I don't have that particular brand but if it is stoneware, there are general rules to its use.  

I have many ceramic baking dishes and I put them cold into a cold or hot oven.  You will want to avoid direct contact to burners or broilers that heat the dish from only one side, this may lead to thermal shock and crack the dish.  I would also suggest you don't heat up the dish and then add cold dough into it.  Maybe you will find direct instructions to your dish from the manufacturer that will allow otherwise but until then, I would play it safe and avoid thermal shock.  Another word of caution, ceramic dishes take longer to cool so after removing bread, let cool on a wire rack as well out of harms way.  Do not set hot dish on plastic or cold surfaces.

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