Cadco Ltd.
Commercial Convection Oven
Use & Care Manual
Model OV-250
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 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.
Please note that the OV-250 is a carry-in service 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: _______________________________________________
Power
Voltage
Frequency
60 Hz
1,500 Watts/12.5 Amps 120 Volts
Cadco, Ltd.
145 Colebrook River Road
Winsted, CT 06098
860-738-2500 Fax 860-738-9772
E-mail: [email protected]
1/3/2003 RV02
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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-mail
the Cadco Executive Chef: [email protected]
3
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Oven Door Removal Instructions
(To attach the door, reverse the directions,starting with Step 3)
ROASTING CHART
Step 1
(side view)
VARIETY
OF
WEIGHT
APPROX.
INTERNAL TEMP.
/IN
Open the door fully.
MEAT
ROASTI
Side of
OVEN TEMP.
CUT
POUNDS
TIME*
ROASTING TIME
Oven
Hinge lock - in
Standing Rib
3-6
24-28 min/lb.med 140°
29-34 min/lb.well 160°
14-18 min/lb.rare 130°
19-23 min/lb.med l40°
24-29 min/lb.well 160°
17-23 min/lb.rare 130°
24-30 min/lb.med 140°
31-37 min/lb.well 160°
14-17 min/lb.rare 13°0
18-21 min/lb.med° 140
22-25 min/lb.well 15°-0160°
15-18 min/lb.rare 13°0
19-23 min/lb.med °140
24-28 min/lb.well 16°0
26-33 min/lb.well °170
20-30 min/lb well 170°
29-34 min/lb.well° 170
26-33 min/lb.well °170
26-25 min/lb.med°-15104°0
25-35 min/lb.well 17°0
30-45 min/lb well 170°
“down/unlocked” position
Standing Rib
7-10
3-6
4-7
3-6
BEEF ROAST
Rib Roast,
boned
and tied
Door (fully opened; does not open flat)
300°
F
Step 2
(side view)
Rotate the Hinge Lock
to up position.
Step 3
(side view)
Top Hook Roller
Hinge Lock- in
up/locked position)
Side of
Oven
Side of
Oven
Sirloin Tip, tied
Eye Round
Hinge Lock- must be
in up/locked position)
Top Hook
Bottom
Hook
Bottom
Hook
(2)
Hinge Arm
(1)
Loin, bone-in
Loin, boned and tied
Picnic Shoulder
Fresh Ham
3-7
3-5
5-8
3-7
o
FRESH PORK
300°
1) Tilt door up at about 45 angle until the Top Hook
on the Hinge Arm is lower than the Top Hook
Roller, 2) then pull out of the Hinge Slots.
F
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.
LAMB-300° F
VEAL - 300° F
Leg of Lamb
3-8
Veal Shoulder, rolled
Roasting Chicken
4-7
3 ½ - 6
IMPORTANT NOTES
1-1 ¾ hrs
1 ¼ -2 hrs
1 hr
1 ½ -2 hrs
1 ¾ - 2 ½ hrs 180°-185°
1 ½ -1 ¾ hrs 180°-185°
180°-185°
180°-185°
180°-185°
180°-185°
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.
POULTRY - 325° F Roasting Chicken, stuffed 3 ½ - 6
Cornish Game Hens
POULTRY-300° F Turkey
Turkey, stuffed
POULTRY - 400° F Duckling
1-1 ½
6-10
6-10
4-6
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.
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)
Reset button
manually resettable
5.This oven is equipped with
a
CAP
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
Rare
Medium Rare 135° F
Medium 140° F
Medium Well 150° F
Well 160° - 185°F
130° F
ON
OFF
exceed the amps available on that circuit.
Reset button
Figure 1
4
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RECIPES FOR BAKING - continued
6.This model is equipped with
a
powerful fan to move large
giving you optimum convection heat. When oven is in operation, you will
hear the noise of the fan’s motor. This is normal.
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
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.
INSTALLATION INSTRUCTIONS
1.Plug unit into
a
grounded, 3-prong,120 volts/60hz outlet. Be sure
at least 12.5 amps available for this oven on your circuit.
2.When positioning oven on counter, be sure the oven has
of air space on the top and 2” all sides. See Important Safeguards on Page
2 for additional guidelines.
a
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 knob LEFT to “On” position (the
symbol.)
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
Unit will remain on until knob is turned back to “Off” (0).
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.
· Timer – Turn knob to select cooking times up to 120 minutes.
Timer will automatically turn oven off at completion of time.
3/4 Cup Buttermilk
Light indicates the
Temperature knob can
be set for temperatures
between 1750 and 5000 F.
elements are heating up.
Light goes out when set
temperature is attained.
Figure 2
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
and quantity of potatoes.)
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.
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
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.
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
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
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.
shee pans at once without rotation. They also handle up to two 1/2 size,
t
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.
1 Tablespoon Grated Onion
1/4 Tsp Paprika
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
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RECIPES FOR BAKING
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.
Cheese Cake
1-1/2 Lbs Cream Cheese
1-1/4 Cups Sugar
5 Eggs
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.
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,
1 Tsp Vanilla
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.
1-2-3-4 Cake
3.The more food in the oven at one time, the longer the cooking time.
1 Cup Butter
Butter and flour two 9" baking pans.
4.Some folks recommend preheating any oven at 50 degrees
F
above the
2 Cups Sugar
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.
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.
2 3/4 Cup All Purpose Flour
3 Tsp Baking Powder
1 Cup Milk
5.For best results, leave about an inch around the perimeter of the oven interior
1 1/2 TspVanilla
4 Eggs
for air to circulate.
6.The choice of when to use
a
convection oven and when to use
a
conventional
Preheat oven to 325 degrees F, and then bake
35-40 minutes.
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:
NOTE: You can adapt your own favorite recipes or use prepackaged cake mixes.
l Cookie sheets – use convection oven
Chocolate Chip Cookies
l Shallow pans (inch sides or so) – use convection oven
l Anything covered (including roasting bags) – use conventional oven
3/4 Cup Butter
3/4 Cup White Sugar
3/4 Cup Brown Sugar
1 Egg
1 Tsp Vanilla
3 Tbsp Milk
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.
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. 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.
2 1/2 Cup Sifted Flour
1 /4 Tsp Salt
CLEANING & MAINTENANCE INSTRUCTIONS
12 Oz. Semisweet Chocolate Pieces
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
NOTE: You can try your favorite recipe using these basic baking instructions.
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 instruction)s.
4.The shelves and sheet pan may be washed in hot sudsy water or in your
dishwasher.
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