Low oven

The low non-stick oven is the compact version of the Mamù oven: the lower lid makes it suitable for fruit tarts, pies, flat dishes, and desserts that don't rise in height when cooking on the stove. The smaller interior space concentrates the heat and shortens the cooking time for thin dishes. Mamù produces it from Italian aluminum with a scratch-resistant, 7-layer PFOA-free coating. Made in Italy.

The low gas oven: concentrated heat for flat dishes

The low oven works on the same principle as the tall oven: indirect cooking on the stove with the heat spreading inside the lid. The more compact shape changes the heat distribution. With a reduced interior height, the heat reaches the top surface of the dish more quickly. For flat desserts and tarts, this is an advantage: cooking is even without the long times needed to heat a larger interior space.

What preparations should you use a low oven for?

• Tart: the shortcrust pastry doesn't rise, and the heat reaches the surface quickly, browning the pastry without drying it out.
• Apple pie: compact fruit pies with a small amount of dough that rise slowly.
• Caprese cake: dense chocolate and almond dough that rises slowly during baking.
• Polenta pasticciata: baked polenta with cheese that browns on top.
• Vegetable gratin: flat savory dishes that are browned on top.
• Piadinas and Low focaccia: the low profile is ideal for thinner preparations
• Cookies and biscuits: they cook quickly with the concentrated heat of the low oven

Non-stick coating for gas cooking

The PFOA-free, 7-layer anti-scratch coating of the Mamù low oven ensures that desserts come out without residue even after long cooking on the gas stove. Tarts with jam caramelizing at the edges, apple pies with fruit juice dripping to the bottom, gratins with hardened cheese: everything comes out clean, and cleanup is quick with hot water and a soft sponge.

How to adjust the flame with the low oven

The smaller interior heats up more quickly than the tall oven. Lower the heat to prevent the bottom from cooking before the food is ready inside:

• Preheat on medium heat for 2 minutes, then lower the heat before placing the food inside.
• Use low heat for the entire cooking time for delicate dishes.
• Check the cooking time 5 minutes before the scheduled time.
• Use the flame spreader if your hob has very powerful burners.

Low Oven or Tall Oven: The Practical Choice.

Tarts, fruit tarts, and flat dishes: the low oven is the right size. Bread, focaccia, and leavened cakes: the tall oven is more suitable. Many Italian kitchens use both, one for rising desserts and one for flat dishes. The Versilia oven is the classic Neapolitan version with the traditional shape.