Broil King POV-25 User manual

Power Voltage Frequency
1,500 Watts/12.5 Amps 120 Volts 60 H
(Note: one sheet pan included in this model)
BroilKing Corp.
143 Colebrook River Road
Winsted, CT 6 98
(86 ) 738-22 Fax (86 ) 738-94 4
Website: www.broilking.com
E-mail: [email protected]
9/12/2 2 RV 1
Professional
Convection Oven
Use & Care Manual
Model POV-25
BROILKING PROFESSIONAL PRODUCTS
LIMITED TWO-YEAR WARRANTY
This product is warranted to be free from defects in material and workmanship
under normal use and service for a for a period of two (2) years from the date of
purchase by the user thereof, or for maximum period of thirty (3 ) months from
the date of manufacture if unit was a gift (refer to sticker on side of oven. Date
code is directly below the words TYPE: XA. The date code is European so the
first 2 digits are the day of the month and the next two digits are the month.
Removing sticker voids the warranty.)
To obtain service during warranty period, call BroilKing* at 86 -738-22 for
a Return Authorization Number to write on the carton. Then return the appliance,
insured and freight prepaid, to the BroilKing factory: BroilKing Corp., ATTN:
REPAIR, 143 Colebrook River Road, Winsted, CT 6 98, Phone: [phone] ,
Fax: [phone]). OR Call BroilKing for the location of the nearest authorized
service center. Proof of purchase is required when requesting warranty service
- SAVE YOUR SALES RECEIPT. Send a copy of your receipt along with a note
stating your name, address, phone number, and the nature of the problem, and
requesting warranty service. Be sure to package the unit carefully; we are not
responsible for damage occurring during shipment to the repair facility.
This warranty is extended only to the original purchaser and does not apply
to shipping damage, accidental breakage, alteration, tampering, misuse or
abuse, commercial use, unreasonable use, or to damage to the product (not
resulting from defect or malfunction) while in the possession of the consumer.
Lost or broken cordsets, breakage of glass, nonstick or other coatings are not
covered by this warranty.
BroilKing Corp. disclaims all responsibility for consequential, incidental, or
commercial losses caused by the use of this product. Some states do not allow
this exclusion or limitation of incidental or consequential losses, so the foregoing
disclaimer may not apply to you. This warranty gives you specific legal rights,
and you may also have other legal rights, which vary from state to state.
Warranty is applicable only in USA and Canada*. (*Canadian customers contact
PGS Commercial Equipment in Ontario, Tel. [phone].
MPORTANT NOTES:
Date of Purchase: __________________________
Place of Purchase: _______________________________________________
12

211
NOTES
For menu ideas or if you are unsure of a procedure, e-mail
the Cadco Executive Chef: [email protected]
(Cadco Ltd. is the parent company of BroilKing)
TABLE OF CONTENTS
Door Assembly / Disassembly................................................................................3
Important Notes....................................................................................................3
Installation.............................................................................................4
Operating Guidelines ............................................................................4
Convection Oven Recipe Conversion Guidelines................................................5
Cleaning Instructions...........................................................................................5
Recipes for Baking ..............................................................................................6
Tips on the Use of the Roastisserie (some models) ...........................................8
Recipes for Roastisserie .....................................................................................9
Roastisserie and Roasting Chart ......................................................................1
Warranty............................................................................................................12
Congratulations on your purchase of a BroilKing Professional Convection Oven.
We offer a line of Professional products designed and engineered to bring
commercial quality, durability and dependability to the home kitchen. BroilKing
Professional Convection Ovens duplicate the structural design, materials and
components of the equipment used in the finest restaurants and hotels. Professional
models warranted FOR HOME USE ONLY.
IMPORTANT SAFEGUARDS
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Do not touch hot surfaces!!! Always use hot pad or pot holder until unit cools.
3. To protect against electrical hazards, do not immerse cord, plug, or oven in
water or any other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
5. Unplug from outlet before cleaning. Allow to cool completely before
putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or, or if the
appliance malfunctions or has been damaged in any manner. Call Factory
Service at 86 -738-22 with any questions or service needs..
7. Do not use outdoors.
8. Do not let cord hang over edge of table or counter or touch hot surfaces.
9. Do not place on or near a hot gas or electric burner.
1 . Extreme caution must be used when moving an appliance containing oil or
other hot liquids.
11. Use extreme caution when removing a sheet pan used as a drip tray or
disposing of hot grease.
12. Do not use appliance for other than intended household use.
13. Do not clean with metal scouring pads. Pieces can break off the pad and
touch electrical parts, creating a shock hazard.
14. A fire may occur if this appliance is covered or touching flammable
material, including curtains, walls, etc., when in operation. Do not store any
item on top of the appliance when in operation.
15. Extreme caution should be exercised when using containers other than
the intended, proper heat tempered metal and glass pans for baking.
16. Always unplug appliance from outlet when not in use.
17. The use of accessory attachments not reecommended by the appliance
manufacturer may cause injuries.
18. Do not cover any part of the oven or a sheet pan used as a drip tray with
aluminum foil; this may cause overheating of the oven.
SAVE THESE INSTRUCTIONS.

10
ROASTISSERIE AND ROASTING CHART
VARIETY WEIGHT APPROX. INTERNAL TEMP.
OF MEAT / IN ROASTING AT END OF
OVEN TEMP. CUT POUNDS TIME* ROASTING TIME
Standing Rib 3-6 24-28 min/lb. med 14 °
29-34 min/lb. well 16 °
14-18 min/lb. rare 13 °
Standing Rib 7-1 19-23 min/lb. med l4 °
24-29 min/lb. well 16 °
BEEF ROAST Rib Roast, 17-23 min/lb. rare 13 °
3 ° F boned 3-6 24-3 min/lb. med 14 °
and tied 31-37 min/lb. well 16 °
14-17 min/lb. rare 13 °
Sirloin Tip, tied 4-7 18-21 min/lb. med 14 °
22-25 min/lb. well 15 °-16 °
15-18 min/lb. rare 13 °
Eye Round 3-6 19-23 min/lb. med 14 °
24-28 min/lb. well 16 °
Loin, bone-in 3-7 26-33 min/lb. well 17 °
FRESH PORK Loin, boned and tied 3-5 2 -3 min/lb well 17 °
3 ° F Picnic Shoulder 5-8 29-34 min/lb. well 17 °
Fresh Ham 3-7 26-33 min/lb. well 17 °
LAMB-3 ° F Leg of Lamb 3-8 26-25 min/lb. med 14 °-15 °
25-35 min/lb. well 17 °
VEAL - 3 ° F Veal Shoulder, rolled 4-7 3 -45 min/lb well 17 °
Roasting Chicken 3 ½ - 6 1-1 ¾ hrs 18 °-185°
POULTRY - 325° F Roasting Chicken, stuffed 3 ½ - 6 1 ¼ -2 hrs 18 °-185°
Cornish Game Hens 1-1 ½ 1 hr 18 °-185°
POULTRY-3 ° F Turkey 6-1 1 ½ -2 hrs 18 °-185°
Turkey, stuffed 6-1 1 ¾ - 2 ½ hrs 18 °-185°
POULTRY - 4 ° F Duckling 4-6 1 ½ -1 ¾ hrs 18 °-185°
Duckling, stuffed 4-6 1 ¾ hrs 18 °-185°
*Note: Meat should be at refrigerator temperature.
INTERNAL TEMPERATURE CHART FOR MEATS
(Use as general guidelines)
Rare 130° F
Medium Rare 135° F
Medium 140° F
Medium Well 150° F
Well 160° - 185°F
Top Hook
Hinge Arm
(1)
(2)
1) Tilt door up at about 45
o
angle until the Top Hook
on the Hinge Arm is lower than the Top Hook
Roller, 2) then pull out of the Hinge Slots.
Step 3
(side view)
Oven Door Removal Instructions
(To attach the door, reverse the directions,starting with Step 3)
Hinge Lock- in
up/locked position)
Top Hook Roller
Hinge lock - in
down/unlocked position
Step 1
(side view)
Open the door fully.
Door (fully opened; does not open flat)
Side of
Oven
Bottom
Hook
Step 2
(side view)
Rotate the Hinge Lock
to up position.
Hinge Lock- must be
in up/locked position)
Bottom
Hook
Side of
Oven
Side of
Oven
PLEASE NOTE: Hinge Locks may become jostled into the unlocked position by rough handling of
the carton during shipping, causing the door to be unhinged from the oven when the carton is opened.
If this occurs, follow the directions for attaching the door.
IMPORTANT NOTES
1. Carefully remove the protective film from the external stainless steel
walls before using oven for the first time. If any glue residue should
remain, remove it with a suitable solvent recommended for stainless.
2. Your unit is equipped with a grounded, current-carrying plug. This plug
will fit into any 3 pronged outlet. This is a SAFETY feature.
3. Electrical connection must be a proper outlet for the 3 pronged cord.
Before connecting power, make sure the voltage and frequency
correspond to the data plate on the oven (120 volts/60h .) , and that
your electrical circuit can handle the 12.5 Amps used by the oven in
addition to any other appliances operating on the same circuit.
4. A short power cord is provided to reduce the hazards resulting from
accidents such as tripping, entanglement, etc.
5. This oven is equipped with a manually resettable
thermal breaker for protection against overheating. It
completely deactivates the oven if there is an intervention.
To reset this device, remove the black cap positioned to
the bottom of the back of the oven, push the reset button,
and replace the black cap. This oven uses 12.5 amps.
If the thermal breaker shuts your oven off, before
turning your oven back on, be sure to check your
entire circuit to verify that the total amps being drawn
by all the appliances, lights, etc. on that circuit do not
exceed the amps available on that circuit.
Reset button
CAP
Reset button
ON OFF
3
Figure 1

Temperature knob can
be set for temperatures
between 175 and 5 F.
Light indicates the
elements are heating up.
Light goes out when set
temperature is attained.
· Continuous on  turn knob LEFT to On position (the symbol.)
Unit will remain on until knob is turned back to Off ( ).
· Timer  Turn knob to select cooking times up to 12 minutes.
Timer will automatically turn oven off at completion of time.
Figure 2
7. This model is equipped with a powerful fan to move large quantities of air,
giving you optimum convection heat. When oven is in operation, you will
hear the noise of the fans motor. This is normal.
INSTALLATION INSTRUCTIONS
1. Plug unit into a grounded, 3-prong,12 volts/6 hz outlet. Be sure you have
at least 12.5 amps available for this oven on your circuit.
2. When positioning oven on counter, be sure the oven has a minimum of 4
of air space on the top and 2 all sides. See Important Safeguards on Page
2 for additional guidelines.
OPERATING GUIDELINES
These convection ovens can be automatically controlled by the use of the
temperature knob and the timer/on knob. (See Figure 2.)
1. ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES.
2. Shelf positions - The POV-25 has 3 shelves. When cooking larger volume
foods, it may not be appropriate to use all the shelves. Use the shelf positions
that best center the food in the oven. DO NOT use a shelf in Roastisserie
mode (on some units, see page 8) but be sure to use the sheet pan as
a drip tray on the bottom of the oven.
3. Warming - Set temperatures around 175 F.
2. Reheating - If food is frozen, cook longer at lower temperatures. This will
ensure that food is heated evenly and prevent food fillings from being served
too hot. For proper food safety, be sure that internal temperature of reheated
food reaches at least 165 F.
3. For even cooking - Always space food evenly on your cooking pans, space
pans evenly in the oven, and leave space between shelves for proper air
circulation. This oven can handle up to three standard 1/4 size commercial
shee
t pans at once without rotation. They also handle up to two 1/2 size,
2-1/2 deep commercial steam table pans.
4. When preparing meat - Always put the sheet pan on the bottom of the
oven cavity to catch any drips.
5. DO NOT cover any part of the oven or a sheet pan used as a drip tray with
aluminum foil, which may cause oven to overheat, or may get caught in fan.
2 position control knob
4
Preheat oven to 3 degrees F. Squeeze lemon
over chicken and inside cavity. Mix onion, parsley
and softened butter together. Rub mixture on
outside of chicken, then sprinkle with salt and
pepper. (Or, use your favorite marinade instead
of this recipes mixture.)
Place chicken on the spit. Truss chicken, securing
legs and wings, and fastening the skewers. Insert
spit into the oven. Set timer and bake at 3
degrees for about 2 minutes per pound.
Preheat oven to 3 degrees F. Combine oil, soy
sauce, ginger, salt, pepper, garlic & rosemary.
Rub sauce thoroughly over and into the meat.
Place on spit, securing skewers, and tie string
around roast every two inches. Insert spit into the
oven. Set timer and bake at 3 degrees, 2 -25
minutes per pound for rare, 3 -35 minutes per
pound for medium to medium well.
Marinate in your favorite marinade for several
hours, turning occasionally to allow flavors to set
in. Preheat oven to 35 degrees F. Meanwhile,
gently push spit through the center of the roast,
securing to skewers. Tie securely with string every
two inches. Insert spit into the oven. Set timer
and roast at 35 degrees for time shown on chart,
page 1 .
Prick skin of duck lightly with a fork. Pour several
pints of boiling water over duck to soften skin.
Dry. Squeeze lemon on the outside and inside
cavity of the duck. Heat oil, mustard, salt, and
sugar just long enough to melt sugar and blend
flavors. Add the garlic to heated mixture and rub
on the duck.
Preheat oven to 35 degrees F. Meanwhile, place
duck on the spit, trussing the legs and wings
securely, and attaching skewers. Insert spit into
the oven. Roast at 3 degrees for about 2
minutes per pound. To test if duck is cooked
through, pierce deep into the thigh. If the juice
runs clear the duck is done.
Preheat oven to 35 degrees F. Slide the hot
dogs onto the skewers as shown in Figure 3.
Roast for 2 minutes. When done, remove the
spit from the oven and slide the hot dogs off the
skewers using a fork. The hot dogs will be great!
RECIPES FOR ROASTISSERIE
(Be sure to use potholders when removing cooked meat from Roastisserie Assembly!)
9
Chicken
1 Chicken 3 to 4 lbs.
1 Lemon, cut in wedges
1/2 Medium Onion, Grated
1/4 Cup Parsley
4 Tbsp Softened Butter or Margarine
Salt and Pepper
Rosemary Leg of Lamb
1 Boneless 4-5 pound Leg of Lamb
1 Tbsp Salad Oil
1 Tsp Soy Sauce
1/2 Tsp Powdered Ginger
1 Tsp Salt
1 Tsp Pepper
1 Clove Minced Garlic
2 Tsp Rosemary
Roast Beef (Rib Eye, Round
Roast, etc.)
1 Roast Beef 3-4 lbs
Roast Duck
1 Duckling 4-5 lbs
1 Lemon
4 Tablespoons Oil
1 Tsp Dry Mustard Powder
2 Cloves Garlic, Minced
1/2 Tsp Season Salt
1 Tablespoon Brown Sugar
Roastisserie Hot Dogs
"A Kid's Treat"
8 - 4" Hot Dogs
OR
4 - 8" Hot Dogs
Figure 3

ROASTISSERIE ACCESSORY
The convection oven fan system is specially designed to produce even heat
throughout the cooking cavity. The optional no-turn Roastisserie attachment is
used only to center meat in the oven and does not rotate. Please be sure to
preheat the oven for 7-8 minutes to desired temperature before using. If your unit
is not equipped with this attachment, contact BroilKing for purchase information.
TIPS ON THE USE OF THE NO-TURN ROASTISSERIE
1. A spit rod and two heavy duty skewer assemblies are supplied with your oven
to help position your food in the center of the oven cavity.
2. Prepare the fowl or meat selection for cooking. Make sure that meat is clean
and dry. Use boneless roast for roastisserie cooking.
3. Preheat the oven: set the cooking temperature required with the Temperature
Control Knob, then set the Timer knob for the desired time, or else set it to
Continuous On. Place the sheet pan on the bottom of the oven interior to catch
any meat juices.
4. Keep the roastisserie assembly out of the oven until the oven is preheated. In
the meantime, place one skewer assembly onto the spit rod with prongs facing
center. Put spit rod through the center of food to ensure even cooking. Make
sure that the food selection is centered lengthwise also. Slide second skewer
assembly firmly into the meat. Tighten both screws to hold the skewers securely
in place.
5. Carefully insert spit rod into the oven, placing the ends of the spit rod into the
grooves in the center of the chrome shelf holders on the sides of the oven.
Close the oven door. THE SHELVES ARE NOT USED WHEN USING THE
NO-TURN ROASTISSERIE.
6. Two or more small fowls may be roastisserie roasted at the same time by
placing them end to end on the spit (necks toward the center). Be sure to
securely tie the wings and the legs of the fowl with cotton string when using
the roastisserie.
* Note: Use a fork to support heavy roasts when placing into and removing
from oven.
7. When preparing any type of meat in your convection oven, using either the no-
turn roastisserie or cooking directly on the oven shelf, always place the sheet
pan on the bottom of the oven to catch any drips.
Spit Rod
Skewer Assembly
8
CONVECTION OVEN RECIPE CONVERSION GUIDELINES
Cooking is not an exact science, due to many variables such as size and quantity
of food, temperature of food when first put in the oven, etc. Here are general
guidelines for converting conventional recipes for use in a convection oven.
Option one: Bake at the same temperature that the conventional recipe
recommends, but for less time.
Option two: Bake for the amount of time that the conventional recipe calls
for, but reduce the temperature of the oven by about 25 degrees F. This is the
best option for batter -type items such as muffins and cakes,
Option three: (Best) Bake for a little less time than the conventional recipe
calls for, and also reduce the temperature of the oven.
CONVECTION COOKING TIPS
1. If your original conventional recipe baking time is less than 15 minutes, keep
the original baking time but reduce the temperature by 25-3 degrees F.
2. As with any recipe, check the food about 5-1 minutes before the expected
finish time, due to variables such as the temperature of the food when first
placed in the oven, quantity of food in the oven, your preferred level of
doneness, etc.
3. The more food in the oven at one time, the longer the cooking time.
4. Some folks recommend preheating any oven at 5 degrees F above the
desired temperature, then turning the temperature control down to the desired
temperature once you put the food in and close the door. This is because an
oven can lose one degree per second that the door is open. The average
loss is about 5 seconds.
5. For best results, leave about an inch around the perimeter of the oven interior
for air to circulate.
6. The choice of when to use a convection oven and when to use a conventional
oven with radiant heat usually depends on the cooking container rather than
the food. The whole point of convection cooking is to have the heat circulating
around the food. Casserole lids and high-sided cooking pans block the heat
from circulating around the food and prevent the oven from cooking efficiently.
A few rules of thumb for best results:
l Cookie sheets  use convection oven
l Shallow pans (inch sides or so)  use convection oven
l Anything covered (including roasting bags)  use conventional oven
l Deep roasting pans  use conventional oven (Exception : In a convection
oven, you can roast meats like turkey, beef or lamb in roasting pans
that have inch-and-a-half-high sides if you elevate the meat on a rack,
which you should probably do anyway. Or else, use the Roastisserie!)
7. If items such as cakes with runny batter, muffins, or cookies are baking
unevenly, it is generally because the baking temperature is too high or the
oven was not preheated long enough before baking.
CLEANING & MAINTENANCE INSTRUCTIONS
1. ALWAYS UNPLUG UNIT AND ALLOW TO COOL BEFORE CLEANING.
2. The interior and exterior of the oven are stainless steel and can be cleaned
easily with any cleaner recommended for stainless steel. DO NOT USE ANY
ABRASIVE PRODUCTS.
3. The door can be removed for cleaning. (Page 3 has disassembly instructions.)
4. The shelves and sheet pan may be washed in hot sudsy water or in your
dishwasher.
5

Cheese Cake
1-1/2 Lbs Cream Cheese
1-1/4 Cups Sugar
5 Eggs
1 Tsp Vanilla
1-2-3-4 Cake
1 Cup Butter
2 Cups Sugar
2 3/4 Cup All Purpose Flour
3 Tsp Baking Powder
1 Cup Milk
1 1/2 TspVanilla
4 Eggs
NOTE: You can adapt your own favorite recipes or use prepackaged cake mixes.
Chocolate Chip Cookies
3/4 Cup Butter
3/4 Cup White Sugar
3/4 Cup Brown Sugar
1 Egg
1 Tsp Vanilla
3 Tbsp Milk
2 1/2 Cup Sifted Flour
1 /4 Tsp Salt
12 Oz. Semisweet Chocolate Pieces
NOTE: You can try your favorite recipe using these basic baking instructions.
RECIPES FOR BAKING
Generously grease bottom and sides of 8"x8"x
2" pan or 9" spring form pan. Generously sprinkle
the sides and bottom of baking pan with 1/2 cup
of graham cracker crumbs, cornflake crumbs, or
your favorite cookie crushed into crumbs, and
set aside.
Beat cream cheese until soft and light, adding
sugar 1/4 cup at a time. Continue to beat, adding
eggs, one at a time, and then vanilla.
Preheat oven to 325 degrees F and bake for
about 3 -35 minutes.
Butter and flour two 9" baking pans.
Cream butter and sugar until light and fluffy. Add
eggs one at a time, beating after each addition.
Sift flour, baking powder and salt together.
Combine milk and vanilla. Add dry ingredients
and milk alternatively to the egg batter mixture.
Pour into prepared bake pans.
Preheat oven to 325 degrees F, and then bake
35-4 minutes.
Cream butter and sugar together. Beat in eggs,
vanilla and salt. Sift dry ingredients together and
add to the batter, stirring with each addition.
Stir in chocolate pieces. Drop a full teaspoon of
batter for each cookie on very lightly greased
cookie sheet. Preheat oven to 3 degrees F,
then bake 8-12 minutes.
Cream together butter and sugar, add eggs,
water, vanilla and salt and beat well. Add flour,
a little at a time, mixing well. Cover and chill
dough for at least an hour, longer is better.
Take half the dough (the other half keep chilled
and roll out on floured surface to 1/8" thick.
Cut the dough with your favorite cookie cutter,
dipping cutter into flour to prevent sticking.
Place cookies on ungreased pans. Brush tops
with egg white and lightly sprinkle with sugar.
Bake at 32 degrees F for 1 -12 minutes or
until cookies are golden. Yield 4 dozen.
Combine all dry ingredients and sift into mixing
bowl. Add butter and cut into flour with a knife
or pastry blade. Knead dough about three
minutes and roll out into a circle about 1/2"
thick. Cut biscuits to the desired size, dip each
one into melted butter and arrange on
parchment paper covered shelf. Bake at 35
degrees F for 12-15 minutes or until lightly
brown on the bottom.
Preheat oven to 375 degrees F. Place scrubbed
potatoes on shelves. Bake about 45 minutes
at 375 degrees F. (Time will depend on size
and quantity of potatoes.)
Preheat oven to 325 degrees F. Combine first
three ingredients in casserole dish. Top
casserole with buttered crumbs. Bake at 325
degrees F for 25-3 minutes or until top is
browned.
Preheat oven to 325 degrees F. Layer cooked
macaroni in a baking dish alternately with
shredded cheddar cheese.
Combine next five ingredients, pour over layered
macaroni. Bake at 325 degrees for 25-3
minutes.
RECIPES FOR BAKING - continued
Butter Cookies
1 Cup Unsalted Butter or Margarine
3/4 Cup Sugar
2 Eggs
1 Tbsp Water
1 Tsp Vanilla
1/8 Tsp Salt
3-1/2 Cups All Purpose Flour
1 Egg White Slightly Beaten
Buttermilk Biscuits
2 Cups Sifted, All Purpose Flour
2-1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Baking Soda
1/3 Cup Butter
3/4 Cup Buttermilk
Baked Potatoes
Tuna Noodle Casserole
2 Cups Cooked Noodles
1 Drained Can of Tuna Fish
1 Cup of Condensed Mushroom Soup
(Season soup with dry sherry or curry
powder and 1/4 cup chopped parsley)
1/2 Cup Buttered Corn Flake Crumbs
or Buttered Bread Crumbs
Baked Macaroni and Cheese
Cook 4 Ounces (1 Cup) Macaroni
1 Cup Shredded Cheddar Cheese
2 Eggs
2/3 Cups Milk
1/4 Tsp Salt
1 Tablespoon Grated Onion
1/4 Tsp Paprika
67