Miele HBS 70 Manual page 66

en-GB - Gourmet baking stone
Tips
- Before you place the rolled-out
dough on the wooden paddle, dust
the paddle well with flour or semolina.
Using semolina makes the base of
the baked good particularly crispy.
Then top the dough.
- Place the rolled-out dough on the
wooden paddle just before you need
to put it in the oven. The untreated
surface of the paddle will absorb
moisture from the dough. This can
also make the flour or semolina
moist. The baked goods will then
stick to the wooden paddle and will
not come loose when pushed onto
the stone.
- With food that takes less than
10 minutes to bake, you can switch
the oven off halfway though the bak-
ing duration. The residual heat will be
sufficient for baking. With food that
takes longer to bake, you can reduce
the oven temperature by 30–40 °C
after placing the food in the oven.
- When baking tarts and pizzas, roll out
and top the right amount of dough
just before baking to prevent the
dough from becoming soggy and
sticking to the paddle. Then use the
wooden paddle to place the prepared
pizza, tart or quiche onto the baking
stone and bake.
66
- The baking stone is ideal for baking
freshly prepared pizzas, quiches and
tarts. If you want to bake a frozen
pizza on the baking stone, note that
there are large differences in temper-
ature between the pizza base and the
hot baking stone. To avoid damage,
do not bake several frozen pizzas in
succession.
- You can also use the baking stone as
a hot plate or cooling plate when
serving food. To keep food warm,
heat the baking stone to the required
temperature for 30 minutes and then
place it on a wooden or cork trivet.
Place only heat-resistant cookware
on the hot baking stone. To cool the
baking stone, you can put it in the re-
frigerator or freezer.