Baking Pizza; Cleaning And Storing - Silvercrest SEGS 2300 A1 Bedienungsanleitung

7. For larger roasts, it is recommended to
use a meat thermometer to measure the
core temperature.

11. Baking pizza

You have 3 options for the preparation of
pizza:
• For pizzas with thick bases, proceed as
described in the previous chapter (see
"Roasting/baking" on page 21).
Set the temperature as described in the
recipe or specified for fan ovens on the
packaging.
• The pizza stone 11 is placed either on
the grill 14 or on the lower heat reflec-
tor plate 12. Use the lower heat reflec-
tor plate 12 for pizza with a very thin
base or for tarte flambée.
• Let the pizza stone 11 preheat for ap-
prox. 30 minutes (temperature con-
trol 17 to MAX). This will give you a
pizza like from a stone oven.
• Refer to the cooking times stated in the
recipe or on the packaging.
Handling the pizza stone
DANGER! Risk of injury
through burning!
Never pour liquids onto the hot pizza
stone 11. Hot steam is produced.
So that you can enjoy your pizza stone 11
for a long time, observe the following in-
structions:
• Clean the pizza stone 11 before using
it for the first time by wiping it down
with a damp cloth.
• Only use the pizza stone 11 when it is
completely dry.
• Never use oil or other liquids on the piz-
za stone 11.
• The pizza stone 11 becomes very hot.
Allow it to cool, or only touch it with
thick oven gloves.
22 GB
• Never expose the hot pizza stone 11 to
temperature shocks (e.g. with cold wa-
ter). This can break it.

12. Cleaning and storing

DANGER! Risk of electric
shock!
Disconnect the mains plug 19 from the
mains socket before any cleaning.
Never immerse the device in water, and
protect it from drips and splashes.
DANGER! Risk of injury
through burning!
Prior to cleaning, let the device cool
down until there is no longer a risk of
burning.
WARNING! Risk of material damage
Never use any abrasive, corrosive or
scouring cleaning agents. Doing this
could damage the device, as well as the
non-stick coatings.
The pizza stone 11...
... must never be exposed to tempera-
ture shocks,
... must never be immersed in water,
... must only be wiped down with a
damp cloth, but never cleaned with
detergents or other substances.
NOTE: do not wait too long after cooling
before cleaning, otherwise food residues
will dry hard and become difficult to re-
move.