UL File E8138
Rev. A 2002
12
OPERATION
CAUTION
ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM
COMBUSTIBLE MATERIALS.
CAUTION
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS
OCCUR, 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 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
SUGGESTED TEMPERATURE AND CONTROL SETTING’S
Pizza Type
Pie On Pan
Or Deck
Business Is
Busy Or Slow
Thermostat
Setting
Top Switch
Setting
Bottom Switch
Setting
Time In Minutes
Thick / Thin crust, Light topping
Deck
Slow
500
°
-550
°
Med Low
Med Low
3-7
Thick / Thin crust, Light topping
Deck
Busy
500
°
-550
°
Med Hi
Med Hi
3-7
Thick / Thin crust, Heavy topping
Deck
Slow or Busy
475
°
-550
°
Med Low
Med Hi
6-10
Thick / Thin crust, Light topping
Pan
Slow or Busy
475
°
-550
°
Med Low
Med Hi
5-8
Thick / Thin crust, Heavy topping
(Deep Dish)
Pan
Slow or Busy
475
°
-550
°
Med Low
Med Hi
6-11
