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Interested in reviews of Sage SPZ820BSS? It got 4.8 out of 5 stars from our customers. Find specific customer reviews of Sage SPZ820BSS below. We will appreciate if you also share your experiences with Sage SPZ820BSS after purchasing.
The oven is amazing, it bakes beautifully, even with the little things I described above, I am very happy with it. The pizza is amazing! I expected to use it for other Italian dishes "al forno", but there is really a limitation of the internal space and especially the height of the dish. Flat dishes such as pizza, foccacia, pie, etc. or possibly some buns, rolls, pancakes, rolls probably won't be a problem, but a round loaf of bread or anything else that would otherwise bake nicely in it will probably come into contact with the top heating element soon, so it's not a good idea. But for anything flat that you can put in it, whether it's a pizza, a tortilla, pita bread that you want to put something in to bake. Or a sliced baguette with garlic or anything else, it's just going to be great. And that you can make a quick steak and put it there to finish, then also great. I'm expecting to make beer-battered burgers, crispy pork belly and the like. It's an expensive piece in the price of a stove, but it really is a stove. The workmanship matches it, it is a solid and beautiful piece. The only thing that is not thought out is that when the oven is not completely melted through and through, but the inside is already at operating temperature and it goes to bake, the steam from the prepared food condenses in the space between the doors, which then leaks out. When you open the door, you'll see a stainless steel rim full of water underneath. And there is a cube on the right with contacts (female) from the control on the door. And there's a lot of water droplets all around, even a puddle. More water is dripping from the inside of the door and from the opposite side of the oven body as the hot steam from the food condenses there and makes this mischief. Plus I'd like to see what the dish looks like. The lighting is missing and the brightness of the glowing heating element does not illuminate the interior enough, so you keep going to open and close the door to check how it is toasting or already toasting.
melts quickly
bakes pizzas, pitas, bakes up great
mobility, can be taken outdoors, to the cottage, anywhere with electricity
the Neapolitan pizza is at full capacity within two minutes, you don't manage to change one after another
the pizza tastes and smells better than from the pizzeria
price, but it corresponds to the quality
very specialized oven, you are limited by the internal dimensions of the oven, the height and the semicircular plan of the back
so with misery 2x one-portion baking dish of lasagna next to each other, but anything that can be put in a cast iron pan and does not overhang the top is ok, but I would be afraid to bake bread
lack of interior lighting
during the first firing and treatment of the pan, the inner parts of the door and the oven were discoloured
ventilation: Steam condenses on the inside between the door and the oven and likes to flow around the knife contacts to the controls on the oven door. over time I expect worse conductivity through corrosion and contamination of contacts - a manufacturing oversight
the pizza peel is not completely light, without more flour or baking paper, the pizza dough likes to stick to it. perforated anti-adhesion made of aluminium would be more practical and at the same value
at high baking temperature and during pyrolytic cleaning quite a lot of aromatic fumes are produced, so I recommend opening the window and the oven on the stove, under the hood