8
Operating Maintenance Installation CLASSIC
3:3500-2 --> 860004-02
BAKING
Table 2 Setting for common products.
Where double temperatures are given (Temp. 1/Temp. 2) this refers to
initial
temperature and
final
baking temperature.
Heat controls
The Classic Deck Oven is fitted with three groups of
elements which can be regulated separately. These groups
are called TOP HEATING, BOTTOMHEATING, and
FRONT HEATING.
Top and bottom heating are used to influence the
properties of the baked product. The main purpose of the
front heating is to compensate for the heat losses at the
oven door.
Certain commissioning time can be expected before you
find your own settings for Your products.
To start with you can use the values in the table below,
and then adjust to your own settings.
Heating up of the oven.
The time it takes to heat up the oven depends on the
setting of the heat controls. The quickest way of heating
up the oven is to turn the three heat controls to
MAX
.
200°C is reached after about 27 minutes, and 250°C after
about 35 minutes. Please wait for a further 15-20 minutes
before the first bake to give the temperature in the oven
time to equalize.
Cooling of the oven
To cool the oven quickly turn down the thermostat and
open dampers and doors fully or partially. The heat
controls should also be set to zero or else the thermostat
can switch on the heat again if the temperature falls
below the set value.
Bread loaf
8
8
6
250/220
20
Yes
Tin bread
3
3
7
240
30
Yes
Round flat bread
8,5
7,5
7
240
12
French loaf
8
8
6
270/235
20
Yes
Baguettes
8
8
6
270/250
20
Yes
Rolls
8,5
8,5
7
250/240
8
Yes
Wheat bread
6
6
2
200
20
Plain buns
9
9
2
240
8
Danish pastries
9
9
2
240
8
Macaroon
6
6
3
180
18
Sponge cake
3
3
7
180
50
Cake
6
6
6
200
25
Product
Front
heat
Top
heat
Bottom
heat
Temp
ºC
Bake time
min.
Steam
