Using the Baking Stone - Wall Oven

Tips for Use

• To transfer multiple items on and off the +Baking Stone Attachment easily, place parchment paper on a non-rimmed cookie sheet and arrange the items on the parchment in a single layer. When the +Baking Stone Attachment is preheated, slide the parchment paper with the items onto the stone and bake as usual. When done, slide the parchment paper back onto the sheet.
• Cover the +Baking Stone Attachment with a sheet of parchment paper for easier cleanup, especially when baking items such as free form pies, tarts, or fruit turnovers. Baked-on pie filling can be very difficult to remove from the +Baking Stone Attachment.
• To gain easy access to the stone, extend the roll-out rack for powered attachments. Simply push the +Baking Stone Attachment fully back into the oven cavity (within 2 minutes) to continue the cycle.
• Some items, such as bread and rolls, do not need to be turned. When baking items such as fresh breaded fish or chicken, turn halfway through baking.
• Pizza up to 14" (35.6 cm) will fit on the +Baking Stone Attachment.
• Long, skinny items, such as baguettes, can be placed diagonally on the +Baking Stone Attachment to better fit.
• Do not use under the broiler.