9. INITIAL START-UP
After installation, your oven will need a few hours to evaporate the moisture in the deck and in the insulation and to burn off the thin coat of oil on the sheet metal parts. The following steps must be completed before your new oven is ready for use:
a)Place the oven in a well ventilated area in order to deal with the ensuing smoke and smell.
b)Open the oven door and make sure the oven cavity is empty and that the decks are properly installed (see section 6. above).
c)Close the oven door and set the temperature knob to 300°F (150°C) for about an hour or so.
d)After that, increase the temperature to 500°F (260°C) for at least another hour or until all the smoke and fumes have disappeared. This procedure will remove most of the moisture and help insure good bake results.
CAUTION
! | Overexposure to smoke or fumes may cause nausea and dizziness. | ! |
Be sure the oven is placed in a well ventilated area. |
OPERATING INSTRUCTIONS
1. GENERAL BAKING
NOTE: Only Pizza and Bread products can have direct contact with the Ceramic Deck. All other food products must be placed in a metal pan or porcelain dish to avoid direct contact with the ceramic deck.
Pizza can be baked on the deck, on a screen or in a pan. When you determine the combination of method, ingredients and temperature that results in the right bake for your crust, sauce and cheese combination and your customer's taste, mark and keep it.
Deck baking refers to baking Pizza directly on the deck. Generally it is a thin product that requires temperature of at least 550°F (290°C).
Screen baking refers to baking Pizza on a screen. The screen lifts the Pizza off the deck. The screen may be removed near the end of the bake time to give the bottom of the Pizza a crispier crust and a darker color. Bake temperatures range from 500°F (260°C) to 550°F (290°C).
Pan baking refers to baking Pizza in pans. Crusts can be thick or thin and toppings range from light to heavy. Bake temperatures for pan baking range from 450°F (235°C) to 500°F (260°C).
2.GENERAL BAKING TIPS
a)At day's end, turn the thermostat to the “O” (off) position to conserve energy, leaving the Top and Bottom Heat controls set for next day's operation.
b)In the morning, preheat for one hour at 50°F (30°C) lower than your baking temperature with the vent closed (pushed all the way in) for a faster recovery.
c)15 to 20 minutes before loading the oven, raise the thermostat setting to your baking temperature and make sure the Top and Bottom Heat switches are set correctly for the product you intend to bake.
d)Check the bottom color of the Pie and reduce the Top Heat once you notice the bottoms to get very light. This will make the bottom elements come on more often, helping to maintain the desired color.
e)When the oven has not been used for a while, there is a tendency for the bake deck to get very hot. Consequently, when it is slow and the oven idling, set the thermostat at least 50°F (30°C) lower than your normal baking temperature. Then, when you put in a pizza, increase the thermostat to the normal setting, providing the quick extra top heat required to balance the bottom heat. At the end of the bake, the thermostat should then be turned down to the lower setting before the deck gets too hot again.
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