Baking Stone - Gaggenau BX 480 Series Use And Care Manual

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.
Dish Accessories Level Temperature
Rolls, fresh Baking stone 1
(50 g each)
Flatbread Baking stone 1
Foccacia Baking stone 1
Multi-grain bread Baking stone 1
Sourdough bread Baking stone 1
Olive-tomato bread Baking stone 1
Pizza, fresh Baking stone 1
Pizza, frozen Baking stone 1
Tarte flambee, Baking stone 1
fresh
Tarte flambee, Baking stone 1
frozen
** 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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Type of Cooking
in °F (°C) heating time in min.
T
480/390* 15 - 20
(250/200*)
T
410 (210) 15
T
410 (210) 15
T
345 (175) 45
T
480/390* 50 - 60
(250/200*)
T
345 (175) 45
T
525 (275) 5 - 8
T
445 (230) 8 - 10
T
570 (300) 3 - 4
T
480 (250) 4 - 5
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.
Observations
Cooking time depends on the size and thick-
ness of the flatbread.
Top with various ingredients, e.g. with herbs,
sea salt, olives, sardines, onions, ham, toma-
toes or cheese.
Cooking time varies depending on the type
and thickness of the dough and the toppings.
Cooking time varies depending on the thick-
ness of the dough. Observe the manufac-
turer's instructions.
Recipe tip: classic or with fresh goat cheese,
Parma ham, figs, and pring onions.
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