How do I heat the swissmar stone in the oven?
1447007
I just heat it on the Swissmar appliance. I guess you could just put it in the oven for a few minutes but I don't know why you'd need to.
1447008
simply place it in the oven at the desired temp. It is a granite stone so will heat up accordingly.
1447009
There are those who say that you might want to "pre-heat" the granite cooking stone in the oven before putting it on the raclette appliance. You could do that - place granite stone in cold oven, turn on, and let it heat. It's "heavy" so be careful when taking hot granite stone out of oven and placing it on the raclette so as not to burn yourself or drop it. HOWEVER, it heats up just fine on the raclette grill itself. In my opinion and experience, it's heats perfectly and quickly on the swissmar raclette grill and is not necessary to "pre-heat" it in the oven. Good luck and have fun! There are those who say that you might want to "pre-heat" the granite cooking stone in the oven before putting it on the raclette appliance. You could do that - place granite stone in cold oven, turn on, and let it heat. It's "heavy" so be careful when taking hot granite stone out of oven and placing it on the raclette so as not to burn yourself or drop it. HOWEVER, it heats up just fine on the raclette grill itself. In my opinion and experience, it's heats perfectly and quickly on the swissmar raclette grill and is not necessary to "pre-heat" it in the oven.... » Read More There are those who say that you might want to "pre-heat" the granite cooking stone in the oven before putting it on the raclette appliance. You could do that - place granite stone in cold oven, turn on, and let it heat. It's "heavy" so be careful when taking hot granite stone out of oven and placing it on the raclette so as not to burn yourself or drop it. HOWEVER, it heats up just fine on the raclette grill itself. In my opinion and experience, it's heats perfectly and quickly on the swissmar raclette grill and is not necessary to "pre-heat" it in the oven. Good luck and have fun! « Show Less
1447010
I wouldn't do that. Would be hot to handle. You can heat it just fine by turning on the raclette ahead of time.
1447011
Preheat the oven and then just put the stone on one of the racks. Nothing special required. Easy peasy.
1204268
The Le Creuset website states that stoneware can go in the oven. The maximum oven-safe temperature is 500°F / 260°C. But this isn't a garlic roaster. This is just to store garlic in to keep the garlic from getting moist. Personally I wouldn't try putting this in the oven, especially not with the lid on it.
2583
Try to clean with a dry cloth, if more cleaning use soapy water, brush, dry well and then apply a thin coat of Flax Seed Oil. Then put in 400 degree oven for an hour, allow to cool in oven. These instructions are per manufacturer's label.
385147
Place stone uncovered in oven and bake for one hour at oven's highest temp. This will continue to harden the stone beyond its initial firing. Every time you bake on the stone it will continue this hardening process. You may leave the stone in your oven during other baking functions to further this hardening process - cover it with foil to prevent drips and splatters on stone. To clean, scrape residue off with metal spatula or vigorously brush stone with BBQ grill brush after stone has cooled. Never use water to clean stone as this will leave a moisture residue in the pores of the stone which may in turn cause the stone to crack during heating. If you feel you have to use water to clean it, use plain hot water only - never soap or it will stay in the pores and cause your food to taste soapy. Never immerse hot stone in water or it will break. If water is used (after stone has cooled) allow stone to dry thoroughly before baking again. You can also dry the stone in a low temp oven after allowing it to air dry overnight before baking at high temps again. Never place stone on hot electric burner or open flame of gas burner - this will cause it to crack. Preheat stone at highest oven setting for up to 30 minutes for a crispier crust. Bake pizza on the flat side of the stone only. Stone may be used for other baked goods too - if you do - place a sheet of foil on the stone first to prevent sticking.
415025
I'm not sure. Did you check the Wilton site? It wasn't very helpful for me with cooking instructions and use of the stone. Just the clean up of the stone.
1744349
Put the stone in the oven to preheat when you turn the oven on; slide pizza onto hot stone.
475814
Hi Leticia,We've been trying to get a contact e-mail and preferably a phone number since last week. We can definitely help you get squared away, but I want to spend a few minutes troubleshooting what you're doing now so we can correct it. The oven will easily get up into hotter temperatures than you are achieving now, but that will depend upon fuel (chunkwood) selection and how you are monitoring the stone temperature. Can you contact our customer service line at 206-438-3587 so we can help you? Thanks!!
778697
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way. But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
1898365
Rub it with olive oil and place in a 350 degree oven for an hour. Turn off the oven and let it come to room temp
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.
2269652
To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes.
936025
The other answers to this question are correct. Make sure that the stone is very hot. Depending on what you are coming, use corn meal on the stone. DO NOT use a non stick spray on the stone.
1377359
Yes, make sure you put it in the oven when you preheat the oven. And make sure the stone is completely dry otherwise it can crack
1788352
I always put mine in a cold oven so it heats up as the oven heats. You want the stone to be nice and hot when pizza dough goes on it. It gives a lovely crispness to the crust. Plus, I've heard the stone is more likely to crack if you put it into a hot oven.
1792748
Use the stone as a template to cut a round of parchment paper. Put your dough on the paper that you've placed on the peel. Put paper and pizza on hot stone to bake. The paper will scorch, but not catch fire. You will have a perfectly crisp crust and zero sticking...the pizza will slide right off the paper!! Hope that helps!
1068774
No. I think the correct method would be to just put the stone and bread (wrapped in foil) back in the oven to reheat. Putting the basket and/or towel in the oven might cause a fire.
924746
We have always used it in the oven otherwise the stone is too hot to deal with. Don't forget your pot holders.