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WARRANTY

Cadco warrants that this Convection Oven be free from defects in material and workmanship for a period of one year from date of purchase. (Warranty provides repair of unit.)A copy of your original purchase receipt is required for proof of purchase date for warranty coverage. This warrantydoes not cover consequential damage of any kind or damages resulting from accident, misuse, abuse, or external service or repair attempts by unauthorized personnel.

Please note that the OV-250is acarry-inservice item,which means you are responsible for delivering the unit safely to the service location. If shipping it for repair, make sure to package it well and insure it for what you paid for it, for your protection. If it is a covered warranty repair, Cadco will pay for the repair labor, parts, and shipping cost to return it to you. Inquiries concerning this warranty and the use and maintenance of this oven should be directed to Cadco, Ltd. Contact Cadco Customer Service for the closest service center.

IMPORTANT NOTES:

Date of Purchase: __________________________

Place of Purchase: _______________________________________________

1/3/2003 RV02

Cadco Ltd.

Commercial Convection Oven

Use & Care Manual

Model OV-250

Power

Voltage

Frequency

1,500 Watts/12.5 Amps

120 Volts

60 Hz

 

 

 

Cadco, Ltd.

145 Colebrook River Road

Winsted, CT 06098

860-738-2500Fax860-738-9772

E-mail:info@cadco-ltd.com

NOTES

Congratulations on your purchase of the high-performance

Cadco OV-250Countertop 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 860-738-2500with any questions or service needs..

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.

SAVE THESE INSTRUCTIONS.

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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

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

9

Notes..............................................................................

10

Warranty.........................................................................

12

For menu ideas or if you are unsure of a procedure, e-mailthe Cadco Executive Chef:LLCEC@cadco-ltd.com

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Figure 1
ON OFF Reset button
Reset button
CAP

Oven Door Removal Instructions

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

Step 1

(side view)

Side of

Oven

Open the door fully.

Hinge lock - in “down/unlocked” position

Door (fully opened; does not open flat)

Side of

Oven

Bottom

Hook

Step 2

 

Step 3

(side view)

Side of

(side view)

Rotate the Hinge Lock

Oven

Top Hook Roller

to up position.

 

Hinge Lockin

Hinge Lock- must be

Top Hook

up/locked position)

in up/locked position)

 

 

 

 

Bottom

(2)

 

Hook

Hinge Arm

 

 

 

 

(1)

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.

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.

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-carryingplug. 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

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.

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

24-28min/lb.

med 140°

 

 

 

 

 

 

 

29-34min/lb.

well 160°

 

 

 

 

 

 

 

14-18min/lb.

rare 130°

 

 

 

 

 

Standing Rib

7-10

19-23min/lb.

med l40°

 

 

 

 

 

 

 

24-29min/lb.

well 160°

 

BEEF ROAST

Rib Roast,

 

17-23min/lb.

rare 130°

 

300° F

boned

3-6

24-30min/lb.

med 140°

 

 

 

 

 

and tied

 

31-37min/lb.

well 160°

 

 

 

 

 

 

 

14-17min/lb.

rare 130°

 

 

 

 

 

Sirloin Tip, tied

4-7

18-21min/lb.

med 140°

 

 

 

 

 

 

 

22-25min/lb.

well 150°-160°

 

 

 

 

 

 

 

15-18min/lb.

rare 130°

 

 

 

 

 

Eye Round

3-6

19-23min/lb.

med 140°

 

 

 

 

 

 

 

24-28min/lb.

well 160°

 

 

 

 

 

Loin, bone-in

3-7

26-33min/lb.

well 170°

 

FRESH PORK

Loin, boned and tied

3-5

20-30min/lb

well 170°

 

300° F

Picnic Shoulder

5-8

29-34min/lb.

well 170°

 

 

 

 

 

Fresh Ham

3-7

26-33min/lb.

well 170°

 

 

 

LAMB-300° F

Leg of Lamb

3-8

26-25min/lb.

med 140°-150°

 

 

 

 

 

 

 

25-35min/lb.

well 170°

 

VEAL - 300° F

Veal Shoulder, rolled

4-7

30-45min/lb

well 170°

 

 

 

 

 

Roasting Chicken

3 ½ - 6

1-1¾ hrs

180°-185°

 

POULTRY - 325° F Roasting Chicken, stuffed

3 ½ - 6

1 ¼ -2hrs

180°-185°

 

 

 

 

 

Cornish Game Hens

1-1½

1 hr

180°-185°

 

POULTRY-300° F

Turkey

6-10

1 ½ -2hrs

180°-185°

 

 

 

 

 

Turkey, stuffed

6-10

1 ¾ - 2 ½ hrs

180°-185°

 

 

POULTRY - 400° F Duckling

4-6

1 ½ -1¾ 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° F

Medium Rare 135° F

Medium

140° F

Medium Well 150° F

Well

160° - 185°F

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RECIPES FOR BAKING - continued

Butter Cookies

 

 

1 Cup Unsalted Butter or Margarine

Cream together butter and sugar, add eggs,

3/4 Cup Sugar

water, vanilla and salt and beat well. Add flour,

2 Eggs

a little at a time, mixing well. Cover and chill

1 Tbsp Water

dough for at least an hour, longer is better.

1 Tsp Vanilla

Take half the dough (the other half keep chilled

1/8 Tsp Salt

and roll out on floured surface to 1/8" thick.

3-1/2Cups All Purpose Flour

Cut the dough with your favorite cookie cutter,

1 Egg White Slightly Beaten

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 10-12minutes or

 

until cookies are golden. Yield 4 dozen.

Buttermilk Biscuits

 

 

2 Cups Sifted, All Purpose Flour

Combine all dry ingredients and sift into mixing

2-1/2Tsp Baking Powder

bowl. Add butter and cut into flour with a knife

1/2 Tsp Salt

or pastry blade. Knead dough about three

1/2 Tsp Baking Soda

minutes and roll out into a circle about 1/2"

1/3 Cup Butter

thick. Cut biscuits to the desired size, dip each

3/4 Cup Buttermilk

one into melted butter and arrange on

 

parchment paper covered shelf. Bake at 350

 

degrees F for 12-15minutes or until lightly

 

brown on the bottom.

Baked Potatoes

Preheat oven to 375 degrees F Place scrubbed

 

potatoes on shelves. Bake about 45 minutes

 

at 375 degrees F. (Time will depend on size

Tuna Noodle Casserole

and quantity of potatoes.)

 

 

2 Cups Cooked Noodles

Preheat oven to 325 degrees F. Combine first

1 Drained Can of Tuna Fish

three ingredients in casserole dish. Top

1 Cup of Condensed Mushroom Soup

casserole with buttered crumbs. Bake at 325

(Season soup with dry sherry or curry

degrees F for 25-30minutes or until top is

powder and 1/4 cup chopped parsley)

browned.

1/2 Cup Buttered Corn Flake Crumbs

 

 

or Buttered Bread Crumbs

 

 

Baked Macaroni and Cheese

 

 

Cook 4 Ounces (1 Cup) Macaroni

Preheat oven to 325 degrees F. Layer cooked

1 Cup Shredded Cheddar Cheese

macaroni in a baking dish alternately with

2 Eggs

shredded cheddar cheese.

2/3 Cups Milk

Combine next five ingredients, pour over layered

1/4 Tsp Salt

macaroni. Bake at 325 degrees for 25-30

1 Tablespoon Grated Onion

minutes.

1/4 Tsp Paprika

 

 

 

 

 

 

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,120volts/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

· Continuous on – turn knobLEFT to “On” position (the symbol.) Unit will remain on until knob is turned back to “Off” (0).

·Timer – Turn knob to select cooking times up to 120 minutes. Timer will automatically turn oven off at completion of time.

 

Light indicates the

Temperature knob can

Figure 2

elements are heating up.

be set for temperatures

 

Light goes out when set

between 1750 and 5000 F.

 

 

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 1750F.

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 1650F.

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 sheet pans at once without rotation. They also handle up to two 1/2 size,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-typeitems 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 25-30degrees F.

2.As with any recipe, check the food about 5-10minutes 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-sidedcooking 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

lAnything covered (including roasting bags) – use conventional oven

lDeep 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-highsides if you elevate the meat on a rack, which you should probably do anyway. Or else, use the Roastisserie!)

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.

6

RECIPES FOR BAKING

Cheese Cake

1-1/2Lbs Cream Cheese

1-1/4Cups Sugar

5 Eggs

1 Tsp Vanilla

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 30-35minutes.

1-2-3-4Cake

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

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

35-40minutes.

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

1Egg

1Tsp Vanilla 3 Tbsp Milk

2 1/2 Cup Sifted Flour

1/4 Tsp Salt

12 Oz. Semisweet Chocolate Pieces

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 8-12minutes.

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

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