Each pizza clay biscotto is hand-molded and undergoes natural drying and artisanal processing, therefore it does not have a perfectly uniform shape and may show slight cracks, chips, or other minor imperfections.

The dimensions may also vary slightly. For use, place the biscotto in the oven with the smooth side facing upwards.

To ensure proper operation and a long lifespan of the Biscotto stone, carefully follow the steps outlined below. These steps apply to both thermostats (upper and lower) of the oven.

1. Initial Phase - Position 1:
   Set the thermostat knob to position 1 and leave the oven on for 20 minutes. This allows the stone to heat up gradually.

2. Second Phase - Position 2:
   After the first 20 minutes, turn the thermostat knob to position 2 and maintain this setting for an additional 20 minutes. The temperature will increase progressively.

3. Third Phase - Position 3:
   After the previous 20 minutes have passed, set the thermostat knob to position 3 and leave the oven on for another 20 minutes. This step completes the intermediate heating of the stone.

4. Fourth Phase - Position 4:
   After completing the previous phase, turn the thermostat knob to position 4 and maintain this setting for 10 minutes. At this point, the stone will be close to its ideal operating temperature.

5. Final Phase - Maximum Position:
   Finally, set the thermostat knob to the maximum position and leave the oven on for an additional 10 minutes. This ensures that the stone reaches the optimal temperature for cooking completely.

6. Oven Shutdown:
   Once the heating cycle is complete, turn off the oven by setting both thermostats to position 0. Allow the stone to cool down gradually before handling it or proceeding with use.

The following guidelines are indicative and are based on a dough with a hydration level of approximately 70% and a weight between 250 and 260 grams. Times and temperatures may vary depending on several factors, such as dough hydration, room temperature, the type of flour used, and the user's experience.

Procedure for Initial Heating and Cooking

1. Oven Activation (Diavola Pro):
   Set both thermostats (upper and lower) to level 4 . This will allow the oven to reach an ideal temperature for the initial heating of the Biscotto stone.

2. Wait for Heating:
   Wait for the thermostat indicator lights to turn off, indicating that the oven has reached the set temperature. During this time, prepare your pizza.
   (Note: The ideal cooking temperature on the Biscotto stone is between 430°C and 470°C . It is always recommended to use a digital pyrometer to accurately monitor the actual oven temperature.)

3. Activation of BOOST for Cooking:
   Before placing the pizza in the oven, set the upper thermostat to BOOST to activate the upper heating element throughout the cooking process. Wait approximately 30 seconds , then place the pizza in the oven.

4. Rotating the Pizza:
   After about 60 seconds from the start of cooking, rotate the pizza by approximately 90° to ensure even cooking.

5. Completing the Cooking Process:
   Finish cooking and remove the pizza from the oven after a total time of approximately 90-120 seconds , depending on your preferences for crispiness and browning.

6. Preparation for Subsequent Pizzas:
   Once the pizza is removed, reset the upper thermostat to level 4 and prepare the next pizza. For subsequent pizzas, repeat the procedure starting from step 3 .

Adjustment of the Lower Thermostat

The management of the thermostat controlling the lower heating element can be adjusted based on the user’s experience. If you notice that the base of the pizza is cooking too quickly or too slowly, adjust the level of the lower thermostat accordingly to achieve optimal results.

Important Tip:
The Biscotto stone is handmade and may have slight imperfections, such as cracks or variations in size. These characteristics do not affect the performance of the product and are normal for natural materials subjected to manual processing.

The oven is equipped with an additional thermostat that protects the device from overheating. In extreme cases, if BOOST mode is used for an extended period, the system may cut power to the heating elements to prevent damage to the internal components of the oven.

How to Use BOOST Mode Correctly

BOOST mode should be used as follows:

1. Set the Desired Temperature:
   Before activating BOOST, set the oven to the desired position (for example, level 4 for Neapolitan pizza).

2. Wait for the Temperature to Be Reached:
   Allow the oven to heat up to the set temperature. You will know the temperature has been reached when the thermostat indicator light turns off.

3. Activate BOOST Mode:
   Once the desired temperature is reached, turn the thermostat knob to the BOOST position and immediately place the pizza in the oven. This ensures continuous operation of the heating elements, guaranteeing perfect pizza cooking.

To avoid burning the base of the pizza, it is important to follow some key precautions:

1. Check the Cooking Surface Temperature:
   Make sure the actual temperature of the surface of the refractory stone (or biscotto) at the time of placing the pizza in the oven is between 400°C and 470°C (for Neapolitan pizza). The ideal temperature may vary slightly depending on the type of pizza.

   • Use an infrared pyrometer to accurately measure the temperature of the stone before placing the pizza.

2. Remove Excess Flour:
   Before placing the pizza in the oven, make sure to remove any excess flour or coarse semolina from the base of the dough.

   • Fine flour burns quickly when in contact with the hot cooking surface, causing annoying black spots or an overly dark bottom.

3. Use Coarse Semolina or Rough Flour (Optional):
   If necessary, use a light dusting of coarse semolina or rough flour to spread the dough. These types of flour withstand high temperatures better than refined flour.

4. Rotate the Pizza During Cooking:
   During cooking, rotate the pizza by about 90° after approximately 60 seconds to ensure even heat distribution and prevent one part of the base from burning more quickly.

5. Avoid Prolonged Exposure to Direct Heat:
   If you notice that the base of the pizza tends to cook too quickly, adjust the lower thermostat of the oven to reduce the intensity of the heat coming from below.

It is absolutely normal, considering the position of the thermometer probe, for the air temperature measured by the thermometer to drop sharply after opening the oven door. However, it is important to remember that for pizza cooking, the key temperature is that of the refractory stone (or Biscotto) and the heat radiated by the upper heating element, rather than the air temperature.

What to Do to Obtain an Accurate Measurement:

1. Use a Digital Pyrometer:
   It is highly recommended to use an infrared pyrometer to directly measure the surface temperature of the refractory stone or Biscotto during cooking. This tool provides precise and immediate readings, essential to ensure that the stone is at the ideal temperature (generally between 400°C and 470°C for Neapolitan pizza).

2. Consider the Technical Factors of the Pyrometer:
   When using a pyrometer, it is important to take into account the emissivity coefficients and measurement distances specified by the manufacturer. These factors affect the accuracy of the readings and may vary depending on the material of the stone.

3. Focus on the Stone, Not the Air:
   During pizza cooking, the air temperature inside the oven may fluctuate due to opening the door or inserting the pizza. However, this does not significantly affect the ability of the stone to maintain the necessary heat to cook the pizza properly.

Why Is the Stone's Temperature Critical?

• The refractory stone works by storing and evenly distributing heat. Even if the air temperature temporarily drops, the stone maintains a high temperature thanks to its thermal mass.
• The heat radiated by the upper heating element further contributes to achieving the perfect browning of the pizza's top.

Important Tip:

Always check the stone's temperature with a digital pyrometer before placing the pizza in the oven to ensure it is within the ideal range. This way, you can achieve consistent and professional results, regardless of air temperature fluctuations shown by the built-in thermometer.

After finishing cooking, carefully follow the instructions below to properly turn off and cool the oven:

1. Turn Off the Thermostats:
   Turn off the device by setting both thermostats to position 0 .

2. Keep the Power Cable Connected:
   Leave the power cable connected to the electrical outlet until the fans have completely stopped or the oven has fully cooled down.

3. Fan Operation:

   • The fans will continue to run until the internal temperature of the oven drops to around 200°C .
   • Afterward, the fans will cycle on and off to further cool the oven.
   • Once the fans have completely stopped, open the oven to allow the refractory surface (stone or Biscotto) to dissipate residual heat more quickly.

4. Final Shutdown:
   Once the oven has completely cooled down and the fans have stopped, move the switch located on the back of the product to the OFF position. Only then can you disconnect the power cable from the electrical outlet .

IMPORTANT WARNING:

• DO NOT DISCONNECT THE PRODUCT FROM THE ELECTRICAL OUTLET BEFORE FULLY COOLING DOWN AND WITHOUT FOLLOWING THE COOLING PROCEDURES WITH ACTIVE FORCED VENTILATION.
  This could cause irreparable damage to some internal components of the oven.

By following these instructions, you will ensure proper management of the oven's shutdown and cooling process, extending its lifespan and keeping it in optimal condition for future use.

The simplest and most effective method for cleaning pizza stones, such as the refractory plate or Biscotto, is to use the pyrolysis process. This process uses high heat to automatically burn and remove food and grease residues accumulated on the surface of the stone.

Explanation with Video

https://diavolapro.com/it/blog/come-pulire-il-biscotto-di-argilla-guida-prat.html

Cleaning Procedure via Pyrolysis:

1. Set the Oven to Maximum Temperature:

   • Bring the oven to its maximum temperature by setting:
     • The upper thermostat to the "BOOST" position.
     • The lower thermostat to the "MAX" position.

     Leave the Oven On for 30 Minutes:

     • Keep the oven on for about 30 minutes. During this time, the intense heat will activate the pyrolysis process, which will burn organic residues (such as mozzarella, tomato, or other ingredients) present on the stone.

   • Shutdown and Cooling:

     • After 30 minutes, turn off the oven following the standard cooling procedure (see instructions for turning off the oven). Allow the stone to cool completely before handling it.

   • Removal of Burnt Residues:

     • Once the stone has cooled, use a soft metal brush or a spatula to gently remove any charred residue remaining on the surface. Never use water or chemical detergents, as the stone is porous and may absorb them, compromising future performance.

Important Note:

• If the stone is particularly dirty or irreparably damaged, you can purchase a new stone by contacting Diavola Pro customer service.