Operation 
General Baking Tips
PIZZA BAKING PROBLEMS
Uneven Bakes
DOven door open too long D Improper scaling of dough D Warped pans
Product Burning
DThermostat set too high
DProduct left in the oven too long
Dried Out Product
DOven temperature too low
DNot using enough water in mix
Extended Baking Times
DTemperature setting too low D Excessive door openings D Improper
BAKING TIPS
D The deck is intended for cooking pizza and bread products, other types of food may be cooked in pans or containers.
DScale dough for consistent product. D Proof dough to proper consistency.
D Sicilian type pizzas require a longer baking time.
D Pizza in pans bake slower than those on screens.
DAlternate use between upper and lower shelf.
DBreak bubbles that sometimes occur in baking. (Usually occurs with refrigerator dough.)
D Frequent needless opening of oven door should be avoided.
SUGGESTED TIMES AND TEMPERATURES
Pizza should be placed in pans or on screens when baked in the oven.
Time
Baking time will vary with the amount of garnish on the top of the pizza. Generally speaking, pizzas baked in pans should bake in approximately
Temperature
The ideal temperature for baking pizza pies will vary depending on the type of pie and the method of baking. It is suggested that you attempt experi- mental initial bakes at 450_F 232_C), making note of the time required to achieve a firm crust. If the cheese breaks down too quickly or scorches, you should then lower your temperature and lengthen your baking time. If faster production is desired, attempt additional bakes raising baking tempera- tures in increments of 25_F (15_C). This will en- able you to determine the highest temperature at which you can bake and achieve quality results with maximum production. Pull time is critical at high temperatures. Shifting is unnecessary in most cases.
DRotate placement of pizza in oven.
DRefer to this manual for proper installation and ventilation.
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