Wisco Industries 412-5-NCT Manual de usuario
PIZZA OVEN
FEATURES:
-Opening:1-7/8” x 13”
- Removable clean out tray
- PresetThermostat (approx. 500 deg.)
- Mechanical 15 minute timer
- Long life calrod heating elements. UL listed.
- Flip up handle design for easier storage
** Bakes (1) 12” Original crust pizza
in approx.8-12 min.
ELECTRICAL DATA:
DIMENSIONS: (may not reflect shipping dimensions)
SHIPPING WEIGHT: (may not reflect shipping weight)
- 120 volts,12 amps,1450 watts
- Best when operated on an individual branch circuit
- 6’ power cord length
7-3/4”H x 18”W x 15”D
Inside dimension:13” x 13”
Approx.20 lbs.
This oven was designed expressly for baking original crust frozen pizzas. This commercial quality
countertop oven has dual position elements which are designed to cook quickly and consistently
with no preheating required. Prepare anything you would normally cook in your toaster oven
including garlic and cheese breads,egg rolls,bagels,and other food items of a non-greasy
nature.
The outer housing and grill front are made of 22 gauge brushed 430 stainless steel. The inner
housing and other parts of the oven are made from aluminized steel for corrosion protection.
MODEL 412-5-NCT
LIMITED WARRANTY:
Wisco Industries, Inc. expressly warrants the product willbe free from defects in workmanship and materials for a period of
1 year from the date of shipment. WISCO DISCLAIMS AND EXCLUDESANYANDALLOTHER EXPRESS OR IMPLIED
WARRANTIES, INCLUDING WITHOUT LIMITATION, ANY AND ALL WARRANTIES OF MERCHANTABILITY OR FITNESS
FORAPARTICULAR PURPOSE.
Buyer agrees that its SOLE AND EXCLUSIVE REMEDY against Wisco and Wisco’s SOLE AND EXCLUSIVE LIABILITY arising
out of any defect or nonconformity in the product shall be replacement/exchange of such nonconforming countertop food service
equipment at Wisco’s expense. No countertop food service equipment shallbe returned without Wisco’s consent. IT ISAGREED
THAT WISCO’S MAXIMUM LIABILITY SHALL NOT IN ANY CASE EXCEED THE SALE PRICE FOR THE COUNTERTOP
EQUIPMENT CLAIMED TO BE DEFECTIVE OR NONCONFORMING.
P.O.BOX #10
OREGON,WI 53575
PHONE:608-835-3106
FAX:608-835-8273
www.thepizzaoven.biz
FP140005-M
02/10
ASSEMBLING COMPONENT PARTS
Included with your oven is a plastic bag containing the grill handle,clean-out tray knob and
appropriate screws and nuts. See the instruction sheet for assembling the flip up handle and
clean-out tray.
HOW TO CONTACT US:
If you should have any questions in regards to your oven you may contact us at:
608-835-3106 or 800-999-4726.
WARNINGS
- IMPROPERASSEMBLY OFTHE“FLIP UP” HANDLETOTHE GRILL COULD CAUSETHE GRILLTO ROTATE
WHENTHE PIZZA IS REMOVED FROMTHE OVEN. THIS COULD RESULT IN INJURYTOTHE INDIVIDUAL
SHOULDTHEYATTEMPTTO KEEPTHE PIZZA FROM FALLING ONTHE FLOOR.(See special assembly
instructions attached to or as part of this instruction manual.)
-THE OVEN SHOULD NEVER BE OPERATED ON OR NEAR COMBUSTIBLE MATERIALS.CAUTION SHOULD
BETAKEN BECAUSE OFTHE HOT SURFACESATTAINED DURING USE.WE RECOMMEND 6” SPACING
FROMWALLS.
-UNPLUGOVENWHENNOTINUSE
-WHEN REMOVING GRILL FROM OVEN,USE CAUTION,TOAVOID FOOD FALLING INTOTHE OVEN,
ONTHE OPERATOR,ETC.
CLEANING INSTRUCTIONS
Unplug oven and allow to cool before cleaning. This oven is designed with a clean-out tray which
should be pulled out and cleaned often with warm soapy water and then dried thoroughly. Most of
the spillage will fall directly on this tray. If spillage is cleaned off and not allowed to accumulate,the
internal parts of the oven will stay relatively clean. Additionally,proper cleaning prevents emergence
of smoke caused by a build up of carbon. The outside of the oven may be cleaned with a soft rag
and stainless steel cleaner. As with all metals,there could be some sharp edges and caution should
be used when cleaning. DO NOT USEANY OVEN/RANGE CLEANERS ONTHIS UNIT.
Congratulations! You are about to enjoy a freshly baked pizza prepared to crispy,
flavorful satisfaction in the time it takes to preheat a conventional oven. Frozen
pizzas were never intended to be prepared in conventional ovens ~ they have a
tendency to bake moisture out. Now you can enjoy restaurant quality pizza in
minutes at home.
BAKING INSTRUCTIONS
Pizza should be kept frozen for best results. Capacity is (1) 12” original crust pizza at a time. Oven can
be turned on just prior to placing the pizza into the oven. After placing the pizza in the oven,set the
timer dial to the desired bake time.*The timer dial must always be turned past the 2 minute mark to
activate the switch. Baking time varies depending upon the thickness of pizza,toppings,etc. The
average time is between 8 - 12 minutes. It is recommended that the drawer be opened halfway
through baking time to check progress;it may be necessary to rotate pizza at this time.
Try something easy and unique! Start with a pre-baked pizza crust,flour“burrito size” tortilla or
pita bread. Sprinkle with grated Parmesan cheese and then spoon tomato,marinara or pizza
sauce over the cheese.
Arrange one of more of your favorite toppings over the sauce. Top with your favorite shredded
pizza cheese,allowing some of the toppings to be visible through the cheese. Keep the toppings
within ½” of the crust edge to avoid toppings from spilling onto the heating element. Bake for
10 - 12 minutes or until cheese is lightly browned.
TOPPING SUGGESTIONS:
Sliced and sauteed mushrooms Pepperoni slices
Freshly chopped garlic Sliced and sauteed onions or leeks
Chopped firm anchovy fillets Sliced olives
Roasted red and/or yellow peppers Ham slices and pineapple tidbits
Fried and diced bacon Fresh cooked Italian sausage
Sliced fresh tomatoes Crushed red pepper flakes
RECIPES
MEXICAN PIZZA
(4) 10” flour tortillas
Olive oil cooking spray
½ cup salsa
1-1/2 cups shredded Monterey Jack or Colby Jack cheese
1/4 cup Red or green pepper,diced
1/4 cup Green chilies,chopped
1/4 cup Black olives
Lightly spray tortillas with olive oil cooking spray and layer two tortillas on top of each other to form
two crusts. Spread salsa on each crust,followed by the cheese,peppers,chilies,and olives.
Bake each for 6 minutes or until cheese begins to bubble. Makes (2) 10” pizzas.
Yield:2-4 servings
GREEK PIZZA
Olive oil cooking spray
(2) 6” pita breads
2 cups (measured before cooking) fresh spinach lightly steamed or microwaved for 1 minute.
1 Roma (plum) tomato,sliced
½ cup Kalamata olives,pitted and halved (green olives may be substituted)
2 cloves garlic,minced
1Tablespoon fresh parsley,chopped or 1 teaspoon dried parsley flakes
½ teaspoon dried oregano
½ cup shredded mozzarella cheese
2 teaspoons olive oil
Spray pita bread with olive oil cooking spray. Arrange cooked spinach over each pita followed
by tomato slices,olives,garlic,seasonings and cheese. Drizzle with olive oil. Bake for 6 - 7
minutes. Yield:2 servings.
BARBECUED CHICKEN PIZZA
(1) 12” pre-baked pizza crust
1 cup cooked chicken,shredded (leftovers work great)
1 cup barbecue sauce
1/4 cup chopped green onion
1 cup mozzarella cheese,shredded
Spread 1/4 cup of barbecue sauce over crust. Mix shredded chicken with remaining
barbecue sauce and arrange on top of crust. Sprinkle evenly with green onions and cheese.
Bake for approx.10 - 12 minutes. Yield:2-4 servings.
SOUTHWESTERN PIZZA
(4) 10” flour tortillas
Olive oil cooking spray
(1) 14-1/2 oz.Can of Mexican or Southwestern recipe diced tomatoes (drained)
1/4 teaspoon ground Cumin
1 tablespoon minced seeded pickled jalapenos
1-1/2 cups Monterey Jack shredded cheese
½ cup thinly sliced red onion
1 small red bell pepper,cut crosswise into thin rings
1 small yellow bell pepper,cut crosswise into thin rings
1 tablespoon minced garlic
½ cup black olives,pitted and sliced
3 tablespoons fresh coriander (cilantro),chopped
Lightly spray tortillas with olive oil cooking spray and layer 2 tortillas on top of each other to form
2 crusts. In a small bowl mix together the drained tomatoes,cumin and jalapenos. Spread
the mixture on each crust. Top with Monterey Jack cheese and arrange the onion and bell
pepper rings on each pizza. Sprinkle garlic and olives on the pizzas. Spray lightly with olive oil
cooking spray. Bake each pizza for 6 minutes or until the crust is crispy. Garnish with
Coriander (cilantro). Makes (2) 10” pizzas. Yield:2-4 servings
BRUSCHETTA
6 slices of crusty Italian bread
1 tablespoon olive oil
1 tablespoon Balsamic vinegar
2 Roma (plum) tomatoes,chopped
3 cloves garlic,halved
1 tablespoon fresh basil leaves cut in strips
½ cup Pecorino romano or parmesan cheese,shredded
Mix together olive oil,Balsamic vinegar,basil leaves and chopped tomatoes;set aside. Toast
slices of bread in oven until lightly browned. Rub one half clove of garlic on each slice of toast
and top with equal amounts of tomato mixture. Sprinkle with cheese and return to the oven
for 5 minutes. Yield:3-6 servings
QUESADILLAS
(2) 10” flour tortillas
Olive oil cooking spray
3/4 cup Colby Jack or Mexican blend shredded cheese
Lightly spray both sides of tortillas with olive oil cooking spray. Place one tortilla on a flat surface.
Sprinkle with the cheese coming within 1/4” of edges. Cover with second tortilla. Bake for
5 minutes or until lightly browned. Slice into wedges and serve with garnishes.
Yield:2-4 servings
GARNISHES:
½ c.Guacamole
½ c.Salsa
½ c.Sour cream
Page 8
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