Blodgett 1060 - Manual (Page 17)

15
Operation
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Cook Temperatures
Cook temperatures vary with different products. Experi-
ment with the initial bakes until you find the ideal combina-
tion of time and temperature.
Example: pizza
1. Run several bakes at 500ºF (260ºC). Make note of
the time required to achieve a firm crust.
2. If the cheese breaks down too quickly or scorches,
lower the temperature and lengthen the bake time.
3. If faster production is desired, run additional bakes
increasing the temperature by increments of 25ºF
(15ºC).
4. Record the results to determine the highest tempera-
ture at which you can bake and achieve quality re-
sults with maximum production.
NOTE: Pull time is critical at high temperatures.
Cook Time
Cook times vary with the amount of product loaded, the
type of pan and the temperature. Raising the temperature
to lower the cook time is effective to a point. Then the
quality of the bake begins to suffer.
BAKING TIPS
• Scale dough for consistent product.
• Proof dough to proper consistency.
• Refrigerated dough or pies should be brought to
room temperature before baking. Bubbles may occur
when baking refrigerated product. Break bubbles if
necessary.
• Alternate use between upper and lower section in a
double oven.
• Avoid frequent needless opening of the door
• Rotate product placement in the oven.