649280

Kuchenprofi 10 8600 0000 pizza stone Manual

6
Zoom out
Zoom in
Previous page
1/12
Next page
6
GB
Note:
This stone is a natural product. For this reason, avoid severe temperature changes, which could cause stress in the
material, as this could lead to cracks or even breakage of the stone. Stones with small cracks are therefore excluded
from the warranty and from replacement.
Place the pizza stone in a cold oven and then heat. Allow the stone to cool down slowly in the oven after use, never
chill it with cold water.
With regular use, the pizza stone darkens and is discolored. This is completely normal with a natural product and does
not affect the function.
In order to avoid scratches, never place the pizza stone directly on sensitive surfaces. Use a trivet.
Basic recipe for pizza dough:
250 g Flour
1
⁄2 TL Salt
15 g Yeast
1
⁄8 L Water
1
⁄4 TL Sugar
5 EL Olive oil
Place the flour in a bowl and mix this with the salt. Make a depression in the center. Dissolve the fresh yeast in lukewarm
water while stirring. Place the sugar in the yeast solution and place this in a worm location for approx. 5 minutes, until
small bubbles form. Pour the yeast solution into the depression in the flour and mix this with
the flour. If the pizza dough is too dry, add some water to this. Gradually knead the olive oil to the dough until it is com-
pletely absorbed. Knead the yeast dough until it separates easily from the side of the bowl. Remove the pizza dough
and knead the dough on a floured work surface for another approx. 5-10 minutes until it is
workable. Make the dough into a ball, place it in a bowl, and allow it to rise covered in a warm location for approx. 1
hour until the dough has doubled in size. Then, briefly knead the dough once again on a floured work surface and roll
it out uniformly.
Now, you can top the dough as you wish.
BA Pizzastein 10 8600 00 00_Layout 1 30.04.10 12:37 Seite 6
… 6 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Kuchenprofi 10 8600 0000 pizza stone at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Kuchenprofi 10 8600 0000 pizza stone in the language / languages: English, German, French, Italian as an attachment in your email.

The manual is 0,73 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info