Bakers Pride Oven BCO-E User Manual

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BAKERS

PRIDE

INSTALLATION AND OPERATING INSTRUCTIONS

Cyclone SERIES

ELECTRIC CONVECTION OVENS

Models: BCO-EandGDCO-E

 

INTENDED FOR OTHER THAN HOUSEHOLD USE

 

 

RETAIN THIS MANUAL FOR FUTURE REFERENCE

 

 

OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES

 

 

 

 

!

FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors and

!

liquids in the vicinity of this or any other appliance.

 

 

 

 

 

 

 

 

!

WARNING: Improper installation, adjustment, alteration, service or maintenance

!

can cause property damage, injury or death. Read the Installation, Operating and

Maintenance Instructions thoroughly before installing or servicing this equipment.

 

 

 

!

WARNING: Initial heating of oven may generate smoke or fumes and must be

!

done in a well-ventilatedarea. Overexposure to smoke or fumes may cause

nausea or dizziness.

 

 

 

This equipment has been engineered to provide you with year round dependable service when used according to the instructions in this manual and standard commercial kitchen practices.

 

 

P/N 8898400 5/08

 

 

BAKERS PRIDE OVEN CO., INC.

 

 

30 Pine Street

 

 

New Rochelle, NY 10801

(914) 576-0200

Phone

(800) 431-2745US & Canada

(914) 576-0605

Fax

www.bakerspride.com Web Address

1

 

 

 

CONTENTS

 

 

 

 

I. INSTALLATION INSTRUCTIONS

SECTION

ITEM

PAGE

 

 

 

 

 

5.

Oven Cool Down

 

6

SECTION

ITEM

PAGE

C

Cleaning

 

7

A

Receiving

2

D

Servicing

 

8

B

Set-up/Mounting

2

 

1.

Open Rack Ass’y Instructions

 

8

C

Installation with Casters

3

 

2.

Stacking Instructions

 

9

D

Location & Minimum Clearances

3

 

3.

Leg Assembly Instructions

 

9

E

Electrical Connections

4

 

4.

Helpful Hints

 

10

F

Flue Connection Ventilation

4

 

5.

Troubleshooting Chart

 

10

G

Initial Cleaning

4

E

Wiring Diagrams

 

11

H

System Check - Rotary Controls

5

 

1.

Single Phase 208V/240V

 

11

 

 

 

 

 

 

Wiring Diagram (Dial Control)

 

 

II. OPERATING INSTRUCTIONS

 

 

2.

Three Phase 208V/240V

 

 

 

 

 

 

Wiring Diagram (Dial Control)

 

11

 

 

 

 

 

3.

Single Phase 208V/240V

 

 

SECTION

ITEM

PAGE

 

 

Wiring Diagram (Push-ButtonControl)

12

A

General Instructions

5

 

4.

Three Phase 208V/240V

 

 

B

Operation Sequence For Rotary Controls

5

 

 

Wiring Diagram (Push-ButtonControl)

12

 

1.

Cook Only

5

 

5.

Three Phase 230V/400V (Export Only)

 

 

2.

Timed Cooking

6

 

 

Wiring Diagram (Dial Control)

 

13

 

3.

Cook & Hold

6

F

Warranty

 

15

 

4.

Steam Injection (Optional)

6

 

 

 

 

 

I. INSTALLATION INSTRUCTIONS

A. RECEIVING

Read the notice on the outside carton regarding damage in transit. Damage discovered after opening the carton is “CONCEALED DAMAGE.” Carrier must be notified immediately to send an inspector and to furnish forms for claims against the carrier.

When the oven arrives, it should consist of:

!A crate or carton containing your new oven (two for a stacked unit).

!A carton containing four 31” legs with mounting hardware (set of four 6” legs is supplied for stacked installations).

!A carton containing a Flue Adapter and a Draft Hood. Optional: for Direct Venting (Not available for European Community Countries).

B. SET UP / MOUNTING:

NOTE:

This appliance must be installed by competent personnel in accordance with the rules in force.

Your oven will be packed sitting on its bottom. The skid may be left under the oven for convenience in further handling. Unpack carefully, avoiding damage to the Stainless Steel front and/or trim. If concealed damage is found, follow the instructions detailed in Section A (Receiving). Keep the area around the ovens free and clear of combustible materials. Do not store any materials on top of or under any oven. The provision of adequate air supply to your oven for ventilation is essential. As a minimum, observe the clearances detailed in Section D (Location). Provide adequate ventilation and make up air in accordance with local codes. Servicing your oven is done through the front control panel and right side access cover. Ensure that these areas are kept unobstructed for easy access.

For a single unit: Refer to Figure 4

(1) Tilt Oven over to left-handside and attach two 31” legs on theright-handside with four3/8-16”bolts and washers. Tighten firmly.

2

(2) Using proper lifting equipment, lift up the left-handside and attach two 31” legs on theleft-handside the same way.

For a stack of two ovens: Refer to Figure 3

(1)Remove flue from top oven and replace with flue-adaptorsupplied in the stacking kit.

(2)Tilt lower unit over to the left side and position two 6" legs on the right side (one for front and one for back), secure in place by using 4 bolts (3/8-16)per leg. Tighten firmly.

(3)Using proper lifting equipment, lift up the left side of the unit and attach the other two legs in the same way.

(4)Using the lifting equipment, raise the top oven to proper height and slide onto top of the bottom oven. Line up sides and front and fasten to each other at the rear of the units by using a mounting bracket supplied in the stacking kit.

To assemble an open rack stand: Refer to Figure 2

(1)Loosen 12 bolts (attaching 31” legs) slightly.

(2)Remove 4 inner bolts, 1 from each of the 4 legs, place top right angle and top left angle underneath and tighten these 4 bolts.

(3)Insert “Open Rack Shelf” and tighten into place with eight 3/8-16screws, washers and nuts.

(4)Position “Rack Supports” and tighten in place using 4 each of flat washers and 5/16-18Hex Nuts.

C.INSTALLATION WITH CASTERS (OPTIONAL):

Four casters (two with wheel brakes) and the mounting hardware are packed and included in the shipment if ordered. Install casters with wheel brakes on the front of the unit. Installation must conform to UL 197: Electrical Supply Connections For Permanently Connected Appliances. It requires that permanently connected appliances with casters be provided with a means for securing the appliance to the building structure to limit the movement of the appliance.

Oven Restraint: When casters are installed on either a single or double unit, a fixed restraint must be used to limit the movement of the appliance without depending on or transmitting stress to the electrical conduit. The restraint (aheavy-gaugecable) should be attached to the rear legs of the oven on which casters are mounted. If disconnection of the restraint is necessary, the restraint must be reconnected after the oven has been repositioned in its permanent location. The appliance shall be installed using flexible conduit.

D. LOCATION AND MINIMUM CLEARANCES:

Move the oven to its final location keeping the minimum clearance from the back of the oven to the wall. This clearance is necessary for safe operation and to provide proper air flow.

MINIMUM CLEARANCES FROM COMBUSTIBLE AND NONCOMBUSTIBLE CONSTRUCTION

 

 

 

Under Ventilation Hood

 

 

 

RIGHT WALL

1”

 

 

 

LEFT WALL

1”

 

 

 

REAR WALL

3”

 

 

 

 

 

 

 

 

!

Suitable for installation on combustible floor when installed with legs or casters

!

 

 

provided.

 

 

 

 

 

 

 

 

!

CAUTION: Do not set the oven with its back flat against the wall. It will not operate

!

 

 

properly unless there is at least three inches breathing space behind the oven

 

 

 

 

 

 

 

!

NOTICE: Local codes regarding installation vary greatly from one area to another.

 

 

 

The National Fire Protection Association, Inc., states in it’s NFPA 96 latest edition

!

 

 

that local codes are “authority having jurisdiction” when it comes to requirements for

 

 

 

 

 

installation of equipment. Therefore, installations should comply with all local codes.

3

E. ELECTRICAL CONNECTION:

Install according to the spacing requirements listed in the installation section of this manual. We strongly recommend having a competent professional install this equipment. A licensed electrician should make the electrical connections and connect power to the unit. Local codes should always be used when connecting these units to electrical power. In the absence of local codes, use the latest version of the National Electrical Code.

Note: For supply connections use No. 6 AWG wires suitable for at least 90°C.

The oven, when installed, must be electrically grounded in accordance with local codes and/or the latest edition of the National Electrical Code ANSI/NFPA No. 70 in the USA (Canadian Electrical Code CSA Standard C22.1, Part 1 in Canada).

In Europe, the appliance must be connected by an earthen cable to all other units in the complete installation and, thence, to an independent earth connection in compliance with EN 60335-1and/or local codes.

Electrical power is to be supplied to the oven(s) by means of hard wiring, which is to be performed by a qualified licensed electrician.

a)Adequate means must be provided to limit the movement of the appliance without depending on or transmitting stress to the electrical conduit.

b)The location(s) where restraining means are to be attached to the appliance shall be specified.

c)The appliance shall be installed using flexible conduit.

BCO-E,GDCO-E

Model

KW

Voltage

Phase

 

Amps

 

 

Motor-50hz

Motor-60hz

Line 1

Line 2

Line 3

N

RPM

RPM

RPM

RPM

 

 

 

 

 

 

 

 

(Low)

(High)

(Low)

(High)

 

 

 

 

 

 

 

 

 

10.5

208

1

48

48

-

-

725

1425

850

1725

BCO-E,GDCO-E

10.5

208

3

30

30

28

-

725

1425

850

1725

10.5

220-240

1

44

44

-

-

725

1425

850

1725

 

10.5

220-240

3

26

26

24

-

725

1425

850

1725

Each oven requires separate electrical connectionsl

Normal factory connections are made for 208 V. A.C. or 208/240 V.A.C., 60 hz.

This unit is provided with a permanently lubricated electric motor. A wiring diagram may be found on the back of the service panel on the right-handside and also in this manual.

F. FLUE CONNECTION VENTILATION:

Installation under ventilation hood (standard):

Local inspectors and ventilation specialists should be consulted so that the design and the installation of the hood conform to local/municipal codes. In the U.K., follow ventilation requirements as detailed in B.S. 5440.

NOTE: DO NOT PUT A DAMPER IN THE FLUE AND DO NOT CONNECT A BLOWER DIRECTLY TO THE FLUE.

If the flue runs directly to the free air outside the building, use a wind deflector or a UL listed vent cap at the end of the pipe. Termination of the vent must be at least two feet above the highest part of the roof within ten feet. REF: AGA CATALOG NO. Xh0474.

G. INITIAL CLEANING :

Always clean equipment thoroughly before first use. Clean the protective oil from the metal parts and interior of baking chamber with a solution of washing soda or the other grease dissolving material.

4

H.SYSTEM CHECKROTARY CONTROL (standard):

(1)Open the oven door.

(2)Turn Selector Switch to “HI.” The green indicator light near Selector Switch and oven light will illuminate.

(3)Close the door. Oven lights will go off and fan will run. Make sure fan is rotating clockwise looking from front.

(4)Press Oven Light switch. Oven light will go on and will go off as switch is released.

(5)Turn the thermostat knob. The amber indicator light near the thermostat will illuminate and the heating elements will come on.

(6)Turn the timer knob past 10 minutes and back to 2 minutes. At the end of 2 minutes the buzzer will sound. Reset by turning to “0.” All settings below 10 minutes require turning past 10 minutes and then back to the time required.

(7)Open the oven doors. Oven lights will go on and elements and fan will go off.

(8)Turn Selector Switch to “Cool Down” position. The fan will run to cool down the oven.

(9)Turn Selector Switch to “0” position.

(10)Close the oven doors.

NOTE: WITH THE DOORS CLOSED, THE POWER SWITCH “ON” AND THE SELECTOR SWITCH IS IN ANY POSITION OTHER THAN “0”, THE OVEN WILL START HEATING AS SOON AS THE SET TEMPERATURE IS HIGHER THAN THE OVEN TEMPERATURE.

THERMOSTAT INDICATOR LIGHT GOES OUT WHEN OVEN REACHES SET TEMPERATURE AND COMES ON WHEN OVEN IS HEATING UP.

IN THE EVENT OF POWER FAILURE, THE OVEN WILL NOT OPERATE.

!

PROGRAMMING MENUS: See Operating/Programming Instruction Booklet for

!

Programmable Oven Control with Bakers Pride Software for Cyclone Series

Convection Ovens supplied with this option.

II.OPERATING INSTRUCTIONS

A.GENERAL INSTRUCTIONS:

(1)This equipment has an Electronic Temperature Control.

(2)Due to increased efficiency of this oven, the temperature of standard recipes may be reduced 50°F (30°C).

(3)Always load each shelf evenly. Space pans away from each other and from sides and back of oven to allow maximum air flow between them.

(4)Large tempered glass windows and interior lights allow a close check on the product making it unnecessary to frequently open the doors. Products cook faster in a convection oven as

compared to a conventional oven. Depending on the product and the type of pans used, time saving may run from 20 percent to as high as 50 percent.

B. OPERATION SEQUENCE ROTARY CONTROL:

Cook only rotary control:

(1)Close the oven doors.

(2)Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be illuminated.

(3)Turn the thermostat knob to the desired cooking temperature.

(4)Upon reaching the set temperature, the indicator light near the thermostat will go out.

(5)Load the oven with product to be cooked.

(6)Remove the product from the oven when done.

5

Timed cooking rotary control:

(1)Close the oven doors.

(2)Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be illuminated.

(3)Turn the thermostat knob to the desired cooking temperature.

(4)Upon reaching the set temperature, the indicator light near the thermostat will go out.

(5)Load the oven with product to be cooked.

(6)Turn the timer knob to the desired bake time and timer will start counting down.

(7)When timer reaches zero, a buzzer will sound.

(8)Turn the timer knob to “O” position.

(9)Remove the product from the oven.

NOTE: TIMER DOES NOT CONTROL THE OVEN.

Cook and Hold Rotary Control:

(1)Close the oven doors.

(2)Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be illuminated.

(3)Turn the thermostat knob to the desired cooking temperature.

(4)Upon reaching the set temperature, the indicator light near the thermostat will go out.

(5)Load the oven with product to be cooked.

(6)Turn the timer knob to the desired bake time and timer will start counting down.

(7)When timer reaches zero, a buzzer will sound.

(8)Turn the Timer knob to “O” position.

(9)Turn the thermostat knob to the desired hold temperature.

(10)Remove the product from the oven when done.

Optional steam injection Rotary control:

The solenoid valve for steam injection is mounted behind the service panel on the right-handside of the unit. The electronic timer is preset at the factory. A ¼” copper tubing is provided on the Solenoid Valve for water hookup with a compression fitting. After the water hookup is made, make sure that there are no leaks. For steam injection, press the Steam switch momentarily.

NOTE: DO NOT USE STEAM INJECTION AT TEMPERATURES BELOW 275°F (135°C).

Oven cool down Rotary control:

To cool down the oven to a lower desired temperature, follow the steps detailed below.

(1)Open the oven doors.

(2)Turn Selector Switch to “oven cool down” position. Fan will now operate and cool down the oven.

(3)When the oven has cooled down to the desired temperature, turn the Selector Switch to “O” position. Close oven doors.

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the life of the equipment. For Warranty Service and/or Parts, this information is required.

Model Number

Serial Number

Date Purchased

6

C. CLEANING

Always clean equipment thoroughly before first use. Clean unit daily.

WARNING: To avoid any injury, turn the power switch off at the fuse disconnect switch/circuit

! breaker or unplug the unit from the power source and allow to cool completely before performing! any maintenance or cleaning.

WARNING: Unit is not waterproof. To avoid electrical shock or personal injury,DO NOT submerge

! in water.DO NOT operate if it has been submerged in water.DO NOT clean the unit with a water jet.! DO NOT steam clean or use excessive water on the unit.

CAUTION: Use mild detergent or soap solution for best results. Abrasive cleaners could scratch the finish of your unit, marring it’s appearance and making it susceptible to dirt accumulation.DO

! NOT use abrasive cleaners or cleaners/sanitizers containing chlorine, iodine, ammonia or bromine! chemicals as these will deteriorate the stainless steel and glass material and shorten the life of the unit. Use nylon scouring pads.DO NOT use steel wool.

OVEN INTERIOR:

Clean The Racks And Rack Support Guides:

Open the doors and remove all wire racks and rack support guides. Take them to the sink and thoroughly clean in warm water with mild detergent or soap. Use a nylon scouring pad or stiff nylon brush.

DO NOT USE STEEL WOOL.

Clean The Stainless Steel Interior:

Baked on splatter, oil, grease or discoloration on the stainless steel inside of the oven may be removed with stainless steel cleaner, or any other similar cleaning agent. NEVER use vinegar or any corrosive cleaner. Use only cleaners approved for stainless steel.NEVER use cleaning solvents with a hydrocarbon base.NEVER use a wire brush, steel or abrasive scouring pads, scraper, file or other steel tools.

NOTE: ALWAYS RUB THE STAINLESS STEEL ALONG THE GRAINS.

Clean The Blower Wheel:

To clean the blower wheel, remove and immerse in ammoniated water for 20 to 25 minutes. Then, scrub it off with a small, stiff brush. The same procedure can be followed for wire racks and rack supports. To remove the blower wheel, loosen the set screws (2) on the hub of the blower wheel and tighten the 3/8” wheel puller bolt (supplied) in center of hub (See Fig. 1).

Clean The Porcelain Interior:

Porcelain enamel interiors are designed to be as maintenance free as possible. However, for best results, the oven should be cleaned regularly. Enameled interiors can be easily cleaned with oven cleaners. KEEP

CLEANING FLUIDS AWAY FROM ELECTRICAL WIRES, LIGHT SOCKETS, SWITCHES AND CONTROL PANEL.

OVEN EXTERIOR:

Clean The Exterior Stainless Steel:

To remove normal dirt or product residue from stainless steel, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or corrosive cleaner. Do not use chorine based cleaners.

To remove grease and food splatter or condensed vapors that have baked on the equipment, apply cleaners to a damp cloth or sponge and rub cleanser on the metal in the direction of the polished lines on the metal. Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the stainless steel. To remove discoloration, use a non-abrasivecleaner.NEVER use a wire brush, steel or abrasive scouring pads, scraper, file or other steel tools.NEVER RUB WITH A CIRCULAR MOTION.

7

Figure 1

Cleaning The Blower Wheel

Blower Wheel

Set Screw (2)

Wheel Puller Bolt 3/8” Hex

Motor

D. SERVICING:

NOTE: THIS APPLIANCE MUST BE SERVICED BY AN AUTHORIZED SERVICE AGENT.

(1)Power supply to the unit must be disconnected before any service is performed.

(2)Most of the service on the unit can be performed from the front and/or control panel side.

(3)For proper servicing, access to the control panel side of the unit will be required.

(4)It will be necessary to have access to the back of the oven for service needs related to the electric power supply.

(5)A system wiring diagram is provided in this manual and on the back of the service panel on the right side of the oven.

(6)All servicing should be performed by a factory-authorizedtechnician only.

(7)For proper maintenance and repairs, call the factory toll free (800-431-2745)for an authorized service agency in your area.

 

!

WARNING: RISK OF FIRE. When stacked two high maximum, use stacking kit

!

 

part # E3771A only.

 

 

 

 

 

 

 

 

 

 

 

 

!

CAUTION: This product, when stacked, has more than onepower-supply

!

 

connection point. Disconnect all power supplies before servicing.

 

 

 

 

 

 

 

 

 

 

 

 

Figure 2

OPEN RACK STAND ASSEMBLY INSTRUCTIONS: BCO-E&GDCO-E

 

 

 

 

 

Open Style Support Leg Not Supplied With Kit

1

2

3

4

5

6

Assembly Instruction

1.Place undershelf (6) between legs & secure with 1/4-20UNC screws (4), flat washers (3) & locknuts (2). The holes for mounting the wire racks should be toward the front of the oven.

2.Place open rack supports (1) between legs & secure with 1/4-20UNC screws (4), flat washers

(3) & locknuts (2).

3.Slide wire rack supports (5) into position using the holes in the undershelf (6) as a guide.

Item

P/N

Description

Quan

1

21818232

Support, Open Rack

2

2

770504

Lock Nut 1/4-20

12

3

8519600

Washer, Flat 1/4”

12

4

8208200

Screw, 1/4-20x 3/4”

12

5

21816807

Support, Wire Rack

2

6

21818220

Undershelf, Gas Oven

1

8

Figure 3 STACKING INSTRUCTIONS FOR:BCO-E&GDCO-ECONVECTION OVENS

Remove flue from top oven and replace with item 1

Remove flue from bottom oven, and re-installafter top oven is in place.

Material: 14 ga 201 Stainless

3

Item 1

E3770A

1

Item 2

2

E3771A

Item 3

3/8”-16Bolt

Attach part # 21818062 with 6 each 8-32stainless screws

 

Figure 4

LEG ASSEMBLY INSTRUCTIONS - MODEL:BCO-E&GDCO-E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With Plate Caster

 

 

 

Without Plate Caster

 

Item

 

P/N

Description

Item

 

 

P/N

Description

1

21796810

Weldment, Oven Leg

1

21796810

Weldment, Oven Leg

2

8633102

Caster, 5” Swivel W/Top Plate

2

8633515

Foot Insert, Adjustable

3

8227700

Hex Hd 5/16-18X ¾ Bolt #5 Zn

3

8227700

Hex Hd 5/16-18X 3/4 Bolt #5 Zn

4

8509300

Washer, Flat SAE, 5/16

4

8509300

Washer, Flat, SAE, 5/16

5

8435000

Hex-nut5/16-18

5

8435000

Hex-Nut5/16-18

6

82447-00

Hex Hd. 3/8-16X .750 #5

6

82447-00

Hex Hd. 3/8-16X .750 #5

7

8633101

Caster, 5" Swivel W/Plate & Brake

 

 

 

 

 

 

 

 

 

 

2

 

 

 

 

 

2

 

 

 

 

 

 

 

 

 

 

1

 

 

 

 

 

1

 

 

 

 

 

 

 

 

 

 

 

1.

Attach two item 2 to two item 1 using

 

 

 

 

 

 

 

 

 

 

 

item 3, 4 and 5.

 

 

 

 

1. Attach four item 2 to four item 1 using

 

 

7

2. Attach two item 7 to two item 1 using

 

7

 

 

 

item 3, 4 and 5.

 

item 3, 4 and 5.

 

 

6

 

 

6

 

 

3.

Using proper lifting equipment

 

2. Using proper lifting equipment attach

 

 

 

 

 

 

attach item 1 to the corresponding

5

4

item 1 to the corresponding hole

5

4

 

hole patterns located in the bottom

4

3

patterns located in the bottom of the

4

3

 

 

 

 

 

oven with item 6.

 

 

 

 

 

 

of the oven with item 6.

 

 

 

 

6

 

 

 

 

 

 

 

 

 

 

5

 

 

 

 

 

6

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5

 

 

 

 

 

 

 

 

 

 

8

 

 

 

 

 

 

 

 

 

 

 

7

 

3

 

 

 

 

 

 

 

 

 

2

 

 

 

 

 

 

 

 

 

 

 

 

 

9

HELPFUL HINTS

PROBLEM

CAUSE

 

SOLUTION

 

 

 

Food browns unevenly

Improper heating temperature.

 

Preheat until desired temperature is reached.

 

 

Aluminum foil on rack or oven bottom.

 

Remove foil.

 

 

Several pans crowded together.

 

Center pans on racks, or leave more space

 

 

 

 

between all pans and oven walls.

 

 

Baking pans too large.

 

Use smaller pan.

 

 

Baking pan dark or glass.

 

Lower oven temperature 25°F (-3.8°C)for this

 

 

 

 

type of pan.

 

 

Temperature too low

 

Increase temperature

 

 

Time too short

 

Increase bake time

 

Food dries before

Oven temperature too high

 

Lower oven temperature

 

 

browning

Oven door opened too frequently

 

Check food a minimum number of times.

 

 

Cookies too brown

Oven temperature too high

 

Lower oven temperature

 

 

Dark cookie sheet

 

Use light, shiny cookie sheet.

 

 

Pans too deep

 

Use a cookie sheet (not a baking pan).

 

Cookies too flat

Hot cookie sheet

 

Allow cookie sheet to cool between batches.

 

 

Fan is set on High Speed

 

Set fan to Low Speed

 

Cake too brown on

Oven temperature too high.

 

Lower temperature; if using glass or dark pan,

 

bottom or crust forms

 

 

lower 25°F (-3.8°C)

 

on bottom

 

 

 

 

 

Cakes have light outer

Thermostat set too low.

 

Raise temperature

 

color

 

 

 

 

 

Cake settles slightly in

Bake time too short or bake

 

Bake longer or raise oven temperature slightly.

 

the center

temperature too low.

 

Do not open doors to oven for long periods.

 

Cake ripples

Overloading pans or batter is too thin

 

Reduce pan loads. Thicken batter.

 

Cakes are too coarse

Thermostat set too high.

 

Lower oven temperature.

 

Pies have uneven

Too many pies per rack.

 

Reduce number of pies per rack or eliminate

 

color

 

 

use of bake pans.

 

Cupcakes crack on top

Thermostat set too high.

 

Lower oven temperature.

 

Meats are browned &

Thermostat set too high.

 

Lower oven temperature and roast longer.

 

not done in the center

 

 

 

 

 

Meats are well done

Thermostat set too low.

 

Raise temperature. Limit amount of moisture.

 

and not browned

 

 

 

 

 

Meats develop hard

Thermostat set too high.

 

Reduce temperature or place pan of water in

 

crust

 

 

oven

 

 

Fan is set on High Speed

 

Set fan to Low Speed

 

TROUBLESHOOTING CHART

PROBLEM

CAUSE

SOLUTION

No heat

Oven has no electrical power

Check electrical supply.

 

Power switch on control panel is off.

Set the control panel to COOK or OVEN ON.

 

Doors are open.

Close doors.

Oven does not come to

The oven has not reached preheat

Wait for oven to reach preheat temperature.

ready.

temperature.

 

 

 

 

Internal problem with main

Call Bakers Pride factory authorized service

 

 

temperature control.

center

Convection fan does

Oven has no electrical power

Check electrical supply.

not run.

Circuit breaker tripped.

Reset the breaker.

 

Doors are open

Close doors.

 

Door switch

Call Bakers Pride factory authorized service

 

 

 

center

10