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Baking times
Times quoted are for guidance only,
and will vary according to recipe and
individual preferences. As you use the
baking stone, you will get to know what
durations are best for your recipes.
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 food on the baking
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 exam-
ple, allow the baking stone to heat up
again for about 10 minutes between
each batch.
It is very important to maintain this
temperature equalisiation phase to
avoid possible damage to the
baking stone.
It is also important for the baking stone
to be as hot as possible to ensure that
the next batch of baked goods has a
crisp finish.
After the final batch has been placed
on the baking stone, the oven can be
switched off. The residual heat will be
sufficient to complete the cooking
process.
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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.
– Place the rolled out dough on the
paddle just 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.
– With food that takes less than
10 minutes to bake you can switch
the oven off. The residual heat will be
sufficient for baking.
With food that has a longer baking
duration, the oven temperature can
be reduced by 30°– 40° after placing
the food in the oven.
– To prevent the dough getting too soft
and sticking to the wooden paddle, it
should 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.
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