Cadco UNOX OV-250 User manual

Cadco Ltd.
Commercial Convection Oven
Use & Care Manual
Model OV-250
Cadco, Ltd.
145 Colebrook River Road
Winsted, CT 06098
860-7 8-2500 Fax [phone]
E-mail: [email protected]
Website: www.cadco-ltd.com
8/17/2004 RV05
Power Voltage Frequency
1,500 Watts 12.5 Amps 120 Volts 60 Hz
WARRANTY
Cadco warrants that this appliance be free from defects in material and
workmanship for a period of one year from date of p rchase. Gasket and b lbs
have a 90 day warranty. (A copy of yo r original p rchase receipt is req ired for
proof of p rchase date. This warranty does not cover consequential damage
of any kind or damages res lting from accident, mis se, ab se, or external service
or repair attempts by na thorized personnel. Inq iries concerning this warranty
and the se and maintenance of this nit sho ld be directed to Cadco, Ltd.
Please note: This appliance is a carry-in service item; customer is
responsible for packaging the unit securely and returning it to Cadco* or
an authorized service center for service, along with a copy of yo r original
p rchase receipt, a description of the problem, and yo r name, shipping address
and phone n mber. (Warranty provides repair of nit and ret rning it to c stomer.)
-If sending it to Cadco, ship to: Cadco, Ltd., Attn: REPAIR, 145 Colebrook
River Road, Winsted, CT 06098. *Call Cadco at 860-738-2500 for Return
Authorization Number BEFORE returning any item directly to Cadco
for repair. Return Authorization Number MUST be written on outside of
carton to track the unit and avoid service delays.
-If not sending it directly to Cadco for service, call s at 860-738-2500 for the
location of yo r nearest a thorized service center.
-*Canadian c stomers contact Joicey Food Services, Ltd. in Ontario, Tel.
[phone].)
When shipping the nit for service, we recommend that yo ins re it for its
original p rchase price. Cadco is not responsible for damage or loss of nit
in transit to service location.
Warranty is applicable only in USA and Canada*. (*Canadian c stomers
contact Joicey Food Services, Ltd. in Ontario, Tel. [phone].)
IMPORTANT NOTES:
Model #_______________Date of P rchase: __________________________
Place of P rchase: _______________________________________________
To expedite all warranty claims please keep your dated sales receipt from
place of purchase.

2
Congratulations on your purchase of the high-performance
Cadco OV-250 Countertop Convection Oven.
IMPORTANT SAFEGUARDS
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Do not to ch hot s rfaces!!! Always se hot pad or pot holder ntil nit cools.
3. To protect against electrical hazards, do not immerse cord, pl g, or oven in
water or any other liq id.
4. Close s pervision is necessary when any appliance is sed by or near
children.
5. Unpl g from o tlet before cleaning. Allow to cool completely before
p tting on or taking off parts.
6. Do not operate any appliance with a damaged cord or pl g or, or if the
appliance malf nctions or has been damaged in any manner. Call Factory
Service at 860-738-2500 with any q estions or service needs. (Canadian
c stomers contact Joicey Food Services, Ltd. in Ontario, Tel. (905) 825-
9665.)
7. Do not se o tdoors.
8. Do not let cord hang over edge of table or co nter or to ch hot s rfaces.
9. Do not place on or near a hot gas or electric b rner.
10. Extreme ca tion m st be sed when moving an appliance containing oil or
other hot liq ids.
11. Use extreme ca tion when removing a sheet pan sed as a drip tray or
disposing of hot grease.
12. Do not se appliance for other than intended ho sehold se.
13. Do not clean with metal sco ring pads. Pieces can break off the pad and
to ch electrical parts, creating a shock hazard.
14. A fire may occ r if this appliance is covered or to ching flammable
material, incl ding c rtains, walls, etc., when in operation. Do not store any
item on top of the appliance when in operation.
15. Extreme ca tion sho ld be exercised when sing containers other than
the intended, proper heat tempered metal and glass pans for baking.
16. Always npl g appliance from o tlet when not in se.
17. The se of accessory attachments not recommended by the appliance
man fact rer may ca se inj ries.
18. Do not cover any part of the oven or a sheet pan sed as a drip tray with
al min m foil; this may ca se overheating of the oven.
SAVE THESE INSTRUCTIONS.
11
NOTES

TABLE OF CONTENTS
Door Assembly /Disassembly...........................................4
Important Notes........................................................................4
Installation.................................................................5
Operating G idelines....................................................5
Convection Oven Recipe Conversion G idelines.............6
Cleaning Instr ctions........................................................6
Recipes for Baking ...........................................................7
Roasting Chart .................................................................9
Internal Temperat re Chart for Meats ..............................9
Notes..............................................................................10
Warranty.........................................................................12
10 3
NOTES
For menu ideas or if you are unsure of a procedure, e-mail
the Cadco Executive Chef: [email protected]

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. Yo r nit is eq ipped with a gro nded, c rrent-carrying pl g. This pl g
will fit into any 3 pronged o tlet. This is a SAFETY feat re.
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 60hz.) , 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 red ce the hazards res lting from
accidents s ch as tripping, entanglement, etc.
5. This oven is eq ipped with a man ally 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, p sh the reset b tton,
and replace the black cap. This oven ses 12.5 amps.
If the thermal breaker sh ts yo r 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 circ it do not
exceed the amps available on that circ it.
49
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
p/locked position)
Top Hook Roller
Hinge lock - in
down/ nlocked position
Step 1
(side view)
Open the door fully.
Door (f lly 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 p/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.
Reset b tton
CAP
Reset button
ON OFF
Figure 1
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 140°
29-34 min/lb. well 160°
14-18 min/lb. rare 130°
Standing Rib 7-10 19-23 min/lb. med l40°
24-29 min/lb. well 160°
BEEF ROAST Rib Roast, 17-23 min/lb. rare 130°
300° F boned 3-6 24-30 min/lb. med 140°
and tied 31-37 min/lb. well 160°
14-17 min/lb. rare 130°
Sirloin Tip, tied 4-7 18-21 min/lb. med 140°
22-25 min/lb. well 150°-160°
15-18 min/lb. rare 130°
Eye Ro nd 3-6 19-23 min/lb. med 140°
24-28 min/lb. well 160°
Loin, bone-in 3-7 26-33 min/lb. well 170°
FRESH PORK Loin, boned and tied 3-5 20-30 min/lb well 170°
300° F Picnic Sho lder 5-8 29-34 min/lb. well 170°
Fresh Ham 3-7 26-33 min/lb. well 170°
LAMB-300° F Leg of Lamb 3-8 26-25 min/lb. med 140°-150°
25-35 min/lb. well 170°
VEAL - 300° F Veal Sho lder, rolled 4-7 30-45 min/lb well 170°
Roasting Chicken 3 ½ - 6 1-1 ¾ hrs 180°-185°
POULTRY - 325° F Roasting Chicken, st ffed 3 ½ - 6 1 ¼ -2 hrs 180°-185°
Cornish Game Hens 1-1 ½ 1 hr 180°-185°
POULTRY-300° F T rkey 6-10 1 ½ -2 hrs 180°-185°
T rkey, st ffed 6-10 1 ¾ - 2 ½ hrs 180°-185°
POULTRY - 400° F D ckling 4-6 1 ½ -1 ¾ hrs 180°-185°
D ckling, st ffed 4-6 1 ¾ hrs 180°-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

Cream together b tter and s gar, add eggs,
water, vanilla and salt and beat well. Add flo r,
a little at a time, mixing well. Cover and chill
do gh for at least an ho r, longer is better.
Take half the do gh (the other half keep chilled
and roll o t on flo red s rface to 1/8" thick.
C t the do gh with yo r favorite cookie c tter,
dipping c tter into flo r to prevent sticking.
Place cookies on ngreased pans. Br sh tops
with egg white and lightly sprinkle with s gar.
Bake at 320 degrees F for 10-12 min tes or
ntil cookies are golden. Yield 4 dozen.
Combine all dry ingredients and sift into mixing
bowl. Add b tter and c t into flo r with a knife
or pastry blade. Knead do gh abo t three
min tes and roll o t into a circle abo t 1/2"
thick. C t bisc its to the desired size, dip each
one into melted b tter and arrange on
parchment paper covered shelf. Bake at 350
degrees F for 12-15 min tes or ntil lightly
brown on the bottom.
Preheat oven to 375 degrees F. Place scr bbed
potatoes on shelves. Bake abo t 45 min tes
at 375 degrees F. (Time will depend on size
and q antity of potatoes.)
Preheat oven to 325 degrees F. Combine first
three ingredients in casserole dish. Top
casserole with b ttered cr mbs. Bake at 325
degrees F for 25-30 min tes or ntil 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, po r over layered
macaroni. Bake at 325 degrees for 25-30
min tes.
RECIPES FOR BAKING - continued
Butter Cookies
1 C p Unsalted B tter or Margarine
3/4 C p S gar
2 Eggs
1 Tbsp Water
1 Tsp Vanilla
1/8 Tsp Salt
3-1/2 C ps All P rpose Flo r
1 Egg White Slightly Beaten
Buttermilk Biscuits
2 C ps Sifted, All P rpose Flo r
2-1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Baking Soda
1/3 C p B tter
3/4 C p B ttermilk
Baked Potatoes
Tuna Noodle Casserole
2 C ps Cooked Noodles
1 Drained Can of T na Fish
1 C p of Condensed M shroom So p
(Season so p with dry sherry or c rry
powder and 1/4 c p chopped parsley)
1/2 C p B ttered Corn Flake Cr mbs
or B ttered Bread Cr mbs
Baked Macaroni and Cheese
Cook 4 O nces (1 C p) Macaroni
1 C p Shredded Cheddar Cheese
2 Eggs
2/3 C ps Milk
1/4 Tsp Salt
1 Tablespoon Grated Onion
1/4 Tsp Paprika
85
Temperature knob can
be set for temperat res
between 1750 and 5000 F.
Light indicates the
elements are heating p.
Light goes o t when set
temperat re is attained.
l Continuous on  t rn knob hard to LEFT to On position (the
symbol.) Unit will remain on ntil knob is t rned back to Off (0).
l Timer  T rn knob to select cooking times p to 120 min tes.
Timer will a tomatically t rn oven off at completion of time.
Figure 2
6. This model is eq ipped with a powerf l fan to move large q antities of air,
giving yo optim m convection heat. When oven is in operation, yo will
hear the noise of the fans motor. This is normal.
INSTALLATION INSTRUCTIONS
1. Pl g nit into a gro nded, 3-prong,120 volts/60hz o tlet. Be s re yo have
at least 12.5 amps available for this oven on yo r circ it.
2. When positioning oven on co nter, be s re the oven has a minim m of 4
of air space on the top and 2 all sides. See Important Safeg ards on Page
2 for additional g idelines.
OPERATING GUIDELINES
These convection ovens can be a tomatically controlled by the se of the
temperat re knob and the timer/on knob. (See Fig re 2.)
1. ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES.
2. Shelf positions - This model has 3 shelves. When cooking larger vol me
foods, it may not be appropriate to se all the shelves. Use the shelf positions
that best center the food in the oven. Yo may se a sheet pan as a drip tray
on the bottom of the oven.
3. Warming - Set temperat res aro nd 1750F.
2. Reheating - If food is frozen, cook longer at lower temperat res. This will
ens re that food is heated evenly and prevent food fillings from being served
too hot. For proper food safety, be s re that internal temperat re of reheated
food reaches at least 1650F.
3. For even cooking - Always space food evenly on yo r cooking pans, space
pans evenly in the oven, and leave space between shelves for proper air
circ lation. This oven can handle p to three standard 1/4 size commercial
shee
t pans at once. They also handle p to two 1/2 size, 2-1/2 deep commercial
steam table pans.
4. When preparing meat - Always p t a 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 sed as a drip tray with
al min m foil, which may ca se oven to overheat, or may get ca ght in fan.
2 position control knob

Cheese Cake
1-1/2 Lbs Cream Cheese
1-1/4 C ps S gar
5 Eggs
1 Tsp Vanilla
1-2-3-4 Cake
1 C p B tter
2 C ps S gar
2 3/4 C p All P rpose Flo r
3 Tsp Baking Powder
1 C p Milk
1 1/2 TspVanilla
4 Eggs
NOTE: Yo can adapt yo r own favorite recipes or se prepackaged cake mixes.
Chocolate Chip Cookies
3/4 C p B tter
3/4 C p White S gar
3/4 C p Brown S gar
1 Egg
1 Tsp Vanilla
3 Tbsp Milk
2 1/2 C p Sifted Flo r
1 /4 Tsp Salt
12 Oz. Semisweet Chocolate Pieces
NOTE: Yo can try yo r favorite recipe sing these basic baking instr ctions.
RECIPES FOR BAKING
Genero sly grease bottom and sides of 8"x8"x
2" pan or 9" spring form pan. Genero sly sprinkle
the sides and bottom of baking pan with 1/2 c p
of graham cracker cr mbs, cornflake cr mbs, or
yo r favorite cookie cr shed into cr mbs, and
set aside.
Beat cream cheese ntil soft and light, adding
s gar 1/4 c p at a time. Contin e to beat, adding
eggs, one at a time, and then vanilla.
Preheat oven to 325 degrees F and bake for
abo t 30-35 min tes.
B tter and flo r two 9" baking pans.
Cream b tter and s gar ntil light and fl ffy. Add
eggs one at a time, beating after each addition.
Sift flo r, baking powder and salt together.
Combine milk and vanilla. Add dry ingredients
and milk alternatively to the egg batter mixt re.
Po r into prepared bake pans.
Preheat oven to 325 degrees F, and then bake
35-40 min tes.
Cream b tter and s gar 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 f ll teaspoon of
batter for each cookie on very lightly greased
cookie sheet. Preheat oven to 300 degrees F,
then bake 8-12 min tes.
67
CONVECTION OVEN RECIPE CONVERSION GUIDELINES
Cooking is not an exact science, d e to many variables s ch as size and q antity
of food, temperat re of food when first p t in the oven, etc. Here are general
g idelines for converting conventional recipes for se in a convection oven.
Option one: Bake at the same temperat re that the conventional recipe
recommends, b t for less time.
Option two: Bake for the amo nt of time that the conventional recipe calls
for, b t red ce the temperat re of the oven by abo t 25 degrees F. This is the
best option for batter -type items s ch as m ffins and cakes,
Option three: (Best) Bake for a little less time than the conventional recipe
calls for, and also red ce the temperat re of the oven.
CONVECTION COOKING TIPS
1. If yo r original conventional recipe baking time is less than 15 min tes, keep
the original baking time b t red ce the temperat re by 25-30 degrees F.
2. As with any recipe, check the food abo t 5-10 min tes before the expected
finish time, d e to variables s ch as the temperat re of the food when first
placed in the oven, q antity of food in the oven, yo r 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 50 degrees F above the
desired temperat re, then t rning the temperat re control down to the desired
temperat re once yo p t the food in and close the door. This is beca se an
oven can lose one degree per second that the door is open. The average
loss is abo t 50 seconds.
5. For best res lts, leave abo t an inch aro nd the perimeter of the oven interior
for air to circ late.
6. The choice of when to se a convection oven and when to se a conventional
oven with radiant heat s ally depends on the cooking container rather than
the food. The whole point of convection cooking is to have the heat circ lating
aro nd the food. Casserole lids and high-sided cooking pans block the heat
from circ lating aro nd the food and prevent the oven from cooking efficiently.
A few r les of th mb for best res lts:
l Cookie sheets  se convection oven
l Shallow pans (inch sides or so)  se convection oven
l Anything covered (incl ding roasting bags)  se conventional oven
l Deep roasting pans  se conventional oven (Exception : In a convection
oven, yo can roast meats like t rkey, beef or lamb in roasting pans
that have inch-and-a-half-high sides if yo elevate the meat on a rack,
which yo sho ld probably do anyway. )
7. If items s ch as cakes with r nny batter, m ffins, or cookies are baking
nevenly, it is generally beca se the baking temperat re is too high or the
oven was not preheated long eno gh 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 instr ctions.)
4. The shelves and sheet pan may be washed in hot s dsy water or in yo r
dishwasher.