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en-AU, NZ - Gourmet baking stone
10
Useful tips
- Before you place the rolled-out
dough on the wooden paddle, dust
the paddle well with flour or semolina.
Using semolina makes the base of
the food particularly crispy. Then top
the dough.
- Place the rolled-out dough on the
wooden paddle just before you need
to put it in the oven. Otherwise the
untreated surface of the paddle will
absorb moisture from the dough. This
can also make the flour or semolina
moist. The food will then stick to the
wooden paddle and will not come
loose when pushed onto the stone.
- With food that takes 10minutes or
less to bake, you can switch the oven
off halfway though the baking
duration. The residual heat will be
sufficient for baking. With food that
takes longer to bake, you can reduce
the oven temperature by 30–40°C
after placing the food in the oven.
- When baking tarts and pizzas, roll out
and top the right amount of dough
just before baking to prevent the
dough from becoming soggy and
sticking to the paddle. Then use the
wooden paddle to place the prepared
pizza, tart or quiche onto the baking
stone and bake.
- The baking stone is ideal for baking
freshly prepared pizzas, quiches and
tarts. If you want to bake a frozen
pizza on the baking stone, note that
there are large differences in
temperature between the pizza base
and the hot baking stone. To avoid
damage, do not bake several frozen
pizzas in succession.
- You can also use the baking stone as
a hot plate or cooling plate when
serving food. To keep food warm,
heat the baking stone to the required
temperature for 30minutes and then
place it on a wooden or cork trivet.
Place only heat-resistant cookware
on the hot baking stone. To cool the
baking stone, you can put it in the
refrigerator or freezer.
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