en-GB - Gourmet baking stone
65
Pre-heat the baking stone for
30 minutes.
Use the wooden paddle to slide the
food onto the baking stone.
Follow the recommendations under
“Temperature and baking duration”.
Once the food is baked, use the
wooden paddle to remove it.
Do not cut the food into portions
whilst it is on the wooden paddle, as
this is susceptible to damage from
sharp knives etc.
Risk of injury caused by hot sur-
faces.
The baking stone gets hot during op-
eration and stores the heat.
You can burn yourself on the baking
stone.
Allow the baking stone to cool down
in the oven compartment before
cleaning it by hand.
Use oven gloves to remove the hot
baking stone from the oven compart-
ment.
You can also place the baking stone
on a wooden board, cork trivet or
cloth to cool down. This board,
coaster or cloth should be the same
size as the baking stone and thick
enough to protect the underlying sur-
face from the heat.
Temperature and baking duration
The following recommendations can be
used as a guide for your own recipes.
Depending on the recipe, the temperat-
ure and baking duration may vary. As
you use the baking stone, you will get
to know which settings suit your recipes
best.
Baked food
[°C]
[min]
Pizza
250
8–12
Tart flambé
250
12–14
Onion tart
230
12–15
Focaccia
220
15–20
Pide
200
18–20
Empanadas
200
15–18
Temperature,
baking duration
Time for temperature equalisation
The baking stone can be damaged
by differences in temperature.
Always reheat the baking stone
between several successive cooking
processes to reach the ideal temper-
ature again.
The baking stone cools down relatively
quickly when food is placed on it. When
batch-baking, e.g. pizzas, you need to
let the baking stone heat up for about
5–10 minutes between each cooking
process.
It is particularly important for the baking
stone to be as hot as possible when
pizza is placed on it to ensure that the
base gets a nice crust.
Содержание HBS 70
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