Operation
16
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Cook Temperatures
Cook temperatures vary with different products.
Experiment with the initial bakes until you find the
ideal combination of time and temperature.
Example: pizza
1. Run several bakes at 500_F (260_C). Make
note of the time required to achieve a firm
crust.
2. Ifthecheesebreaksdowntooquicklyor
scorches, lower the temperature and length-
enthebaketime.
3. If faster production is desired, run additional
bakes increasing the temperature by incre-
ments of 25_F(15_C).
4. Record the results to determine the highest
temperature at which you can bake and
achieve quality results with maximum produc-
tion.
NOTE: Pull time is critical at high temperatures.
Cook Time
Cook times vary with the amount of product
loaded, the type of pan a nd the temperature. Rais-
ing the temperature to lower the cook time is effec-
tive to a point. Then t he quality of t he bake begins
to suffer.
BAKING TIPS
D Scale dough for consistent product.
D Proof dough to proper consistency.
D Refrigerated dough or pies should be brought
to room temperature before baking. Bubbles
may occur when baking refrigerated product.
Break bubbles if necessary.
D Alternate use betw een upper and lower section
in a double oven.
D Avoid frequent needless opening of t he door
D Rotate product placement in the oven.
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