Hi! Thanks in advance for your time.
I have recently opened a storefront coffee shop/cupcake store. The place I purchased had a double stack commercial convection oven. I have never used one! I have 2 residential ovens in my licensed home kitchen that I am used to. Luckily there is a residential one here too.
Can someone give me pointers and advice on how to use this oven correctly for cupcakes? Some of the controls are so worn I cant read what they say.
I have attached pictures of the oven, controls, and how the cupcakes look coming out.
I really appreciate any insight anyone can give me!
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