ALWAYS LOAD DECK PER DECK AND DOOR AFTER DOOR

SPREAD YOUR LOAVES OR BAKING PANS EVENLY THROUGHOUT THE DECK.

In case you do not observe those rules you are AT RISK TO CREATE HOT SPOTS

Areas where no bread is placed and so is not cooled off.

Those HOT SPOTS will then radiate away the heat. It did not lend to the dough result in a dark coloration of the side of the loaves: exposed to them

Those HOT SPOTS do however not occur easily as it takes about 2 hours AT A heat OVER 220 C (430 I) for them to appear.

You will notice them only when is too late. When the first bread comes out of this oven

Then it Is important NOT TO DO ANYTHING as the next load of breads will come out just fine {since the excess of heat was absorbed by the first load.

DO NOT START PLAYING AROUND WITH THE THERMOSTAT BECAUSE you will only LOOSE control of the oven.

If you turn down THE thermostat the temperature will be too low and baking time cannot be met.

when you notice this you will turn up the thermostat higher then requested in the hope that you can speed up recovery time.

• But due to the thermal stability of a deck oven its reaction is not as quickly

• You will no longer be in control whether the oven is actually still raising In temperature or already declining.

'THE RESULT: YOU WILL START TURNING BREAD OR PANS AROUND THE OVEN

Understanding the reaction of the deck oven is your GUARANTEE FOR EVEN BAKE TROUGHOUT THE OVEN.



IMPORTANT

A. If on several continuous bakes you cannot fill the deck, then do not put the breads always on the same spot.

For example first bake fill one side of deck and the other with the next batch.

B. If your oven has to stay empty over a longer time 2 bakes then either shut

Off burner or just bring thermostat down to a waiting position of about 200 C (400 F)