Belshaw Adamatic Harmony Deck Oven - Manual (Page 20)

Baking Advice
For the best results from deck Ovens
Loading
1. Do not place the products too close together . If the loaves are close to
each other after oven spring (expansion), the loaves sides will be soft and may
collapse on cooling.
2.
Place the product evenly within the oven . Product bunched together will be
paler than those widely spaced.
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.
6.
If whilst baking, the bake is found to be consistently dark or light at the
front
the front top element can also be adjusted for local fluctuations in
voltage.
Bake settings
1. A good starting point for baking breads in deck ovens is 437F (225C)
Top heat 140F-150F, bottom heat 104F.
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.
FG257 MODULAR DECK 02/07 RAC
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4. It is a good idea not to focus on the temperature recovery this can vary from
oven to oven.