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Author Topic: Mugnaini Medio 110 vs Prima 120  (Read 313 times)

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Offline akrik1

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  • I Love Pizza!
Mugnaini Medio 110 vs Prima 120
« on: September 02, 2017, 11:44:28 AM »
Hello,

I'm torn between the tradeoff of having a Medio 110 that I can bring up to cooking temp faster vs a Prima 120 that takes longer to heat but has better retention.  I plan to cook pizza, but also roast meats, and bake bread (although, I'd be content baking about 4-6 loaves a session, there's not a need for me to crank out any more than that). 

Any thoughts on the advantages/disadvantages of the increased thermal mass?

Thanks!

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