MADE IN ITALY
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electric modular oven
Cooking time in particular can vary according to the type of dough, its homogeneity and
volume.
Make sure you carefully monitor the first baking cycles and check the results achieved: using
the same types of dough under the same conditions, you will obtain standard results.
The heat needed to process your dough depends on its preparation, ingredients and liquids.
Setting the same processing temperatures you can bake different product at the same time.
Disregarding their position, you can use all shelves, and also bake small batches with top
results.
Should bread not take on vapor, resulting matt and rough at the end of your baking cycle,
check if during the vaporizing cycle the product gets wet. Should this be the case, you need to
modify the dough. Keep in mind that you can achieve good results only if your batch is not too
wet when ready to be moved inside the oven. For this reason, it is important that the rack
loaded with the dough from the proofing chamber, is left to rest 1-2 minutes in the air before
going into the oven.
Make sure that the oven door opens only for loading and unloading operations.
Keeping the oven access door open for too long, makes the baking chamber temperatures
drop, i.e. uneconomically increases the consumption of fuel or energy.
As a consequence of the loading and unloading operations, temperature displayed on the
thermoregulator drops of about 30°. The thermal difference is re-balanced within a maximum
span of time of 8/10 minutes. This is quite a short time compared with the original heat
exchange between dough and hot air which generates a remarkable drop in temperature of
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