NYB Bagel Boards

Your new bagel boards are made from aromatic American cedar, which is
naturally resistant mold, rot and insects; and jute, a natural fiber. These
boards are a shorter version of the boards that the old-school New York
bakers used to make sure that their bagels baked evenly and didn't come
out of the oven with flat bottoms.

To use and care for your NYB bagel boards:

1. Wet the boards thoroughly, especially the jute fabric side.

2. After you boil your bagels, put them down on the fabric side. If you
top your bagels, apply it and then arrange the bagels seed-side down.

3. Put the boards directly on your stone, making sure you leave one
board's width on one side so you have flipping room. Bake the bagels at
450-475F/232-246C for 3 minutes.

4. Use a pair of pliers, hot pad or oven mitt to grip the board and
flip the bagels upside down (or right-side up)directly onto your stone
or other baking surface. Continue baking for another 12-15 minutes,
until they reach the desired color.

5. After use, let the boards air dry for 24 hours and store in a cool,
dry place.


NYB Cordierite Baking Stones

Your new baking stone is made from cordierite, an FDA-approved in-
dustrial refractory material used in commercial deck ovens. Our cor-
dierite baking stones will resist thermal shock (i.e., cracking) to
temperatures in excess of 2300F/765C, and possess both superior heat
conduction and heat retention properties. With the proper care and
treatment, your new stone will produce outstanding results for decades.

To use and care for your NYB cordierite baking stone:

1. Unwrap the stone and wipe it down with a damp cloth to remove any
dust and loose cordierite particles.

2. Place it in a cold oven and heat the stone to the oven's maximum
temperature, typically 500F/260C to 550F/290C for 60-90 minutes and
allow to cool down. Your stone is now ready for baking.

3. Over time, your stone will develop stains, to remove them, use a scrap-
er to carefully dislodge any burned-on material and, if possible, run your
stone through your oven's self-clean cycle, or heat to your oven's maximum
temperature and hold it there for 90-120 minutes.

4. If necessary, rinse the stone with plain water to remove surface stains
and debris.
Never use soap or detergent on the stone, as it will soak into the material
and render it unfit for baking.


NYB American Alder Bench Boards

Your new NYB ench board is made from American alder, a renewable northern
hardwood related to birch. With the proper care and treatment, it will last
for years.

To use and maintain your NYB bench board in top condition:

1. Unwrap the board and wipe it down with a damp cloth to remove dust and
loose wood particles.

2. Use a soft cloth or paper towel to apply a generous coat of USP mineral
oil (available at your local drug/HBA store), to the top and sides of the
board. Never use vegetable oil or animal fats, as they will oxidize
and turn rancid over time. Let the oil soak in for 20-30 minutes. Wipe
away any excess with a paper towel and apply a second coat. Repeat for
the other side.

3. Use a bench scraper to remove dried dough, taking care not to damage
the board. For stubborn material that scraping won't fully dislodge, wipe
or scour it gently away using cold water and a clean terry washcloth or
non-metallic scouring pad, such as a Scotch-Brite.

4. After use, air dry your board thoroughly and store it in a cool dry place.

5. To preserve its finish, generously recoat your board from time to time
with USP mineral oil.