Cadco OV-250 User Manual

WARRANTY

Cadco warrants that this appliance be free from defects in material and

workmanship for a period of one year from date of purchase. Gasket and bulbs
have a 90 day warranty. (A copy of your original purchase receipt is required for
proof of purchase date. This warranty does not cover consequential damage
of any kind or damages resulting from accident, misuse, abuse, or external service
or repair attempts by unauthorized personnel. Inquiries concerning this warranty
and the use and maintenance of this unit should be directed to Cadco, Ltd.

Please note: This appliance is a
responsible for packaging the unit securely and returning it to Cadco* or
an authorized service center for service, along with a copy of your original

purchase receipt, a description of the problem, and your name, shipping address
and phone number. (Warranty provides repair of unit and returning it to customer.)

-If sending it to Cadco, ship to: Cadco, Ltd., Attn: REPAIR, 145 Colebrook

River Road, Winsted, CT 06098. *Call Cadco at 860-738-2500 for Return

Authorization Number BEFORE returning any item directly to Cadco

for repair. Return Authorization Number MUST be written on outside of

carton to track the unit and avoid service delays.

-If not sending it directly to Cadco for service, call us at 860-738-2500 for the

location of your nearest authorized service center.

-*Canadian customers contact Joicey Food Services, Ltd. in Ontario, Tel.

[phone].)

When shipping the unit for service, we recommend that you insure it for its

original purchase price. Cadco is not responsible for damage or loss of unit
in transit to service location.

Warranty is applicable only in USA and Canada*. (*Canadian customers

contact Joicey Food Services, Ltd. in Ontario, Tel. [phone].)

carry-in service item; customer is

Cadco Ltd.

Commercial Convection Oven

Use & Care Manual

Model OV-250

IMPORTANT NOTES:

Model #_______________Date of Purchase: __________________________

Place of Purchase: _______________________________________________

To expedite all warranty claims please keep your dated sales receipt from
place of purchase.

8/17/2004 RV05

Power Voltage Frequency

1,500 Watts/12.5 Amps 120 Volts 60 Hz

Cadco, Ltd.

145 Colebrook River Road

Winsted, CT 06098

860-738-2500 Fax [phone]

E-mail: [e-mail]

Website: www.cadco-ltd.com

Congratulations on your purchase of the high-performance

Cadco OV-250 Countertop Convection Oven.

IMPORTANT SAFEGUARDS

1. READ ALL INSTRUCTIONS BEFORE USE.

2. Do not touch hot surfaces!!! Always use hot pad or pot holder until unit cools.

3. To protect against electrical hazards, do not immerse cord, plug, or oven in

water or any other liquid.

4. Close supervision is necessary when any appliance is used by or near

children.

5. Unplug from outlet before cleaning. Allow to cool completely before

putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or, or if the

appliance malfunctions or has been damaged in any manner. Call Factory

Service at 860-738-2500 with any questions or service needs. (Canadian

customers contact Joicey Food Services, Ltd. in Ontario, Tel. (905) 825-

9665.)

7. Do not use outdoors.

8. Do not let cord hang over edge of table or counter or touch hot surfaces.

9. Do not place on or near a hot gas or electric burner.

10. Extreme caution must be used when moving an appliance containing oil or

other hot liquids.

11. Use extreme caution when removing a sheet pan used as a drip tray or

disposing of hot grease.

12. Do not use appliance for other than intended household use.

13. Do not clean with metal scouring pads. Pieces can break off the pad and

touch electrical parts, creating a shock hazard.

14. A fire may occur if this appliance is covered or touching flammable

material, including curtains, walls, etc., when in operation. Do not store any

item on top of the appliance when in operation.

15. Extreme caution should be exercised when using containers other than

the intended, proper heat tempered metal and glass pans for baking.

16. Always unplug appliance from outlet when not in use.

17. The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

18. Do not cover any part of the oven or a sheet pan used as a drip tray with

aluminum foil; this may cause overheating of the oven.

NOTES

SAVE THESE INSTRUCTIONS.

2

11

NOTES

TABLE OF CONTENTS

Door Assembly /Disassembly...........................................4

Important Notes........................................................................4

Installation.................................................................5

Operating Guidelines....................................................5

Convection Oven Recipe Conversion Guidelines.............6

Cleaning Instructions........................................................6

Recipes for Baking ...........................................................7

Roasting Chart .................................................................9

For menu ideas or if you are unsure of a procedure, e-mail

the Cadco Executive Chef: [e-mail]

10

Internal Temperature Chart for Meats ..............................9

Notes..............................................................................10

Warranty.........................................................................12

3

Oven Door Removal Instructions

(To attach the door, reverse the directions,starting with Step 3)

Step 1

(side view)

Side of
Oven

Door (fully opened; does not open flat)

Step 2

(side view)

Side of
Oven

Bottom
Hook

PLEASE NOTE: Hinge Locks may become jostled into the unlocked position by rough handling of
the carton during shipping, causing the door to be unhinged from the oven when the carton is opened.
If this occurs, follow the directions for attaching the door.

Rotate the Hinge Lock

to up position.

Hinge Lock- must be
in up/locked position)

Side of
Oven

Top Hook

Bottom
Hook

1) Tilt door up at about 45o angle until the Top Hook
on the Hinge Arm is lower than the Top Hook
Roller, 2) then pull out of the Hinge Slots.

Open the door fully.

Hinge lock - in
down/unlocked position

Step 3

(side view)

Top Hook Roller

Hinge Lock- in
up/locked position)

(2)

Hinge Arm

(1)

IMPORTANT NOTES

1. Carefully remove the protective film from the external stainless steel
walls before using oven for the first time. If any glue residue should
remain, remove it with a suitable solvent recommended for stainless.

2. Your unit is equipped with a grounded, current-carrying plug. This plug
will fit into any 3 pronged outlet. This is a SAFETY feature.

3. Electrical connection must be a proper outlet for the 3 pronged cord.

Before connecting power, make sure the voltage and frequency
correspond to the data plate on the oven (120 volts/60hz.) , and that

your electrical circuit can handle the 12.5 Amps used by the oven in
addition to any other appliances operating on the same circuit.

4. A short power cord is provided to reduce the hazards resulting from
accidents such as tripping, entanglement, etc.

5. This oven is equipped with a manually resettable
thermal breaker for protection against overheating. It

Reset button

CAP

completely deactivates the oven if there is an intervention.
To reset this device, remove the black cap positioned to
the bottom of the back of the oven, push the reset button,
and replace the black cap. This oven uses 12.5 amps.

If the thermal breaker shuts your oven off, before

turning your oven back on, be sure to check your
entire circuit to verify that the total amps being drawn

by all the appliances, lights, etc. on that circuit do not
exceed the amps available on that circuit.

Figure 1

ON OFF

Reset button

4

ROASTING CHART

VARIETY WEIGHT APPROX. INTERNAL TEMP.
OF MEAT / IN ROASTING AT END OF
OVEN TEMP. CUT POUNDS TIME* ROASTING TIME

Standing Rib 3-6 24-28 min/lb. med 140°

29-34 min/lb. well 160°
14-18 min/lb. rare 130°

Standing Rib 7-10 19-23 min/lb. med l40°

24-29 min/lb. well 160°

BEEF ROAST Rib Roast, 17-23 min/lb. rare 130°
300° F boned 3-6 24-30 min/lb. med 140°

and tied 31-37 min/lb. well 160°

14-17 min/lb. rare 130°

Sirloin Tip, tied 4-7 18-21 min/lb. med 140°

22-25 min/lb. well 150°-160°
15-18 min/lb. rare 130°

Eye Round 3-6 19-23 min/lb. med 140°

24-28 min/lb. well 160°

Loin, bone-in 3-7 26-33 min/lb. well 170°
FRESH PORK Loin, boned and tied 3-5 20-30 min/lb well 170°
300° F Picnic Shoulder 5-8 29-34 min/lb. well 170°

Fresh Ham 3-7 26-33 min/lb. well 170°
LAMB-300° F Leg of Lamb 3-8 26-25 min/lb. med 140°-150°

25-35 min/lb. well 170°

VEAL - 300° F Veal Shoulder, rolled 4-7 30-45 min/lb well 170°

Roasting Chicken 3 ½ - 6 1-1 ¾ hrs 180°-185°
POULTRY - 325° F Roasting Chicken, stuffed 3 ½ - 6 1 ¼ -2 hrs 180°-185°

Cornish Game Hens 1-1 ½ 1 hr 180°-185°
POULTRY-300° F Turkey 6-10 1 ½ -2 hrs 180°-185°

Turkey, stuffed 6-10 1 ¾ - 2 ½ hrs 180°-185°
POULTRY - 400° F Duckling 4-6 1 ½ -1 ¾ hrs 180°-185°

Duckling, stuffed 4-6 1 ¾ hrs 180°-185°

*Note: Meat should be at refrigerator temperature.

INTERNAL TEMPERATURE CHART FOR MEATS

(Use as general guidelines)

Rare 130
Medium Rare 135
Medium 140
Medium Well 150
Well 160

° F
° F
° F
° F
° - 185°F

9

RECIPES FOR BAKING - continued

Butter Cookies

1 Cup Unsalted Butter or Margarine
3/4 Cup Sugar
2 Eggs
1 Tbsp Water
1 Tsp Vanilla
1/8 Tsp Salt
3-1/2 Cups All Purpose Flour
1 Egg White Slightly Beaten

Buttermilk Biscuits

2 Cups Sifted, All Purpose Flour
2-1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Baking Soda
1/3 Cup Butter
3/4 Cup Buttermilk

Baked Potatoes

Tuna Noodle Casserole

2 Cups Cooked Noodles
1 Drained Can of Tuna Fish
1 Cup of Condensed Mushroom Soup
(Season soup with dry sherry or curry
powder and 1/4 cup chopped parsley)
1/2 Cup Buttered Corn Flake Crumbs
or Buttered Bread Crumbs

Baked Macaroni and Cheese

Cook 4 Ounces (1 Cup) Macaroni
1 Cup Shredded Cheddar Cheese
2 Eggs
2/3 Cups Milk
1/4 Tsp Salt
1 Tablespoon Grated Onion
1/4 Tsp Paprika

Cream together butter and sugar, add eggs,
water, vanilla and salt and beat well. Add flour,
a little at a time, mixing well. Cover and chill
dough for at least an hour, longer is better.
Take half the dough (the other half keep chilled
and roll out on floured surface to 1/8" thick.
Cut the dough with your favorite cookie cutter,
dipping cutter into flour to prevent sticking.
Place cookies on ungreased pans. Brush tops
with egg white and lightly sprinkle with sugar.
Bake at 320 degrees F for 10-12 minutes or
until cookies are golden. Yield 4 dozen.

Combine all dry ingredients and sift into mixing
bowl. Add butter and cut into flour with a knife
or pastry blade. Knead dough about three
minutes and roll out into a circle about 1/2"
thick. Cut biscuits to the desired size, dip each
one into melted butter and arrange on
parchment paper covered shelf. Bake at 350
degrees F for 12-15 minutes or until lightly
brown on the bottom.

Preheat oven to 375 degrees F. Place scrubbed
potatoes on shelves. Bake about 45 minutes
at 375 degrees F. (Time will depend on size
and quantity of potatoes.)

Preheat oven to 325 degrees F. Combine first
three ingredients in casserole dish. Top
casserole with buttered crumbs. Bake at 325
degrees F for 25-30 minutes or until top is
browned.

Preheat oven to 325 degrees F. Layer cooked
macaroni in a baking dish alternately with
shredded cheddar cheese.
Combine next five ingredients, pour over layered
macaroni. Bake at 325 degrees for 25-30
minutes.

8

6. This model is equipped with a powerful fan to move large quantities of air,
giving you optimum convection heat. When oven is in operation, you will
hear the noise of the fans motor. This is normal.

INSTALLATION INSTRUCTIONS

1. Plug unit into a grounded, 3-prong,120 volts/60hz outlet. Be sure you have
at least 12.5 amps available for this oven on your circuit.

2. When positioning oven on counter, be sure the oven has a minimum of 4
of air space on the top and 2 all sides. See Important Safeguards on Page
2 for additional guidelines.

OPERATING GUIDELINES

These convection ovens can be automatically controlled by the use of the

temperature knob and the timer/on knob. (See Figure 2.)

2 position control knob

l Continuous on  turn knob hard to LEFT to On position (the

symbol.) Unit will remain on until knob is turned back to Off (0).

l Timer  Turn knob to select cooking times up to 120 minutes.

Timer will automatically turn oven off at completion of time.

Temperature knob can
be set for temperatures

between 175

0

and 500

0

F.

Figure 2

Light indicates the

elements are heating up.
Light goes out when set
temperature is attained.

1. ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES.

2. Shelf positions - This model has 3 shelves. When cooking larger volume

foods, it may not be appropriate to use all the shelves. Use the shelf positions
that best center the food in the oven. You may use a sheet pan as a drip tray
on the bottom of the oven.

3. Warming - Set temperatures around 175

0

F.

2. Reheating - If food is frozen, cook longer at lower temperatures. This will

ensure that food is heated evenly and prevent food fillings from being served
too hot. For proper food safety, be sure that internal temperature of reheated
food reaches at least 165

0

F.

3. For even cooking - Always space food evenly on your cooking pans, space

pans evenly in the oven, and leave space between shelves for proper air
circulation. This oven can handle up to three standard 1/4 size commercial

t

pans at once. They also handle up to two 1/2 size,

shee

2-1/2

deep commercial

steam table pans.

4. When preparing meat - Always put a sheet pan on the bottom of the

oven cavity to catch any drips.

5. DO NOT cover any part of the oven or a sheet pan used as a drip tray with

aluminum foil, which may cause oven to overheat, or may get caught in fan.

5

CONVECTION OVEN RECIPE CONVERSION GUIDELINES

Cooking is not an exact science, due to many variables such as size and quantity
of food, temperature of food when first put in the oven, etc. Here are general
guidelines for converting conventional recipes for use in a convection oven.

Option one: Bake at the same temperature that the conventional recipe
recommends, but for less time.
Option two: Bake for the amount of time that the conventional recipe calls
for, but reduce the temperature of the oven by about 25 degrees F. This is the
best option for batter -type items such as muffins and cakes,
Option three: (Best) Bake for a little less time than the conventional recipe
calls for, and also reduce the temperature of the oven.

CONVECTION COOKING TIPS

1. If your original conventional recipe baking time is less than 15 minutes, keep
the original baking time but reduce the temperature by 25-30 degrees F.

2. As with any recipe, check the food about 5-10 minutes before the expected
finish time, due to variables such as the temperature of the food when first
placed in the oven, quantity of food in the oven, your preferred level of
doneness, etc.

3. The more food in the oven at one time, the longer the cooking time.

4. Some folks recommend preheating any oven at 50 degrees F above the
desired temperature, then turning the temperature control down to the desired
temperature once you put the food in and close the door. This is because an
oven can lose one degree per second that the door is open. The average
loss is about 50 seconds.

5. For best results, leave about an inch around the perimeter of the oven interior
for air to circulate.

6. The choice of when to use a convection oven and when to use a conventional
oven with radiant heat usually depends on the cooking container rather than
the food. The whole point of convection cooking is to have the heat circulating
around the food. Casserole lids and high-sided cooking pans block the heat
from circulating around the food and prevent the oven from cooking efficiently.
A few rules of thumb for best results:

l Cookie sheets  use convection oven
l Shallow pans (inch sides or so)  use convection oven
l Anything covered (including roasting bags)  use conventional oven
l Deep roasting pans  use conventional oven (Exception : In a convection

oven, you can roast meats like turkey, beef or lamb in roasting pans
that have inch-and-a-half-high sides if you elevate the meat on a rack,
which you should probably do anyway. )

7. If items such as cakes with runny batter, muffins, or cookies are baking
unevenly, it is generally because the baking temperature is too high or the
oven was not preheated long enough before baking.

CLEANING & MAINTENANCE INSTRUCTIONS

1. ALWAYS UNPLUG UNIT AND ALLOW TO COOL BEFORE CLEANING.

2. The interior and exterior of the oven are stainless steel and can be cleaned
easily with any cleaner recommended for stainless steel. DO NOT USE ANY
ABRASIVE PRODUCTS.

3. The door can be removed for cleaning. (Page 3 has disassembly instructions.)

4. The shelves and sheet pan may be washed in hot sudsy water or in your
dishwasher.

RECIPES FOR BAKING

Cheese Cake

1-1/2 Lbs Cream Cheese
1-1/4 Cups Sugar
5 Eggs
1 Tsp Vanilla

1-2-3-4 Cake

1 Cup Butter
2 Cups Sugar
2 3/4 Cup All Purpose Flour
3 Tsp Baking Powder
1 Cup Milk
1 1/2 TspVanilla
4 Eggs

NOTE: You can adapt your own favorite recipes or use prepackaged cake mixes.

Chocolate Chip Cookies

3/4 Cup Butter
3/4 Cup White Sugar
3/4 Cup Brown Sugar
1 Egg
1 Tsp Vanilla
3 Tbsp Milk
2 1/2 Cup Sifted Flour
1 /4 Tsp Salt
12 Oz. Semisweet Chocolate Pieces

NOTE: You can try your favorite recipe using these basic baking instructions.

Generously grease bottom and sides of 8"x8"x
2" pan or 9" spring form pan. Generously sprinkle
the sides and bottom of baking pan with 1/2 cup
of graham cracker crumbs, cornflake crumbs, or
your favorite cookie crushed into crumbs, and
set aside.
Beat cream cheese until soft and light, adding
sugar 1/4 cup at a time. Continue to beat, adding
eggs, one at a time, and then vanilla.
Preheat oven to 325 degrees F and bake for
about 30-35 minutes.

Butter and flour two 9" baking pans.
Cream butter and sugar until light and fluffy. Add
eggs one at a time, beating after each addition.
Sift flour, baking powder and salt together.
Combine milk and vanilla. Add dry ingredients
and milk alternatively to the egg batter mixture.
Pour into prepared bake pans.
Preheat oven to 325 degrees F, and then bake
35-40 minutes.

Cream butter and sugar together. Beat in eggs,
vanilla and salt. Sift dry ingredients together and
add to the batter, stirring with each addition.
Stir in chocolate pieces. Drop a full teaspoon of
batter for each cookie on very lightly greased
cookie sheet. Preheat oven to 300 degrees F,
then bake 8-12 minutes.

6

7