FLOOR MODEL ELECTRIC DECK OVEN OPERATION MANUAL
8
OPERATING INSTRUCTIONS
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.
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.
NOTICE
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.
Oven Lights:
The lights that illuminate your oven cavity should not be
left on when the door is closed. Leaving the lights on in
a hot oven for an extended time may cause them to fail.
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 1/2 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.
Summary of Contents for EB series
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