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Gourmet 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 from
heat-retaining fireclay and is glazed.
There may be small irregularities and
hairline cracks in the glaze. These are
quite normal and do not affect the
function or quality of the baking stone.
There may also be rough spots on the
underside.
Do not place the baking on stone on
surfaces which are susceptible to
scratching (worktops, ceramic hobs
etc.) and do not push it across such
surfaces.
The baking stone is placed on the rack
in the oven with its rim at 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 baking stone and also protects the
back wall of the oven from soiling.
The baking stone has to be pre-heated
before use. This is to ensure that it
reaches the optimum temperature re-
quired to achieve a crusty base on the
underside of baked goods.
A paddle made of untreated wood is
supplied with it for placing food on the
baking stone and taking it off.
Correct use
The baking stone is not suitable for
use in microwave combination
ovens.
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 at the back of the
oven.
^ Select "Conventional heat" A.
^ Select the highest temperature
setting.
^ Pre-heat the baking stone for 40-45
minutes.
^ Use the wooden paddle to slide the
food onto the baking stone.
^ Once baked, use the wooden paddle
to remove the food.
Do not cut the food into portions while it
is on the paddle, as this is susceptible
to damage from sharp knives etc.
GB - en
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