Tips & Tricks - Gaggenau PS 026/027 Instrucciones De Servicio

It is possible to bake several pizzas in succession.
This might increase the baking time per pizza by
about 1 - 3 minutes. Depending on the size, you can
also place several pizzas on the baking stone at the
same time.
You are advised to use the core temperature sensor
when baking bread. Insert the temperature probe
into the thickest point of the dough. The sensor
measures the temperature in the interior of the
baked food and switches off the oven when the set
core temperature has been reached.
Turn the knob to 0 once baking has finished
(if necessary, switch off earlier and use the residual
heat).
After taking out the baked food, leave the oven
door closed until the appliance has cooled
completely. The cooling fan to protect the
electronic components is activated automatically
when the oven is switched off. Take the baking
stone out of the oven only after it has cooled down
completely.
Cleaning
Remove coarse soiling from the cold baking stone.
Take the baking stone off the gridiron and, after
turning it round, place the baking stone back on the
gridiron. Slight soiling will be burnt off the next time
the baking stone is used. You can then remove what
remains using a brush.
Despite burning off, stains may remain on the
baking stone, but they will not have a detrimental
influence on taste.
Please do not clean the baking stone with soap and
water. The humidity might cause fissures in the
material.
Tips & tricks
Important:
For normal baking, remove the baking stone and
the heating element from the oven and fit the
cover back in the socket on the rear of the oven.
In the case of dough that takes a long time to rise,
you should coat the surface with oil or liquid butter.
The dough can also be covered with clingfilm or a
damp dish cloth, this prevents the surface from
getting hard.
During the baking process, dough needs an
opportunity to expand without the surface tearing.
This is achieved by piercing them several times
with a fork or by cutting into them with a knife.
Allow breads to rise in a bread basket that is lined
with a cloth that is as thin as possible and which is
coated liberally with flour. Add dough, press on and
oil. Baskets made from vigour wickerwork produce
a more pronounced pattern. Drop the risen dough
onto the baking stone and bake it.
The rising times given in the recipes depend on
humidity and air temperature. It is important to
ensure that the volume of the dough has
approximately doubled. Once the dough has risen,
once again knead it vigorously by hand.
Dust your hands and the baking board with flour to
prevent the dough from sticking. Knead the dough
balls thoroughly on the baking board until the
dough is supple, but not sticky.
Pull out the dough thinly, this will result in a very
crispy pizza base.
The temperatures given in the recipes are
recommended values. Prepare frozen pizza
according to manufacturer's instructions.
Important: Do not place raw fish or raw meat on
the baking stone. The juices might influence the
taste of your baked food in future use.
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