Miele HBS 60 Bedienungsanleitung Seite 54

en-GB - Gourmet baking stone
Tips
– Before placing rolled out dough on
the paddle, sprinkle the paddle liber-
ally with flour or wheatgerm. Wheat-
germ 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
causing the food to stick to the
paddle. If this happens, the food will
not slide off the paddle.
– With food that takes less than
10 minutes to bake you can switch
the oven off completely. The residual
heat will be sufficient for baking. With
food that takes longer to bake, the
oven temperature can be reduced by
30–40 °C after placing the food in the
oven.
– To prevent dough getting too soft and
sticking when cooking tarts and
pizza, it is advisable to roll out the
amount of pastry that you need just
before adding toppings and baking it.
The pizza, tart or quiche will then
slide easily off the paddle into the
oven.
– The baking stone is particularly suit-
able for baking freshly made pizzas,
quiches and tarts. It can occasionally
be used for baking a deep frozen
pizza. If you do so please remember
that there will be a large difference in
temperature between the baking
stone and the pizza base. To avoid
the risk of damaging the baking stone
do not batch bake frozen pizzas.
54
Cleaning and care
Before using for the first time
Clean the baking stone and the wooden
paddle.
Baking stone
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Danger of burning. Allow the
baking stone to cool down before
cleaning it.
Do not clean the baking stone in the
dishwasher or in the oven using the
pyrolytic cleaning process.
The baking stone is glazed to make
cleaning easier.
Stubborn baked on residues are best
removed using a shielded blade suit-
able for use on glass surfaces. Clean
the baking stone using a solution of hot
water and washing-up liquid applied
with a kitchen sponge. Then dry it.
Matt areas, caused for example by the
oils in cheese, can be removed using a
suitable cream cleaner.