Breville Crispy Crust BPZ600 Bedienungsanleitung

the Crispy Crust™

Instruction Booklet

BPZ600

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PAge heAder.....

KNOW YOUR BREVILLE PRODUCT

A. ON/OFF switch

Switches Pizza Oven ON or OFF.

B. Variable temperature control

For thick to thin crust pizzas plus low

heat and keep warm.

C. Viewing window

Monitor the cooking progress

without having to open up the lid.

D. Cool touch handle

For safe and easy handling.

E. Top and bottom heating elements

Heats the oven to a maximum of 350˚C

to recreate the effects of a traditional

pizza oven.

F. Sturdy non-slip feet

G. Removable 12" pizza stone

Absorbs moisture and distributes

heat evenly for a crispy crust.

H. 1200 watts of power

Pizza cooks in as little as 5 minutes.

I. Heating indicator light

Tells you when the pizza oven is heating.

A B C

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PAge heAder.....OPERATING YOUR BREVILLE PRODUCT

3. The heating indicator light will

illuminate when the pizza oven is

preheating. Recommend pre-heating

for at least 30 minutes when ﬁrst

switched on.

4. Turn variable temperature control to

either THIN, CLASSIC or THICK crust

range to suit your pizza preference.

Temperature increases as selector dial

is turned clockwise. When selecting

CLASSIC or THICK crusts, allow Pizza

oven to stand for 5 minutes to adjust to

selected heat setting before starting

to cook.

CAUTION

Carefully open the lid using oven mitts.

Do not lean or stand over the Pizza

Oven when opening the lid as steam

may be released.

NOTE

The heating indicator light may turn

on and off during operation. This is the

automatic thermostat light indicating

that the correct temperature is being

maintained.

BEFORE FIRST USE

Before using the pizza oven for the ﬁrst time,

remove and safely discard any packaging

material, promotional labels and ensure the

power cord is unplugged.

Remove the pizza stone from the pizza

oven and wipe with a soft, damp cloth. Dry

thoroughly. Wipe the interior surfaces of

the pizza oven with a soft, damp cloth. Dry

thoroughly. Re-insert the pizza stone and

close the lid.

There is no need to season the pizza stone

before using it for the ﬁrst time.

The stone will season itself over time with

repetitive use.

Residue ﬂour or semolina used to roll out

the dough will be enough to prevent the

pizza dough from sticking

THE PIZZA OVEN IS NOW READY

TO USE

1. Insert the power plug into the power

outlet. Turn the ON | OFF switch to ON

position. When ﬁrst switched on, the

heating indicator light will illuminate to

indicate Pizza Oven is in heating mode.

2. Preheat the pizza oven before use. To do

this, set the variable temperature control

to preheat setting.

NOTE

When switched on for the ﬁrst time,

the pizza oven may give of vapours

for a short period of time. This is

due to the oil residue that may have

been used in the manufacturing

process. This is not detrimental to the

performance of the pizza oven and

will dissipate with use.

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PAge heAder.....

OPERATING YOUR BREVILLE PRODUCT

5. Roll out fresh pizza dough to desired

thickness and place directly onto a large

square of baking paper the size of the

pizza stone. Prick pizza base evenly with

a docker or a fork. Assemble ingredients

onto pizza base and transfer pizza and

baking paper onto pizza stone.

NOTE

If cooking a pre-purchased pizza,

ensure that all packaging materials

are removed before cooking. Some

pre-purchased pizzas are packed on

a sheet of paper or polystyrene which

may stick to the base of the pizza or to

the pizza stone.

6. Carefully close the lid and cook for

2 minutes; open lid, using oven mitts

and gently slide baking paper out,

leaving the pizza inside pizza oven.

Close lid again and cook to desired

cooking time (see cooking table on page

12 for suggested cooking times).

7. Use the viewing window to check on

cooking progress.

8. When the Pizza is cooked to desired

level, carefully open the lid using oven

mitts. Do not lean or stand over the pizza

oven when opening the lid as steam may

be released.

9. Remove the pizza using a heat-proof

spatula.

10. To prevent smoking and burning, scrape

off hot melted cheese and ingredients

that may have fallen onto the stone after

each pizza has been cooked.

NOTE

Never use a knife or pizza cutter on

the stone as this could damage the

ﬁne-grain cooking surface. Remove

the pizza from the stone prior to

cutting.

NOTE

The pizza stone will darken in color

with use. This is a normal part of the

natural seasoning process. Clean the

pizza stone after each use.

LOW SETTING

Ideal for reheating cold cooked pizza

slices and garlic bread. Also suitable to

heat up ﬂat breads such as tortillas.

Turn variable temperature control

dial within the LOW range to engage

this setting.

KEEP WARM

Used to keep cooked pizzas warm when

there is a delay in serving.

Turn variable temperature control dial

within the KEEP WARM range to engage

this setting.

NOTE

Never operate the pizza oven without

the pizza stone in place.

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The following table should be used as a guide only. IT does not allow for individual tastes

and preferences. The time may vary due to the size, shape and thickness of the pizza. As

you become familiar with the pizza oven, adjust the cooking times and temperature on the

variable temperature control accordingly.

TYPE OF PIZZA TYPE OF BASE TEMPERATURE

SETTING COOK TIME

Fresh pizza dough Thin Crust (approx

170g)

THIN CRUST

SETTING 4–6 minutes

Fresh pizza dough Classic Crust

(approx 230g)

CLASSIC CRUST

SETTING 7–10 minutes

Fresh pizza dough Thick crust (approx

290g)

THICK CRUST

SETTING 10–12 minutes

Frozen pizza All types THIN CRUST

SETTING 6–10 minutes

Stored bought

pre-made chilled pizza All types THIN CRUST

SETTING 5–8 minutes

Non-chilled pre-made

pizza bases All types CLASSIC CRUST

SETTING 8–10 minutes

Wraps and ﬂat breads All types CLASSIC CRUST

SETTING 6–10 minutes

NOTE

These times are based on

the maximum temperature for

each setting.

COOKING GUIDE

WARNING

Do not immerse power cord, pizza

stone, power plug, or appliance into

water or any other liquid. Do not use

harsh abrasives, chemicals or oven

cleaners to clean the pizza oven as this

may scratch or damage the surface of

the appliance.

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CARE, CLEANING AND STORAGE

CARE AND CLEANING THE

PIZZA STONE

Pizza stones are porous and will absorb

fats and oils. It is normal for pizza stones to

accumulate stains from dripping cheese and

fatty toppings. This will not affect the taste

of the pizza or the performance of the stone,

however, cooking residue may create excess

smoke and odor to form.

To remove stains, cool stone completely and

follow instructions below:

1. Small stains can be cleaned easily by

scrubbing with a toothbrush and a

paste made from equal parts of bi-carb

soda and water. Work in small circles

until stains are removed. Wipe clean

with a damp cloth and dry completely

before reusing.

2. To remove burnt on food, use a scouring

pad lightly over stubborn areas.

3. If the accumulation is heavy, use a hard

abrasive paper like sand paper to clean

the surface.

4. Make sure to wipe the stone clean with

a damp cloth and allow plenty of time

for the stone to dry out completely

before use.

NOTE

Do not immerse the pizza stone in

water or use cleaning liquids or

detergents. Immersing the pizza

stone in water could cause it to crack.

Cleaning liquids or detergents will

absorb into the stone and transfer to

the pizza during baking.

CLEANING AFTER USE

1. Always ensure the pizza oven ON|OFF

switch is set to the OFF position and

the power cord is unplugged prior to

moving or cleaning.

2. While stone is still warm, scrape off any

cheese or pizza ingredients that may

have fallen onto the stone.

3. Allow the pizza oven to cool completely.

CLEANING THE OUTER BODY

1. After each use, wipe the outer body with

a soft, damp cloth and dry thoroughly.

A non-abrasive liquid cleanser may be

used to avoid build-up of food residue

and stains.

2. Allow all parts and surfaces to dry

thoroughly before plugging the pizza

oven in and using.

CLEANING THE INTERIOR

To clean any food splattering, wipe the

interior with a soft cloth dampened with

warm water. Dry thoroughly.

CLEANING THE VIEWING WINDOW

Viewing window will darken from cooking

vapors with ongoing use.

To remove built up grime, make a paste from

2 teaspoons bi-carbonate soda, 1 teaspoon

white vinegar and 1 teaspoon of water.

Rub paste onto viewing window and wipe

clean with a damp cloth.

IMPORTANT

It is important to do this process

regularly and always once the pizza

oven has completely cooled.

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CARE, CLEANING AND STORAGE

NOTE

For a deep clean, prepare a paste by

mixing Lcup of bicarbonate of soda

with 3 tablespoons of water. Apply the

paste to the desired areas of the pizza

stone and leave for 15–20 minutes.

Scrape off excess paste and food from

the surface of the pizza stone. Using a

damp cloth, wipe stone clean, and dry

thoroughly.

Do not reverse pizza stone to cook on

the clean side if it becomes stained or

discolored.

STORAGE

When storing the pizza oven, remove the

power plug from the power outlet. Ensure

the appliance is completely cool, clean and

dry. Ensure the lid is closed and do not

place any objects on top. Store the appliance

standing on its support legs.

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PAge heAder.....

TROUBLESHOOTING

POSSIBLE PROBLEM SOLUTION / CHECK

Unit does not switch on Make sure the main power plug is plugged into the outlet

Rotate the on and off dial to “ON” position.

Unit does not heat up to

desired temperature level Check to make sure the temperature set dial is correctly positioned

If not hot enough, adjust the temperature dial to hotter setting.

Heating light does not

stay on Heating light will turn on and off during normal usage. Heating light

will only turn on when the unit is in heating cycle.

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PAge heAder.....

RECIPES

PIZZA BASE

Makes 4 twelve inches pizzas

INGREDIENTS

500g (strong bakers) ﬂour or plain ﬂour

3 teaspoons dry yeast

3 teaspoons sugar

2 teaspoons salt

1 tablespoon olive oil

1 cup lukewarm water

METHOD

1. Place ﬂour into a large mixing bowl and

make a well in the centre.

2. Add yeast, sugar, salt, olive oil and water

and stir until combined.

3. Turn out onto a lightly ﬂoured surface

and knead for 5–10 minutes or until a

smooth ball forms.

4. Place dough ball into a lightly oiled

bowl, cover with cling ﬁlm or clean

cloth. Set aside in a warm drought free

place for 30 minutes or until dough has

doubled in size.

5. Turn dough out on a ﬂoured surface

and knock back (punch) the dough to

remove excess air, lightly knead.

6. Divide dough as required.

PIZZA BIANCO

Makes 4 serves

INGREDIENTS

170g fresh pizza dough

1⁄3 cup fresh ricotta, crumbled

¼ cup grated mozzarella cheese

¼ cup grated provolone cheese

2 tablespoons grated Parmigian

1 garlic clove, ﬁnely sliced

1 teaspoon ﬁnely chopped fresh rosemary

Sea salt to taste

METHOD

1. Turn the ON/OFF switch to the

ON position.

2. Preheat Pizza oven on setting PREHEAT

for 15 minutes.

3. Roll out pizza dough to form a 24cm

disc and place onto a large square of

baking paper.

4. Prick base with a fork or pizza docker

5. Spread base with ricotta, mozzarella,

provolone and parmesan. Sprinkle over

garlic and rosemary.

6. Select THIN crust setting.

7. Transfer pizza and baking paper

together onto pizza stone and close lid.

Cook for 2 minutes.

8. Open lid and slide paper out carefully;

close lid and turn cook 4–6 minutes or

until cooked to your liking.

9. Monitor cooking progress through

viewing window. Topping should be

melted and golden and base crisp

and brown.

10. Open lid carefully with oven mitt and

remove pizza onto a chopping board.

Season with sea salt and cut into 8 wedges.

Serve immediately.

BPZ600_IB_F13.indd 20 5/06/13 2:51 PM

PAge heAder.....

RECIPES

MEXICAN PIZZA

Makes 4 serves

INGREDIENTS

290g fresh pizza dough

2 tablespoons medium tomato salsa

¼ cup grated mozzarella

⁄3cup grated cheddar cheese

1 chorizo, thinly sliced

2 tablespoons canned black beans,

rinsed and drained

2 tablespoons chopped coriander sprigs

½ avocado, sliced

2 tablespoons crème fraiche

Jalapenos and lime wedges to serve

METHOD

1. Turn the ON/OFF switch to the

ON position.

2. Preheat Pizza oven on setting PREHEAT

for 15 minutes.

3. Roll out pizza dough to form a 24cm

disc and place onto a large square of

baking paper.

4. Prick base with a fork or pizza docker

5. Spread base with salsa and top with

mozzarella, cheddar cheese, chorizo

and beans.

6. Select THICK crust setting.

7. Transfer pizza and baking paper

together onto pizza stone and close lid.

Cook for 2 minutes.

8. Open lid and slide paper out carefully;

close lid and cook 10–12 minutes or until

cooked to your liking.

9. Monitor cooking progress through

viewing window. Topping should be

melted and golden and base crisp

and brown.

10. Open lid carefully with oven mitt and

remove pizza onto a chopping board.

11. Sprinkle over coriander and avocado.

Spoon a large dollop of crème fraiche

into the centre of the pizza.

Cut into 8 wedges and serve immediately

with jalapenos and lime wedges.

NOTE

Cooking times are based on the

maximum for each crust setting.

BPZ600_IB_F13.indd 21 5/06/13 2:51 PM

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