Use and Care Manual

Table Of Contents
64
en-us Tables and tips
Baking stone
You will need a baking stone and heating element –
these are optional accessories.
Whether you are baking crispy pizza or fresh bread,
with the baking stone, you will achieve results that are
comparable to, or even exceed, those that you would
get from a massive stone oven because you are able
to precisely control the baking temperature.
Depending on the size, you can also place several
pizzas, rolls or other baked goods on the baking stone
at the same time.
You can bake several pizzas in succession. This may
increase the baking time per pizza by approx. 1 - 3
minutes.
When baking bread, we recommend that you use the
core temperature sensor. Wait 10 - 15 minutes after
baking has begun before inserting the core
temperature sensor into the thickest part of the bread.
The sensor measures the internal temperature of the
baked goods and switches the oven off when the set
core temperature has been reached.
When dough is baked, it needs to be able to expand
without the surface breaking apart. This can be
achieved by pricking it several times with a fork or by
making a cut with a knife.
The temperatures and times given in the cooking table
are guideline values. Always follow the manufacturer's
instructions for pre-cooked and frozen products.
Quartered toma-
toes
Wire rack +
greaseproof
paper
2 (3) 140 - 160
(60 - 70)
H 7 - 8 Remove the core from the toma-
toes; otherwise the drying time
is longer.
Herbs Wire rack +
greaseproof
paper
2 (3) 120 - 140
(50 - 60)
H 1½ - 2 e.g. chives, parsley, sage
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time in hours
Observations
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Comments
Rolls, fresh
(1.7 oz /50 g
each)
Baking stone 1 480/390*
(250/200*)
T 15–20
Flatbread Baking stone 1 140 (210) T 15 Cooking time depends on the size
and thickness of the flatbread
Foccacia Baking stone 1 140 (210) T 15 Top with various ingredients, e.g.
herbs, sea salt, olives, anchovies,
onions, ham, tomatoes, or cheese.
Multi-grain bread Baking stone 1 345 (175) T 45
Sourdough bread Baking stone 1 480/390*
(250/200*)
T 50–60
Olive-tomato
bread
Baking stone 1 345 (175) T 45
Pizza, fresh Baking stone 1 525 (275) T 5–8 The cooking time varies depending
on the type and thickness of the
dough and topping.
Pizza, frozen Baking stone 1 445 (230) T 8–10 The cooking time varies depending
on the thickness of the dough.
Observe the manufacturer's instruc-
tions.
* Pre-heat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.