Baking Stone - Gaggenau BOP 250 2 Instruction Manual

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.
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.
Level Tempera-
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
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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.
Type of 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
Tables and tips
en
53