Pro Cheff Multi Grill - The Ultimate 3-in-1 Lahmacun & Bazlama Machine
The Pro Cheff Multi Grill is much more than a standard contact grill. It is a powerful all-rounder that is indispensable for those who love variety in the kitchen. From authentic Turkish lahmacun to delicious stews; this appliance offers endless possibilities.
Why the Pro Cheff Multi Grill?
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Unlimited Possibilities (3-in-1 & more):
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Lahmacun & Bazlama: The even heat from the top and bottom is ideal for baking perfect Turkish pizzas and flatbreads.
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Contact grill / Toaster: Make thick paninis, toasted sandwiches and sandwiches effortlessly.
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Table grill: The appliance can be opened fully(180 degrees) for grilling meat, fish or vegetables on both plates at the same time.
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Stew and Bake:You can use the Pro Cheff baking tin/oven dish (not included) in the grill. This makes it suitable for preparing stews, vegetables and even potatoes.
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Powerful and Fast: With an output of2000 watts, the grill reaches temperature at lightning speed for crispy results.
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Granite Baking Plates: Features a granite coating, which prevents food from sticking and makes the plates very easy to clean.
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Full Control: The adjustable thermostat (with 5 settings) lets you fine-tune the heat precisely to each dish.
Key Features:
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Large cooking surface: Circa 34 x 22 cm, spacious enough for large portions.
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Robust Construction: High-quality stainless steel housing with heat-resistant handles.
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Smart Extras: Includes a metal spacer that prevents the top plate from flattening your dish, while the toppings cook perfectly due to the heat from above.
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Pro Cheff Electric Stone Oven - The Ultimate Pizza Experience at Your Home!
Whether you dream of a golden-brown traditional Italian pizza, an authentic Turkish pizza (Lahmacun) or freshly baked bread; the Pro Cheff brings the performance of a professional kitchen into your home. Thanks to the natural stone base and powerful heat, every pizza night will be a guaranteed success.
Why choose Pro Cheff?
- Professional Performance: Thanks to the natural stone base, you will enjoy that authentic, crispy base you normally only find in a real stone oven.
- Extreme Heat: The oven reaches temperatures between 350 and 400 °C, which is essential for the perfect cooking of pizzas and lahmacun.
- High-quality stainless steel: The interior is made entirely of stainless steel. This material is durable, hygienic and very easy to clean.
- Even Cooking: Thanks to the advanced top and bottom heating system, the heat is distributed perfectly, whilst the oven remains energy-efficient.
- Compact & Versatile: The modern design fits anywhere, from the kitchen countertop to the veranda or balcony.
Endless Possibilities
This oven is much more than just a pizza maker. It is the ideal partner for preparing:
- Pizzas and Tarte Flambée (Flame cakes).
- Fresh Bread and Pide.
- Lahmacun (Turkish pizza).
- Oven dishes and much more!
Technical Specifications:
- Heating system: Powerful top and bottom heat.
- Maximum Temperature: Up to 400 °C.
- Material: Durable stainless steel (SS).
- Extra: Includes complete set with extensive accessories.
Tip: For a Lahmacun, Pizza or Grill: The flavour everyone wants.
The appliance features two independent thermostats. This is
Essential because for a perfect pizza, you often need more heat from above
(to melt the cheese) or from below (for a crispy
bottom) needs.
1. Left-hand controller: Upper heating element
This knob controls the temperature of the heating element in the
cover.
Position 0: Off.
Setting 1-2 (Low heat): Ideal for keeping warm
dishes or slow-cooking thicker ingredients.
Setting 3-4 (Medium heat): For grilling meat
or vegetables.
Setting 5 (Maximum heat):
The mince mixture should cook quickly and the flavours should be in the
pulling dough. The intense heat from above is essential here.
2. Right-hand controller: Lower heating element
This button controls the temperature of the
(Stone) plate at the bottom.
Position 0: Off.
Position 1-2: For reheating sandwiches or delicate
products.
Setting 3-4: For even cooking of the
bottom of grilling dishes or for baking Lahmacun (to
keep the bottom rolling).
Stand 5 (Pizza stand): With this, the brick
maximally heated, ensuring explosive rising of dough
and a crispy bottom within minutes.
Important Tips for Use
Preheating: turn both knobs to position 5 and
preheat the oven for about 10 to 15 minutes with the lid on
closed. The built-in thermometer on the lid indicates the internal
temperature to.
Find balance: If you find that the bottom of your pizza
turns black too quickly while the top is not yet cooked, turn the
right controller one position lower (e.g. at 4) and leave the left
at 5 stand.
Viewing window: Use the glass viewing window to view the
monitor baking process without opening the lid, so that
no precious heat is lost.
⚠️ Veiligheid
Heat: The appl iance gets very hot on the outside.
Always use the handles on the side to open the lid.
The risk of baking paper at high temperatures
Fire hazard: Most types of baking paper are safe
to around 220°C to 230°C. This pizza oven reaches at
setting 5 temperatures from 350°C to as high as 400°C. The paper
can catch fire or char on this heat, which is dangerous in a
closed device.
Loss of effect: The pizza stone is designed precisely to
draw moisture from the dough for that characteristic crispy
bottom. Baking paper forms a barrier, making your pizza more likely to
"Greasy" or soft remains instead of crispy.
✅ Better alternatives for a clean stone
If you still want to keep the stone neat without the risk of
burning paper, try this:
Semolina (Semola): sprinkle your pizza scoop and stone
With a little bit of semolina or coarse cornmeal. This works as
"Ball bearings" that prevent the pizza from sticking and leave no
Leaves stains as flour does (flour burns quickly to black
powder).
The "Pyrolysis" method: Don 't worry about
the stains! After baking, leave the oven on the highest
setting (5) on with the lid closed. Most leftovers burn
to ashes, which you brush off in no time next time.
Patina is good: A used pizza stone should look
"lived-in" look with dark stains. This is a
natural non-stick coating (patina) and does not affect the
flavour.
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Pro Cheff Electric Stone Oven - The Ultimate Pizza Experience at Your Home!
Whether you dream of a golden-brown traditional Italian pizza, an authentic Turkish pizza (Lahmacun) or freshly baked bread; the Pro Cheff brings the performance of a professional kitchen into your home. Thanks to the natural stone base and powerful heat, every pizza night will be a guaranteed success.
Why choose Pro Cheff?
- Professional Performance: Thanks to the natural stone base, you will enjoy that authentic, crispy base you normally only find in a real stone oven.
- Extreme Heat: The oven reaches temperatures between 350 and 400 °C, which is essential for the perfect cooking of pizzas and lahmacun.
- High-quality stainless steel: The interior is made entirely of stainless steel. This material is durable, hygienic and very easy to clean.
- Even Cooking: Thanks to the advanced top and bottom heating system, the heat is distributed perfectly, whilst the oven remains energy-efficient.
- Compact & Versatile: The modern design fits anywhere, from the kitchen countertop to the veranda or balcony.
Endless Possibilities
This oven is much more than just a pizza maker. It is the ideal partner for preparing:
- Pizzas and Tarte Flambée (Flame cakes).
- Fresh Bread and Pide.
- Lahmacun (Turkish pizza).
- Oven dishes and much more!
Technical Specifications:
- Heating system: Powerful top and bottom heat.
- Maximum Temperature: Up to 400 °C.
- Material: Durable stainless steel (SS).
- Extra: Includes complete set with extensive accessories.
Tip: For a Lahmacun, Pizza or Grill: The flavour everyone wants.
The appliance features two independent thermostats. This is
Essential because for a perfect pizza, you often need more heat from above
(to melt the cheese) or from below (for a crispy
bottom) needs.
1. Left-hand controller: Upper heating element
This knob controls the temperature of the heating element in the
cover.
Position 0: Off.
Setting 1-2 (Low heat): Ideal for keeping warm
dishes or slow-cooking thicker ingredients.
Setting 3-4 (Medium heat): For grilling meat
or vegetables.
Setting 5 (Maximum heat):
The mince mixture should cook quickly and the flavours should be in the
pulling dough. The intense heat from above is essential here.
2. Right-hand controller: Lower heating element
This button controls the temperature of the
(Stone) plate at the bottom.
Position 0: Off.
Position 1-2: For reheating sandwiches or delicate
products.
Setting 3-4: For even cooking of the
bottom of grilling dishes or for baking Lahmacun (to
keep the bottom rolling).
Stand 5 (Pizza stand): With this, the brick
maximally heated, ensuring explosive rising of dough
and a crispy bottom within minutes.
Important Tips for Use
Preheating: turn both knobs to position 5 and
preheat the oven for about 10 to 15 minutes with the lid on
closed. The built-in thermometer on the lid indicates the internal
temperature to.
Find balance: If you find that the bottom of your pizza
turns black too quickly while the top is not yet cooked, turn the
right controller one position lower (e.g. at 4) and leave the left
at 5 stand.
Viewing window: Use the glass viewing window to view the
monitor baking process without opening the lid, so that
no precious heat is lost.
⚠️ Veiligheid
Heat: The appl iance gets very hot on the outside.
Always use the handles on the side to open the lid.
The risk of baking paper at high temperatures
Fire hazard: Most types of baking paper are safe
to around 220°C to 230°C. This pizza oven reaches at
setting 5 temperatures from 350°C to as high as 400°C. The paper
can catch fire or char on this heat, which is dangerous in a
closed device.
Loss of effect: The pizza stone is designed precisely to
draw moisture from the dough for that characteristic crispy
bottom. Baking paper forms a barrier, making your pizza more likely to
"Greasy" or soft remains instead of crispy.
✅ Better alternatives for a clean stone
If you still want to keep the stone neat without the risk of
burning paper, try this:
Semolina (Semola): sprinkle your pizza scoop and stone
With a little bit of semolina or coarse cornmeal. This works as
"Ball bearings" that prevent the pizza from sticking and leave no
Leaves stains as flour does (flour burns quickly to black
powder).
The "Pyrolysis" method: Don 't worry about
the stains! After baking, leave the oven on the highest
setting (5) on with the lid closed. Most leftovers burn
to ashes, which you brush off in no time next time.
Patina is good: A used pizza stone should look
"lived-in" look with dark stains. This is a
natural non-stick coating (patina) and does not affect the
flavour.
-
The Teffo12L Food Processor is a real powerhouse for the serious home baker or semi-professional kitchen. Thanks to its enormous capacity and powerful motor, this appliance is specifically designed for heavy-duty tasks, such as kneading large quantities of bread dough.
Below, you will find the main features and specifications conveniently listed:
Key Specifications
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Power: 2000W (very powerful for heavy dough).
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Mixing bowl capacity: 12 litres (suitable for large portions).
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Controls: LED touchscreen for setting speed and time.
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Bowl material: High-quality stainless steel.
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Speeds: Multiple settings for optimum control.
Dimensions & weight
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Width: 43 .5 cm
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Depth: 24 cm
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Height: 39 cm
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Weight: approx . 11 kg
What's in the box?
It comes with three essential attachments:
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Whisk: For whisking eggs, whipping cream and making light, airy batters.
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Whisk: For cake batter, biscuit dough and fillings.
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Dough hook: Specifically designed for heavy yeast dough (bread, pizza, pasta).
- Plastic spatula
Maximum Capacity
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Flour: You can process up to around4 to 5 kg of flour at a time (depending on the type of flour).
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Total dough: This results in a dough mass of approximately6 to 7.5 kg, including water and other ingredients.
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Egg whites: The bowl is large enough to whisk up to25 to 30 egg whites to stiff peaks at once .
Important usage rules for large quantities:
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The 2/3 rule: For heavy dough (such as bread or pizza), it is advisable to fill the bowl to no more thantwo-thirds of its capacity. This gives the dough room to move and prevents it from ‘creeping up’ into the mechanism.
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Speed: When operating at maximum load (more than 2 kg of dough), use only thelower speeds (settings 1–3). The 2000W motor is powerful enough, but at low speed the machine maintains maximum torque without overheating.
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Timer: You can set the timer using the LED touchscreen. For heavy dough,8 to 10 minutes of kneading is usually more than enough.
Why choose this model?
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Capacity: With a 12-litre bowl, you can process up to several kilos of dough in one go. This saves a lot of time when baking for larger groups.
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Ease of use: The LED panel makes it easy to set the timer, so that the machine stops when the desired kneading time has been reached.
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Stability: Despite its power, the machine is built to remain firmly in place on the worktop whilst mixing.
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Multifunctional: Although often referred to asa ‘Hamurmakinesi’ ( Turkish for dough machine), the various attachments also make it a fully-fledged kitchen mixer for cakes and desserts.
Helpful Tips for Use
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Speed: When working with heavy dough (bread/pizza), always use the lower speed settings to avoid putting unnecessary strain on the motor.
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Care: The stainless steel bowl is generally dishwasher-safe, but it is recommended that the attachments be washed by hand to maintain their shine and longevity.
Handy to know for your workplace:
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Height when tilted: Please note that the machine operates with atilting head. When you tilt the head upwards to remove the bowl or attachments, the machine requires extra headroom (allow for approximately 50–55 cm of total clearance).
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Stability: The base is fitted with sturdysuction cups. This is essential because, otherwise, a machine with 2500W of power could start ‘wandering’ across your worktop when handling heavy dough.
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The Mixing Bowl: The 12-litre bowl is fitted withdouble handles, which is very handy as a bowl full of dough can be quite heavy to lift.
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