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Related Manuals for Cuisinart CPZ120U
Summary of Contents for Cuisinart CPZ120U
- Page 1 Pizza Oven CPZ120U CPT445U...
- Page 3 Congratulations on your purchase of the Pizza Oven. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment. All Cuisinart products are engineered for exceptionally long-life, and designed to be easy to use as well as to give excellent performance day after day.
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Page 4: Table Of Contents
Contents Product Description ..............5 Important Safety Cautions ............6 Using the Pizza Oven ..............10 Pizza Styles ................12 Making The Perfect Pizza ............13 Pizza Dough Making Tips ............17 Toppings Tips ................19 Recipe Tips And Suggestions ........... 20 Troubleshooting ............... -
Page 5: Product Description
Product Description Power Light Digital Timer Temp Ready Temperature Interior Oven Light Dial Light Button Ceramic Wire Rack Pizza Stone Foldable Pizza Peel Deep Dish Pan Pizza Cutter Crumb Tray (not shown) -
Page 6: Important Safety Cautions
Important Safety Cautions Carefully read all the instructions before using the appliance and keep in a safe place for future reference. Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. - Page 7 To avoid burns, use extreme caution when removing accessories from the Pizza Oven. This appliance is for indoor, domestic use only and is not intended to be used in applications such as: staff kitchen areas in shops, offices and other working environments; farmhouses; by customers in hotels, motels and other residential type environments;...
- Page 8 Do not use if damaged, or if the appliance has been dropped. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to “UK After Sales Service section” for further information) Do not use the appliance for anything other than its intended use.
- Page 9 WARNING: Polythene bags over the product or packaging may be dangerous. To avoid danger of suffocation, keep away from babies and children. These bags are not toys. This product complies fully with all appropriate EU and UK legislation and the standards relevant to this type and class of appliance. We are an ISO9001:2015 certified company that continually evaluates our Quality Management System performance.
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Page 10: Using The Pizza Oven
USING THE CUISINART PIZZA OVEN BEFORE FIRST USE Before using your Pizza Oven for the first time, ensure all packaging is removed and it’s placed on a flat surface. All accessories should be cleaned thoroughly (see Cleaning & Maintenance Section). - Page 11 NOTE: Pizzas require time to put together, so they are best assembled, either while the oven is preheating, or even before. Baking Pizzas When the Pizza Oven is to temperature and your pizzas have been assembled, use the pizza peel provided to carefully slide the pizzas onto the heated pizza stone in the oven.
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Page 12: Pizza Styles
PIZZA STYLES Neapolitan 400˚C 4-5 minutes Neapolitan pizza is often referred to as ‘wood-fired’ pizza, since it is traditionally baked in wood-fired pizza ovens. The characteristics are the dark bottom crust and a high and chewy outer crust. This style of pizza is all about the flavour of the dough and less about the toppings, so go light on toppings for this style of pizza. -
Page 13: Making The Perfect Pizza
Frozen 230˚C 10-20 minutes Bake frozen pizza directly on the preheated pizza stone. Keep in mind that thicker crusts will require more time, while thinner crusts and personal pizzas will take less time. For best results, rotate pizzas with the peel halfway through cooking time. Gluten Free 350˚C 10-15 minutes Gluten-free crusts require special attention. - Page 14 a pizza. It prevents dough from sticking to your hands, the work surface and most importantly the pizza peel. Excess flour will burn on the pizza stone, so use only what is necessary to keep the dough from sticking, when using the pizza peel to slide pizzas into the oven.
- Page 15 fingers. Push the dough from the middle, to the outside, to stretch the shape into a larger circle. 3. Flip the dough at least once, to prevent sticking (add additional flour as necessary) while stretching and shaping the dough evenly, from the centre outwards.
- Page 16 7. Confirm the dough can move on the peel by shaking slightly. Should any area be stuck, gently lift and sprinkle the peel lightly with additional flour. 8. Open the oven door and put the peel into the oven. Slide the pizza onto the stone with a quick yet confident forward and then backwards motion.
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Page 17: Pizza Dough Making Tips
7. Once the Pizza Oven is preheated, place the deep pan in the oven, directly on the pizza stone. 8. When the pizza is done, remove from the oven, then slide the pizza from the pan onto a cutting board before slicing and serving. Preparing a Thin &... - Page 18 By Hand: Have all ingredients and tools ready. The best tools for making dough by hand are a large, wide, shallow bowl for mixing, a small bowl of all-purpose or bread flour, to dust hands and work surface and a measuring cup of water.
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Page 19: Toppings Tips
it. If the dough seems too sticky or wet, then add additional flour, one teaspoon at a time. Once the dough forms a ball, only knead it for an additional 45 to 60 seconds. You can then place the dough ball onto a clean surface, which has been lightly dusted with flour, to knead a few times by hand, to be sure it is a smooth ball that springs back to the touch, when lightly pressed. -
Page 20: Recipe Tips And Suggestions
time to cook, certain toppings may not cook properly, if they are not precooked. SUGGESTIONS: Reheat: Leftover pizza can be reheated at 170˚C, for 5 minutes. What to do with leftover dough: Freezing dough saves time for the next pizza night. Prepare the desired dough and allow to rise for the full amount of time directed in the recipe (prior to shaping). - Page 21 Go sparingly on sauce and toppings, too much of these can cause the dough to stick to the peel. Make sure the peel is completely cool before placing shaped, fresh dough. Even with flour, dough can become sticky. The best way to prevent this is by limiting the time the dough sits on the peel, while you prep or wait to cook.
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Page 22: Cleaning & Maintenance
CLEANING AND MAINTENANCE Before first use and after every use, clean each part thoroughly. Always allow the oven to cool completely before cleaning. Always unplug the oven from the mains. Do not use abrasive cleaners, hard implements or a scourer, as this may cause damage to the finish. - Page 23 damage. Remove the pizza from the stone prior to cutting. Avoid extreme temperature change to the stone. The stone is fragile and can break if bumped or dropped. The stone is very hot during use and stays hot for a long time after use.
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Page 24: Guarantee
* unauthorised stockists include, but are not limited to online auction sites, private sellers and those selling second hand goods, refurbished products etc. Please contact the Conair Customer Care Line on 03702 406902 (09:00 to 17:00 Monday to Friday) or email support@cuisinart.co.uk for further information on authorised stockists. -
Page 25: After Sales Service
If you have any queries regarding this guarantee please contact the Conair Customer Care Line on 03702 406 902 (09:00 to 17:00 Monday to Friday) or email your enquiry to support@cuisinart.co.uk UK AFTER SALES SERVICE For further advice on using the appliance or should you need to return... - Page 26 NEAPOLITAN STYLE PIZZA DOUGH Makes 2 pizza bases INGREDIENTS 240ml warm water (40°C) 310g bread or 00 flour 4g instant or active dry yeast* 1½ teaspoons salt Pinch caster sugar (optional see tip below) METHOD 1. Put the water in the mixing bowl of a stand mixer fitted with the dough hook.
- Page 27 NEW YORK STYLE PIZZA DOUGH Makes 2 pizza bases INGREDIENTS 240ml warm water (40°C) 310g bread or 00 flour 1 tablespoon olive oil 4g instant or active dry yeast* 1½ teaspoons salt 1 teaspoon caster sugar or honey** METHOD 1. Combine the water and olive oil in a liquid measuring cup. 2.
- Page 28 THIN AND CRISPY Makes 2 pizza bases Rolled out thin, this dough works for any style of thin and crispy pizza. INGREDIENTS 190ml warm water (40°C) 3 tablespoons (45ml) olive oil 310g bread or 00 flour 3g instant or active dry yeast* 1 tablespoon caster sugar 1 teaspoon salt METHOD...
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Page 29: Recipes
DEEP DISH Makes dough for 1 deep-dish pizza INGREDIENTS 400g bread or 00 flour 1½ teaspoons salt 4g instant or active dry yeast* 315ml warm water (40°C) METHOD 1. Put the flour, salt, and yeast in a large mixing bowl. Whisk to combine. Pour the water over the dry ingredients. - Page 30 GLUTEN FREE Makes 2 pizza bases INGREDIENTS 240ml warm water 4g instant or active dry yeast* 20ml olive oil 310g gluten free flour 1 teaspoon of salt METHOD 1. In a liquid measuring cup, dissolve the yeast with warm water. Let stand until foamy, about 5 minutes.
- Page 31 TRADITIONAL PIZZA SAUCE Makes 1.5 cup INGREDIENTS 1 small onion , finely diced 1 tablespoon extra virgin olive oil 2 garlic cloves finely chopped 1 teaspoon dried oregano 1 can tinned crushed or diced tomatoes (400g) 1 teaspoon of salt ¼...
- Page 32 NO COOK AUTHENTIC ITALIAN PIZZA SAUCE Makes enough sauce for 4 pizzas INGREDIENTS 1 can (400g) good quality tinned crushed or diced tomatoes (San Marzano DOP tomatoes is best) 1 tablespoon olive oil 1 tablespoon of salt 1 garlic clove (optional) 4-5 fresh basil leaves 1 tablespoon of fresh oregano METHOD...
- Page 33 CLASSIC NEAPOLITAN MARGHARITA PIZZA Makes 1 pizza INGREDIENTS 1 Neapolitan Style Pizza dough (recipe p.26) 2 tablespoons No cook pizza sauce (recipe p. 32) 85g fresh mozzarella, sliced about 0.5cm thick 3 basil leaves 2 teaspoons grated Parmesan Extra-virgin olive oil for drizzling METHOD 1.
- Page 36 IB-23/403...
- Page 37 Version No: 23_CPZ120U_IB-23/403 Open Size: 210x296MM Fold Size:210mmWx148mm H 36P Saddle Stitiched Number of Page Materal: 157gsm gloss art paper for whole book binding: saddle stitching Coating: waterbase varnishing for whole book Front Cover: 1C(Black)+1C(Black) Front Inside: 1C(Black)+1C(Black) Co-ordlinator: Date: 16-Dec-2023 JQ Description PDF version: 23_CPZ120U_IB-23/403 JQ Code:...
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