ZANOLLI SYNTHESIS 06/40V E Mode D'emploi page 71

USE
6.2 GENERAL DIRECTIONS FOR A SATISFACTORY
BAKING
For food products in general it is hardly possible to state a definite baking
temperature and time, due to the wide variability of their characteristics..
Concerning pizza and similar products baking temperature and time
depend on the shape and thickness of dough and on the of topping.
We suggest you to do more than one test, particularly if you have never
used this particular oven model before. You can start setting the
temperature at 290 -310 °C, keeping in mind the following points:
1 in comparison with the static ovens with the same baking time, a lower
temperature is normally required;.
2 normally when operating at lower temperatures, you can bake a product
of higher quality and more easily-digestible; the oven is not excessively
stressed and last longer, but it is necessary to select a longer baking time.
3 at higher temperatures it is more difficult to obtain an even baking, but
the necessary time decreases.
4 the maximum capacity of the oven is given in Kg of product per hour, as
it is shown in chapter 3. If the actual baking rate exceeds the maximum
capacity, the chamber temperature decreases even more than 10-20°C
and doesn't raise again until the raw product is put into the oven at a
lower rate, or the baking time is increased.
In those moments in which the oven doesn't bake and in the same
time you want to keep the chamber warm, you can set the power of the
bottom and top at 50%. Doing in this way – specially if the set temperature
is higher than 300°C - the temperature might drop little by little. You can
easily solve this problem by increasing again powers of top and bottom up
to 100%. In this way the oven will immediately reach again your set baking
temperature and it will be ready for baking again.
29 SYNTHESIS 06/40V E