CHICAGO TOWN Stuffed Crust Pepperoni Pizza

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Cook from frozen. The following guidelines are provided for various oven types. As ovens vary it may be necessary to adjust these slightly to suit specific requirements. Remove pizza from all packaging. Combi Ovens: Cook directly on a narrow wire mesh shelf or baking sheet. Use the Dry Heat setting to cook the product at 220°C for 6 mins. Convection Oven: 220°C 12-15 mins Combination Oven: Combination Mode, 180°C-190°C, Fan High, Moisture 50%, 10-12 mins. High-Speed Cooking: • Merrychef EC401/501: 250°C for 6 mins; 50% microwave during first 3 mins. • Merrychef 402S: 275°C; 2 mins 45 secs at 60% fan; 50% power • Merrychef Eikon E3: 225°C for 1min, then 250°C for 3 mins with 50% microwave, then 250°C for 3 mins. • Merrychef Eikon E2s: 3 steps- 1) 275°C for 1 min 40 secs, 20% Fan, 40% Power. 2) 275°C for 1 min 20 secs, 30% Fan, 40% Power. 3) 275°C for 10secs, 90% Fan, 50% Power. Lincat P049X & P089X: Base heat 2.5; top heat 230°C for 15 mins. Lincat CIBO: Must be cooked on pizza Mesh Disc. 250°C Fan Heat & Bottom Heat for 3 mins. 230°C Fan Heat Only 1 mins 45 secs. MaestroWave Combi-7: 240°C for 3 mins at 100% microwave, then 4 mins without microwave. Ensure product is hot throughout once cooked. Crust edges will rise during cooking and become golden. We recommend referring to manufacturers cooking guidelines for your oven if it’s not above. CAUTION: TOPPING AND SAUCE STUFFED CRUST WILL BE EXTREMELY HOT

KEEP FROZEN AND STORE FLAT. DO NOT DEFROST. KEEP AT -18C OR COOLER.