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en-GB - Gourmet baking stone
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The gourmet baking stone is ideal for
dishes which need a well baked base
such as pizza, quiche, bread, bread rolls
and savoury snacks.
The baking stone is made from heat-re-
taining fireclay.
The fireclay can be damaged by im-
pact.
Do not bang the baking stone down
onto hard surfaces or bump it
against hard edges.
Apart from the underside, the baking
stone is glazed. The glazing process
can give rise to small irregularities and
hairline cracks, which do not affect the
possibilities for use or quality of the
product. Do not place the baking stone
on surfaces that are susceptible to
scratches, such as worktops and
ceramic glass hobs.
The baking stone is placed on the wire
rack in the oven compartment with the
raised edge at the back. The raised edge
makes it easier to place the baked goods
onto the baking stone and to remove
them. The baked goods cannot slide be-
hind the baking stone and the rear wall of
the oven is protected against soiling.
Before baking, the baking stone must
be pre-heated. This is to ensure that the
baking stone reaches the optimum tem-
perature required for achieving a crusty
base on baked goods.
A paddle made of untreated wood is sup-
plied with the baking stone for placing
food on it and taking it off.
Using the Gourmet baking
stone
The baking stone is not microwave-
safe. The baking stone can suffer
damage or damage the oven if used
with microwave operating modes.
Only use the baking stone in the
conventional heat operating
mode.
Tip: Prepare the food to be baked while
the baking stone is pre-heating.
Prepare the baked goods according
to the instructions in the recipe.
Place the baking stone with the
raised edge to the back onto the wire
rack and place the rack on the first or
second shelf level of the oven.
Select the conventional heat operat-
ing mode.
Set the temperature between 200°C
and 250°C.
Tips
- If the temperature range in the con-
ventional heat operating mode
cannot be set to 250°C, set the max-
imum temperature depending on the
baked goods and extend the cooking
duration accordingly.
- The thinner the dough, the higher the
temperature setting must be.
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