My sister just bought a restaurant............I am wanting to try and bake some things to sell on my own (commercial kitchen), NOT work for her. Anyway...........I don't know if it's normal for commercial gas range/ovens that there are only 2 rack levels in the oven..........top third and bottom third. There isn't even slots to put a rack in the MIDDLE of the oven. Both the stoves are like this. Those of you that have gas, how long do you think I need to leave whatever I'm baking on the bottom rack before I have to switch it to the top? So far I made cinnamon rolls that got too brown and cookies that weren't too bad, considering. Yes, the oven is "off" but I compensated for that when I found out how much I had to adjust it after putting an oven thermometer in.
I do not like gas, never have. People think I have a screw loose when I tell them that............"oh, as much as you love to bake, gas is the way to go." Had a gas range at home when I was a kid and I was scared to death of it. Using gas was not enhanced by the time I walked up into our milkhouse and the gas heater exploded. Give me Reddy Kilowatt any day. LOL
Any hints would be appreciated so I can get things looking nice when they come out of the oven. I'd like to try a pie too.
Need gas oven opinions
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