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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
(Humidity models)
♦
Adding measured amounts of humidity while baking helps many products retain moisture. In some
cases, such as with Pate Choux, the product will gain in volume.
♦
Moisture also makes the heat seem hotter (similar to a humid day) and products may cook a little
faster.
2. COOKING VARIABLES
•
TEMPERATURE
♦
The exact setting of your oven temperature assures proper cooking of your food, both inside and outside:
Too low – your food cooks too slowly and will dry out.
Too High – your foods burns and cooks unevenly.
♦
If you are new to convection cooking, Cadco suggests setting your Convection Oven to a temperature
of about 30ºF - 50ºF lower than what you would have set it at in a conventional oven. Let the food tell
you what it needs; if it browns too fast, turn the oven temperature down.
•
TIME
♦
The higher the temperature the quicker your foods will get done.
♦
The quicker foods (especially protein products) cook, the more moisture they tend to lose.
♦
Most bakery products can take high temperatures better than protein products.
•
HUMIDITY
The more humidity in the cooking cavity, the harder it will be for your food products to brown.
•
QUANTITY OF FOOD
♦
One piece of chicken will take less time to cook than 2 or 3 pans of chicken. That’s “Mother Nature”
pure and simple. Convection cooking is fantastic, but it’s NOT magic.
♦
Overloading the oven can result in uneven cooking.
♦
Avoid placing baked goods touching each other on the pan before baking.
3. USE OF WIRE GRIDS AND SHEET PANS
•
It is recommended to use wire grids for meat items. This will elevate your food items and allow air to
circulate all around during the cooking process. Place your wire rack in a sheet pan to collect the juice.
This reduces clean-up time also.
•
Use sheet pans for bakery items such as pastries, bread and rolls, and cookies.
IV. MAINTENANCE
1. ORDINARY MAINTENANCE
•
All maintenance operations must be done only by trained qualified personnel.
•
Before starting any maintenance operation, disconnect your oven from the electrical power supply and
