Miele HBS 60 Bedienungsanleitung Seite 53

Duration
Durations quoted for baking are for
guidance only, and will vary depending
on recipe. As you use the baking stone,
you will get to know what durations are
best for your recipes.
Food
Pizza
Quiche
Calzone
Tart flambé
Flan
Onion quiche
White bread *
 Duration
* Reduce the oven temperature after pla-
cing the food on the baking stone.
en-GB - Gourmet baking stone
Temperature equalisation
It is important to maintain the tem-
perature in the baking stone to avoid
possible damage to it.
The baking stone cools down fairly
quickly when food is placed on it. When

batch baking, e.g. pizzas, you need to
[min]
let the baking stone heat-up for a
8–12
period of about 10 minutes between
each batch.
15–18
It is particularly important for the baking
stone to be as hot as possible when
12–15
pizza is placed on it to ensure that the
base gets a nice crust.
30–35
The oven can be switched off after the
final batch has been placed on the bak-
ing stone. The residual heat will be suf-
ficient to complete the cooking process.
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