30
Keeping the oven light on while baking will increase
the oven temperature approximately 15 degrees F.
*S
ET
C
OOKING
T
IME
1. From the StoneBake
™ screen, press
Cook
Time
.
Figure 3
2. Use the buttons on the touchpad to select desired cooking time, and
press
Set
.
Figure 10
3. Return to the last screen displayed.
4. The cooking time countdown begins after the stone has preheated.
If the cooking timer is not set, the oven will continue
to operate at the selected temperature.
TIPS
During StoneBake
™ mode, both the bottom bake element and the broiler turn on to maintain the
oven cavity temperature. If you are getting too much browning on the top of what you are
cooking, place a baking sheet on the second rack from the top. If you are baking bread you may
already have a broiler pan with water in this position.
The baking stone weighs about 35 pounds.
Make sure the stone is cool and use extreme caution when removing it from the
oven.
P
RE
-D
RYING THE
B
AKING
S
TONE
See
page 15
for instructions on pre-drying the baking stone.
T
EMPERATURE
R
ANGE
In StoneBake mode, the stone temperature can be set between 250 and 550 degrees F. Entering a
temperature outside of this range will result in an error message.
F
OOD
P
LACEMENT
1. Place a dough-based product like pizza or bread directly on the baking stone. Any other food should be
placed in an appropriate vessel on the baking stone.
2. Either the rough or the smooth side of the stone can be the baking surface. Experiment with your
recipes and take notes for future baking.
TIP: The rough side of the stone is better for doughs, as they do not easily stick to it.
C
ONVECTION
C
OOKING
Convection cooking uses a fan inside the oven to circulate the heated air more evenly, resulting in better
heat distribution and a more consistent temperature.
In general, convection baking takes less time at lower temperatures than traditional baking.
For best results:
Reduce the recommended recipe temperature 25°F to 50°F.
Reduce the recommended cooking time.
Closely monitor the first batch of each new recipe.
Keep a record of temperature, time and weight for each recipe. Adjust accordingly for the next batch.
Center baking dishes on the racks for maximum air flow, allowing
at least 1” between pans.
Select a baking dish that has no or low sides like a broiler pan so that the air can circulate freely
around the food.
ATTENTION
ATTENTION