10
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 under-proofed or cold product. Allow the dough balls to proof in a warm
area and to double in size before baking.
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 u-shaped heating elements throughout that are
either “ALL ON” or “ALL OFF”, depending on the temperature setting and the Top and Bottom Heat selections made.
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 baked-on splatter and grease, or discoloration may be removed with the stainless steel cleaner
sample supplied or by using any commercial cleaner recommended for stainless steel. Bakers Pride offers a
stainless steel cleaner made expressly for this purpose. Always rub with the grains and apply very light
pressure. Rinse well
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 long-handled scraper and stiff wire brush. At the end of each
day, turn the thermostat up to its maximum setting and let the oven sit at that temperature for at least ½ hour.
This will burn off the food spilled onto the baking decks during the day's production and turn it into ash. This ash
can be brushed off the next day before turning the oven on.
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.
