AEG PIZZASTEIN User manual

Type
User manual
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 4th/5th
oven position from the top.
3.Pre-heat the oven until the temperature pilot light goes out. At the same
time set:
Type of heat: Conventional
Temperature: 250°C
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.
3 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).
14
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.
1 Important
Do not clean the pizza stone and the wooden board in the dishwasher!
3 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.
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
Other suggestions for toppings:
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
From the Electrolux Group. The world´s No.1 choice.
The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor
use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines,
vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in
more than 150 countries around the world.
822 926 422-A-021204-02 Subject to change without notice
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AEG PIZZASTEIN User manual

Type
User manual

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