3. Product should not be placed too close to the edge of the tile. As it expands
towards the front one side of the loaf may enter the cooler air by the door.
4. Door opening should be kept to a minimum because cold air enters the oven
cooling the sidewalls and roof causing the finished product to be lighter locally at
the front and wasting heat. If loading times are consistently long you can alter the
front top heat to put more heat at the front.
5. If the loading takes a long time, product can form a skin, which causes an
imbalance and a less attractive finish. By using the pre-steam function before
loading this can be minimised. This function turns the elements off and injects
steam to increase the humidity.
Bake settings
1. A good starting point for baking breads in Mono deck ovens is 225C (437F)
Top heat 60-65 bottom heat 40.
2. For cookies etc, the heat in the oven can be turned almost off, however it may
still be necessary to place the trays with cookies etc onto upturned trays on the
oven sole.
3. Steam should be kept to a minimum, for energy efficiency, depending on the
product and finish. Times between 9 and 12 seconds should be adequate.
It is a good idea not to focus on the temperature recovery this can vary from oven to
oven.
Is the product baked in the time and to the quality you require?
Below are some tips for modifying the bake so you get the product that you require.
If your product is light on top.
Either decrease the bottom heat and extend bake time or increase the top heat.
If the product sides are pale and the top dark.
Make sure the products are spaced well apart, drop the top heat and extend the
bake time.
If the bake time is too long.
First increase the top heat to speed recovery.
If this does not give sufficient savings increase the bake temperature.
To thicken the crust
Set the damper to open longer. Different ovens will require different lengths of time.
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