Breville Crispy Crust BPZ600, Инструкция пользователя

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11
PAge heAder..... OPeRATING yOUR BRevILLe PROdUCT
5. Roll out fresh pizza dough to desired
thickness and place directly onto a large
square of baking paper the size of the
pizza stone. Prick pizza base evenly with
a docker or a fork. Assemble ingredients
onto pizza base and transfer pizza and
baking paper onto pizza stone.
NOTe
If cooking a pre-purchased pizza,
ensure that all packaging materials
are removed before cooking. Some
pre-purchased pizzas are packed on
a sheet of paper or polystyrene which
may stick to the base of the pizza or to
the pizza stone.
6. Carefully close the lid and cook for
2 minutes; open lid, using oven mitts
and gently slide baking paper out,
leaving the pizza inside pizza oven.
Close lid again and cook to desired
cooking time (see cooking table on page
12 for suggested cooking times).
7. Use the viewing window to check on
cooking progress.
8. When the Pizza is cooked to desired
level, carefully open the lid using oven
mitts. Do not lean or stand over the pizza
oven when opening the lid as steam may
be released.
9. Remove the pizza using a heat-proof
spatula.
10. To prevent smoking and burning, scrape
off hot melted cheese and ingredients
that may have fallen onto the stone after
each pizza has been cooked.
NOTe
Never use a knife or pizza cutter on
the stone as this could damage the
fine-grain cooking surface. Remove
the pizza from the stone prior to
cutting.
NOTe
The pizza stone will darken in color
with use. This is a normal part of the
natural seasoning process. Clean the
pizza stone after each use.
LOW SeTTING
Ideal for reheating cold cooked pizza
slices and garlic bread. Also suitable to
heat up flat breads such as tortillas.
Turn variable temperature control
dial within the LOW range to engage
this setting.
KeeP WARm
Used to keep cooked pizzas warm when
there is a delay in serving.
Turn variable temperature control dial
within the KEEP WARM range to engage
this setting.
NOTe
Never operate the pizza oven without
the pizza stone in place.