Your FibraMent Baking Stone must be properly tempered before its initial use; the simple process is explained on the instruction sheet that’s included with each baking stone [or click here for a pdf download]. Once the baking stone has been pre-dried, it will provide years of carefree baking.
For best baking results, position your baking stone on the lowest oven rack with at least 1” of room on all sides for proper airflow. Begin with the rough side of the baking stone facing up. Both sides of the baking stone can be used for baking, but there is less likelihood dough will stick to the rough surface.
With your baking stone in a room temperature oven, pre-heat it for 30-45 minutes prior to use. Since the baking stone absorbs and retains heat, the preheating process will ensure your food bakes evenly. When finished baking, allow the baking stone to cool gradually in the oven to prevent thermal shock or cracking.
To prevent breaking, never place baking stones in direct contact with an open flame. For grill use, always use the flame diverter.
Avoid excessive contact with liquids (oils, water, etc.) as this will decrease the surface strength. When baking sticky dough or oily items (cookies for example), use parchment paper, aluminum foil or baking pans/screens on the surface of the baking stone.