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en-us
Baking stone
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You will need a baking stone and heating element –
these are optional accessories.
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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.
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Depending on the size, you can also place several
pizzas, rolls or other baked goods on the baking stone
at the same time.
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You can bake several pizzas in succession. This may
increase the baking time per pizza by approx. 1 - 3
minutes.
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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.
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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.
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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 min.
Observations
Rolls, fresh
(1.8 oz (50 g) each)
Baking stone 1
480 / 390*
(250 / 200*)
T
15 - 20
Flatbread
Baking stone 1
410 (210)
T
20 - 25
Cooking time depends on the
size and thickness of the flat-
bread
Foccacia
Baking stone 1
410 (210)
T
20
Top with various ingredients, e.g.
herbs, sea salt, olives, anchovies,
onions, ham, tomatoes, or
cheese.
Multi-grain bread
Baking stone 1
390 (200)
T
35 - 45
Sourdough bread
Baking stone 1
480 / 390*
(250 / 200*)
T
50 - 60
Pizza, fresh
Baking stone 1
525 (275)
T
5 - 8
The cooking time varies depend-
ing on the type and thickness of
the dough and topping.
Pizza, frozen
Baking stone 1
445 (230)
T
8 - 10
The cooking time varies depend-
ing on the thickness of the
dough. Observe the manufac-
turer's instructions.
Tarte flambée,
fresh
Baking stone 1
570 (300)
T
2 - 4
Recipe tip: classic or with fresh
goat's cheese, Parma ham, figs,
and spring onions.
Tarte flambée,
frozen
Baking stone 1
480 (250)
T
8 - 10
* Pre-heat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
