Bought a P134H for the winter, raised the stone a bit on a baking rack, probably 1cm up. Top 450 bottom 125 deg C. Great oven.
Breakfast on a cold wet morning: 45 min autolysis, 36 hour fermentation, 90s baked in Effeuno P134H, chorizo, red onion and Grana Padano. 20 -25 min heat up in Effeuno. Leoparding in Effeuno is about 300 deg circumference if you don't rotate pizza or have a deflector, not 360 deg all round, but with one turn it's possible to get an even leoparding.