5
3.2 TEMPERATURE DIAL
•
The cooking temperature inside the cooking chamber is set by the temperature
knob (if you’re facing the oven, it is the dial on the right side of the control
panel).
•
Turn the dial clockwise and set your desired temperature. At this time the green
pilot light, located just to the right of the temperature dial will turn on. This
indicates that the oven is preheating.
•
Always preheat oven before placing food into it.
•
Please note:
the green pilot light will fluctuate on and off throughout the
cooking cycle. This indicates that the heating element is turning on and off to
help keep the actual temperature within 5-10 degrees of the set temperature.
4. DOOR & FANS (FULL SIZE MODELS XAF-183 & XAF-193 ONLY!)
•
Fans stop automatically when oven door is opened.
•
Convection fans reverse direction approximately every 2 minutes for even baking.
5. CLEANING THE OVEN
•
WARNING: Before starting any maintenance or cleaning operation, it is necessary to disconnect
the electrical power supply and wait for your oven to cool down.
5.1 BEFORE USING THE OVEN
♦
Clean the metal parts with hot soapy water and rinse thoroughly.
♦
With the cooking cavity empty, heat the oven for about 30 minutes at a temperature of 350°F to “burn
it in”.
♦
Never wash the cooking chamber with acids, abrasives, or aggressive detergents.
5.2 CLEANING THE COOKING CAVITY
♦
Make sure to wipe up any and all spills as they occur.
♦
At the end of the day (or as needed), clean the cavity using only proper products.
♦
Never clean the stainless steel with acids, caustic detergents, abrasives or any products containing
chlorine.
5.3
CLEANING THE OUTSIDE OF YOUR OVEN
♦
Wipe up spills, as they occur, with a damp cloth.
♦
Never use a spray of water to clean the outside of your oven. This may damage the electrical
components and void your warranty.
6. TURNING OFF IN CASE OF BREAKDOWN
If you encounter any kind of problem while your oven is in operation, or if you notice anything out of the
ordinary, follow these steps:
♦
Unplug your oven immediately.
♦
Consult Cadco, Ltd. at 877-603-7393 (Toll-Free)
Failure to do so may result in a hazardous condition and void your warranty.
III. COOKING PRINCIPLES
1. COOKING MODES
•
CONVECTION COOKING
♦
Food products bake in hot, moving air. This moving air removes the cool air barrier between the cool
food being cooked, and the heat of the oven chamber. It also helps your food products to cook evenly
and quickly. Foods cook faster with convection.
•
CONVECTION & HUMIDITY
♦
Adding humidity while baking helps many products retain moisture. In some cases, such as with Pate
