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Baking times
Times quoted are for guidance only,
and will vary according to recipe and
individual circumstances.
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 on the 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
example, allow the baking stone to heat
up again for about 10 minutes between
each batch.
It is very important to ensure that the
temperature of the baking stone is
maintained to avoid damaging it.
It is also important for the baking stone
to be as hot as possible to ensure that
the next batch has a crisp finish.
After the final batch has been placed
on the stone, the oven can be switched
off. The residual heat will be sufficient to
complete the cooking process.
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.
– If the dough is left for too long on the
paddle 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.
– After placing food on the stone, the
temperature of the oven can be
reduced by 30°- 40°.
The oven can be turned right off for
foods with short baking times of
approx. 10 minutes; the residual heat
will be sufficient to cook the food.
– To prevent the dough softening and
sticking to the wooden paddle, it
should only 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.
– The baking stone is particularly
suitable for baking freshly prepared
pizzas, quiches and tarts. It can
occasionally be used for baking a
deep frozen pizza. However,
because of the extreme differences
in temperature between the stone
and the frozen pizza, do not bake
more than one frozen pizza at a time.
Baking one after the other can result
in damage to the stone.
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