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ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM
CAUTION
COMBUSTIBLE MATERIALS.
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS OCCUR,
CAUTION
CLEAN IMMEDIATELY, TO AVOID THE DANGER OF SLIPS OR FALLS.
GENERAL
This oven is designed to give well regulated, even heat. It should be thoroughly
preheated before being used. It is advantageous from the operating cost
standpoint, to operate with the thermostat set at the lowest possible position that
will satisfactory perform the baking and with the door shut during preheat and
slack business periods.
The ovens may, of course, be preheated with the 4 heat switches set at a lower
position than "High", but the time required will be proportionally longer. After
preheating, set the two 4 heat switches for proper ratio of "top" and "bottom" heat
to suit the product to be baked or roasted.
COOKING
Even heat in the oven is important for proper baking results. It is best to allow
the oven to preheat about fifty minutes to 500°F (260°C) before baking. Set the
top and bottom heat control switches to obtain the proper ratio of top and bottom
heat to suit your product. (See suggested temperature and control settings).
Equal baking results will be obtained with the door open or closed. The door is
provided to conserve energy during preheat or slow periods.
To select the balance of top and bottom heat follow these directions:
1. If product is overdone on the bottom tun the bottom switch down or the top
switch up.
2. If product is over done on the top, turn top switch down or bottom switch up.
To select the correct temperature, follow these procedures.
1. If a product is taking too long to bake, turn the thermostat up.
2. If a product is not done inside, turn thermostat down and increases baking
time.
Normally, Pizzas will not have to be moved or rotated during baking; however,
various dough mixes, excessive draft conditions, the quantity and type of toppings,
and other variables may require the pizzas to be shifted or rotated for a more even
bake. Also during very busy periods, repeatedly placing a pizza in the same spot
would cause the deck temperature to drop somewhat while the heat remains
constant. This results in an under done crust or a burnt top. To remedy this
condition try not to load pizza after pizza in exactly the same location. Allow a two
minute rest for each section of the oven at least once every half hour
UL File E8138
12
OPERATION
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