Baking Stone - Gaggenau BOP 210 1 2 Series Instruction Manual

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,
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 place several
pizzas, bread rolls or other baked items on the
baking stone at once.
Meal Accessory/
ies
Bread rolls, fresh Baking
(50 g each) stone
Flatbread Baking
stone
Foccacia Baking
stone
Multigrain bread Baking
stone
Sourdough bread Baking
stone
Olive and tomato Baking
bread stone
Pizza, fresh Baking
stone
Pizza, frozen Baking
stone
Tarte flambée, Baking
fresh stone
Tarte flambée, Baking
frozen stone
* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
46
Level Tempera- Type of
ture heating
in °C
1 250 / 200*
1 210
1 210
1 175
1 250 / 200*
1 175
1 275
1 230
1 300
1 250
▯
You can bake several pizzas in succession. This may
increase the baking time per pizza by approx. one to
three minutes.
▯
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 specified in the
cooking table are average values. In addition,
always follow the manufacturer's instructions for
pre-cooked and frozen products.
Cooking Comments
time
(mins)
T 15 - 20
T 15 The cooking time depends on the size and
thickness of the flatbread
T 15 Top with various ingredients, e.g. herbs, sea
salt, olives, anchovies, onion, ham, tomatoes
or cheese.
T
45
T 50 - 60
T 45
T 5 - 8 The cooking time varies depending on the
type and thickness of the dough and top-
ping.
T
8 - 10 The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer's instructions.
T 3 - 4 Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
T 4 - 5