6
Oven Model B5, B10, B20
Operation
When you turn the control knob to the right, two lights are lit – red and green; as well as the interior
lighting. The red light indicates the presence of electric current and the green light indicate that the
oven is heating up. When the required temperature has been reached, the green light turns off. The
heating up period is approximately 50 minutes, depending on the environmental temperature.
Always turn on the oven first; only then make the dough ! This way the stones have the time to
absorb the heat.
The baking
You set the thermostat to the desired temperature (for bread approximately 230°). Once you’ve
reached the desired temperature shove the bread or pastry in the oven and keep the thermostat set
until the desired browning has been achieved (8 to 10 minutes). At this time you reduce the
thermostat to 50°. Now you continue baking with the heat of the stone. At the end of the baking
time you need to open the steam vents (see recipe book). During the baking process you may not
open the door.
Baking with steam:
For a nice crust of your loaves, baguettes or pistolets we use steam.
Working method:
1. Heat the steam trays together with the oven. We recommend to place the trays in the middle
of the stones. They will stock more heat this way.
2. When the oven has reached the desirable temperature you can place the trays on the side of
the oven. Please were kitchen gloves to do this! The dough can be placed now in the oven.
3. Now throw about 60ml water into each steam tray. The easiest way to throw the water in the
steam tray is by filling a half little bottle half full and than estimate the 50ml amount.
4. Close the door as soon as possible when you have steamed the batch. .Hold the door for a
few seconds by the door handle. If not, the door could open due to the pressure of the steam.
5. The recipe book mentions when the steam vents in the door need to be opened. This time
depends on what recipe you have chosen.
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