HBS 60 - Fondue, raclette and wok appliance MIELE - Free user manual and instructions

USER MANUAL HBS 60 MIELE

23Gourmet baking stone The Gourmet baking stone is ideal for items which need a well baked base such as pizza, quiche, bread, bread rolls and savoury snacks. . . The baking stone is made of a heat-retaining fireclay with a high quality glazed surface for easy cleaning. There may be small irregularities and hairline cracks in the glaze. These are quite normal and do not affect its functioning or the quality of the baking stone. There may also be rough spots on the underside. Do not place the baking stone on surfaces which are susceptible to scratching (such as work tops or ceramic hobs). Never attempt to push the baking stone across a surface as this can cause damage to the surface. The stone is placed onto the rack in the oven with its rim towards the back of the oven. The rim is useful when putting food onto the stone and taking it off, as it prevents food sliding off the back of the stone and also protects the back wall of the oven from soiling. The stone must be pre-heated before being used. This is to ensure that it reaches the optimum temperature required to achieve a crusty base on the underside of baked goods. The baking stone is not suitable for use in microwave combi ovens. A paddle made of untreated wood is supplied for placing food onto the baking stone and taking it off. Use Prepare the food following your recipe. This can be done whilst the baking stone is heating up. ^ Place the rack on the first or second runner from the bottom of the oven, and place the baking stone on the rack with the rim towards the back of the oven. ^ Select "Conventional" A.

Select the highest temperature.

Pre-heat for approx. 40-50 minutes, and then place the food on the stone.

Once baked, the food is easily removed using the wooden paddle. Do not divide the food into portions while it is on the paddle, as this is susceptible to damage from sharp knives etc.

24Baking times Times quoted are for guidance only, and will vary according to recipe and individual circumstances. Pizza . . . . . . . . . . . . approx. 8-12 mins. Quiche, calzone . . approx. 15-18 mins. Sweet and savoury tarts, flans and quiches . approx. 12-15 mins. White bread* . . . . . approx. 30-35 mins.

• After placing on the stone, reduce the oven temperature. Maintaining the temperature of the baking stone The baking stone cools down fairly quickly when fresh food is placed on it. When batch baking pizzas, for example, allow the baking stone to heat up again for about 10 minutes between each batch. It is very important to ensure that the temperature of the baking stone is maintained to avoid damaging it. It is also important for the baking stone to be as hot as possible to ensure that the next batch has a crisp finish. After the final batch has been placed on the stone, the oven can be switched off. The residual heat will be sufficient to complete the cooking process. Useful tips

Before placing rolled out dough on the paddle, sprinkle the paddle liberally with flour or wheatgerm. Wheatgerm gives the base a particularly crusty finish.

If the dough is left for too long on the paddle before it goes in the oven, the untreated surface of the paddle will absorb moisture from the dough and the flour or wheatgerm can get damp. If this happens, the food will stick to the paddle and not slide off onto the baking stone. – After placing food on the stone, the temperature of the oven can be reduced by 30°- 40°. The oven can be turned right off for foods with short baking times of approx. 10 minutes; the residual heat will be sufficient to cook the food. – To prevent the dough softening and sticking to the wooden paddle, it should only be rolled out and the toppings added immediately before baking. The prepared pizza, tart or quiche will then slide easily off the wooden paddle onto the baking stone.

The baking stone is particularly suitable for baking freshly prepared pizzas, quiches and tarts. It can occasionally be used for baking a deep frozen pizza. However, because of the extreme differences in temperature between the stone and the frozen pizza, do not bake more than one frozen pizza at a time. Baking one after the other can result in damage to the stone.

25Cleaning and care Before using for the first time, wipe the Gourmet baking stone and the wooden paddle with a damp cloth and then leave to dry. Wooden paddle To clean the wooden paddle, rinse it briefly in clean water and then dry it. Do not leave it soaking in water and do not clean it in a dishwasher. This would cause the wood to swell and warp. Because it is made from untreated wood, the paddle can suffer discolouration from oils and toppings such as tomato sauce. Gourmet baking stone The baking stone is glazed to make cleaning easier. There may be small irregularities in the surface of the stone. These are quite normal and do not affect its functioning. Stubborn baked on residues are best removed using a shielded blade suitable for use on glass surfaces. Clean the baking stone using a solution of hot water and washing up liquid applied with a sponge. Do not clean the baking stone in a dishwasher or in the oven using the pyrolytic cleaning process. Matt areas, caused for example by the oils in cheese, can be removed using a suitable cream cleaner.