FLOOR MODEL ELECTRIC DECK OVEN OPERATION MANUAL
7
INSTALLATION INSTRUCTIONS
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.
Overexposure to smoke or fumes may cause
nausea and dizziness. Be sure the oven is placed
in a well ventilated area.
CAUTION
OPERATING INSTRUCTIONS
General Baking
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.
NOTICE
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).
General Baking Tips
a) At day’s end, turn the thermostat to the “0” (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 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 lower
setting before the deck gets too hot again.
f) Frequently scrape and brush off decks top remove
burnt residue which can cause an “off” flavor and
increase bake time.
Summary of Contents for EB series
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