Handleiding
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PIZZA STONE
TIPS ON GETTING THE MOST OUT OF YOUR STONE, AND KEEPING IT IN
PERFECT CONDITION
The Pizza Stone is a re-stone made exclusively from natural minerals, resistant to
high temperatures (over 600 °C), for baking bread, focaccia, pies, and any our-based
product, especially pizza, in your home oven, delivering the same quality and results as
professionals in bakeries and pizzerias.
There are two secrets to this stone:
1. Due to the natural porosity and millions of micro pores, the stone absorbs the humidity
of the dough during the cooking process, so the bread or pizza dough dries properly,
becoming crispy and crunchy, especially the crust.
2. It retains heat while the oven is preheated, and then releases it during the cooking
process, as intense, uniform and constant heat to cook the pizza evenly on the inside.
With this stone, you will never again have semi-cooked or raw dough in the middle!
TIPS FOR KEEPING THE PIZZA STONE CLEAN OVER TIME
Do not worry if the stone gets stained. It is completely normal, and in fact inevitable,
due to the natural porous nature of the material. Do not attempt to wash stains o, because
they are permanent, and represent “character marks”, something to show o your culinary
skills. Like certain cooking tools, the more it is used, the more it ages, delivering results
that improve over time.
Utmost hygiene and safety. The Pizza Stone is entirely natural, safe, certied, and
hygienic, thanks to the high temperature it is exposed to during every heating cycle, it
“sterilizes” itself.
As needed, use a utensil such as a metal spatula or knife to remove any residue
from the surface of the stone (e.g. burned mozzarella). Clearly, this must be done after
having veried that the stone has cooled suciently to be handled.
Never use washing up liquid on the stone. Rinse with water only. Use a clean wet
sponge to remove food residue from the stone. Do not attempt to remove greasy spots
from the stone, or dark stains cause by combustion of the dough, they will not come o
because of the porosity of the stone. Instead, leaving the stone in a cleaned but used state
prevents things from sticking to the surface and therefore easier to use.
Never soak the stone. A simple rinse should be sucient. If the stone absorbs too much
liquid when cold, it might break the next time it is heated in the oven.
Never use butter or other fats to cook on the stone. Not only might they burn, it will also
create smoke inside the oven.
To make a pizza or bread, rst prepare a dough using water, yeast and our, and allow to
leaven inside a container for some hours before topping and placing in the oven.
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Productinformatie
| Merk | Haier |
| Model | HGM95TC1XS |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 5089 MB |
