User Guide

TIPS

 Sprinkle a light dusting of baking flour on the stone to help season it

before baking the first time. The flour allows air to flow between the

stone and the item to be baked. Never use any type of oil on the

stone.

 Use either the rough or smooth surface of the stone, depending on

your preference.

 It is recommended to cook dough items on the rough surface.

 Do not allow any liquid to come in contact with the stone.

 Accidental spillage of liquid onto the stone during cooking

procedures is acceptable, but liquid should not be applied directly to

the stone.

 To clean, after the stone is cool, use a nylon scraper or dry cloth to

remove crumbs or baked-on residue. Never use an abrasive sponge

or brush.

 Never immerse the stone in any liquid.

 With each use, the stone becomes seasoned and

darkens, making it more effective. The stone may

darken unevenly based on use, which is normal.

ATTENTION

 Failure to follow the installation instructions and warnings regarding liquids contacting the

stone and stone being immersed in liquid may result in the baking stone disintegrating with

explosive force.

 Handle the baking stone carefully. If the stone knocks a hard surface, it may crack or

develop hairline fractures that may expand over time and lead to premature product failure.

The stone is still usable and acceptable with hairline cracks.

 Do not subject the stone to thermal shock. Foods cannot be thawed directly on the baking

stone.

 Never place the baking stone over an open flame.

 Only dough-based foods like pizza or bread should be baked directly on the stone surface.

Any other food that will be stone baked should be placed in a cooking vessel before

placing it on the stone.