Help With Baking In My New Deluxe Commercial Oven!

Business By luvscakes Updated 11 Apr 2014 , 1:37pm by luvscakes

luvscakes Posted 27 Mar 2014 , 6:28pm
post #1 of 6

Hi!

 

My retail location is nearing completion. The Dept. of AG will be coming in 2 weeks to inspect and my grand opening is May 1! 

 

I purchased a used CR2-3 DeLuxe oven and was so excited to try it last night for the first time! It seemed simple enough with not many buttons :)

 

I had read somewhere that someone bakes her cupcakes at 225 for 15 min. so I tried that first. Hahah! Mine still looked like raw batter.

So I upped it to 300 for another 15. They rose a bit. I then tried 350 for 10 min and they finally looked done- until I took them out- then they sank and looked uncooked.

 

Any advise? I can't find a manual on this oven online anywhere! (And I don't want to be selling dough cups when I open in May:oops:

5 replies
IAmPamCakes Posted 27 Mar 2014 , 7:10pm
post #2 of 6

ACongratulations on a storefront!!

Keep trying to bake at a consistent temperature. Try 350 (or whatever your recipe says first), see how it bakes. If it browns too fast & is raw in the middle, try 325 on the next batch. You may go through a few batches of batter/dough, but you've got to figure out that oven. Don't change your temp several times for one batch of goods, or you'll never know how it bakes.

luvscakes Posted 28 Mar 2014 , 8:44pm
post #3 of 6

Thank you! I am both excited and terrified all in one breath.

 

I have done 3 batches so far and the last one by far came out the best. I'll keep practicing which is tricky as we still have build out going on!

 

It seems I still need it at 350, and that I need to actually cook them longer than in my home oven- who knew! :) 

IAmPamCakes Posted 29 Mar 2014 , 7:24pm
post #4 of 6

ASome ovens are crazy :) I used a small double door oven for a few months that would flatten out everything I baked if I opened the door a certain way. Now, I work with 2 big ovens that look like walk-in closets. With doors as big as these, you'd think opening the oven could send food flying all over, but it hasn't happened yet. Enjoy your store, and happy baking!

itsacake Posted 31 Mar 2014 , 5:48am
post #5 of 6

I find I need to bake at the same temperature I would in my home oven when I bake in my commercial kitchen with my Deluxe ovens.  My home ovens are actually more consistent than my Deluxe ovens at work.

 

I find that you really do need to preheat the Deluxe ovens for quite a while to be sure the oven doesn't overshoot the temperature that you set.  It is a good idea to keep at least one thermometer in the oven to be sure that what you set and what you get are the same.  And I don't think their advice to load from the top down is the best idea.  The top is usually hotter than the middle.  They are not as consistent as they advertise.

 

I just tried to post about about my Deluxe ovens on another thread that is running about them.  It didn't work and I'm about to try again.

luvscakes Posted 11 Apr 2014 , 1:37pm
post #6 of 6

Thank you! I don't have a thermometer so I need to get one for sure. Hum- interesting about the top being hotter.

I'm hoping to filler her up today with a big load. So far, I haven't used her to her full potential. 

 

I am close to where they are made, and I had called. The guy was helpful and did say someone could come out if I really thought it was needed. At this point, I'm scrapping buy to open shop so I'm hoping I can figure it out on my own though. 

 

Thanks again!

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