Which Oven setting should I use for making pizza.
Use the one at five o'clock. It should be the normal baking mode for most recipes anyway.
The way I read the markings is:
- 12 o'clock, a zero: Turned off.
- 1 o'clock, a lightbulb: Light on, but no heating. Alternatively, it could be a preheat function.
- 3 o'clock, a dripping fan: looks like some kind of defrost setting, in which the fan is on, but the heat source is not indicated.
- 4 o'clock, two horizontal bars: Heat from above and below.
- 5 o'clock, two horizontal bars: Heat from above and below, with fan assist.
- 7 o'clock, a horizontal bar on the bottom and a fan: Heat from below with fan assist.
- 8 o'clock, three shark teeth: Looks like some top-only mode, probably a broiling/rotisserie mode.
I don't have good ideas about the 10 and 11 o'clock modes, wavy lines without and with a fan - if Stephie is right in the comments and this is a combi oven, these are probably microwave modes. Else, it must be something producer specific.
For most food, including pizza, the upper+lower heat with fan assist will give the best results.
If you are taking a frozen one out of the box, definitely the "5 o'clock" setting as rumtscho suggested.
However, if you're using a homemade or fresh dough with fresh ingredients, the 4 o'clock (two horizontal lines) without the fan is worth a try, so that you get a static heat. This should prevent your pizza from getting dried out by the fan.