How to make the break-in:
- Placement of the Biscotto:
-Place the Biscotto Effeuno inside the baking chamber of the oven. - Turning on of the oven
– Switch on the oven using the dedicated power button. - First Step of heating
– Turn the knobs (lower and upper) until a temperature of 100°C is reached.
– Wait for the oven to maintain this temperature for about 20 minutes. - Second Step of heating
– Increase the temperature by turning the knobs (lower and upper) to 150°C.
– Keep the oven at this temperature for another 20 minutes. - Subsequent Increments
– Repeat step 4, increasing the temperature by 50°C each time, until the maximum oven temperature is reached.
Frequently asked questions about the Biscotto Effeuno
Does the new Biscotto Effeuno have a different colour?
- The biscuit is delivered moist as supplied, the dark colouring follows.
- The classic brownish colour of the Biscotto will be achieved once the Biscotto run-in has been carried out, as can be seen in the video above.
In which side of the new Biscotto Effeuno should I cook on?
- The side of the New Biscotto Effeuno in which baking is the side that presents the Effeuno Logo and it is smooth. It follows that the rough part of the New Effeuno Biscuit should be positioned oriented towards the heating element.
At what temperature can I bake Neapolitan and Roman pizza on the new Biscotto?
- The choice of baking temperature is independent of the biscuit in use; the temperature depends on the type of pizza (or any other food being baked) you want to obtain. From tests carried out internally by our R&D department and externally, we obtained optimal results.
Is the Biscotto Effeuno double-sided?
No, baking must only take place on the side with the Effeuno logo.
Is it normal that the Biscuit ``loses water`` during break-in?
Yes, it is perfectly normal for the Biscotto to lose water during break-in, as this is the moisture that is released during the stone’s processing and storage.
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