Does Anyone have any experience or input about cooking with a Cutler Rotary Bagel oven. It has five rotating shelves and holds 25 bagel pans at a time. What I am looking for is information on temperature and techniques. I am having some issues withe the bottoms not being done enough by the time the tops are getting well done.
Right now I am making hand tossed pizza's using screens at a temperature of 500. It sounds like from other posts I may need to increase the temp but wondering if there is more to it?