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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 LineChef
TM
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
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
To replace the internal lamp:
• Disconnect your oven from the power supply system and let it cool down.
• Remove the side rails.
• Unscrew the glass cover and replace the lamp with an identical bulb.