Use and Care

*SET COOKING TIME

1. From the StoneBake™ screen, press Cook Time. Figure 3

2. Use the buttons on the touchpad to select desired cooking time, and

press Set. Figure 9

3. Return to the last screen displayed.

4. If the cooking timer is not populated, the oven will continue to

operate at the set temperature.

TIPS

 During StoneBake™ mode both the bottom bake element and the broiler turn on to maintain the

oven cavity temperature. If you are getting too much browning on the top of what you are

cooking, place a baking sheet on the second rack from the top. If you are baking bread you may

already have a broiler pan with water in this position.

 The baking stone weighs about 35 pounds.

 Make sure the stone is cool and use extremely caution when removing it from the

oven.

PRE-DRYING THE BAKING STONE

See page 15 for instructions on pre-drying the baking stone.

TEMPERATURE RANGE

In StoneBake mode, the stone temperature can be set between 250 and 500 degrees F. Entering a

temperature outside of this range will result in an error message.

FOOD PLACEMENT

1. Place a dough-based product like pizza or bread directly on the baking stone. Any other food should be

placed in an appropriate vessel on the baking stone.

2. Either the rough or the smooth side of the stone can be the baking surface. Experiment with your

recipes and take notes for future baking.

TIP: The rough side of the stone is better for doughs, as they do not easily stick to it.

CONVECTION COOKING

Convection cooking uses a fan inside the oven to circulate the heated air more evenly, resulting in better

heat distribution and a more consistent temperature.

In general, convection baking takes less time at lower temperatures than traditional baking.

For best results:

 Reduce the recommended recipe temperature 25°F to 50°F.

 Reduce the recommended cooking time.

 Closely monitor the first batch of each new recipe.

 Keep a record of temperature, time and weight for each recipe. Adjust accordingly for the next batch.

 Center baking dishes on the racks for maximum air flow, allowing at least 1” between pans.

 Select a baking dish that has no or low sides like a broiler pan so that the air can circulate freely

around the food.

ATTENTION