Settings and recommendations
Settings and recommendations
NB the following settings are referred to S Series with Multibake chamber h16 cm
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
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
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
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).
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
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.
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%.
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%.
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
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)
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
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
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
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
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
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
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%.
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%.
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%.
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.
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%.
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.
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).
