Breville Crispy Crust BPZ600 User manual

the Crispy Crust™
Instruction Booklet
BPZ600
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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
A B C
I
B
C
E
D
E
G
H
D
F
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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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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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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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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.
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RECIPES
MEXICAN PIZZA
Makes 4 serves
INGREDIENTS
290g fresh pizza dough
2 tablespoons medium tomato salsa
¼ cup grated mozzarella
1
⁄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.
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