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Tables and tips
en
Baking stone
▯
You will need a baking stone and heating element –
these are optional accessories.
▯
Whether you are baking crispy pizza or fresh bread,
using the baking stone will produce results that are
comparable to (or even exceed) those you would
get from a large stone oven because you are able to
control the baking temperature precisely.
▯
Depending on the size, you can place several
pizzas, bread rolls or other baked items on the
baking stone at once.
▯
You can bake several pizzas in succession. This may
increase the baking time per pizza by approx. 1 - 3
minutes.
▯
We recommend that you use a core temperature
probe when baking bread. Wait 10 - 15 minutes
after baking has begun before inserting the probe
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 guidelines. Always follow the
manufacturer's instructions for pre-cooked and
frozen products in addition to using this table.
Quartered tomatoes Wire rack +
greaseproof
paper
2 (3)
60 - 70
H
7 - 8
Core the tomatoes to avoid an extended
drying time.
Herbs
Wire rack +
greaseproof
paper
2 (3)
50 - 60
H
1½ - 2
e.g. chives, parsley and sage
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking time
in hours
Comments
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Bread rolls, fresh
(50 g each)
Baking
stone
1
250 / 200*
T
15 - 20
Flatbread
Baking
stone
1
210
T
15
The cooking time depends on the size and
thickness of the flatbread
Foccacia
Baking
stone
1
210
T
15
Top with various ingredients, e.g. herbs, sea
salt, olives, anchovies, onion, ham, tomatoes
or cheese.
Multigrain bread
Baking
stone
1
175
T
45
Sourdough bread
Baking
stone
1
250 / 200*
T
50 - 60
Olive and tomato
bread
Baking
stone
1
175
T
45
Pizza, fresh
Baking
stone
1
275
T
5 - 8
The cooking time varies depending on the
type and thickness of the dough and top-
ping.
Pizza, frozen
Baking
stone
1
230
T
8 - 10
The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer’s instructions.
Tarte flambée,
fresh
Baking
stone
1
300
T
3 - 4
Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
Tarte flambée,
frozen
Baking
stone
1
250
T
4 - 5
*
Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
