Bedienungsanleitung Gaggenau BO471112 (Seite 57 von 60) (Englisch)

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Tables and tips

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.

▯ 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.

Quartered tomatoes Wire rack +

greaseproof

paper

2 (3) 60 - 70 H 7 - 8 Core the tomatoes to avoid an extended

drying time.

Herbs Wire rack +

greaseproof

paper

2 (3) 50 - 60 H 1½ - 2 e.g. chives, parsley and sage

Dish Accessories Level Temperature

in °C

Heating

function

Cooking time

in hours

Comments

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

Bread rolls, fresh

(50 g each)

Baking

stone

1 250 / 200* T 15 - 20

Flatbread Baking

stone

1 210 T 15 The cooking time depends on the size and

thickness of the flatbread

Foccacia Baking

stone

1 210 T 15 Top with various ingredients, e.g. herbs, sea

salt, olives, anchovies, onion, ham, tomatoes

or cheese.

Multigrain bread Baking

stone

1 175 T 45

Sourdough bread Baking

stone

1 250 / 200* T 50 - 60

Olive and tomato

bread

Baking

stone

1 175 T 45

Pizza, fresh Baking

stone

1 275 T 5 - 8 The cooking time varies depending on the

type and thickness of the dough and top-

ping.

Pizza, frozen Baking

stone

1 230 T 8 - 10 The cooking time varies depending on the

thickness of the dough. Follow the manufac-

turer’s instructions.

Tarte flambée,

fresh

Baking

stone

1 300 T 3 - 4 Recipe tip: Traditional or with goat's cheese,

Parma ham, figs and spring onions.

Tarte flambée,

frozen

Baking

stone

1 250 T 4 - 5

* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.

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