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III. COOKING PRINCIPLES
1.
COOKING MODES
•
CONVECTION COOKING
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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.
2. COOKING VARIABLES
•
TEMPERATURE
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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.
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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
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The higher the temperature the quicker your foods will get done.
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The quicker foods (especially protein products) cook, the more moisture they tend to lose.
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Most bakery products can take high temperatures better than protein products.
•
QUANTITY OF FOOD
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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.
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Overloading the oven can result in uneven cooking.
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Avoid placing baked goods touching each other on the pan before baking.
3. USE OF WIRE GRIDS AND SHEET PANS
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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
wait for it to cool down.
•
The parts that need ordinary maintenance can be reached by removing the front control panel and the
back of the oven.
2. SPECIAL 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
wait for it to cool down.
2.1 REPLACEMENT OF INTERNAL LAMP (WHERE APPLICABLE)
To replace the internal lamp:
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Disconnect your oven from the power supply system and let it cool down.
•
Remove the side rails.
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Unscrew the glass cover and replace the lamp with an identical bulb.
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Screw the glass cover back on.
