Settings and recommendations

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Scan the QR code on the control panel to view the video tutorials for Neapolis’ set up and functionalities

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How do I regulate the deck and top correctly?

The balance between the top and deck set point temperature and power varies according to the type of product and dough to be baked.
Starting from the settings suggested below and by modifying the temperature set point, it is possible to customise the baking time and desired texture (e.g., increasing the temperature will shorten the baking time and the product will be softer, brown more quickly and have a finer crust, vice versa by lowering the temperature).
The adjustment of the top and deck power acts on the heating elements at the top and bottom of the oven. In this way it is possible to personalise the desired balance between the surface and the bottom of the product.
For example by increasing the power of the top the product will brown faster, vice versa increasing the power of the deck, the oven will get more thrust and more browning of the bottom.

When setting the temperature and percentage of the heating elements, it is important not to go below certain values. As a general guideline, it must be taken into account that below 200°C (390°F) the sum of the percentages of ceiling and deck must be greater than 50%; below 250°C (480°F) the sum must be over 70%, below 300°C (570°F) 90%, above 300°C (570°F) 100% or more.

How to ensure the correct pizza rotation when baking?

Start baking from the bottom of the oven on the right, moving then to the left and passing to the row at the front.

During the shift “rotate” the deck of the oven occupying all the areas available. After work breaks start baking from the bottom right area.

What is the Delta-Power Technology?

With frequent door openings or when cooking with the residual heat, it is possible to balance the heat between the front and back of the baking chamber with Delta-Power Technology.
You can increase or decrease the power percentage of the front of the oven, in a range of +/-30%: setting a positive value will increase the heat in the front, vice versa setting a negative value.

If during baking you observe less browning of the front of the products, set a positive Delta-Power, increasing first for the top and then also for the deck if the result is not satisfactory.

How do I use Power-Booster function?

The Power-Booster function can be activated in anticipation of exceptional workloads in order to increase the power of the resistors while still maintaining the chosen top/deck balance.
In such cases, activation 5/10 minutes in advance is recommended.

In the Menu/Service/Split-Booster it is possible to activate the power increase separately, only for the top or only for the deck.

Do I need to turn pizza when baking?

During baking it is not necessary to continuously turn the pizza.

In case of partial loads or when baking at high temperatures, you can half-turn the pizza right after mid-cooking to obtain a perfect result.

How do I set the parameters with highly hydrated doughs?

If the dough you are baking is more hydrated than standard, we suggest to lower the temperature by 10/20°C (15/30°F), rising the deck power by 5% and extend baking till desired, vice versa with low hydration dough.

NB the following settings are referred to S Series with Multibake chamber h16 cm

Pizza settings

Gourmet pizza with high crust

Dough ball size from 270 to 300g / Baking time 3’-4’
Normal workload:
Preheat S series adjusting the set point at 330 °C (625 °F), 70% top and 15% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 80% and the deck at 20%, then start baking.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.


Oven constantly at full load:
Program S series as stated above.
While the oven heats up select the Split-Booster (Menu/Service/Split-Booster) both for the top and for the deck (default settings).
When the set point is reached modify the top and deck power respectively at 80% and 20%, then start baking. At the first hints of a lighter browning, press the Booster button to maintain perfect baking. Once the oven has stabilised, the Booster can be switched off.

Delta Power +18% Top, +8% Deck

Classic pizza

Dough ball size from 225 to 250g / Baking time 2’30’’ – 3’40’’
Normal workload:
Preheat S series adjusting the set point at 340 °C (645 °F), 75% top and 5% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 80% and the deck at 20%, then start baking.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.


Oven constantly at full load:
Program S series as stated above.
While the oven heats up select the Split-Booster (Menu/Service/Split-Booster) both for the top and for the deck (default settings).
When the set point is reached modify the top and deck power respectively at 80% and 35%, then start baking. At the first hints of a lighter browning, press the Booster button to maintain perfect baking.
If the bottom of the pizza does not cook properly, rise the deck percentage to 45/70%. Once the oven has stabilised, the Booster can be switched off.

Delta Power +18% Top, +8% Deck

Roman style round pizza

Dough ball size from 180 to 210g / Baking time 2’50’’ – 3’30’’
Preheat S series adjusting the set point at 330 °C (625 °F), 70% top and 30% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, during the work shift, further increase the top and deck power up to 80% and 50% respectively.

For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).

Delta Power +18% Top, +8% Deck

Roman Pinsa

Dough ball size from 260 to 350g / Baking time 5’ – 8’
Normal workload:
Preheat S series adjusting the set point at 310 °C (590 °F), 70% top and 30% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, during the work shift, further increase the top and deck power up to 70% and 50% respectively. For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).

Roman style pizza in pala

Dough ball size from 260 to 1000g / Baking time 5’ – 10’
Normal workload:
Preheat S series adjusting the set point at 260 °C (500 °F), 60% top and 35% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, further increase the deck power during service.

 

Oven constantly at full load:
Preheat S series adjusting the set point at 260 °C (500 °F), 60% top and 35% deck, press start and wait for the oven to reach temperature, then activate the Split-Booster both for top and deck.
If necessary, during the work shift, further increase the percentage of the resistors up to 70% – 50% respectively. For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).

Delta Power +5% Top, +2% Deck

Roman style pizza

Dough ball size from 950 to 1500g / Baking time 8’ – 13’
Normal workload:
Preheat S series adjusting the set point at 270/290 °C (520/555 °F), 35% top and 80% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, further increase the top and deck power up to 40% – 85% respectively. 

Oven constantly at full load or precooking:
Preheat S series adjusting the set point at 270/290 °C (520/555 °F), 40% top and 80% deck, press start and wait for the oven to reach temperature.
While rolling out the first trays modify the settings at 290/310°C (555/590 °F), 40% top and 85% deck, in order to work with the resistors already on.
When the roll out is complete put the tray in the oven and complete baking, then set back the oven at 270/290°C (520/555 °F), 50% top and 90% deck and continue baking activating the Split-Booster (Menu/Service/Split-Booster) in case of continuative baking.
If the work drops or a break is planned, it is advisable to reactivate the starting setting and then change it again when work resumes.

 

NB: as a general rule, for dough balls under 1000g stay at 280/290°C (535/555 °F), for balls over 1000g stay at 270/280°C (520/535 °F) and for balls over 1400g or pizzas with lots of tomato sauce we recommend lowering the set point further to 260 °C (500 °F), thus lengthening the baking time.

Pan pizza

Dough ball size from 225 to 500g / Baking time 6’ – 12’
Preheat S series adjusting the set point at 260°C (500°F), 40% top and 60% deck. Press start and wait for the oven to reach temperature.
If necessary, for continuous baking, further increase the deck power up to 5/10%.

High and soft tray baked pizza

Size from 900 to 1200g / Baking time 12’ – 15’
Preheat S series adjusting the set point at 270°C (518°F), 40% top and 60% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 5/10%.
Gourmet pizza

Gourmet pizza with high crust

Dough ball size from 270 to 300g / Baking time 3’-4’
Normal workload:
Preheat S series adjusting the set point at 330 °C (625 °F), 70% top and 15% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 80% and the deck at 20%, then start baking.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.


Oven constantly at full load:
Program S series as stated above.
While the oven heats up select the Split-Booster (Menu/Service/Split-Booster) both for the top and for the deck (default settings).
When the set point is reached modify the top and deck power respectively at 80% and 20%, then start baking. At the first hints of a lighter browning, press the Booster button to maintain perfect baking. Once the oven has stabilised, the Booster can be switched off.

Delta Power +18% Top, +8% Deck

Classic pizza

Classic pizza

Dough ball size from 225 to 250g / Baking time 2’30’’ – 3’40’’
Normal workload:
Preheat S series adjusting the set point at 340 °C (645 °F), 75% top and 5% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached, before putting the products in the oven, set the top at 80% and the deck at 20%, then start baking.
During work breaks we suggest to use Eco-Standby function to save energy while leaving the oven balanced.


Oven constantly at full load:
Program S series as stated above.
While the oven heats up select the Split-Booster (Menu/Service/Split-Booster) both for the top and for the deck (default settings).
When the set point is reached modify the top and deck power respectively at 80% and 35%, then start baking. At the first hints of a lighter browning, press the Booster button to maintain perfect baking.
If the bottom of the pizza does not cook properly, rise the deck percentage to 45/70%. Once the oven has stabilised, the Booster can be switched off.

Delta Power +18% Top, +8% Deck

Roman style round pizza

Roman style round pizza

Dough ball size from 180 to 210g / Baking time 2’50’’ – 3’30’’
Preheat S series adjusting the set point at 330 °C (625 °F), 70% top and 30% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, during the work shift, further increase the top and deck power up to 80% and 50% respectively.

For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).

Delta Power +18% Top, +8% Deck

Roman Pinsa

Roman Pinsa

Dough ball size from 260 to 350g / Baking time 5’ – 8’
Normal workload:
Preheat S series adjusting the set point at 310 °C (590 °F), 70% top and 30% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, during the work shift, further increase the top and deck power up to 70% and 50% respectively. For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).
Roman style pizza in pala

Roman style pizza in pala

Dough ball size from 260 to 1000g / Baking time 5’ – 10’
Normal workload:
Preheat S series adjusting the set point at 260 °C (500 °F), 60% top and 35% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, further increase the deck power during service.

 

Oven constantly at full load:
Preheat S series adjusting the set point at 260 °C (500 °F), 60% top and 35% deck, press start and wait for the oven to reach temperature, then activate the Split-Booster both for top and deck.
If necessary, during the work shift, further increase the percentage of the resistors up to 70% – 50% respectively. For exceptional workloads activate the Split-Booster (Menu/Service/Split-Booster).

Delta Power +5% Top, +2% Deck

Roman style pizza

Roman style pizza

Dough ball size from 950 to 1500g / Baking time 8’ – 13’
Normal workload:
Preheat S series adjusting the set point at 270/290 °C (520/555 °F), 35% top and 80% deck, press start and wait for the oven to reach temperature.
When the set temperature is reached you can start baking.
If necessary, further increase the top and deck power up to 40% – 85% respectively. 

Oven constantly at full load or precooking:
Preheat S series adjusting the set point at 270/290 °C (520/555 °F), 40% top and 80% deck, press start and wait for the oven to reach temperature.
While rolling out the first trays modify the settings at 290/310°C (555/590 °F), 40% top and 85% deck, in order to work with the resistors already on.
When the roll out is complete put the tray in the oven and complete baking, then set back the oven at 270/290°C (520/555 °F), 50% top and 90% deck and continue baking activating the Split-Booster (Menu/Service/Split-Booster) in case of continuative baking.
If the work drops or a break is planned, it is advisable to reactivate the starting setting and then change it again when work resumes.

 

NB: as a general rule, for dough balls under 1000g stay at 280/290°C (535/555 °F), for balls over 1000g stay at 270/280°C (520/535 °F) and for balls over 1400g or pizzas with lots of tomato sauce we recommend lowering the set point further to 260 °C (500 °F), thus lengthening the baking time.

Pan pizza

Pan pizza

Dough ball size from 225 to 500g / Baking time 6’ – 12’
Preheat S series adjusting the set point at 260°C (500°F), 40% top and 60% deck. Press start and wait for the oven to reach temperature.
If necessary, for continuous baking, further increase the deck power up to 5/10%.
High and soft tray baked pizza

High and soft tray baked pizza

Size from 900 to 1200g / Baking time 12’ – 15’
Preheat S series adjusting the set point at 270°C (518°F), 40% top and 60% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 5/10%.

Bread Settings

Buns

Weight 80-120g / Baking on a tray
2 STEPS

STEP 1 02:00 220 °C (430 °F) 50%-40%
STEP 2 13:00 210 °C (410 °F) 25%-30% (for 120g or more increase STEP 2 duration)

Delta-Power +10% top +4% deck

Panini all’Olio (Italian Olive Oil Rolls)

Weight 120g
3 STEPS
Steam 5/7 sec as desired

STEP 1 01:00 220°C (430 °F) 50% top – 40% deck
STEP 2 20:00 212°C (415 °F) 25%-30
STEP 3 03:00 205 °C (400 °F) 30% – 25% steam valve open

Delta-Power +10% top +5% deck
Steam valve open for the last 4/5 mins (to be opened manually)

Baguette

Weight 350-370g
3 STEPS
Steam 5/7 sec as desired

STEP 1 01:00 245 °C (475 °F) 60% top – 30% deck
STEP 2 18:00 235 °C (455 °F) 25%-20%
STEP 3 04.00 225 °C (435 °F) 30%-30% steam valve open

Delta-Power +12% top +4% deck

Bread loaf

Weight 600g
3 STEPS
Steam 5/7 sec

STEP 1 01:00 235°C (455 °F) 60%-35%
STEP 2 26:00 220°C (430 °F) 45%-30%
STEP 3 15:00 210°C (410 °F) 35%-25% steam valve open (to be opened manually)

Delta-Power +10% top +4% deck

Bread loaf

Weight 1000g
3 STEPS
Steam 6 sec

STEP 1 01:00 235°C (455 °F) 60% top – 40% deck
STEP 2 43:00 205 °C (400 °F) 45%-35%
STEP 3 18:00 195°C (385 °F) 35%-30% steam valve open (to be opened manually)

Delta-Power +10% top +4% deck

Bread loaf

Weight 700g / High hydration / Baking at high temperature
3 STEPS
Steam 8 sec or as desired

STEP 1 01:30 265°C (510 °F) 60%-35%
STEP 2 25:00 245°C (475 °F) 55%-30%
STEP 3 14:00 235°C (455 °F) 30%-20% steam valve open (to be opened manually)

Delta-Power +14% top +6% deck

Bread loaf

Weight 600g / High hydration / Baking at high temperature
3 STEPS
Steam 8 sec or as desired

STEP 1 01:30 265°C (510 °F) 60%-35%
STEP 2 22:00 250°C (480 °F) 55%-30%
STEP 3 13:00 240°C (465 °F) 30%-20% steam valve open (to be opened manually)

Delta-Power +14% top +6% deck

Chickpea flat bread

1 STEP

20:00 295 °C (575 °F) 50% top -40% deck
Delta-Power +0% top +0% deck

All the baking process with the steam valve open

Buns

Buns

Weight 80-120g / Baking on a tray
2 STEPS

STEP 1 02:00 220 °C (430 °F) 50%-40%
STEP 2 13:00 210 °C (410 °F) 25%-30% (for 120g or more increase STEP 2 duration)

Delta-Power +10% top +4% deck

Panini all'olio

Panini all’Olio (Italian Olive Oil Rolls)

Weight 120g
3 STEPS
Steam 5/7 sec as desired

STEP 1 01:00 220°C (430 °F) 50% top – 40% deck
STEP 2 20:00 212°C (415 °F) 25%-30
STEP 3 03:00 205 °C (400 °F) 30% – 25% steam valve open

Delta-Power +10% top +5% deck
Steam valve open for the last 4/5 mins (to be opened manually)

Baguette

Baguette

Weight 350-370g
3 STEPS
Steam 5/7 sec as desired

STEP 1 01:00 245 °C (475 °F) 60% top – 30% deck
STEP 2 18:00 235 °C (455 °F) 25%-20%
STEP 3 04.00 225 °C (435 °F) 30%-30% steam valve open

Delta-Power +12% top +4% deck

Bread loaf (600 g)

Bread loaf

Weight 600g
3 STEPS
Steam 5/7 sec

STEP 1 01:00 235°C (455 °F) 60%-35%
STEP 2 26:00 220°C (430 °F) 45%-30%
STEP 3 15:00 210°C (410 °F) 35%-25% steam valve open (to be opened manually)

Delta-Power +10% top +4% deck

Bread loaf (1000 g)

Bread loaf

Weight 1000g
3 STEPS
Steam 6 sec

STEP 1 01:00 235°C (455 °F) 60% top – 40% deck
STEP 2 43:00 205 °C (400 °F) 45%-35%
STEP 3 18:00 195°C (385 °F) 35%-30% steam valve open (to be opened manually)

Delta-Power +10% top +4% deck

Bread loaf (700 g)

Bread loaf

Weight 700g / High hydration / Baking at high temperature
3 STEPS
Steam 8 sec or as desired

STEP 1 01:30 265°C (510 °F) 60%-35%
STEP 2 25:00 245°C (475 °F) 55%-30%
STEP 3 14:00 235°C (455 °F) 30%-20% steam valve open (to be opened manually)

Delta-Power +14% top +6% deck

Bread loaf (600 g)

Bread loaf

Weight 600g / High hydration / Baking at high temperature
3 STEPS
Steam 8 sec or as desired

STEP 1 01:30 265°C (510 °F) 60%-35%
STEP 2 22:00 250°C (480 °F) 55%-30%
STEP 3 13:00 240°C (465 °F) 30%-20% steam valve open (to be opened manually)

Delta-Power +14% top +6% deck

Chickpea flat bread

Chickpea flat bread

1 STEP

20:00 295 °C (575 °F) 50% top -40% deck
Delta-Power +0% top +0% deck

All the baking process with the steam valve open

Bakery Settings

Genoese focaccia

Weight from 900 to 1100g / Baking time 13’ – 16’
Preheat S series setting the set point at 235 °C (455 °F), 40% top and 60% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 5/10%.

Apulian focaccia with cherry tomatoes

Square dough from 1200 to 1500g or round dough from 350-600g / Baking time 17’ – 20’
Preheat S series adjusting the set point at 245 °C (480 °F), 40% top and 65% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 5/10%.

Sweet roll

50 – 65g / Baking time 12’ – 15’
Preheat S series adjusting the set point at 185 °C (365 °F), 40% top and 20% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 15%.

Croissant

50 – 65g / Baking time 14’ – 18’
Preheat S series adjusting the set point at 200 °C (390 °F), 40% top and 20% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 15%.

To make it crispier open the steam valve in the last 6/8 minutes.

Cream puff

Preheat S series setting the set point at 195 °C (385 °F), 40% top and 20% deck, 2 sec steam. Press start and wait for the oven to reach temperature. Then you can start baking, giving steam by pressing the steam button.
For small pastries the baking time will be of 30-34’ ca., of which the last 12-15’ with the steam valve opened.
If necessary, for continuous baking, further increase the deck power up to 15%.

Tart

Preheat S series adjusting the set point at 185 °C (365 °F), 40% top and 35% deck. Press start and wait for the oven to reach temperature. Then you can start baking.

Panettone e Colomba

Set the program as indicated. To receive further assistance or to receive the programs to upload by USB device, fill in this form, selecting “MorettiLAB – Baking Support” from the menu.

**The following settings are referred to S Series with Multibake chamber h30 cm**

 

Tests with partial loads:
Preheat S series setting at minimum 175°C (347 °F) and maximum 185 °C (365 °F), depending on the number of products to be baked – the more products the higher temperature – 40% top and 30% deck.
Put the products in and lower the temperature to 170/175°C (338 °F/347 °F), 20% top and 20% deck for 30 min, then based on the browning further lower the temperature to 165 °C (329 °F).

Delta-Power +10% top +6% deck 

Oven at full load in manual mode:
Preheat S series between minimum 195°C (383 °F) and maximum 205°C (401 °F), depending on the number of products to be baked – the more products the higher temperature – 50% top and 40% deck.
Put the products in and lower the temperature to 180/185°C (356 °F/365 °F), 15% top and 15% deck for 20 min, then further lower the temperature to 170 °C (338 °F), 20% top, 20% deck till baking is complete.

Delta-Power +10% top +6% deck

Oven at full load, step program:

1000g

3 STEPS

STEP 1 205°C (401 °F) 01:00 60%-30%
STEP 2 180°C (356 °F) 30:00 15%-15%
STEP 3 170°C (338 °F) 28:00 20%-25%

Delta-Power +10% top +6% deck
At six minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).

750g

3 STEPS

STEP 1 205°C (401 °F) 01:00 60%-30%
STEP 2 180°C (356 °F) 24:00 15%-15%
STEP 3 170°C (338 °F) 27:00 25%-25%

Delta-Power +10% top +6% deck
At six minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).

500g

3 STEPS

STEP 1 205°C (401 °F) 01:00 60%-30%
STEP 2 180°C (356 °F) 20:00 15%-15%
STEP 3 170°C (338 °F) 24:00 25%-25%

Delta-Power +10% top +6% deck
At five minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).

Genoese focaccia

Genoese focaccia

Weight from 900 to 1100g / Baking time 13’ – 16’
Preheat S series setting the set point at 235 °C (455 °F), 40% top and 60% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 5/10%.
Apulian focaccia

Apulian focaccia with cherry tomatoes

Square dough from 1200 to 1500g or round dough from 350-600g / Baking time 17’ – 20’
Preheat S series adjusting the set point at 245 °C (480 °F), 40% top and 65% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 5/10%.
Sweet roll

Sweet roll

50 – 65g / Baking time 12’ – 15’
Preheat S series adjusting the set point at 185 °C (365 °F), 40% top and 20% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 15%.
Croissant

Croissant

50 – 65g / Baking time 14’ – 18’
Preheat S series adjusting the set point at 200 °C (390 °F), 40% top and 20% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
If necessary, for continuous baking, further increase the deck power up to 15%.

To make it crispier open the steam valve in the last 6/8 minutes.

Cream puff

Cream puff

Preheat S series setting the set point at 195 °C (385 °F), 40% top and 20% deck, 2 sec steam. Press start and wait for the oven to reach temperature. Then you can start baking, giving steam by pressing the steam button.
For small pastries the baking time will be of 30-34’ ca., of which the last 12-15’ with the steam valve opened.
If necessary, for continuous baking, further increase the deck power up to 15%.

Tart

Tart

Preheat S series adjusting the set point at 185 °C (365 °F), 40% top and 35% deck. Press start and wait for the oven to reach temperature. Then you can start baking.
Panettone e colomba

Panettone e Colomba

Set the program as indicated. To receive further assistance or to receive the programs to upload by USB device, fill in this form, selecting “MorettiLAB – Baking Support” from the menu.

**The following settings are referred to S Series with Multibake chamber h30 cm**

 

Tests with partial loads:
Preheat S series setting at minimum 175°C (347 °F) and maximum 185 °C (365 °F), depending on the number of products to be baked – the more products the higher temperature – 40% top and 30% deck.
Put the products in and lower the temperature to 170/175°C (338 °F/347 °F), 20% top and 20% deck for 30 min, then based on the browning further lower the temperature to 165 °C (329 °F).

Delta-Power +10% top +6% deck 

Oven at full load in manual mode:
Preheat S series between minimum 195°C (383 °F) and maximum 205°C (401 °F), depending on the number of products to be baked – the more products the higher temperature – 50% top and 40% deck.
Put the products in and lower the temperature to 180/185°C (356 °F/365 °F), 15% top and 15% deck for 20 min, then further lower the temperature to 170 °C (338 °F), 20% top, 20% deck till baking is complete.

Delta-Power +10% top +6% deck

Oven at full load, step program:

1000g

3 STEPS

STEP 1 205°C (401 °F) 01:00 60%-30%
STEP 2 180°C (356 °F) 30:00 15%-15%
STEP 3 170°C (338 °F) 28:00 20%-25%

Delta-Power +10% top +6% deck
At six minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).

750g

3 STEPS

STEP 1 205°C (401 °F) 01:00 60%-30%
STEP 2 180°C (356 °F) 24:00 15%-15%
STEP 3 170°C (338 °F) 27:00 25%-25%

Delta-Power +10% top +6% deck
At six minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).

500g

3 STEPS

STEP 1 205°C (401 °F) 01:00 60%-30%
STEP 2 180°C (356 °F) 20:00 15%-15%
STEP 3 170°C (338 °F) 24:00 25%-25%

Delta-Power +10% top +6% deck
At five minutes from the end check with a core probe the temperature and take out at 93/94°C (200 °F/201 °F).