Frigidaire GCWS3070AF Manual

Frigidaire Ovn GCWS3070AF

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Side 1/4

How do I cook a frozen pizza if I can’t use Stone-Baked pizza mode? Bake on the middle rack, using No Preheat, Bake or Convection

Bake cooking modes.

Why are there small ﬂ ames on my pizza stone during use? Leftover debris like cornmeal and ﬂ our can ignite at high temperatures,

which is normal during cooking. When that happens, KEEP THE OVEN DOOR CLOSED; the ﬂ ames will extinguish themselves.

FAQs

Watch

how to

videos

here!

Your oven is equipped with the following accessories required for Stone-Baked

Pizza:

A. Pizza Stone

B. Pizza Shield

C. Pizza Peel

Ingredient Amount

Fresh Dough 8–11 oz. (10-12” pizzas) / 11-14 oz. (12-14” pizzas)

Cornmeal

½ tablespoon

Pizza Sauce

¼ cup

Cheese

¾ cup

Other toppings as desired

Before using Stone-Baked Pizza:

• Wipe the Pizza Shield, Stone,

and Peel with a soft, dry cloth

to remove debris. Do not use

water on the pizza shield.

• To hear timing alerts during

the cooking process, touch

Menu options bars

go to

General Settings and select

Volume Level.

• Place Pizza Shield (B) with

Pizza Stone (A) on the oven

rack at the rack position

5. Check the rack position

number on the left side of the

oven’s front frame.

Prepping & Assembling:

• Select Stone-Baked Pizza on

the control panel and follow

instructions. The oven will preheat for approximately 30 minutes.

• While preheating – make your pizzas! Stretch your fresh, room-temperature

dough on a ﬂ at, ﬂ oured surface – a cutting board or on the countertop.

• Do not stretch or roll out your dough on the peel.

• Once you have rolled out your dough, sprinkle ½ tbsp of cornmeal on the peel

before placing the dough on the peel, ensuring it stays within the 14” circular

marks.

• Place dough on the cornmeal dusted peel and add your sauce, cheese and

toppings. All proteins should be pre-cooked.

• Before placing the pizza into the oven, gently shake the peel to ensure the pizza

isn’t sticking. If needed, lift edges and add more cornmeal.

Transferring Pizza Into Oven:

• Once the oven has preheated, it will say Insert Pizza – you are ready to insert

your ﬁ rst pizza!

• To transfer the pizza, tilt the peel, touching the tip to the hot stone and push

forward, using the pizza shield as a backstop to slide it off.

• Once the pizza touches the hot stone, do not try to move it—let it cook

undisturbed for the best results.

• Important! After your pizza is placed in the oven, select Conﬁ rm and the oven

will begin the 2-minute countdown.

Cooking your Pizza:

• The oven will give you an alert with 30 seconds left, that’s your cue to grab the

pizza peel and get ready (Reminder: Make sure your oven volume is on).

• After 2 minutes, the pizza is cooked. Open the door and check your pizza. If you

prefer for the pizza to cook longer, you can add 15 seconds by selecting +15S.

If it looks good, use the peel to remove your pizza and select Done.

• Tip: Use the backstop to help the pizza slide back onto the peel.

• To make another pizza, select Continue

and the oven will begin a short reheat

cycle.

• After the reheat cycle, the oven

will signal Pizza Ready and repeat

instructions.

After Cooking:

• Wait at least one hour before removing

the Pizza Shield and Stone.

Use protective gloves or oven mitts to

remove.

• Sweep off the ashes with a brush and

discard.

Caring for your Pizza Stone:

• Do not season the pizza stone with oil.

• Do not use any chemicals to clean the stone, as the stone absorbs them and

may release them when heated.

• Do not wash the stone in the dishwasher.

• Over time, the stone and shield will discolor, this will not impact the quality of

pizzas.

PRO TIPS for making pizzas!

• Store-bought fresh pizza dough is usually 16 oz (1 lb.)—enough for two pizzas.

• Let refrigerated dough sit at room temperature for at least 1 hour before baking.

Frozen dough will vary, follow packaged instructions.

• To shape by hand, press from the center outward avoiding the edges for a

lighter, pufﬁ er crust.

• If the dough keeps shrinking back, let it rest for 5–10 minutes.

• If the dough tears, pinch it back together or let it rest for a few minutes.

• A pizza roller creates a more uniform shape but may result in a less puffy crust.

• Too many toppings or too much sauce can make the crust soggy and difﬁ

cult to

cook evenly.

• Add fresh ingredients like basil and arugula after cooking for the best ﬂ avor.

• Cheese matters! Fresh, high-moisture mozzarella works better than shredded

mozzarella cheese.

• Stone-Baked Pizza Mode was designed for fresh dough only.

• Do not cook frozen pizzas, partially baked premade pizzas, or premade

crusts in Stone-Baked Pizza mode—the pizza will not cook properly and

could damage the stone.

• Do not clean the pizza stone in between making each pizza, the stone will

be hot.

• Do not leave the Peel on the Pizza Stone while cooking.

• Wipe off the excess cornmeal on the peel before inserting the pizza into the

oven to keep the oven cleaner and reduce smoking.

• Excess cornmeal/ﬂ our may cause smoking or small ﬂ ames—if ﬂ ames appear,

keep the oven door closed; they will extinguish themselves.

• Remove the Pizza Shield and Stone prior to using any other cooking mode,

as this will impact the performance of your oven.

IMPORTANT

Single 12-14” Pizza Amount

Recommendations

USING STONE-BAKED PIZZA

Download the

Frigidaire App

to your smartphone to connect

and program your wall oven

for remote cooking. Refer

to your Let’s Get Connected

card in this packet for more

information.

Frigidaire.com/app

A22474722/A (2025/03)

QUICK GUIDE

BRIEF INSTRUCTIONS

Produkt Specifikationer

Mærke:	Frigidaire
Kategori:	Ovn
Model:	GCWS3070AF

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