Bagels in Commercial Convection Oven - Electric vs Gas?
Hi all -
I've been baking boiled bagels for 6 months in a commissary with a Garland Gas Convection Oven. Everyone has loved the bagels, it's been fantastic. I just opened my own facility and purchased an electric Bakers Pride Cyclone Series Convection Oven, and it's been a nightmare. Steam shooting out the front, wet bottoms, burnt tops, no luck. Tried several tests.
Have y'all had experience trying bagels in both gas and electric convection? I wouldn't have thought there would be such a large difference...help!
Thank you :)