Cadco CAPO-203 User Manual Download Page 39 | Manualshive

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39

Product; Chicken Cordon Bleu

Raw Weight; 8 oz
Raw Temperature; 40ºf.

Time % Humidity Temp
Cycle #1 30 min. 20% 325ºf.
Cycle #2
Cycle #3
Cycle #4

Probe Plus™

Differential____________

Probe Set Point; _______________
Program Number; ______________

Observations/Notes;
Product may be held for up to 3 hours at 145ºf. before service.
Use 100% Venturi when holding.

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Summary of Contents for CAPO-203

Page 1: ...145 Colebrook River Road Winsted CT 06098 z Tel 860 738 2500 z Fax 860 738 9772 E mail info cadco ltd com z Website www cadco ltd com...

Page 2: ...T Page 8 Venturi System Page 8 Programming Line Chef Oven Page 9 Using a Saved Program Page 10 Preheating a Program Page 10 Changing a Saved Program Page 10 Multi Cycle Cooking Page 10 Cook and Hold...

Page 3: ...3 The Cadco Line Chef Combination Oven Controls work the same way your mind works 1 Set Time 2 Choose Climate 3 Set Temperature 4 Press Start...

Page 4: ...akery products such as puff pastry and biscuits can be baked on the line as you need them for fresh baked goodness Probe Cooking Why worry about how long to cook your foods Use the probe for pin point...

Page 5: ...be done at 185 F or lower Delicate seafood can be steamed at temperatures below 212 F Steaming at lower temperatures helps seafood retain more moisture and shrink less Meringues will not lose volume...

Page 6: ...he Line Chef Combination Oven settings to your customers tastes We have never used a Combi before are these controls easy for my staff to use Many of the complicated Old Generation combi ovens need to...

Page 7: ...and moisture loss will occur between the internal product temperatures of 130 F and 160 F When you have a window of only 20 F between rare and well done you must be careful not to over cook your meats...

Page 8: ...ork 160 F 170 F Chicken 180 F Done and no red bone Fish Seafood 160 F Fahrenheit Celsius Description 32 40 or Below 130 140 or Above 0 4 54 60 Freezing Safe Holding Rare Beef Safe Holding 212 100 Boil...

Page 9: ...emperature of 130 F our ovens highest roasting temperature was 230 F 130 F 100 F 230 F Internal product temperature temperature differential Probe Plus cooking temperature To set the T Probe Plus Pres...

Page 10: ...old the Prog Mem touch pad by the number dial until you hear the tone after each cycle being programmed The tone indicates that your new program has been accepted into memory Review the values in the...

Page 11: ...ll indicate that the program has finished the programmed cooking cycle To Change a Saved Program Using the Program Selector Dial choose the number of the program you d like to modify Change the values...

Page 12: ...t the least amount of shrinkage is to roast at a lower temperature for a longer period of time In some parts of the world that concept is called a Luau We realize loss when we roast apply heat to any...

Page 13: ...meats become more tender with each hour they are held Each hour they are held between the temperatures of 100f and 140f is equal to one day of aging Moisture allows us to hold foods A rare roast will...

Page 14: ...beef tenderloin filets Preheat the oven to 500 F with no humidity Add humidity when the steaks are put into the oven Lay your filets out on cooking racks with a pan underneath to catch drippings we ll...

Page 15: ...fluid ounces 10 2 3 tablespoons 2 3 cup 12 tablespoons 3 4 cup 16 tablespoons 1 cup 16 tablespoons 8 fluid ounces 1 4 cup 3 tablespoons 1 4 cup 2 fluid ounces 1 3 cup 5 tablespoons plus 1 teaspoon 1...

Page 16: ...16...

Page 17: ...elines To Clean the Line Chef Combination Oven Spray the warm oven cavity with Foam Plus and allow the solvent to work for about 10 minutes Set the Line Chef Combination Oven to steam for 20 minutes T...

Page 18: ...Temp Set Probe Target Set Probe Plus Set Temperature Set Dial Manual Start Stop Select Program Dial Activate Controls Time Display Window Select Cycle Venturi Dry Pause Fan Temp set Light on Add a Mi...

Page 19: ...enough Standardization takes a little extra effort on your part but in the end everyone connected with your operation will benefit We never want to dampen our employee s creativity and quite honestly...

Page 20: ...ri Time Humidity Temp Cycle 1 _____ _____ _____ Cycle 2 _____ _____ _____ Cycle 3 _____ _____ _____ Cycle 4 _____ _____ _____ Probe Plus Differential____________ Probe Set Point _______________ Progra...

Page 21: ...____________ Program Number ______________ Observations Notes Drizzle a glaze of powdered sugar and water over the biscuits while they are still hot for a fantastic breakfast biscuit Try Poppy seed le...

Page 22: ...Cycle 1 12 15 Min 290 f Cycle 2 Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes Cookies do not benefit from the ad...

Page 23: ...ity Temp Cycle 1 20 Min 20 325 f Cycle 2 Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes For jumbo muffins add 10 m...

Page 24: ...s Notes Crack the eggs into a bowl and mix until frothy Add flour mix until you get a lump free batter that will run smoothly off the whip when lifted 12 above the bowl Add whole milk until you get th...

Page 25: ...1 Probe Plus T See below Cycle 2 Hold 100 145 f Cycle 3 Cycle 4 Probe Plus Differential 100 f Probe Set Point 125 f Program Number______________ Observations Notes Hold product for 2 hours minimum bef...

Page 26: ...5 f Step 3 Step 4 Probe Plus Differential____________ Probe Set Point_______________ Program Number______________ Observations Notes Place your prime rib on a cooking rack in a sheet pan for proper ai...

Page 27: ...e Set Point _______________ Program Number ______________ Observations Notes Corned beef can be cooked in the same cryovac package in which it was received I suggest wrapping it again be generous in p...

Page 28: ...be Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes Be sure to preheat the Line Chef before loading your steaks Move quickly when loading...

Page 29: ...ifferential 100 f Program Number ______________ Observations Notes Product may be held for up to 12 hours if desired Remember the oven temperature is automatically determined by the Probe Plus differe...

Page 30: ...____ Notes Potatoes are one of the few foods that we want to have cooked dry A perfect baked potato should be crispy and crackly on the outside light and fluffy on the inside like powder snow Bake pot...

Page 31: ...Probe Set Point _______________ Program Number ______________ Notes Baked fries are a more healthy alternative to deep fried potatoes Your times may vary with the size of the French fry and your cust...

Page 32: ...Cycle 1 30 min 20 325 f Cycle 2 optional 100 Venturi 150f Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes These may...

Page 33: ...ht 9 Pan Raw Temperature 40 f Time Humidity Temp Cycle 1 15 min 20 350 f Cycle 2 5 min 350 f Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ________...

Page 34: ...robe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes this is great for refreshing foods that have been held on a buffet line or in a hot...

Page 35: ...______________ Observations Notes Shingle the ribs on directly on a sheet pan with a 75 overlap and cover them with plastic film Tuck the film under the ribs to create a good seal Cover the pan comple...

Page 36: ...Cycle 4 Probe Plus Differential____________ Probe Set Point _________ Program Number ______________ Observations Notes because the ham is already cooked we can bake it to an internal temperature of 1...

Page 37: ...475 f Cycle 3 Cycle 4 Delta T Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes For full loads use 100 venture in step 2 to remove humidity and...

Page 38: ...100 Venturi 145 f Cycle 4 Probe Plus Differential____________ Probe Set Point ________ Program Number ______________ Observations Notes Pork shoulder tastes great when cooked overnight The hold cycle...

Page 39: ...e Humidity Temp Cycle 1 30 min 20 325 f Cycle 2 Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes Product may be held...

Page 40: ...an Raw Temperature 40 f Time Humidity Temp Cycle 1 10 min 20 350 f Cycle 2 Hold 100 Venturi 150 f Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ___...

Page 41: ...me Humidity Temp Cycle 1 15 min 20 325 f Cycle 2 18 min 350 f Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes Roast...

Page 42: ...Humidity Temp Step 1 Probe 10 325 f Step 2 Step 3 Step 4 Probe Plus Differential____________ Probe Set Point ____175 f _____ Program Number ______________ Observations Notes Be sure to place the probe...

Page 43: ...Cycle 2 30 min 325 f Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes This method works well for most frozen entrees...

Page 44: ...ime Humidity Temp Cycle 1 15 min 20 325 f Cycle 2 Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes Elevate steaks us...

Page 45: ...ter Raw Weight 1 lb Raw Temperature Time Humidity Temp Cycle 1 14 min 40 225 f Cycle 2 Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________...

Page 46: ...le 2 Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes Mussels tend to yawn when removed from their natural habitat t...

Page 47: ...erature 40 f Time Humidity Temp Cycle 1 8 min 30 185 f Cycle 2 Cycle 3 Cycle 4 Probe Plus Differential____________ Probe Set Point _______________ Program Number ______________ Observations Notes Larg...

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