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Häussler Mono Stone Oven

$3,450.00

Häussler Mono Stone Oven

Combine German engineering with elegant design and you have the Häussler Mono electric stone oven. The thick, heavy fire brick that fully lines the baking chamber of the Mono oven store massive heat, then release it rapidly and evenly to your bread dough and other foods. This design delivers the outstanding baking results of a wood fired oven, but with the convenience of electric energy.

From perfectly crispy artisan bread and magnificent pizza, to cakes, meat, casseroles and much more, the Mono electric stone oven brings the capability of truly professional baking results into your home kitchen. Put it on your counter top, island or cart—or the Mono can be built into your cabinetry (for enclosure details please email.) One year manufacturer's warranty. Made in Germany.

HÄUSSLER MONO ELECTRIC STONE ARTISAN BREAD OVEN

Dough Capacity
5.25 lbs.*
Baking Area (W x D x H) 14.75" x 16.14" x 9.05"
Temperature Range 122°–608° F
(Top & bottom heat separately, infinitely variable)
Timer 14 hours electro-mechanical
Max. Preheat Time 1.25 hours
Outside Dimensions (W x D x H) 21.5" x 22.25" x 16.25"
Install Options Counter top or build in
Net unit Weight 126 lbs.
Electric 220V
Power Cord 4.9 feet
*Capacity is based on using 9" x 5" x 2.75" loaf pans, with 1.75 lbs of dough in each pan.

For more details, please see the specs tab above.

Häussler's floor-standing electric stone bread ovens include the INO 2006-series ovens and Häussler INO 2004. Häussler's also offers countertop models (that could be built in) including the Master, Häussler Primus and Häussler Mono. We also offer Belgian-made Rofco stone bread ovens.

You may also be interested in Häussler's home-use Alpha spiral stand mixers, and SP-20 and SP-15 commercial stand mixers.

Click Haussler Brick Oven Preheat Settings to learn how to preheat the Haussler brick oven.

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Payment plans of 12 to 24 months, with full details available in checkout.

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THIS PRODUCT IS MADE IN GERMANY!

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Specs

Manufacturer Part Number
302355
UPC/EAN Number
0783385851763
Brand
Häussler
Width
21.5"
Depth
22.25"
Height
16.25"
Base Dimensions (L x W)
21.5" x 22.25"
Weight (lbs.)
142
Size of Baking Surfaces
14.75" x 16.14" x 9.05"
Height of Baking Spaces
9.05"
Capacity (weight)
5.25 lbs.
Dough Capacity
5.25 lbs
Temperature Range
122°–608° F
Number of Timers
1
Max. Timer Setting
14 hours
Housing Material
Stainless steel
Volts AC
220
Watts
3000
Hertz
50/60
Amps
13.6
Phase
1
Cord Length
4.9'
Cord-End Plug
20 Amp (L6-20P)
Origin
Imported
Warranty Length
1 year
Commercial Warranty
Yes
Freight Shipped
Yes
Country of Manufacture
Germany
Number of Shelves
1

Shipping

We stock this product in our Nebraska warehouse. This item requires freight delivery and you should receive your order within 2-7 business days from ship-out. Click here for more information about freight delivery.

Accessories for this product:

Brod and Taylor Bread Proofer

The Brod & Taylor Dough Proofer makes wholesome, made-from-scratch baking easier than ever with an optimum proofing environment plus easy storage. Set it lower for a longer “cool rise” or turn up the heat to give your yeast a boost on a cold winter day. A large window gives you a full view of the spacious interior where your largest bowl or full sized loaves fit easily. There’s no need to cover your dough as the included water tray keeps humidity at an optimum level.

The innovative Brod and Taylor folding bread proofer accurately maintains the temperature you set, in the range of 70–195°F (21–90C), in five degree increments. Its cabinet is built of super tough reinforced polypropylene with a clear viewing window. The stainless steel wire rack, power cord and all other parts fit inside the proofer when folded. Inside dimensions are 14.75” x 12.5” x 8.75” high. Outside dimensions are (open): 18” x 14.5” x 10.5” high and (closed): 18” x 14.5” x 2.75” high, so it stores very easily.

Included with the Brod and Taylor Bread Proofer & Slow Cooker is a 55-page booklet with recipes for yeast breads, sourdough, yogurt, butter, cheese, kefir, kombucha, tempeh, and slow-cooker recipes like chuck roast, pulled pork and caramelized "black" garlic.

Pizza dough... artisan sourdough... yogurt... the Brod and Taylor dough proofing box provides a warm, humid environment for more consistent results with rising yeast dough recipes. These include organic whole grain recipes, made-from-scratch bread loaves, pastries, gluten-free yeast bread recipes, soft pretzels, doughnuts, focaccia, cinnamon rolls, and croissants, to name a few. The Brød and Taylor bread proofer is also the ultimate yogurt maker, developing perfect yogurt in either one large, or several smaller containers. Nothing's easier than making delicious yogurt at home with this machine.

In addition to its outstanding core performance as a dough proofer, this versatile Brod and Taylor product is also a slow cooker, yogurt maker, hot plate and more!

Brod and Taylor's innovative bread proofing box is a multi-use kitchen tool ideal for home bread bakers—or anyone with an appreciation for scratch recipes, organic cooking and wholesome ingredients. Designed as the ultimate solution for rising yeast dough, the proofer’s consistent low-heat also works as a yogurt maker, chocolate tempering machine, bread crisper, plate warmer and more.

When your bread's been finished, your Brod and Taylor proofer is the ideal bread warmer, keeping it at perfect serving temperature. One elegant, easy-storing appliance does it all, conveniently and efficiently. It’s a great new tool for any kitchen where homemade baking is enjoyed, and it has really taken off among our customers at Pleasant Hill Grain.

The Brod and Taylor bread proofer now has a slow cooker mode! In slow cooker mode, temperatures may be set between 85–195°F (29–90C), in five degree increments. For slow cooking recipes that recommend a low setting in traditional slow cookers, set the temperature to the maximum setting of 195°F. Always use a lid on the pot when slow cooking. The rack and water tray are not used when slow cooking. For best results, use a heavy duty Dutch oven or stock pot with a tight fitting lid. Maximum dimensions for a slow cooker pot are 11.5" diameter and 8.75" high, including handles and lid.

One of the things we like most about the Brod and Taylor bread proofer is the toughness of its construction. Between the details of the design and the quality of its materials, our experience—after an extended period of offering this product—is that breakage is a non-issue. It assembles very quickly, feels solid, and truly is a rugged, reliable performer. We've used one in the PHG test kitchen for years and endorse it enthusiastically.

Michael Taylor, an engineer and longtime bread baker, is well acquainted with the homespun solutions bakers have tried in search of a more controlled dough rise. An inventor at heart, Taylor saw a real problem that needed a remedy. Home bakers needed a tool that offered the confidence and convenience of a professional proofer in an affordable, versatile, space-saving design. After years of careful research and testing he created the world’s first folding home proofer, and it's truly an outstanding product.


Cook's Illustrated recommends the Brod and Taylor folding proofer, finding that it performs well and is easy to use and clean.

(More info) See product

$219.00

In stock Usually ships in 1-3 business days.

KoMo Bread Proofing Baskets

These are the traditional baskets to hold dough during rising cycles (proofing). They're lightweight and easy handling, and their natural construction gives them a warm, attractive look. A removable liner is included with each basket.

The long basket measures 2-3/8" deep x 5-1/4" wide x 14-1/4" long.

The round basket measures 3-1/4" deep x 8-7/8" wide.

Made in Germany.

(More info) See product

$29.00
Häussler Bread Dough Stencil

Use the Häussler bread stencils to create attractive designs in your bread rolls and buns. Dough stencils are made of tinned steel and have a sturdy handle. Enjoy the unique look the Haussler dough stencils give your bread!

To use, form dough into smooth 2.5-4 ounce balls. Dip dough stencil in flour or melted butter, then press firmly into dough and remove. Cover dough and let rise in warm, draft-free place for 15-20 minutes. Bake until internal bread temperature reaches 200° F, about 20 minutes.

To give your bread a stenciled look, brush dough with an egg wash, milk or melted butter, then sprinkle on poppy seeds, sesame seeds, or other seed before pressing the dough stencil in, removing it, and then proofing the rolls.

If you want to achieve a fairly flat design on top, proof the dough upside down after you press the stencil in. Just before baking, turn the dough right side up again. If you'd like to use your stencil more like a lame, leave the dough right side up to proof and the dough will expand around the pressed design.

The Star stencil is great for making Austrian Kaiser rolls, and the Swirl stencil makes beautiful Mexican Conchas.

Made in Germany.

(More info) See product

$18.95
Mure & Peyrot Boulange Bread Dough Scoring Lame

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Boulange lame is lightweight and ergonomically designed for both right and left-handed users.

The Mure & Peyrot 436.1 blade comes standard in the Boulange lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Boulange as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade in four positions, before you need to replace the blade. A removable protection cover for the blade is included.

Cook's Illustrated recommends the Mure & Peyrot Buolange lame. They commented on the unique handle saying it was the most secure and comfortable of all the lames they tested.

(More info) See product

$17.95

Out of stock ETA is unknown. We aren't accepting preorders at this time. (more info)

Mure & Peyrot Adour Bread Dough Scoring Lame

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Adour lame is lightweight and features a curved blade.

The Mure & Peyrot 436.1 blade comes standard in the Adour lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Adour as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade four times as long before you need to replace the blade. A removable protection cover for the blade is included.

(More info) See product

$17.95

Out of stock ETA is unknown. We aren't accepting preorders at this time. (more info)

Ooni Infrared Thermometer

Know exactly when your oven stone is ready using an infrared thermometer. The Ooni Infrared Thermometer with laser pointer will allow you to accurately measure the surface temperature of your pizza oven or bread oven, instantly. For the most accurate reading, simply aim the laser guide to the middle of your stone and the reading will appear on the display screen. Aim for around 752°F (400°C) for the perfect pizza that cooks in 60 seconds.

Numerical and color-coded temperature displays allow you to select your preferred interface and switch effortlessly between laser-guided spot measurements and wider area scans.

The high resolution LCD full-color digital display delivers temperature information in less than 300 milliseconds, while the Temperature Scan Mode allows you to easily determine minimum, maximum, and average surface temperatures for ultimate accuracy to within 4 °F. The Ooni infrared thermometer measures from -22°F and 999°F (-30°C and 550°C).

The thermometer comes calibrated specifically for the cordierite baking stones used inside Ooni ovens, but an adjustable emissivity setting lets you easily read the temperature of steel and other materials.

Batteries are included, and the thermometer has a removable hang loop attachment for convenient storage.

(More info) See product

$50.00

In stock Usually ships in 1-3 business days.

Artisan Breads Every Day Recipe Book

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries—and all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits.

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Hardcover, 8-1/4" x 10-1/4", 224 pages, color illustrations.

(More info) See product

$30.00

In stock Usually ships in 1-3 business days.

The Bread Baker's Apprentice Book, 15th Edition

Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain a l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You'll put newfound knowledge into practice with 53 master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain a l'ancienne. En-route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun

Here's what Peter says about this 15th anniversary edition:

"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tips, the tricks, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips." —Culinary Author Beth Hensperger

(More info) See product

$39.95

In stock Usually ships in 1-3 business days.

Häussler Apron
The Haussler apron is 31.25" long, and comes in an attractive dark Espresso color.
(More info) See product

$49.00

In stock Usually ships in 1-3 business days.

Lanon Heat & Cold Resistant Liquid Silicone Gloves, 15 inch

These 15" long silicone gloves from Lanon are safe, non-toxic, odorless, food contact grade, and suitable for high or low temperature food processing. They're ideal when baking with brick ovens, to protect your hands and arms from burns.

The Lanon Heat & Cold Resistant Liquid Silicone gloves maintain stable physical and chemical properties in the temperature range of -100° F to 480° F. They can even be used at temperatures up to 570° F, momentarily. The high strength, high temperature resistant, nylon woven inner lining significantly improves the mechanical strength of the gloves, making them easy to wear, moisture wicking, and comfortable.

The CoralAir air insulation lining offers structure that provides multiple layers of air insulation in the gloves, effectively blocking heat transfer to the hand.

The gloves offer excellent anti-slip grip when they're dry.

Size 9 fits a palm width of 3.55-3.75 inches and a hand circumference of 8.2-8.8 inches.

Size 10 fits a palm width of 3.95-4.15 inches and a hand circumference of 9.2-9.6 inches.

Measure your palm width at the widest point below the knuckle. Measure the circumference of your hand around the widest part of your palm (not including your thumb).

(More info) See product

$40.00

Customer reviews

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Overall Rating:

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1 review

For more than bread. BUY IT!
By Erik D., SD on 6/04/2018 Verified Buyer

I used to use it mostly for bread which produces an excellent loaf. One day I thought, "Why not a roast chicken? " I have never had such a moist, sweet chicken in my life. And baked fish is also great. I no longer use my regular gas oven unless I a cooking something too big for this oven. After 3 months use I could not live without it. The timer is great because it starts the oven when I am at work so that it will be at the right temperature when I am ready to cook. This is a stone oven so it takes some time to heat up and it doesn't need a timer to shut off since you turn it off when you put the food in to cook. It stays hot even after I have finished cooking or baking. BUY IT!

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