No Brand PS-AP User manual

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12

Contents

Advice on use and cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Pizza doughs

(for 3 or 4 pizzas). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Yeast dough (original Italian style) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Quark & oil dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Pizza toppings

(Quantities are sufficient for about 3-4 pizzas) . . . . . . . . . . . . . . . . . . . . . . . . 16

Pizza Napolitana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Pizza Margherita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Pizza Bianca. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Pizza Rustica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Focaccia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Sesame flat breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Alsatian Flammkuchen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Country bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Wheat flour tortillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Subject to change without notice

13

Baking on the pizza stone

Now you can cook pizzas just like those from the pizzeria in your oven at

home. The secret is the pizza stone. It is first heated up in the oven so that it

can give off the stored heat during the baking process. The porous surface

can absorb moisture which results in a particularly crusty pizza.

To get the right result, follow these steps carefully:

1. Prepare the pizza dough (e.g. as in our recipe suggestions, but you can

also use ready-made dough or pizza base mixtures).

2. Place the pizza stone on the oven shelf, insert them both into the

1st/2nd oven position from the bottom.

3. Pre-heat the oven until the temperature pilot light goes out. Depending

upon the features with which your appliance is equipped, set the following

oven functions for this:

4. Prepare the ingredients for the topping.

5. After the dough has risen, roll out the dough with a rolling pin into the de-

sired shape (no bigger than the size of the wooden board) and create an

edge.

6. Flour the wooden board or cover it with baking paper (don’t let the baking

paper go into the oven with the pizza).

7. Lay the rolled out dough on the board.

8. Quickly top the pizza on the board with the prepared ingredients.

Oven functions Pre-heating Baking

Pizza Setting 230-250°C approx. 30 mins. 230-250°C approx.10 mins.

Hot Air Fan Baking 230-250°C approx. 30 mins. 230-250°C approx.10 mins.

Fan-assisted

\

-circulation 250°C approx. 30 mins. 250°C approx.10 mins.

Conventional 275°C approx. 30 mins. 275°C approx.12 mins.

14

Don’t leave the finished pizza lying on the wooden board for long, as

otherwise the dough can become soggy and can’t be slid off the board!

9. Now slide the pizza onto the pre-heated pizza stone:

– support the board on the pizza stone

– pull the board back sharply

10.Close the oven door, bake for approx. 8-15 minutes.

When the pizza is ready, use the wooden board again to take the pizza off

the stone.

If you would like to bake several pizzas one after another, re-heat the pizza

stone each time until the temperature pilot light goes out (approx. 5-10 min-

utes).

Tips:

• If you like pizza with lots of topping, select a lower temperature and a

slightly longer time (e.g. 200°C and about 15 minutes).

• For pizza that doesn’t have so much topping, you can set a high tempera-

ture and a short time (e.g. 250°C and about 8 minutes).

Advice on use and cleaning

• Before using for the first time, you should rinse the pizza stone and the

wooden board with clean water and then leave them to dry.

• Do not grease the surface of the pizza stone.

• Discolorations and unevenness in the structure and colour do not affect

the function in any way. They are a typical feature of a porous stone.

• Large residues, such as encrustations or food remains, can be removed

with a spatula or a knife.

• To clean further, you can heat the pizza stone in the oven, rub it down with

steel wool and rinse off with hot water.

• Only clean the wooden board with hot water and a washing up brush. If

necessary, use a little washing up liquid and then rinse it off thoroughly.

Important

Do not clean the pizza stone and the wooden board in the dishwasher!

The pizza stone should only be used for baking when dry!

15

Recipes

Pizza doughs

(for 3 or 4 pizzas)

Yeast dough (original Italian style)

450 g flour

20 g yeast

1 teaspoon sugar

200 ml (scant ¼ l) tepid water

1 teaspoon salt

3 tablespoons olive oil

Dissolve the yeast in a little water.

Place the flour in a bowl. Put the sugar, salt, oil, water and the dissolved

yeast into a well in the middle. Knead the dough well (about 10 mins.). It

must be soft and elastic (if necessary, add a little more liquid). Knead it until

you get a smooth ball of dough (the dough must not be sticky!).

Leave the dough to rise until it has doubled in volume. Knead the dough

again and leave it to rise for about another 15 mins.

Quark & oil dough

150 g low fat quark

50 ml (a good 3 tablespoons) sunflower oil

1 pinch sugar

3 tablespoons milk

1 teaspoon salt

1 egg

300 g wheat flour (type 1050)

1 packet of baking powder

Mix together the quark, oil, milk, sugar, salt and egg.

Mix the flour and baking powder together, stir in half of it and knead in the

rest.

Leave the dough to rest for approx. 15 mins.

16

Pizza toppings

(Quantities are sufficient for about 3-4 pizzas)

Pizza Napolitana

10-15 anchovy fillets

500 g fresh tomatoes or 1 tin of peeled tomatoes

(drained weight 480 g)

1 onion

1 clove of garlic

20 black olives

6 tablespoons olive oil

12 fresh basil leaves

300 g mozzarella

Salt, pepper

Rinse the anchovy fillets. Remove the skins from the tomatoes and chop

finely, or leave the tinned tomatoes to drain in a sieve and then chop finely.

Peel the onion and cut into rings. Chop the peeled garlic clove and the ol-

ives finely. Heat 2 tablespoons of olive oil, gently fry the onion rings and the

garlic until transparent. Add the tomatoes and cook for about 5 minutes.

Cut the basil into strips.

Cover the rolled out pizza dough, which is already on the wooden board,

with the tomatoes, slices of cheese, anchovy fillets and olives. Sprinkle with

salt, pepper and basil and, if required, add some drops of olive oil. Bake on

the pre-heated pizza stone.

Other suggestions for toppings:

Oven functions

Shelf

position

from

bottom

Tempe-

rature

ºC

Time

Hours: Mins.

Pre-heating Conventional 1 or 2 250 until the temperature pi-

lot light goes out

Baking Conventional 1 or 2 250 0:10-0:15

Baking Hot Air Fan Baking 1 or 2 200-220 0:08-0:12

17

Pizza Margherita

Peeled tomatoes, mozzarella, basil, olive oil, pepper, salt

Pizza Bianca

Mozzarella, grated sheep’s cheese, basil, olive oil, salt

Pizza Rustica

Peeled tomatoes, mushrooms, artichoke hearts, prawns, black and stuffed

green olives, sliced salami, olive oil, mozzarella

18

What else can be cooked on the pizza stone:

A speciality that is often eaten as a starter in Italy is

Focaccia

Shape yeast dough (see pizza dough) into flat breads, sprinkle with garlic

oil, season with salt and oregano.

Bake for approx. 10-15 mins. on the pre-heated pizza stone.

Sesame flat breads

100 g sesame

500 g coarse wheatmeal

1 teaspoon ground coriander

1 packet dried yeast

1 ½ teaspoon salt

350 ml warm water

1 egg yolk

1 tablespoon milk

Lightly toast the sesame in a frying pan. Put aside a little of the sesame for

decoration, carefully mix the rest with the coarse wheatmeal, coriander,

dried yeast and salt. Add the water and knead everything together well and

leave to rise until the volume of the dough has doubled. Knead the dough

again well and divide into 10 portions. Roll out flat breads and leave to rise

again for half an hour. Whisk the egg yolk with the milk, coat the flat breads

with the mixture and sprinkle on the sesame that was put aside.

Bake the flat breads on the pre-heated pizza stone.

Oven functions

Shelf

position

from

bottom

Tempe-

rature

ºC

Time

Hours: Mins.

Pre-heating Conventional 1 or 2 240 until the temperature pi-

lot light goes out

Baking Conventional 1 or 2 220 0:10-0:15

19

Alsatian Flammkuchen

½ quantity bread dough for country bread (see below) or pizza dough

200 ml crème fraîche (1 cup)

Salt, pepper, nutmeg

1 onion

75 g streaky bacon

Roll out the prepared bread dough to the desired size, shape a small rim

and place it on the floured wooden board. Season the crème fraîche with

the salt, pepper and nutmeg, spread it on the dough. Peel and dice the on-

ion, dice the bacon and spread them on the crème fraîche. Bake it on the

pizza stone which has been pre-heated to 300 °C (or the highest setting).

The flammkuchen is supposed to have spots of browning on the top.

Oven functions

Shelf

position

from

bottom

Tempe-

rature

ºC

Time

Hours: Mins.

Pre-heating Conventional 1 or 2 275-300 until the temperature pi-

lot light goes out

Baking Conventional 1 or 2 275-300 0:08-0:15

Baking Hot Air Fan Baking 1 or 2 275 0:05-0:08

20

Country bread

1 cube of yeast

3 tablespoons tepid water

700 g rye flour (type 997 or 1150)

300 g wheat flour (type 550 or 405)

1 packet sour dough (150 g)

1 tablespoon salt

½ tablespoon ground caraway

¾ l tepid water

Mix the yeast with the tepid water. Knead together with the rest of the ingre-

dients until you have a smooth adhesive dough. If the dough is too firm, add

a little more water. Leave the dough to rise in a warm place until it is twice as

big.

Knead it again, shape it on the worktop and place it on the floured wooden

board. Let it rise to double the size again, use a knife to cut into the top,

coat with water and slide it onto the pre-heated pizza stone.

Oven functions

Shelf

position

from

bottom

Tempe-

rature

ºC

Time

Hours: Mins.

Pre-heating Conventional 1 or 2 240 until the temperature pi-

lot light goes out

Baking Conventional 1 or 2 240 0:15

Baking Conventional 1 or 2 200 0:45

21

Wheat flour tortillas

300 g flour

2 teaspoons salt

150 ml tepid water

Flour for rolling out

Knead the flour with the salt and water to a dough. Leave to stand in a warm

place wrapped in cling film for half an hour.

Divide the dough into 12 equally sized pieces, shape into balls and roll out

into flat breads on a well floured surface.

Bake on the pre-heated pizza stone.

Baked until crispy, the tortillas are particularly good as an accompaniment

to chilli con carne, for example.

If you want to fill the tortillas, you should roll them out very thinly, then do

not bake them for too long and immediately after baking, place them be-

tween damp cloths so that they become soft and can be rolled up.

Enjoy!

Oven functions

Shelf

position

from

bottom

Tempe-

rature

ºC

Time

Hours: Mins.

Pre-heating Conventional 1 or 2 240 until the temperature pi-

lot light goes out

Baking Conventional 1 or 2 200 -220 0:05-0:10

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