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57
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.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking time
in hours
Observations
Sliced mushrooms Wire rack +
greaseproof paper
2 (3) 120 - 140
(50 - 60)
H
3 - 4
Apple rings Wire rack +
greaseproof paper
2 (3) 120 - 160
(50 - 70)
H
5 - 8
Quartered tomatoes Wire rack +
greaseproof paper
2 (3) 140 - 160
(60 - 70)
H
7 - 8 Remove the core from the tomatoes;
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 min.
Observations
Rolls, fresh
(50 g each)
Baking stone 1 480/390*
(250/200*)
T
15 - 20
Flatbread Baking stone 1 410 (210)
T
15 Cooking time depends on the size and thick-
ness of the flatbread.
Foccacia Baking stone 1 410 (210)
T
15 Top with various ingredients, e.g. with herbs,
sea salt, olives, sardines, onions, ham, toma-
toes 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 Cooking time varies depending on the type
and thickness of the dough and the toppings.
Pizza, frozen Baking stone 1 445 (230)
T
8 - 10 Cooking time varies depending on the thick-
ness of the dough. Observe the manufac-
turer's instructions.
Tarte flambee,
fresh
Baking stone 1 570 (300)
T
3 - 4 Recipe tip: classic or with fresh goat cheese,
Parma ham, figs, and pring onions.
Tarte flambee,
frozen
Baking stone 1 480 (250)
T
4 - 5
* Pre-heat the appliance to the specified temperature. When putting in the food to be cooked, switch back to the lower tempera-
ture.
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