When most people see a professional-grade oven capable of hitting 450°C, they think only of the perfect Neapolitan crust. But the true secret of the Super Veloce is its ability to master “The Art of the Sear.”
In the culinary world, high-velocity heat is a premium commodity. Here are three ways to use your oven that have nothing to do with dough.
1. The Perfect Ribeye Steak
To get a restaurant-quality crust on a steak without overcooking the center, you need extreme heat. By preheating a cast-iron skillet inside the oven, you can sear a ribeye in minutes. The ambient heat from the top vents creates a “broiler” effect that caramelizes the fat perfectly while the stone floor handles the bottom.
2. Charred Mediterranean Vegetables
Standard kitchen ovens often “steam” vegetables rather than roasting them, leaving them soft and pale. In the Super Veloce, peppers, broccolini, and asparagus blister instantly. You get that smoky, charred “fire-roasted” flavor and a vibrant crunch that makes a simple side dish the star of the show.
3. Artisan Flatbreads and Focaccia
By using the lower temperature presets—like the dedicated Focaccia or Thin & Crispy settings—you can bake rustic, airy breads that require specific heat zones. The Real-Time Temperature Display ensures you don’t burn the delicate olive oil or herbs typical of a classic focaccia.
Why It Works
The Super Veloce isn’t just a “pizza maker”—it’s a high-temperature roasting chamber. Its insulation and stainless steel construction retain heat so efficiently that you can even turn the power off and use the “falling heat” to bake delicate desserts or slow-roast garlic.