Miele HBS 60 Bedienungsanleitung Seite 52

en-GB - Gourmet baking stone
The gourmet baking stone is ideal for
items which need a well baked base
such as pizza, quiche, bread, bread
rolls and savoury snacks.
The baking stone is made from heat-re-
taining fireclay and is glazed.
There may be small irregularities and
hairline cracks in the glaze. These are
quite normal and do not affect the func-
tion or quality of the baking stone.
There may also be rough spots on the
underside. Do not place the baking
stone on surfaces which are susceptible
to scratching (worktops, ceramic hobs
etc.). and do not push it across such
surfaces.
The baking stone is placed on the rack
in the oven with the raised edge facing
the back of the oven. The raised edge is
useful when putting food onto the stone
and taking it off, as it prevents food
sliding off the back of the baking stone
and also protects the back wall of the
oven from soiling.
The baking stone has to be pre-heated
before use. This is to ensure that it
reaches the optimum temperature re-
quired for achieving a crusty base on
baked goods.
A paddle made of untreated wood is
supplied with it for placing food on the
pizza stone and taking it off.
52
Correct use
The baking stone is not suitable for
use in microwave combination ovens.
Tip: Prepare your food for cooking
whilst the baking stone is heating up.
 Prepare the food following your re-
cipe.
 Place the rack on the 1st or 2nd shelf
level from the bottom of the oven and
place the baking stone on the rack
with the raised edge at the back.
 Select "Conventional heat" .
 Set the maximum possible temperat-
ure.
 Pre-heat the baking stone for 40–
45 minutes.
 Use the wooden paddle to slide the
food onto the baking stone.
 Once baked, use the wooden paddle
to remove the food.
Do not cut the food into portions
whilst it is on the paddle, as this is
susceptible to damage from sharp
knives etc.