f)Frequently scrape and brush off decks to remove burnt residue which can cause an 'off' flavor and an increase in the bake time.
g)Heavily topped Pizza or Pan Pizza require lower bake temperatures and longer bake times as compared to a regular thin Pizza with light toppings.
h)Bubbles in fresh dough indicate an
I)Any type of Pan or Screen may be used in this oven. When choosing pans, be sure to pick a pan which is closest in height of your product.
NOTE: Dark colored pans and screens transfer heat better than light colored aluminum pans or screens. The latter ones must be seasoned before use. To do this, apply a heavy coating of cooking oil inside and out and bake in oven at 500°F (260°C) for about an hour or until all smoke has gone.
3. SPECIAL FEATURES
Heating Elements:
For a more even heat distribution, these ovens have evenly spaced
Infinite Switches:
To better control the ratio of Top and Bottom Heat, these ovens have two heat selector switches, one controlling the Top Heat, the other controlling the Bottom Heat. Each allows a setting from #1 (low = 20% on/80% off) through #9 (80% on/20% off) to #10 (high = 100% on).
In order to maximize the potential of the oven and to get maximum power, both heat selector switches should be set to #10 (high). This will be the best setting most of the time for most of the products. However, if, after some experimenting, one of the two proves to be too hot, only that one should be reduced while the other one stays on high. There is no need to reduce both at the same time. If less heat is required, lower the thermostat setting.
Optional Timer:
Upon request, an electric timer is provided to give an audible, continuous signal at the end of a preset time up to 60 minutes (72 minutes with 50Hz supply) on Bake Ovens and up to 5 hours (6 hours with 50Hz supply) on Roast Ovens,
NOTE: The Timer does not control the heating elements.
4. CLEANING
Oven Exterior: CLEAN ONLY WHEN THE OVEN IS COLD.
a)Deposits of
b)A thin coat of light oil will add to the appearance of the oven.
Oven Interior: (including Steel Deck) CLEAN ONLY WHEN THE OVEN IS COLD.
Use only the detergent solutions and cleaners that meet the national and / or local codes. Clean the steel deck, the ceiling and the walls of the baking chamber with a mild soap and water solution. Do not use oven cleaners, caustic solutions or mechanical means as they will damage the interior aluminized surfaces.
Ceramic Bake Decks: HEAVY AND FRAGILE! HANDLE CAREFULLY!
a)The bake decks should be cleaned by using a
b)The ceramic bake decks should be scraped and brushed during the day also to help keep them clean. To remove excessive crumbs or carbon, the baking decks and the oven cavity may be vacuumed when the oven is cold.
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