OPERATING INSTRUCTIONS
Note: Only Pizza or Bread can have direct contact with ceramic decks. All other food products must be placed in a pan or container to avoid direct contact with ceramic decks.
!GENERAL BAKING
Models:
Preheat the oven by setting the thermostat to the desired temperature. When the thermostat light goes out and has cycled three times, the oven is ready for use.
These ovens have been designed to bake both fresh and frozen products. Frozen fruit pies should be taken directly from the freezer and placed into the oven. Cooking time will vary with the size of the pie, but under normal conditions a frozen pie should bake approximately in the same time as a fresh pie.
These ovens work well for toasting, melting cheese, baking frozen entrees, roasting small meat items, etc.
The temperature range for pizza baking is usually between 500° F (260° C) and 575° F (300° C) depending on the individual product.
Allow the pizza to bake until the cheese bubbles and the bottoms are evenly brown. (Rotate if necessary)
The design of the
Do not keep the oven door open too long when loading since heat will escape, resulting in slower baking.
When production requirements are low, keep the temperature low to prevent the bottoms from burning.
As demand increases, temperature should be raised for faster recovery.
Fresh dough generally requires a slightly lower baking temperature and longer bake time than defrosted
!GENERAL BAKING TIPS
!Pizza crusts should be fully defrosted before baking.
!Wet areas on the bottom of a pizza will cause them to stick to the deck. Avoid spills.
!For fresh dough pizza, flour or corn meal on the peel will prevent sticking and ease placement of the pizza on the deck.
!Increasing bake temperature during heavy production assists in maintaining temperature. After the rush is over, reduce temperature to prevent burning.
!Heavily topped pizzas require longer bake times at lower temperatures.
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