The Italian brotherhood of pizza recommends the following.
First you need to break in the oven with the standard stone. Remove the protective plastic foil. Set the thermostats to 150C and when the control lights go out, then leave it for 10 minutes and then turn off the oven and let it cool down. Repeat the procedure at 300C, and then at 450-500C.
Then replace the original stone with the biscotto (if the biscotto is too small leave it on top of the original stone or get a grill grate of appropriate dimensions). Heat it up to 200C for 20-30 minutes and check if there is any humidity, if so let it bake out.
I bought my biscotto separately from Fornace Saputo and it did have some humidity, so I heated it up in stages, IIRC first at 100C, then 200, 300C, 400C and 450C. I didn't want to take the risk of it cracking due to humidity. I think the biscotto that F1 ships is from a different company in the same town but not sure about this, it might already be dry.
My instructions for the oven had this important bit of information, never turn down the thermostats to 0 when you've had the oven on. Leave them at the setting you used it and turn off the power switch on the front, while leaving the power connected. This allows the fan to keep running and the oven will cool down. The reason for this is that apparently they had some broken thermostats caused by turning them to 0 when the oven was at full heat.
I'm not quite sure how this could happen, but the thermostats contain a chemical that expands when it gets hot. I suppose turning them to 0 causes some problem for the material to expand/contract.
In any case it's not a big issue. I always finish my baking session with turning both thermostats to max in order to pyrolize the remnants on the stone and possibly the walls. When I see that most of it has turned to ash I press the off button and then leave it to cool down. If I remember to, a while later I also open the door a crack to let it cool down faster.
Congratulations and have fun!
