Miele HBS 70 Bedienungsanleitung Seite 8

en-AU, NZ - Gourmet baking stone
The Gourmet baking stone is ideal for
dishes which need a well baked base
such as pizza, quiche, bread, bread
rolls and savoury snacks.
The baking stone is made from heat-
retaining fireclay.
The fireclay can be damaged by
impact.
Do not bang the baking stone down
onto hard surfaces or bump it
against hard edges.
Apart from the underside, the baking
stone is glazed. The glazing process
can give rise to small irregularities and
hairline cracks, which do not affect the
possibilities for use or quality of the
product. Do not place the baking stone
on surfaces that are susceptible to
scratches, such as worktops and
ceramic glass cooktops.
The baking stone is placed on the rack
in the oven compartment with the
raised edge at the back. The raised
edge makes it easier to place the baked
goods onto the baking stone and to
remove them. The baked goods cannot
slide behind the baking stone and the
rear wall of the oven is protected
against soiling.
Before baking, the baking stone must
be pre-heated. This is to ensure that the
baking stone reaches the optimum
temperature required for achieving a
crusty base on baked goods.
A paddle made of untreated wood is
supplied with the baking stone for
placing food on it and taking it off.
8
Using the Gourmet baking
stone
The baking stone is not microwave-
safe. The baking stone can suffer
damage or damage the oven if used
with microwave operating modes.
Only use the baking stone with the
Conventional Heat function .
Useful tip: Prepare the food to be
baked while the baking stone is pre-
heating.
 Prepare the food according to the
instructions in the recipe.
 Place the baking stone with the
raised edge to the back onto the rack
and place the rack on shelf level 1 or
2.
 Select Conventional Heat .
 Set the temperature between 200 °C
and 250 °C.
Useful tips
- If the temperature range with
Conventional Heat  cannot be set
to 250 °C, set the maximum
temperature depending on the food
and extend the cooking duration
accordingly.
- The thinner the dough, the higher the
temperature setting must be.