Help With Baking In My New Deluxe Commercial Oven!

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

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



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
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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.

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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! :) 

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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!

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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.

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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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