Cadco OV-250, OV-400, OV-600, OV-500 Iii.Convection Cooking, English, Cooking Principles

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-Securely replace the black safety cover.

-Begin food preparation after the oven is preheated.

If the thermal breaker shuts your oven off, before turning your oven on, be sure to check your entire circuit to verify that the total amps being drawn by all the appli- ances, lights, etc. on that circuit do not exceed the amps available on that circuit.

All repairs should be performed by a Cadco authorized service technician using only gen- uine Cadco-Unox parts.

III.CONVECTION COOKING

Your Cadco-Unox oven is designed to pre- pare food, and it should be used for that pur- pose only.

1.COOKING PRINCIPLES

Accurate times and temperatures assure perfectly cooked foods. Cooking is an art, not a science. People will never agree on the meaning of “done”, or “perfectly cooked”. Here are some tips that will help ensure suc- cess with your convection cooking.

-The temperature of the food going into the oven will affect the cooking time. Frozen foods take longer to cook than refrigerated foods.

-Three trays of chicken will take longer to cook than three pieces of chicken.

-To convert your conventional oven recipes to convection oven production simply reduce the cooking temperature by 25F-30F degrees.

-Most recipes can be converted by having shorter cooking times and/or reducing your cooking temperatures.

-We suggest that you use an instant read probe to help you determine the actual internal temperature of your foods. This will help you safely determine correct times and

temperatures.

-The oven operates between 175°F and 500°F.

Proper air circulation is necessary for suc- cessful convection cooking in all convection ovens. We suggest you allow a proper clear- ance of 1-3 inches between pans when cook- ing for best results.

Never salt foods while they are in the oven. Salt can damage the interior surfaces of your oven and affect the efficiency of the electrical components.

2.COOKING

Convection ovens work by moving the air inside the cooking chamber to create even heat throughout the oven. This circulating air simply removes the [cool] insulating barrier of air between the cold food and the hot air in the cooking chamber allowing the food to cook more quickly. In essence, the moving air makes heat hotter, as wind chill makes cool colder.

You will want to rely on an instant read, pock- et probe while you are getting used to con- vection cooking. Your probe will help you standardize times and temperatures as well as assuring safe internal food temperatures have been reached.

Preheat your oven to 30F-50F degrees high- er than you the temperature you want to cook at. After you have loaded the product into the oven and the door is closed turn the temper- ature back to your intended cooking temper- ature.

Check cakes and cupcakes with a toothpick to determine if they are done. If the toothpick comes out “clean” [no batter on it] when pushed into the center of the product, it’s done!

We recommend roasting meats on a cooking rack, in a shallow sided pan to allow air to circulate all around the roast.

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