Junker JZ1913X0, Instruction Manual

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en
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In st ru ct io n ma nu al
(
Important safety
information
:
Warning – Risk of burns!
The baking stone becomes very hot. Always
use an oven cloth or oven gloves when taking
it out of the oven.Only set it down on heat-
resistant surfaces.
:
Warning – Risk of injury!
The baking stone is heavy. Grip it firmly with
both hands.
]
Causes of damage
Caution!
■
Heat accumulation:
Never place the baking stone
directly onto the floor of the oven, otherwise heat will
accumulate there and damage the oven.
■
Scratches:
Do not place the baking stone onto the
oven door or onto glass surfaces as this may
scratch the surface.
■
Cracks:
The baking stone cools down rapidly once
food is placed onto it. If you are baking more than
one pizza for example, reheat the baking stone for at
least another 10 minutes after each pizza is baked.
Otherwise, the baking stone may become cracked.
■
Shattering:
Leave the baking stone in the oven to
cool down before cleaning it. If you place the hot
baking stone into cold water or set it down onto a
wet cloth, this may cause great stress to the
material. The baking stone may shatter as a result.
_
Baking with the baking
stone
Home-made bread and bread rolls are easy to make
using the baking stone, and turn out well every time.
Tasty snacks such as tarte flambée, quiche and pizza,
both fresh and frozen, will also get a crispy base,
almost as if they'd been baked in a brick oven.
The hot baking stone transfers the high temperatures
very quickly to the food, allowing the characteristic
crispy crust to form. The pores on the surface close up
swiftly, so the baked items remain very light and moist
on the inside.
Heating up the baking stone
Follow the instructions below:
1.
Slide the wire rack into the oven at level 2 or into the
compact oven at level 1.
2.
Place the baking stone onto the wire rack.
3.
Set top/bottom heating and the recommended
temperature for your food.
4.
Heat up the baking stone for at least 30 minutes.
General instructions for baking
Flour the baking paddle and, once the baking stone has
heated up, use the paddle to place the food onto the
baking stone.
Choose a recipe that uses a baking stone, and use the
specified settings to guide you.The baking times are
intended as a guide only. They depend on the quality,
quantity and composition of the food. For this reason,
many recipes give approximate (approx.) figures or time
ranges.
In addition, follow the setting instructions in the
instruction manual for your oven.
If cooking frozen foods, follow the manufacturer's
instructions with regard to top/bottom heating.
When the food is fully cooked, you can remove it from
the oven using the baking paddle.
Tips
■
The pizza base will become crispier if the baking
stone is as hot as possible when the pizza is placed
onto it.
■
When putting toppings on a tarte flambée or home-
made pizza, try to ensure that the topping does not
spill over onto the baking stone and spoil the
surface.
D
Cleaning
With good care and cleaning, your baking stone will
retain its appearance and remain fully functional for a
long time to come. Please note the following:
Only take the baking stone out once the oven has
cooled down fully.
To clean the baking stone, use hot soapy water and a
sponge cloth; use a stainless steel scourer to remove
stubborn dirt.
If your oven features an automatic self-cleaning function
(pyrolytic self-cleaning), you can clean the baking stone
at the same time as the cooking compartment by
putting it on a clean baking tray at level 2. Select the
highest cleaning setting.
Clean the baking paddle with a soft sponge cloth and
hot soapy water. Stand up the paddle to allow it to dry.