain after shipping and pre-heat the stone plate. This will
not affect the performance of the oven, nor will it be necessary to repeat this process in the future.
2. Never use cooking oil or water directly on the stone when cooking, dressing or cleaning. When cooking with stone, place raw
food (pizza) directly on the surface of the stone. Don't worry about minor scratches or if the surface takes on a darker color.
This means that the stone has been well conditioned.
3. Never use a knife or a pizza cutter on the stone as they could damage the surface.
4. The oven is designed for making delicious pizzas with fresh pasta and frozen pizza bases. When using a frozen pizza base,
allow it to defrost before putting it in the oven. This will allow you to get a crispy pizza. When cooking fresh dough, lightly
flour the stone before placing the dough directly on the stone. If the dough is sticky, add more flour to the dough otherwise
it will stick to the stone.
5. Extreme caution is required when opening the oven as the accumulated steam may escape quickly. It is recommended to
wear gloves when opening the oven to ensure safety.
IMPORTANT! Do not drop part of the toppings of the pizza you are about to cook (oil, tomato, mozzarella, etc.) on the refractory
stone hob, as this would involve the absorption of the liquid part of these ingredients by the refractory stone. These toppings
must be prepared in such a way that they remain only on the pizza, without falling on the stone.
COOKING ON THE STONE
1. Make sure the temperature control knob is off and do a quick check inside the oven to make sure there is nothing besides
the stone plate.
2. Connect the power cord to the 220-240V electrical outlet. To turn the oven on, simply turn the temperature control knob to
the maximum heat level. The operation light will light up indicating that the oven is in the preheating phase. By preheating
the oven before use, you will get better cooking results.
3. Preheat for about 10-15 minutes, after which the oven is ready for use.
4. Place the dough directly on the stirrers and add your favorite toppings. Don't put too much topping on the pizza. The
topping should always be below the height of the top heating element to avoid burning the top of the pizza.
5. Make sure the oven is preheated, slide the pizza out of the blades directly onto the heated stone.
Attention! the stone plate and handles will be extremely hot. Do not touch them for any reason until they have
completely cooled down.
6. Close the oven lid and adjust the temperature control knob to the desired position and cook the pizza for 4-5 minutes, or
until the desired taste is reached.
NOTE: Each pizza can have a different thickness or topping, some pizzas can cook faster than others. It is recommended to
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