NEFF Z1912X0 User manual

Z1912XO

Pizza Stone

- 2 - Z1910XO Pizza Stone

Features Benefits

Glazed clay stone Easy to clean

High, rapid heat transfer from stone to dough Ensures crisp crust

Dough paddle Easy removal of baked product

Uses for your Neff Pizza Stone

Pizzas Scones Calzone

Pastries occacia Loaves of bread

Bread rolls Damper Soda bread

Quiches lans

Care Instructions

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Before use wipe over with warm, soapy water, using a soft cloth or sponge.

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Clean immediately after use with warm water and mild detergent; air dry.

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Do not place in dishwasher.

Using the Pizza Stone

1. Place wire oven shelf in shelf position 1.

2. Place baking stone on shelf.

3. Preheat oven on bread baking function at 220°C for 20 minutes.

4. Bake dough directly on stone at recommended temperature (180°C - 220°C)

Take advantage of the Neff dough proving function. It ensures dough rises quickly

and evenly and won’t dry out or form a skin.

NB. Don’t place the baking stone on the open oven door. Don’t attempt to

remove the stone from the oven until cooled.

Did you know?

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12,000 years ago bread was first made in Turkish mountain villages by cooking

dough on sun baked stones.

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The Neff baking stone allows you to replicate the flavour and texture of these

early loaves using the modern convenience of a Neff oven.

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Home bread baking is uncomplicated and requires a small amount of effort.

The reward is the wonderful aroma and flavour of home baked bread.

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Neff telescopic shelves will assist with the use of the Pizza Stone.

- 3 - Z1910XO Pizza Stone

Recipes

Pizza

Preheat pizza stone in preheated

oven at 220°C for 15 minutes.

Make your pizza base using the

following recipe or alternatively use a

base purchased from the

supermarket. You could also use

Turkish or Lebanese bread as a quick

base. or pre-purchased bases

simply put your desired topping on

top of the base then place directly on

preheated pizza stone. Place stone

on third shelf and cook at 200°C for

20-25 minutes or until cheese (if using)

is golden and bubbling.

Home made pizza base

This recipe will make 2 large pizza

bases or 3 small ones.

Bases can be frozen – bake untopped

base for 10 minutes at 200°C or until

firm.

Dry Ingredients

4 cups white bread flour

3 teaspoons freeze dried yeast

2 teaspoons bread improver

1 cup grated cheese

2 teaspoons salt

Liquid Ingredients

400-500 mls warm water

2 tablespoons olive oil

Method

1. Mix all dry ingredients together in

the bowl.

2. Pour in the oil and approximately

half of the water.

3. Add enough water to achieve a

moist, sticky dough.

4. Cover with plastic wrap and leave

in warm place i.e. Sink filled with

warm water for 45 minutes.

5. Once risen, remove plastic wrap

and knead until smooth and soft.

6. Divide the dough into two or three

balls.

or Thin Crust

1. Roll out dough with rolling pin,

slightly larger than the pizza tray.

2. Top with chosen topping and

bake immediately in preheated

oven for 10 minutes or until firm

enough to slide off tray on to pizza

stone. Continue baking for 15-20

minutes or until golden on top with

a golden brown base.

or Thick Crust

1. Press dough down onto an oven

tray and gently stretch out to fit,

taking care not to have a very thin

centre and thick edges.

2. Top with chosen topping and

leave to rise for 10-15 minutes or

until puffy.

3. Bake in preheated oven for 10

minutes or until firm enough to

slide off tray onto pizza stone.

4. Continue baking for 15-20 minutes

or until bubbling and golden on

top with a golden brown bottom.

- 4 - Z1910XO Pizza Stone

Suggested Pizza oppings

Spread base with tomato paste and top with:

Traditional

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Onion rings

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Red and/or green capsicum

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inely diced bacon or shaved ham

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Anchovies

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Kalamata olives

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Mozzarella cheese

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Mushrooms

Kids

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Mozzarella or parmesan cheese

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inely diced bacon or shaved ham,

with pineapple and cheese

Gourmet

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Caramelized onions

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Pesto

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Cream cheese

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Chilli tomato or satay sauce

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Yoghurt and tandoori paste

(mixed to a thick consistency)

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Prosciutto ham, sweet potato,

sliced ricotta cheese

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Smoked salmon, capers and rocket

leaves added to cooked pizza

base

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Roasted Italian vegetables e.g.

eggplant, artichokes, zucchini

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inely sliced potato drizzled with

olive oil, rosemary and garlic.

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inely sliced potato, alternated with

slices of tomato and basil, topped

with slices of bocconcini or

mozzarella and drizzled with olive oil

and chopped rosemary.

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Grilled chicken breast, roasted

capsicum and zucchini

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Ground beef, your choice of herbs

and spices, grilled vegetables and

topped with sour cream.

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Cooked, shaved zucchini slices

topped with mozzarella and

scallops.

Sweet Dessert Pizza (Schiacciata)

Dessert pizzas are low in fat compared to pastries laden with butter, sugar and

eggs. or alternative toppings use those you would put on fruit flans or tarts.

Dough

Dry Ingredients

2-3 cups white unbleached bread

flour mix

2 teaspoons freeze dried yeast

100g finely chopped pecans or

walnuts

½ teaspoon salt

2 teaspoons sugar

Liquid Ingredients

100-200mls warm water

2 tablespoons melted butter

½ cup apple juice

opping

200g soft cream cheese or thick

custard

2 thinly sliced apples

2 sliced bananas

½ cup sultanas

½ cup dates

1 teaspoon Dutch cinnamon, mixed

with

3 tablespoons Demerara or brown

sugar

Method

1. Preheat oven to 180°C.

2. Mix together all dry ingredients.

3. Add liquid ingredients with

enough warm water to form a

moist, stiff dough.

4. Cover with plastic wrap and leave

to rise in a warm place for 45

minutes.

5. Turn out onto a well floured

surface and knead until smooth

and soft.

6. With a rolling pin roll out dough to

fit a pizza tray.

7. Spread base with cream cheese

and sprinkles with 1/3 of sugar and

cinnamon.

8. Top with slices of apple, then

banana and dried fruit.

9. Top with dollops of cream cheese

and sprinkle with remaining sugar

and cinnamon.

10. Bake in preheated oven for 10

minutes or until firm enough to

slide off tray onto pizza stone.

Continue baking for 15-20 minutes

or until bubbling on top and

golden brown on the bottom.

- 6 - Z1910XO Pizza Stone

White crusty loaf

Ingredients

Dry Ingredients

4 cups white bread mix

2 tablespoons freeze

dried instant yeast (or 2

sachets)

Liquid Ingredients

400-500ml warm water

1 tablespoon oil

Optional

Sesame or poppy seeds

Method

1. Preheat oven to 200°C.

2. Mix all dry ingredients in a bowl – make a

well.

3. Add approximately 300ml water and the oil

and mix until you have a moist (but not too

sticky) dough. The extra 200ml of water may

not be necessary.

4. Cover bowl with plastic and leave to rise in a

warm place (a sink filled with hot water is

suitable) for approximately 30-40 minutes.

5. Remove dough from bowl to a floured

surface and knead until soft and smooth

(approximately 30 seconds). Kneading

dough in the bowl will prevent mess.

6. Divide dough in half, shape into balls and

place in a well oiled tin.

7. Spray dough with warm water and sprinkle

with seed if you like.

8. Leave in a warm place for approximately 45

minutes or until dough appears double in

size.

9. Bake in preheated oven for 30-35 minutes or

until loaf is golden and come slightly away

from the edge of tin and sounds hollow.

- 7 - Z1910XO Pizza Stone

Pita pocket bread

Pita bread lends itself to a variety of settings. It can be used as an alternative to

bread for sandwiches or as a casing for hot savoury fillings to be enjoyed in cooler

weather. or mini pizzas it provides a substantial base for the simplest or the most

extravagant of toppings to be finished off under the griller.

This recipe will yield 8-12 small Pita Pocket Breads.

Any type of bread dough is suitable to be used with this method including

multigrain, wholemeal and even rye.

Dry Ingredients

4 cups white

unbleached bread

flour

2 teaspoons deluxe

bread improver

3 teaspoons freeze

dried yeast

2 teaspoons sugar

2 teaspoons salt

Liquid Ingredients

300-400mls warm water

1 tablespoon oil

Method

1. Mix all dry ingredients in a large mixing bowl.

2. Add oil and approximately half the warm water.

Add extra water to form a moist, sticky dough.

3. Cover with plastic wrap and leave to rise in warm

place 30-45 minutes.

4. Preheat grill to high.

5. Turn dough onto a well floured board and knead

until soft and smooth.

6. Divide the dough into four and then into two or

three - depending on your size preference.

7. Shape each piece into a ball then with a rolling

pin rollout flat, approximately the size of a saucer.

8. Place pita under grill, approximately 10-15cm

away from element, allowing room to rise.

9. Grill for 1 minute or until puffy then turn over with

egg slide and repeat on other side.

10. Turn over again and cook for a further 1-2

minutes or until golden and brown.

Repeat for other side.

11. Remove and cool on rack.

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