Pizza Rapid Professional - Oven G3 Ferrari - Free user manual and instructions

USER MANUAL Pizza Rapid Professional G3 Ferrari

Two open pizza grilles with side buns and one slice of cheese, no visible text or symbols

DA OGGI POTETE ESTENDERE GRATUITAMENTE LADA OGGI POTETE ESTENDERE GRATUITAMENTE LA VOSTRA GARANZIA A 3 (TRE) O A 5 (CINQUE) ANNIIIVOSTRA GARANZIA A 3 (TRE) O A 5 (CINQUE) ANNIII

SCOPRITE COME COLLEGANDOVI AL SITO INTERNETSCOPRITE COME COLLEGANDOVI AL SITO INTERNET

www.G3Ferrari.comwww.G3Ferrari.com

G3 FERRARI S.r.l. - Via G. Rossini, 8 - 41030 BASTIGLIA (Modena) ITALY

Tel. [phone] - Fax [phone]

INTERNET: www.G3Ferrari.com

e-mail: [e-mail]

Manopola di regolazione tempo di cottura piastra sinistra Timer knob left plate Bouton du timer plaque gauch El bulto del cronómetro placas izquierda Zeitgeber fuer Backplatte an links Manopola di regolazione tempo di cottura piastra destra Timer knob right plate Bouton du timer plaque droita El bulto del cronómetro placas derecha Zeitgeber fuer Backplatte an rechts Manopola di regolazione temperatura piastra sinistra Temperature selection knob left plate Bouton de sélection temperature plaque gauch El bulto de selección de temperatura placas izquierda Temperaturknopf von Backplatte an links Manopola di regolazione temperatura piastra destra Temperature selection knob right plate Bouton de sélection temperature plaque droite El bulto de selección de temperatura placas derecha Temperaturknopf von Backplatte an rechts Interruttore di accensione/spegnimento piastra sinistra ON/OFF switch left plate Interrupteur ON/OFF plaque gauche Tecla ON/OFF placas izquierda ON/OFF Schalter Backplatte an links Interruttore di accensione/spegnimento piastra destra ON/OFF switch right plate Interrupteur ON/OFF plaque droite Tecla ON/OFF placas derecha ON/OFF Schalter Backplatte an rechts

GFERRARI® ITALY Art. 900 Art. 900 4 3 2 1 GFERRARI® ITALY GFERRARI® ITALY 1

Notes for the product waste disposal worthy for the european community

Don't dispose the product as a solid urban waste but into the appropriate collecting facility. It is possible disposing the product as waste by returning it back to the distributor and purchasing a new product equivalent to the one returned.

Abandoning waste products into the ambient may cause serious environmental damages. In case the product is battery fuelled, it is necessary to take the batteries off and dispose them as a waste in a separate and appropriate container because they are highly toxic. The symbol represents an urban trash-bin and it is seriously forbidden putting electrical appliances in these containers.

The outlet on the market, from July 1 2006, of products not responding to the L.D. 151 of 25/07/2005 (RoHS RAEE directive) is subject to administrative sanctions.

USE PRECAUTIONS (According to EEC regulations)

1. Read the following instructions carefully, since they give you useful safety information about installation, use and maintenance and help you avoid mishaps and possible accidents.
2. Remove the packing and make sure that the apliance is intact.
3. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
4. Before connecting the appliance make sure that the mains voltage corresponds to the data specified on the label. The appliance can be damaged if the voltage is not correct.
5. If the plug does not suit the socket, let it be replaced with another suitable plug by qualified personnel only, which shall also ensure that the section of the socket cables is suitable for your appliance power absorption.
6. Generally, the use adaptors multiple plugs and/or extensions is not recommended; should they be necessary, please use only simple or multiple adaptors and extensions in compliance with the safety rules in force, making sure that the capacity absorption limit marked on the simple adaptors and the extensions and the maximum power limit marked on the multiple adaptor are not exceeded.
7. Do not use the appliance if the cable or the plug shows any damages.
8. Do not use the appliance after a possible irregular working. In this case, switch it off and do not break it open. Refer to an authorized G3 FERRARI after-sale service for repair and require original spare parts only. Failing to follow these instructions may impair the safety of your appliance.
9. This appliance is to be destined to its special purpose only. Any other use is to be considered as improper and thus dangerous. The manufacturer cannot be responsible for any damages deriving from improper, wrong or incautious use. This appliance is for HOUSEHOLD USE ONLY.
10. To protect against electric shock, do not immerse cord, plug or any parts of the appliance into water or other fluids.
11. Do not use the appliance near explosives, highly flammable materials, gases or burning flames.
12. Do not allow children or disabled people to use the appliance if they are not properly watched over. Close supervision is necessary when any appliance used by or near children.
13. Do not hold the appliance with wet hands or feet.
14. Never use any accessories but those provided for by G3 FERRARI. The use of accessory attachments not recommended by the appliance manufacturer may cause hazard or injury.
15. Do not use the appliance near the bath, the shower, the wash-basin or anywhere water can turn out to be a source of danger.
16. Do not pull the mains cable or the appliance itself when disconnecting the plug from the socket.
17. Do not let cord hang over edge of table, or touch hot surface.
18. Do not expose the appliance to atmospheric agents such as rain, wind, snow, hail. Do not use outdoors.
19. Pull out the plug from the mains socket when the appliance is not used or when cleaning it. Allow to cool before putting on or taking off parts, and before cleaning.
20. If you decide not to use the appliance any longer, make it unserviceable by simply cutting the supply cable after disconnecting the plug from the socket. Also make any dangerous parts unserviceable, especially for children who could play whit the appliance.
21. Don't touch hot surfaces. Use handles or knobs.
22. When operating the Oven keep at least four inches of space on all sides of the Oven to allow for adequate air circulation.
23. Oversized foods or metal utensils must not be inserted in the oven as they may create a fire or risk of electric shock.

Add a little salt. Arrange the mozzarella cubes and the anchovy fillets symmetrically on the tomatoes. Pour on lots of olive oil and place in the oven using the special wooden scoops provided. Cook for 4/5 minutes. Sprinkle with origan before serving.

Piadina romagnola (Romagna)

Ingredients to serve 4: 350 g flour / 100 g lard / salt / 1ukewarm water.

Mix the flour with the lard and a little salt, adding as much lukewarm water as necessary to obtain a dough of the normal pizza consistency. Knead for at least ten minutes, then divide into egg-size balls and spread into disks of dough no more than 3 millimetres thick. Dust each disk with flour to stop it sticking. Cook the "piadine" one at a time, first on one side then on the other, patting them down flat with a fork. Add cheese or cooked or cured meats to taste and serve hot.

Puqliese (Puglia)

Ingredients to serve 4: 400 g bread dough / 1 large onion / 60 g pecorino cheese / 2 tins peeled tomatoes / salt / pepper (if liked).

Chop the onion, drain and mash the peeledJ tomatoes. Grate the pecorino into large flakes (as for carrots). Spread out the dough after remixing with a little oil. Dust with flour, add the chopped onion, peeled tomatoes, salt, pepper and a little oil and top with the pecorino cheese. Place in the oven using the special wooden scoops and cook for 4/5 minutes.

Romana (Rome)

Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 4 anchovy fillets / 1 handful capers preserved in salt.

Drain and mash the peeled tomatoes: wash the capers and anchovies thoroughly. Cut the fillets into little pieces and slice the mozzarella Spread the dough thin and add the peeled tomatoes to within 2 centimetres from the edge, salt vely sparingly, add the capers, the anchovy pieces and a little oil and place in the oven using the special wooden scoops Add the mozzarella after 2/3 minutes in the oven and continue cooking for a further 2 minutes.

Siciliana (Sicily)

Ingredients to serve 4: 500 g brad dough / 4 salted anebovies / 20 black olives with ehili / one bunch Sresh basil / 1 cup tomato purée / 100 g mozzarella (if liked) / salt / oil to taste.

Spread out the dough fairly thickly. Dust with flour, cover with a napkin and put to one side. Wash and fillet the anchovies, wash the basil and remove the leaves, and chop the mozzarella. Place the mozzarella on the dough followed by the tomato, the basil leaves, the anchovies and the black olives. Add a little oil and cook for 5/6 minutes, taking care that it does not burn round the edge. The dough should be thick and well risen.

After-sales service is given by the retailer or by the importer / distributor of G3 FERRARI products.

Spread out the dough very thin. Spread the tomato over it, leaving two finger's width around the edge, followed by the gorgonzola in small pieces and the skinned, crumbled sausage. Place in the oven using the special wooden scoops, without adding salt or oil, and cook for 4/5 minutes.

Alla marinara (Seaside)

Ingredients to serve 4: 400 g bread dough / 2 tins peleed tomatoes / 2 spoonsflul origan / 2 cloves garlic / extra virgin olive oil / salt / pepper.

Drain and mash the peeled tomatoes. Cut the garlic into very thin slices. Spread the dough as thin as possible, leaving a slightly thicker strip around the edge. Add the well-drained tomatoes, leaving the edge clear, and place slices of garlic here and there. Dust with origan, add salt and pepper and a little oil and place in the oven using the special wooden scoops. Cook for 4/5 minutes.

Ai funghi (Mushrooms)

Ingredients to serve 4: 400 g bread dough / 500 field or "porcini" (boletus edulis) mushrooms / 2 spoonsfulparsley / 1 clove garlic / 2 tins peelod tomatoes / 100 g mozzarella cheese / salt / pepper to taste. Clean and slice the mushrooms. Heat over a low flame with a little oil, garlic and parsley until they start to give off liquid. Cut the mozzarella into slices and drain and mash the peleed tomatoes. Spread the dough very thin and add the tomatoes, the mozzarella and last of all the mushrooms, taking care to leave a couple of centimetres free around the edge.

Pour on a little oil and place in the oven using the special wooden scoops, and cook for 4/5 minutes.

Ai carciofi e prosciutto crudo (Artichokes and Parma ham)

Ingredients to serve 4: 400 g bread dough /100 g raw Parma ham /1 cup tomato purée / oil to taste/100 g pizza quality mozzarella cheese / 2 articbokes / salt.

Remix the dough with a little oil, cover and leave to rise. Remove the hard outer leaves and the upper section with the spines from the artichokes. Wash them, cut them into very thin slices and leave them in water with a slice of lemon. Cut the mozzarella into small pieces Spread out the dough and place the tomato purée, the mozzarella and the well drained artichokes on top. Add a little oil and place in the oven using the special scoops. Cook for 4/5 minutes. As soon as the pizza leaves the oven add the slices of Parma ham (which must not be straight out of the refrigerator) and serve.

Quattro stagoni (Four Seasons)

Ingredients to serve 4: 500 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella / 50 g cooked ham / artichoke hearts and mushrooms preserved in oil to taste / l pinch organ.

Drain the peeled tomatoes very well and mash with a fork. Slice the mozzarella. Cut the fat off the ham. Cut the mushrooms and artichoke hearts into halves. Spread out the dough and cover with the tomatoes and pieces of mozzarella. Salt. Divide the pizza into 4 in your mind's eye and gamish one quarter with origin, one quarter with the slices of ham, one quarter with the mushrooms and the last quarter with the artichoke hearts. Add olive oil and place in the oven using the scoops provided. Remove from the oven after 4/5 minutes and serve.

REGIONAL PIZZAS

Napoletana (Nagles)

Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 150 g pizza quality mozzarella cheese / 4/5 anchovy fillets / one spoonful origin / salt / olive oil.

Drain the peeled tomatoes well, cut the mozzarella into cubes and wash the anchovy fillets. Spread out the pasta and add the peeled tomatoes, leaving 2 centimetres around the edge.

1. Pizza, bread and other sorts of food can bum. Keep the appliance far from curtains or other flammable materials.
2. A fire occur if the Oven is covered or touching flammable material, including curtains, draperies, walls, and the like, when in operation. Do not store any item on the Oven during operation.
3. Do not place any of the following materials in the oven: cardboard, plastic, paper, or any similar.
4. Do not store any materials, other than manufacturers recommended accessories, in this Oven when not in use.
5. This appliance is off only when it is unplugged. Always hold the plug, but never pull the cord.
6. Attention: steam is quite hot! Open the cover lid in the same way you use to open the lids of pans while you're cooking.
7. Always wear protective, insulated oven mitts when inserting or removing items from the hot Oven.
8. Let other potential users read these instructions.
9. Keep these Instructions.

DESCRIPTION OF THE OVEN PIZZA

Special electrical pizza oven, constituted by 2 independent cooking plates made of pure "refractory stone" whose most important characteristic is the one to release heat uniformly.

Absorbing humidity contained in the cooking dough - to obtain home - made, fragrant and crisp pizzas cooked on the same stone as that used in the "wood fuelled" ovens of the most famous pizza restaurants.

It is most sulled to restore fragrance and taste to frozen and ready-made doughs.

• It cooks any kind of pizzas and stuffed Neapolitan rols, which dough is either home made or bought at the baker's, in about 4/5 minutes. It cooks any other kind of dough or ready-made pizza (e.g. frozen, pre-cooked pizzas). In this case our pizza oven remarkably reduces the cooking time usually printed on packings.
• It cooks without smoke or unpleasant odours.

OPERATION

1) Once you have introduced the plug into socket, you can turn on one or both plates: 1.1 press the switch button (1)
1.2 turn the graduated knob (2) for temperature selection, the position suggested is 2 - ½.
2) After preheating for about 10 minutes with the oven closed, the pizza oven will have reached the right temperature for starting to cook pizzas.
3) Before placing any type of pizza (home-made pizza, baker's pizza, ready-made pizza, frozen pizza, frozen pizza with topping etc.) on the retractory cooking surface, which should be thoroughly heated after a 10-minute warm-up, always make sure that the pilot light is on. Pizza must only be cooked with the pilot light on, since this shows that the two heating elements are in operation and will maintain the temperature constant to ensure perfect cooking of pizzas. If the pilot light has gone out after the preheating period, open the oven lid for about 2 minutes, until the pilot light switches back on.
4) Once the pizza has been placed in the oven, lower the lid and check that the gratuated knob is still on 2-1/2. Every 4/5 minutes the oven will provide fragrant, tasty pizzas, just as good as those from the best pizzerlas.
5) Between cooking one pizza and the next, leave the pizza oven lid open for about 2 minutes, so that the pilot light is always on when the next pizzas are inserted; this ensures that the heating elements are also switched on (the top one glows red) during cooking.
6) To transfer the pizzas to the cooking surface in refractory stone, use the special spatulas provided; you will find them very useful, particularly if you dust them with a little flour before use.

7) Remember to remove the spatulas once the pizza is in cooking position.
8) Keep ready-made frozen pizzas at ambient temperature for about 10/15 minutes before cooking as described above.
9) IMPORTANT: Do not allow topping from the pizza to be cooked (oil, tomato, cheese etc.) to fall onto the refractory stone cooking surface, since the stone will absorb the liquids they contain. Prepare the toppings so that they stay on the pizza and do not overflow onto the stone.
10) Always remember that the most important feature of the pizza oven cooking surface is the refractory stone. This untreated stone is madetrom components specially selected by G3 Ferrari, a sector leader, so it will store heat gently and give it out evenly, absorbing the moisture from the dough. Only using this method, with direct contact with refractory stone, it is possible to cook pizzas in 4/5 minutes, maintaining their nutrient values intact.
11) Our pizza oven is also designed to cook other foods (fish, vegetables, chicken etc.). In this case, use the aluminium foil trays available from any shop or supermarket. This will give genuine cooking that conserves all the characteristics of the fresh foods.

USE WITH TIMER

1) With this oven it is possible regulating cooking time and being advised when the cooking time has passed, that thanks to a mechanical timer
2) Proceed in the following way:

a. place your pizza on the stone plate and close the lid of the oven;

b. turn the timer clockwise placing the selector on the desired time;

c. as the selected time has passed, it can be heard a ring;

d. normally after 5 minutes a pizza is well cooked must it must be said that this is approximate, time of cooking depends on several factors: dough thickness, type of ingredients, grade of freezing (in case of frozen pizzas), etc... therefore it is recommended to control the grade of cooking during the operation.

IMPORTANT INFORMATION

The timer is mechanical therefore it doesn't affect the electric functioning of the oven, in other words it CAN'T TURN ON OR OFF THE OVEN!

It is necessary looking after the cooking while the oven is operating. The sole method for turning off the oven is setting the temperature knob in position "0" and unplug the cable.

MAINTAINING AND CLEANING THE APPLIANCE

Clean after removing the plug from the power socket, once the oven has cooled.

Clean the outside with water and a kitchen sponge. Never wash the cooking surface; simply wipe whit a damp kitchen cloth, or use a spatula or a knife-blade to eliminate any residues.

II is normal for the refractory stone to become dark with use. This is typical of natural stone.

WARNING

• Make sure the appliance is disconnected from the mains socket before cleaning it.
• Do not use detergents to clean the cooking base and do not pour cold water into the stone when it is still hot; the thermal shock might crack it.
• Never dip the appliance into water; electric parts might be damaged.
• Never touch the cooking stone when the appliance is on and, when it is off, as long as it keeps being hot.
• Important! When turning on the appliance, make sure the wooden scoops are not on the cooking base.

RECIPES

Basic pizza dongh

To make a good pizza dough at home use the following recipe: Ingredients for 500 g of dough: 300 g flour /25 g yenst / a pinch of salt / 1 glass of lukewarm water. Pour the flour onto the table in a heap, make a hollow in the centre to form the "well" and add a tevel teaspoonful of cooking salt. Crumble the yeast into a small glass of lukewarm water, pour it into the well a little at a lime and start mixing. At the start the dough will be soft and sticky, but it will become stiffer and more elastic as you knead it. Thump the dough hard against the table and press your wrists against it to make it smooth and even. When you have repeated this procedure many times, you will find that the dough comes away from your hands and the table easily; now form a ball. Cut a cross on the top and leave to rise in a warm corner of the table, covered with a clean tea-towel.

Leave for about 2 hours, during which tinie the dough will double in size (this may take much less in hot, humid conditions).

At this point, after rising, the dough may be kneaded again for a few minutes and used immediately, or frozen. If you are going to use it at once, before kneading you can add the oil of your choice. This will almost always be extravirgin olive oil, but in some special recipes it may be lard or butter. If you decide to freeze the dough, wrap it up in a freezer film and place it in the freezer. When you decide to use it, thaw it at room temperature and knead it for 5 minutes with a little oil.

THE TRADITIONAL PIZZAS

Margherita (Mozzarella Cheese and Tomatoes)

Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes 250 g each / 200 g pizza grade mozzarella cheese / oil to taste / salt.

Drain and mash the peeled tomatoes. Slice the mozzarella. Spread out the pasta evenly. Apply the peeled tomatoes leaving about 2 centimetres free all round the edge. Add salt and a little oil and place in the oven using the special wooden scoops. After 2/3 minutes cooking time add the mozzarella and a little more oil and continue cooking for an additional 2 minutes.

Capricciosa (Mushrooms, Artichokes and Olives)

Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 10 artichoke hearts preserved in oil / 10 small mushrooms preserved in oil / 10 black olives / oil /salt /pepper to taste. Spread out the dough. Drain the peeled tomatoes, mash with a fork and spread over the pizza. Slice the mozzarella, cut the artichoke hearts and mushrooms in half and pit the olives, and arrange over the tomatoes. Add salt, pepper and a little oil and place in the oven, using the special wooden scoops. Cook for 4/5 minutes.

Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 3 slicer cooked ham / ten or so small mushrooms preserved in oil / 100 g mozzarella cheese / salt / oil.

Drain the tomatoes well and mash. Chop the mozzarella and cut the mushrooms in half and the ham into strips. Spread out the pasta and cover it with the tomatoes and mozzarella, adding a little oil and salt to taste. Add the strips of ham followed by the mushrooms. Place in the oven using the special wooden scoops for 4/5 minutes.

Al gorgonzola e salsiccia (Gorgonzola and Italian Sausage)

Ingredients to serve 4: 350 g bread dough / 2 cups tomato purée / 150 g gorgonzola / 150 g fresh Italian sausage.