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 inside is made entirely of stainless steel. This material is durable, hygienic and very easy to clean.
- Even Garing: Thanks to the advanced top and bottom heat system, the heat is perfectly distributed, while the oven is still 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 setting 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.
Finding 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.
⚠️ Safety
Heat: The appliance 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 server 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.
Tip: If you still really want to use baking paper
For convenience, cut it to the exact size of the pizza (so that there are
no paper sticking out) and only use it for the first 2 minutes.
Then pull the paper out from under it so that the pizza can spend the last few minutes
lies directly on the stone for the best crust. Totally right!
A pizza stone is a natural product (often cordierite or
ceramics) and has instructions for use that cover exactly the
is the opposite of a normal pan. In fact, water and soap are
your stone's greatest enemies.
Maintenance & cleaning
Pro Cheff maintenance is designed to take as little time as possible, so you can enjoy your cooking for longer. Here are the main guidelines for a clean and durable appliance:
- Easy cleaning: Cleaning the Pro Cheff is child's play thanks to its stainless steel interior.
- Cooling down: Always let the oven cool down completely after use before you start cleaning.
- Accessories: Once the appliance has cooled down, you can simply remove the pizza stone and accessories.
- Important warning: Absolutely do not use harsh cleaners or direct water to keep natural stone and coatings in top condition.
